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Contents
Preface
Introduction
The Basics of Mexican Cooking
SALSAS Y ENCURTIDOS Salsas and Condiments
BOTANAS, ENTREMESЙS Y ANTOJITOS Snacks, Appetizers, and Quick Bites
CALDOS Y SOPAS Broths and Soups
PLATOS DE DESAYUNO Y CENA CASERA Casual Meals for Breakfast and Supper
PLATOS FUERTES Main Dishes
Poultry
Meat
Seafood
Moles and Pipianes
Chiles Rellenos and Other Regional Specialties
GUARNICIУNES Y ENSALADAS Accompaniments and Salads
POSTRES Desserts
BEBIDAS Cooling Drinks and Hot Restoratives
Acknowledgments
Sources
Index

Автор:	oartemka178 [ 2013-02-12 13:59 ]
Заголовок сообщения:	Marilyn Tausend, Ricardo Munoz Zurita - La Cocina Mexicana: Many Cultures, One Cuisine / Готовим по-мексикански: много культур, одна кухня [2012, ePub, ENG]
La Cocina Mexicana: Many Cultures, One Cuisine `#777` Год: 2012 Автор: Marilyn Tausend, Ricardo Munoz Zurita Издательство: University of California Press ISBN: 978-0-520-26111-2 Язык: Английский Формат: ePub Качество: Изначально компьютерное (eBook) Интерактивное оглавление: Да Количество страниц: 684 Описание: After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Munoz 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 preparation of both daily and festive foods. In a Maya village in Yucatan, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca's coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual. Вся мексиканская кухня от соусов и закусок до напитков. Contents Preface Introduction The Basics of Mexican Cooking SALSAS Y ENCURTIDOS Salsas and Condiments BOTANAS, ENTREMESЙS Y ANTOJITOS Snacks, Appetizers, and Quick Bites CALDOS Y SOPAS Broths and Soups PLATOS DE DESAYUNO Y CENA CASERA Casual Meals for Breakfast and Supper PLATOS FUERTES Main Dishes Poultry Meat Seafood Moles and Pipianes Chiles Rellenos and Other Regional Specialties GUARNICIУNES Y ENSALADAS Accompaniments and Salads POSTRES Desserts BEBIDAS Cooling Drinks and Hot Restoratives Acknowledgments Sources Index

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Marilyn Tausend, Ricardo Munoz Zurita - La Cocina Mexicana: Many Cultures, One Cuisine / Готовим по-мексикански: много культур, одна кухня [2012, ePub, ENG] http://5.45.70.241/viewtopic.php?f=258&t=60933	Страница 1 из 1

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