| Description |
1 online resource (x, 310 pages, 16 unnumbered pages of plates) : color illustrations, map |
|
text file |
| Bibliography |
Includes bibliographical references and index. |
| Summary |
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. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Language |
In English. |
| Subject |
Cooking, Mexican.
|
|
Cooking, Mexican. |
| Genre/Form |
Electronic books.
|
|
Electronic books.
|
| Added Author |
Muñoz Zurita, Ricardo.
|
| Other Form: |
Print version: Tausend, Marilyn. Cocina mexicana. Berkeley : University of California Press, ©2012 9780520261112 (DLC) 2012004373 (OCoLC)780288552 |
| ISBN |
0520954165 (electronic book) |
|
9780520954168 (electronic book) |
|
9780520261112 (cloth ; alkaline paper) |
|
0520261119 (cloth ; alkaline paper) |
|
