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The Art of Mexican Cooking

Author: Diana Kennedy
Publisher: Bantam
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Size: 22,45 MB
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An exploration of Mexican cuisine presents recipes for main dishes, sauces and desserts, ranging for simple to sophisticated


The Art of Mexican Cooking

Author: Diana Kennedy
Publisher: Clarkson Potter
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Size: 10,63 MB
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An exploration of Mexican cuisine presents recipes for main dishes, sauces and desserts, ranging for simple to sophisticated.


Excel Mexican Cooking

Author: Excel Cooking
Publisher: Excel Cooking
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Format Type: PDF, Kindle
Size: 15,52 MB
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LEARN THE CULINARY ART OF MEXICAN COOKING Hola! Ever heard of "Taco Tuesdays"? For many Americans, the epitome of Mexican food is none other than the taco. Although tacos certainly have their wonderful delights, Mexican cuisine is so much more than tacos. There is a whole other side dedicated to this ethnic cuisine that most people aren't aware of. We're talking - the authentic side. Mexican culinary is flavorful, delicious, scrumptious and comes in many different options from vegetarian to meats to even seafood. Whether you like it spicy, mild, or somewhere in between, Mexican cooking has something in it for everyone and a lot of the dishes are made with the same basic ingredients, which makes it even more "bueno." Want to treat your family to a taste sensation to tantalize their senses? Want to show your friends that Mexican food goes way beyond simply tacos? “Excel Mexican Cooking” is here to enlighten you! Here's a sample taste of what you'll get: - The history, the culture and some background about Mexican food. Be educated as well as be entertained through expanding your knowledge outside of the kitchen. - An explanation of tools needed for Mexican cooking. You’ll know what each is used for, why they are important, and where you can find the things to make the recipes. - Breakfast Bonanza. As the first meal of the day, wake up and get treated like a king or queen with a satisfying Mexican breakfast to full you up like no other. - Lip-Smacking Lunches. Get ready for the most appetizing selections that give off a taste of endless summer with the grilled shrimp taco to the classic chicken enchiladas. - Delectable Dinner. Gather your family together for bonding over a wonderful and full hearty meal with the more authentic side of Mexican food. ...and that's just for starters. Imagine being able to invite your friends and family members over for an authentic Mexican feast. Nope, you're not dreaming – you can do it! There are recipes that will suit every taste and will entice anyone to look forward to coming back. Fall in love with the real Mexican culture and try your hand at cooking an authentic Mexican meal. "Excel Mexican Cooking" is the way to go; it has all of the information to get you started and to start you out on this wonderful culinary journey! Buen apetito!


Recipes from the Regional Cooks of Mexico

Author: Diana Kennedy
Publisher: Harpercollins
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Gathered during extensive travels through Mexico, these recipes were supplied by Mexico's best cooks, and the author provides a pronunciation guide and a list of sources for obtaining ingredients


Don t Count the Tortillas

Author: Adan Medrano
Publisher: Grover E. Murray Studies in th
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Size: 19,35 MB
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From an early age, Chef Adn Medrano understood the power of cooking to enthrall, to grant artistic agency, and to solidify identity as well as succor and hospitality. In this second cookbook, he documents and explains native ingredients, traditional techniques, and innovations in casero (home-style) Mexican American cooking in Texas. Dont Count the Tortillas offers over 100 kitchen-tested recipes, including newly created dishes that illustrate what is trending in homes and restaurants across Texas. Each recipe is followed by clear, step-by-step instructions, explanation of cooking techniques, and description of the dishes cultural context. Dozens of color photographs round out Chef Medranos encompassing of a rich indigenous history that turns on family and, more widely, on communityone bound by shared memories of the art that this book honors.


Truly Mexican

Author: Roberto Santibanez
Publisher: John Wiley & Sons
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Size: 11,64 MB
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Introduces traditional Mexican sauces with recipes for authentic favorites, from tacos and tamales to braised short ribs adobo and red snapper papillotes in green mole and includes instructions on essential ingredients and techniques.


My Mexico

Author: Diana Kennedy
Publisher: University of Texas Press
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Size: 20,42 MB
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By universal acclaim, Diana Kennedy is the world’s authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it. First published in 1998, My Mexico is now back in print with a fresh design and photographs—ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country.


Oaxaca Al Gusto

Author: Diana Kennedy
Publisher: University of Texas Press
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Format Type: PDF
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Translation of: Oaxaca al gusto, el mundo infinito de su gastronomia.


Mexican Regional Cooking

Author: Diana Kennedy
Publisher: HarperCollins
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Format Type: PDF
Size: 16,40 MB
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Culinary Art and Anthropology

Author: Joy Adapon
Publisher: Berg
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Format Type: PDF
Size: 14,64 MB
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Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.