000			02150pam a2200265 a 4500
001			054283
005			20231009193026.0
008			150319s19861986nyua 001 0 eng
020			_a9781556703263
050	0	0	_aTX716.M4 _bQ56 1986
082	1		_aLAS 641.5972 QUI _2
100	1		_aQuintana, Patricia
245	1	4	_aThe taste of Mexico _c/ Patricia Quintana ; photography by Ignacio Urguiza ; Marilyn Wilkinson, consulting editor ; text by William A. Orme, Jr.
250			_a1st ed.
260			_aNew York : _a ; Stewart, Tabori & Chang _b: Distributed by Workman Pub. _c, c1986.
300			_a303 p. _b: illus. _c; 29 cm.
500			_aIncludes index.
520			_aThis 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.
546			_aEnglish.
650		4	_aCookery, Mexican
700	1		_aWilkinson, Marilyn
700	1		_aOrme, William A., Jr.
942			_cLAS
999			_c256822 _d256822