"The Festive Food of Mexico" brings together many favourite recipes illustrating the seasons and celebrations of the Mexican year. This book offers a perfect introduction to the exotic and exciting dishes that reflect the vibrancy of the region. The Tortillas, Enchiladas and Guacamole are combined with more unusual dishes, such as Sweet Tamales and the inauspiciously named Bread of the Dead, which contains orange blossom water, and is eaten on All Souls' Day.
"The Festive Food of Mexico" brings together many favourite recipes illustrating the seasons and celebrations of the Mexican year. This book offers a perfect introduction to the exotic and exciting dishes that reflect the vibrancy of the region. The Tortillas, Enchiladas and Guacamole are combined with more unusual dishes, such as Sweet Tamales and the inauspiciously named Bread of the Dead, which contains orange blossom water, and is eaten on All Souls' Day.
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
Maße
Höhe: 205 mm
Breite: 162 mm
Dicke: 10 mm
Gewicht
ISBN-13
978-1-85626-629-1 (9781856266291)
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Schweitzer Klassifikation
Elisabeth Lambert Ortiz worked as a journalist all over the world before researching the food of the Caribbean and South America. She lived in Mexico and was awarded the prestigious Tastemaker for her books on Mexican and Latin American cooking. Her books include The New Complete Book of Mexican Cooking and The Mexican Kitchen: Enticing Tastes from a Hot and Spicy Cuisine.
Elisabeth Lambert Ortiz worked as a journalist all over the world before researching the food of the Caribbean and South America. She lived in Mexico and was awarded the prestigious Tastemaker for her books on Mexican and Latin American cooking. Her books include The New Complete Book of Mexican Cooking and The Mexican Kitchen: Enticing Tastes from a Hot and Spicy Cuisine.
