Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and current trends towards tapas-style eating are sweeping a wind of change through the country's food. From Michoacan to Mexico City, from Oaxaca to the Yucatan, Fiona Dunlop, author of the highly successful "New Tapas", has sought out the chefs and cooks at the forefront of Mexican cooking to discover the ingredients and techniques and recipes at the heart of this revolution. Here you will find new dishes as well as modern versions of classics. Chillies, seafood, chicken, pork, game, tortillas and tacos play a central role as do vegetarian dishes based on beans, tomatoes, avocados, squash, corn and sweet potatoes.
Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and current trends towards tapas-style eating are sweeping a wind of change through the country's food. From Michoacan to Mexico City, from Oaxaca to the Yucatan, Fiona Dunlop, author of the highly successful "New Tapas", has sought out the chefs and cooks at the forefront of Mexican cooking to discover the ingredients and techniques and recipes at the heart of this revolution. Here you will find new dishes as well as modern versions of classics. Chillies, seafood, chicken, pork, game, tortillas and tacos play a central role as do vegetarian dishes based on beans, tomatoes, avocados, squash, corn and sweet potatoes.
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 263 mm
Breite: 211 mm
Dicke: 22 mm
Gewicht
ISBN-13
978-1-84533-303-4 (9781845333034)
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Schweitzer Klassifikation
Fiona Dunlop is the author of the critically acclaimed New Tapas in which she explored Spain's best tapas bars and, more recently, Medina Kitchen, which featured the best of home cooking in North Africa. For her latest book she has spent many months travelling in Mexico, tasting the food and talking to the locals. She writes regularly for the Financial Times, Sunday Telegraph, Observer and Olive magazine and has written several books, including many travel guides. Fiona lives in London.
Fiona Dunlop is the author of the critically acclaimed New Tapas in which she explored Spain's best tapas bars and, more recently, Medina Kitchen, which featured the best of home cooking in North Africa. For her latest book she has spent many months travelling in Mexico, tasting the food and talking to the locals. She writes regularly for the Financial Times, Sunday Telegraph, Observer and Olive magazine and has written several books, including many travel guides. Fiona lives in London.
Autor*in
FREELANCE TRAVEL WRITER
The classic components of Mexican food are: soups, rice/noodle dishes, grilled or roasted meat, tortillas, beans, and sweets. Each of these chapters will include examples of these, using ingredients and techniques popular in the region, plus individual dishes from the chefs featured. Introduction: Mexico City: Martha Ortiz, Monica Patino, Alicia Gironella Dangelis, Enrique Olvera-Pujol, Mexican Street Food, Veracruz: Flor Partricia Perez, Dona Juanita, Puebla: Alonso Fernandez, Puebla Streetfood, Michoacon: Victor Hugo Martinez, Ruben Cruz, Morelia Streetfood, Oaxaca: Alejandro Ruiz Olmedo, Miguel Jimenez Danzantes, Abigail Mendoza, Yucatan: Martiniano ek Ayin, Marcelino Ceviche, Mexican Glossary. List of Restaurants.
