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Author: Fany Gerson
Publisher: Ten Speed Press
ISBN: 1580089941
Category : Cooking
Languages : en
Pages : 226
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Book Description
After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.
Author: Fany Gerson
Publisher: Ten Speed Press
ISBN: 1580089941
Category : Cooking
Languages : en
Pages : 226
Get Book Here
Book Description
After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.
Author: Diana Kennedy
Publisher: University of Texas Press
ISBN: 029274840X
Category : Cooking
Languages : en
Pages : 488
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Book Description
By universal acclaim, Diana Kennedy is the world’s authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it. First published in 1998, My Mexico is now back in print with a fresh design and photographs—ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country.
Author: James Albert Michener
Publisher:
ISBN: 9780938349938
Category : Biography & Autobiography
Languages : en
Pages : 165
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Book Description
Traces the history of Michener's novel, describing how an early manuscript version was lost thirty years ago
Author: Gabriela Camara
Publisher: Lorena Jones Books
ISBN: 0399580573
Category : Cooking
Languages : en
Pages : 370
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Book Description
The innovative chef and culinary trend-setter named one of Time’s 100 most influential people in the world shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. IACP AWARD FINALIST • ART OF EATING PRIZE LONGLIST • NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY The New York Times • Bon Appétit • San Francisco Chronicle • Chicago Tribune Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook—from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta—and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.
Author: Rick Martínez
Publisher: Clarkson Potter
ISBN: 0593138708
Category : Cooking
Languages : en
Pages : 305
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Book Description
NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • JAMES BEARD AWARD WINNER • IACP AWARD WINNER • A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébalo on YouTube and Food52’s Sweet Heat “This intimate look at a country’s cuisine has as much spice as it does soul.”—Publishers Weekly (starred review) ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire. Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México’s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick’s poignant essays throughout lend context—both personal and cultural—to quilt together a story that is rich and beautiful, touching and insightful.
Author: Maria A. de Carbia
Publisher:
ISBN:
Category : Cookery, Mexican
Languages : en
Pages : 215
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Book Description
Author: Shaylih Muehlmann
Publisher: Univ of California Press
ISBN: 0520957180
Category : Social Science
Languages : en
Pages : 241
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Book Description
When I Wear My Alligator Boots examines how the lives of dispossessed men and women are affected by the rise of narcotrafficking along the U.S.-Mexico border. In particular, the book explores a crucial tension at the heart of the "war on drugs": despite the violence and suffering brought on by drug cartels, for the rural poor in Mexico’s north, narcotrafficking offers one of the few paths to upward mobility and is a powerful source of cultural meanings and local prestige. In the borderlands, traces of the drug trade are everywhere: from gang violence in cities to drug addiction in rural villages, from the vibrant folklore popularized in the narco-corridos of Norteña music to the icon of Jesús Malverde, the "patron saint" of narcos, tucked beneath the shirts of local people. In When I Wear My Alligator Boots, the author explores the everyday reality of the drug trade by living alongside its low-level workers, who live at the edges of the violence generated by the militarization of the war on drugs. Rather than telling the story of the powerful cartel leaders, the book focuses on the women who occasionally make their sandwiches, the low-level businessmen who launder their money, the addicts who consume their products, the mules who carry their money and drugs across borders, and the men and women who serve out prison sentences when their bosses' operations go awry.
Author: Maria P. Fernandez-Kelly
Publisher: State University of New York Press
ISBN: 9781438402642
Category : Political Science
Languages : en
Pages : 232
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Book Description
On the basis of systematic research and personal experience, For We Are Sold, I and My People uncovers some of the social costs of modern production. Maria Patricia Fernandez-Kelly peels off the labels--"Made in Taiwan," "Assembled in Mexico"--and the trade names--RCA, Sony, General Motors, United Technologies, General Electric, Mattel, Chrysler, American Hospital Supply--to reveal the hidden human dimensions of present-day multinational manufacturing procedures. Focusing on Cuidad Juarez, located at the United States-Mexican border, Fernandez-Kelly examines the reality of maquiladoras, the hundreds of assembly plants that since the 1960s have been used by the Mexican government as part of its development strategy. Most maquiladoras function as subsidiaries of large U.S.-based corporations and a majority of the employees are women. Drawing from current knowledge in political economy and anthropology, this study focuses on one common denominator of the international division of labor--a growing proletariat of Third World women exploited by what some experts are calling "the global assembly line."
Author: Laurie Krebs
Publisher: Barefoot Books
ISBN: 1905236409
Category : Children
Languages : en
Pages : 44
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Book Description
We swim in turquoise water and build castles on the beach. We climb up rocks or watch from docks, To see the gray whales breach.
Author: Zarela Martfnez
Publisher: Createspace Independent Pub
ISBN: 9781456357597
Category : Cooking
Languages : en
Pages : 368
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Book Description
In "Food From My Heart", Martínez describes the connection between Mexico and food, between food and culture. Mexican cooking is itself the result of the collision of cultures; it brings together Old and New World ingredients—rice, onions, corriander, from the Old; corn, chiles, beans, tomatoes, from the New—and the culinary influences of its constantly shifting ethnic mosaic—the Mayans, Aztecs, Spanish, French, Germans, Chinese.Martínez has drawn upon these influences, of friends and family, of traditional foods of many regions of Mexico, to create her own personal style of cooking, one that is imaginative and highly flavorful, easy to prepare, and evocative of the classic Mexican cooking upon which it is based. It is all brought together—the traditional and new—in the form of memoir, stories, and more than 175 recipes to create this singular cookbook.Now celebrating it's 20th anniversary.
