Nueva gran cocina mexicana

Nueva gran cocina mexicana

una selección del más fino arte culinario

Book - 2011 | Spanish
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Desde el R#65533;o Bravo hasta el R#65533;o Suchiate, M#65533;xico cuenta con una enorme riqueza culinaria. La cocina chiapaneca, veracruzana, oaxaque#65533;a, michoacana, norte#65533;a, entre muchas otras, forman un gigantesco mosaico de colores, formas y exquisitos sabores. Este libro es un recuento de esa tradici#65533;n culinaria, pero va m#65533;s all#65533;: aqu#65533; se re#65533;nen, por primera ocasi#65533;n, las recetas m#65533;s actuales y aceptadas por los m#65533;s exigentes paladares del mundo. Con una inteligente y amena presentaci#65533;n a cargo de Laura Esquivel, autora del bestseller internacional Como agua para chocolate, cuya novela rinde tributo a la cocina mexicana, en las p#65533;ginas de esta obra encontrar#65533; recetas para preparar entradas y botanas, arroces, aves y carnes, pescados y mariscos; sopas y caldos, especialidades, frijoles y huevos, salsas, dulces, bebidas y otras delicias. Cuenta asimismo con equivalencias y glosario para facilitar la obtenci#65533;n de los ingredientes y la preparaci#65533;n de los platillos. Tras el #65533;xito del primer libro titulado La gran cocina mexicana, de esta misma editorial, hac#65533;a falta dotar a los lectores de otra recetario similar que incorporara las nuevas tendencias del buen comer de los mexicanos. ENGLISH DESCRIPTION From the R#65533;o Grande to the Suchiate River, Mexico is home to a vast culinary treasure trove. Fares from Chiapas, Veracruz, Oaxaca, Michoac#65533;n, and from the north, to name a few, create an exquisite mosaic of colors, textures, and flavors. This book goes beyond the mere account of this culinary tradition--gathered together for the first time are the most up-to-date recipes approved by the world's most discriminating palates. Preceded by an intelligent and entertaining introduction by Laura Esquivel, author of the international bestseller Como agua para chololate--a written homage to Mexican food,--the pages of this book feature recipes to prepare starters and appetizers, rice dishes, poultry, meat, fish and seafood; soups and stocks, Mexican specialties, beans and eggs, hot sauces, sweets, beverages, and other culinary delights. The book also includes a glossary and conversion table to assist readers in obtaining ingredients and preparing the dishes. After the success of the first title, La gran cocina Mexicana, the publishers felt it was necessary to provide readers with a similar cookbook that incorporated the latest trends in Mexican cooking.
Publisher: Doral, FL : Aguilar, c2011
Edition: 1. ed
ISBN: 9781616058654
161605865X
Branch Call Number: 641.5972 N889 2011
Characteristics: 240 p. : chiefly col. ill. ; 29 cm

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