par
Stavans, Ilan
Numéro de rayon préféré
641.5972 STA
Date de publication
2011
Résumé
Providing food for the brain as well as the body, this wonderful collection of essays explores the boundaries between Mexican and Mexican-American foods, promotes philosophical understandings of Mexican-American cuisine, and shares recipes from both past and present.
Format :
Ressources électroniques
Pertinence:
85042.5781
par
Casey, Clyde W.
Numéro de rayon préféré
641.59789 CAS
Date de publication
2013
Résumé
A companion to Casey's Red or Green cookbook, New Mexico Cuisine reflects the diversity of the origins of New Mexican cuisine.
Format :
Ressources électroniques
Pertinence:
63388.3906
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par
Bond, Jules J. (Jules Jerome)
Numéro de rayon préféré
ARC 641.5972 BON
Date de publication
1977
Format :
Livres
Pertinence:
63384.3711
par
Tausend, Marilyn.
Numéro de rayon préféré
641.5972 23
Date de publication
2012
Résumé
After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world's most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the p.
Format :
Ressources électroniques
Pertinence:
43630.6016
par
Wilson, Paul, author.
Numéro de rayon préféré
641.5972 WIL
Date de publication
2016
Résumé
Taqueria is an homage to the best of Mexican cuisine. Across four chapters (Flavor Fiestas; Salsas, Salads & Vegetables, Taqueria and Margaritas & More), it is a crash course in cooking the food of Latin America right. Its emphasis is on taking the building blocks and showing people that, with quality ingredients, attitude and a little application, they can create an authentic, standout feast. The 80 vibrant recipes include corn, prawn and bacon tortillas, and homeamde chorizo and sweet potato quesadillas. More than 20 vegetarian recipes are also featured.
Format :
Livres
Pertinence:
0.0945
par
Germain, Daniella, author.
Numéro de rayon préféré
641.5972 GER
Date de publication
2015
Résumé
My Abuelo's Mexican Feast is a beautifully illustrated collection of authentic Mexican recipes, collected over the years from author Daniella Germain's Mexican grandfather - her Abuelo. From classic seafood dishes that he would devour as a fisherman in his late teens, to Mexican interpretations of American food that he was exposed to in Mexico City as a professional surgeon, Daniella's Abuelo has an extensive and varied collection of recipes to share with lovers of Mexican cuisine. These are authentic, traditional foods often with an inspired, more modern influence.
Format :
Livres
Pertinence:
0.0913
Numéro de rayon préféré
DVD 641.5972 MEX
Date de publication
2009
Résumé
The cuisine of Mexico is a fiesta - a true celebration of the senses. Cookbook author and world traveler Paulette Mitchell explains traditional Mexican ingredients, such as fresh and dried chilies, tortillas, cheeses, vegetables, beans, and beverages. She demonstrates the preparation of tasty recipes including guacamole, two salsas, quesadillas, tortilla soup, and chilies rellenos and explains how to combine them into a festive meal that will delight your family and friends. Students will be inspired to cook by this mouth watering program and will also gain insight into the festive atmosphere that Mexican food can create.
Format :
Autre
Pertinence:
0.0913
par
Kennedy, Diana.
Numéro de rayon préféré
641.5972
Date de publication
2010
Format :
Ressources électroniques
Pertinence:
0.0811
par
Carrillo Arronte, Margarita, author
Numéro de rayon préféré
641.5972 CAR
Date de publication
2014
Résumé
Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations. The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world. Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), 'Mexico: The Cookbook' also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.
Format :
Livres
Pertinence:
0.0737
par
Gray, Andrea Lawson, 1954-
Numéro de rayon préféré
641.5972 GRA
Date de publication
2013
Résumé
Celebraciones Mexicanas: History, Traditions, and Recipes is the first book to bring the richness and authenticity of the foods of Mexico?s main holidays and celebrations to the American home cook. This cultural cookbook offers insight into the traditional Mexican holidays that punctuate Mexican life and provides more than 200 original recipes to add to our Mexican food repertoire. The authors first discuss Mexican eating customs and then cover 25 holidays and festivals throughout the year, from the day of the Virgin of Guadalupe, Carnaval, Cinco de Mayo, to the Day of the Revolution, with family celebrations for rites of passage, too. Each holiday/festival includes historical background and cultural and food information. The lavishly illustrated book is appropriate for those seeking basic knowledge of Mexican cooking and customs as well as aficionados of Mexican cuisine.
Format :
Ressources électroniques
Pertinence:
0.0680
par
Wise, Victoria.
Numéro de rayon préféré
ARC 641.5636 WIS
Date de publication
1995
Résumé
Now vegetarian cooking is easier - and more delicious - than ever with The Vegetarian Table: Mexico. A delectable mosaic of culinary traditions joining the Old World and the Americas, Mexican cuisine has always relied heavily on the radiant flavors and superior nutrition of vegetarian ingredients. With its abundance of garden-fresh fruits and vegetables, a glorious assortment of grains and legumes, and a myriad of enticing spices, Mexican cooking offers the perfect opportunity for indulging the vegetarian palate. The book's ninety recipes offer a full range of tempting appetizers, entrees, and desserts, all enhanced by using olive oil or an occasional pat of butter instead of lard, vegetable broth instead of meat or chicken stock, and the liberal addition of fresh herb garnishes. With over thirty gorgeous, full-color photographs and a glossary of special ingredients, this unique and accessible cookbook makes it easier than ever to add a Mexican accent to your vegetarian table.
Format :
Livres
Publisher description http://www.loc.gov/catdir/enhancements/fy0721/94013125-d.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0737/94013125-b.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0737/94013125-b.html
Pertinence:
0.0615
par
Hernandez-Rodriguez, Rafael, 1963- 1963- author.
Numéro de rayon préféré
641.5972 HER
Date de publication
2021
Résumé
Mexican food has become one of the most popular cuisines in the United States, with noted dishes ranging from tacos and enchiladas to tamales and guacamole. What are the origins of Mexican food culture as we know it today? Written with an educated--not specialized--audience in mind, the book includes descriptions of traditional and high cuisine, regional and national foods, everyday dishes and those prepared and served on holidays and special occasions. It also discusses ancestral eating habits and the way the food has been transformed under the pressures of globalization. Specific chapters examine food history, important ingredients, typical appetizers, main meals, desserts, street foods and snacks, dining out, and food issues and dietary concerns. Recipes accompany every chapter. Rounding out the work are a chronology of food history, a glossary, sidebars, and a bibliography. This volume is ideal for any students learning about Mexican food and culture, as well as general readers who would like to learn more about international cuisines.
Format :
Ressources électroniques
Pertinence:
0.0598
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