by
Bensusan, Susan.
Call Number
641.5972 BEN
Publication Date
1977
Format:
Books
Relevance:
2.8270
by
Palazuelos, Susanna
Call Number
641.5972 PAL
Publication Date
1992
Format:
Books
Relevance:
1.6354
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by
Gelber, Irwin, 1933-
Call Number
641.59 GEL
Publication Date
1993
Format:
Books
Relevance:
2.5430
by
Geddes, Bruce.
Call Number
641.5972 GED
Publication Date
2000
Format:
Books
Relevance:
1.0246
by
Long, Janet (Long Towell)
Call Number
394.120972 LON
Publication Date
2005
Summary
"Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century - when the Spaniards introduced new foodstuffs, adding variety to the diet - and the profound changes that have occurred in Mexican food culture since the 1950s."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip053/2004025907.html
Relevance:
0.6400
Call Number
DVD 641.5972 TAS
Publication Date
2006
Summary
Tyler Florence gets away from the common notions of Americanised Mexican food and looks for the heart and soul of Mexican cuisine. He starts his journey in Mexico City where he explores vibrant markets and discovers just how hot chillies can get! A quick sip of tequila takes him to the heartland of Oaxaca where he finds out how tequila?s sister drink, mescal, is made. Tyler samples some excellent chocolate, another favourite of Mexico. In the beautiful city of Puebla he learns how to prepare the national dish, Mole Poblano, which is turkey with chocolate sauce, reputedly invented accidentally by a local nun. His journey ends on the east coast where Mexican flavours blend with the Caribbean Sea.
Format:
Other
Relevance:
1.1814
by
Dunlop, Fiona, 1952-
Call Number
641.5972 DUN
Publication Date
2008
Format:
Books
Relevance:
1.6476
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