AN ENTHRALLING GASTRONOMIC JOURNEY THAT CAPTURES THE VITALITY AND REMARKABLE FOOD OF MEXICO TODAY. NEW IN PAPERBACK. Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and ingredients combined with modern presentations are sweeping a wind of change through the country's legendary food. From Mexico City to Veracruz, from Michoacn to Puebla and from Oaxaca to the Yucatn, Fiona Dunlop has sought out 12 chefs at the forefront of Mexican cooking to discover the recipes at the heart of this revolution. Backing them up are sections on market food cooks who still make old classics in time-honored ways. Among the recipes, you will find inventive new dishes as well as modern versions of classics. Chilies, seafood, chicken, duck, pork, game and corn tortillas play a central role as do vegetable dishes based on beans, tomatoes, avocadoes, squash, corn, sweet potatoes, pumpkin seeds and mole sauces.
Sprache
Verlagsort
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Illustrationen
Illustrations, color; Illustrations, black and white
Maße
Höhe: 247 mm
Breite: 193 mm
Dicke: 12 mm
Gewicht
ISBN-13
978-1-56656-939-2 (9781566569392)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
After writing for years on travel, art, and design, her passion for food led to her first cookbook, New Tapas, followed by The North African Kitchen and Mexican Modern. Her latest is Andaluz: A Food Journey Through Southern Spain. Her travel writing has appeared in the Financial Times, The Telegraph, The Independent, The Guardian, BBC Travel and other publications. She is the author of National Geographic‘s guides to Spain and to Portugal, and has worked as a guest lecturer on their expeditions.
