The Cuisines of Mexico

Front Cover
Harper & Row, 1972 - Cooking - 378 pages
Cooking Mexican food is as delicate, subtle and varied as that of France or China, embracing the cuisines of the Spanish, Indians, and Central Americans, and changing in accordance with the ingredients available in the various regions. The author describes the ingredients, techniques, and cooking equipment in a clear and comprehensible fashion, providing detailed explanations for those who may not be familiar with these terms (or have a working knowledge of Spanish). Precise directions, many colored illustrations, and black and white drawings provide a detailed introduction to Mexican cooking and culture. The full range of meal items is covered, with menu suggestions, beverages, a vocabulary and pronunciation guide, and a bibliography are included. (rbl).

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Contents

The Mexican Kitchen
3
Ingredients
12
Fresh and Dried
32
Copyright

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About the author (1972)

Diana Kennedy has been awarded the order of the Aztec Eagle, the Mexican government's highest honor. Mrs. Kennedy lives in Michoacan, Mexico.

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