Richard Sandoval, the celebrated chef of Maya, artfully interprets traditional Mexican recipes by applying some of the principles of European cuisine to create his own imaginative style of Mexican cooking. In modern Mexican Flavors, his first cookbook, Sandoval shares adaptations of his popular restaurant dishes, explaining the origins and evolution of each dish and suggesting appropriate wines to accompany them. He also includes descriptions of and sources for Mexican ingredients, in case they're not available locally. Ignacio Urquiza's colorful photographs of the most beautiful regions of Mexico complete this culinary tour and give new insights into one of the world's favorite cuisines.
Sprache
Verlagsort
Zielgruppe
US School Grade: From Third Grade to Twelfth Grade, Interest Age: From 13 to 22 years
Maße
Höhe: 292 mm
Breite: 216 mm
Dicke: 19 mm
Gewicht
ISBN-13
978-1-58479-161-4 (9781584791614)
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Schweitzer Klassifikation
Richard Sandoval grew up in Mexico City and Acapulco with a love of food nurtured by his grandmother, who cooked traditional Mexican dishes at home, and his father, a successful restaurateur. After graduating from the Culinary Institute of America in Hyde Park, New York, he worked in his father's restaurants in Acapulco, where he achieved critical acclaim as one of Mexico's premier chefs. In 1995 Sandoval created his elegantly designed restaurant Maya in Manhattan, where he makes his home. He has since opened Maya restaurants in San Francisco and Denver. Ignacio Urquiza is one of the top food, travel, and architecture photographers working in Mexico today. His photographs have been featured in many international magazines and books. He maintains a studio in Mexico City.
