The taste of Mexico / Patricia Quintana ; photography by Ignacio Urguiza ; Marilyn Wilkinson, consulting editor ; text by William A. Orme, Jr.
Material type: TextPublication details: New York : ; Stewart, Tabori & Chang : Distributed by Workman Pub. , c1986.Edition: 1st edDescription: 303 p. : illus. ; 29 cmISBN:- 9781556703263
- LAS 641.5972 QUI
- TX716.M4 Q56 1986
Item type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Latin American Studies | Biblioteca Pública de San Miguel de Allende, A.C. | LAS 641.5972 QUI (Browse shelf(Opens below)) | Available | 054283 |
Browsing Biblioteca Pública de San Miguel de Allende, A.C. shelves Close shelf browser (Hides shelf browser)
LAS 641.5972 PAL México the beautiful cookbook : authentic recipes from the regions of Mexico | LAS 641.5972 POO 365 easy Mexican recipes | LAS 641.5972 QUI Cuisine of the water gods : the authentic seafood and vegetable cookery of Mexico | LAS 641.5972 QUI The taste of Mexico | LAS 641.5972 QUI Mexico's feasts of life | LAS 641.6 TAY Mexico : her daily and festive breads | LAS 641.8 KEN The tortilla book |
Includes index.
This gracefully assembled collection of Mexican regional specialties reflects a diverse cultural heritage in the sumptuous breadth of its cuisine. Food writer Quintana offers hearty fare from El Norte (Bahia sea bass stuffed with shrimp and lobster tails; ``drunken'' pinto beans in a sauce of beer, chiles and cilantro) and festive soups from the coast. Meals steeped in traditionblack mole from Oaxaca; baked red snapper assertively seasoned with Spanish olives, capers and mild chiles from Veracruz; and Pueblan chiles en nogada, or batter-fried chiles stuffed with meats, spices and fruits with a creamy sauce of walnuts and pomegranate seeds (the dish, in the colors of the Mexican flag, commemorates Independence Day) provide an intriguing contrast to the more contemporary, European-influenced dishes of Mexico City: squash-blossom crepes with melted Gruyere, sliced fish fillets in pastry shells and a sombrero de chocolate garnished with fig sherbet. Detailed instructions are carefully organized, and Quintana includes substitutions for hard-to-find ingredients, a list of specialty stores and a useful glossary of chiles. Regional histories and bold photographs that balance the autumn colors of fresh produce and the blue hues of Mexican pottery against dramatic landscapesare an inspiring touch.
English.
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