Synopses & Reviews
Running the length of Mexico"s eastern coast, the state of Veracruz boasts a cuisine that is easier, lighter, and more varied than those of the country"s other regions. To enjoy the food in Zarela"s Veracruz — dishes like Avocado Cocktail, Garlicky Stir-Fried Shrimp, Orange-Flavored Chicken, and Romaine Lettuce with Cilantro Dressing — cooks won"t need to hunt down hard-to-find chiles or master complicated techniques. With culinary roots in Spain, many of the dishes have a relaxed Mediterranean character and feature healthful combinations of chicken or seafood with vegetables, olive oil, and fresh herbs. Lavishly illustrated with color photographs, Zarela"s Veracruz provides more than 150 recipes and combines travelogue with cookbook to entice readers into this unique and eclectic cuisine.Running the length of Mexico"s eastern coast, the state of Veracruz boasts a cuisine that is easier, lighter, and more varied than those of the country"s other regions. To enjoy the food in Zarela"s Veracruz — dishes like Avocado Cocktail, Garlicky Stir-Fried Shrimp, Orange-Flavored Chicken, and Romaine Lettuce with Cilantro Dressing — cooks won"t need to hunt down hard-to-find chiles or master complicated techniques. With culinary roots in Spain, many of the dishes have a relaxed Mediterranean character and feature healthful combinations of chicken or seafood with vegetables, olive oil, and fresh herbs. Lavishly illustrated with color photographs, Zarela"s Veracruz provides more than 150 recipes and combines travelogue with cookbook to entice readers into this unique and eclectic cuisine.
Synopsis
The state of Veracruz, a lush strip of land running the length of Mexico's eastern coast, is home to some of the easiest, lightest, and most varied food in Mexico's repertoire. To enjoy dishes like Seafood Salad in Avocado Halves, Garlicky Stir-Fried Shrimp, Orange-Flavored Chicken, and Mushroom Empanadas, you won't need to hunt down obscure chiles or master complicated techniques. Spanish influences and#151; evident in accessible ingredients like olive oil, olives, capers, raisins, and almonds and#151; give the state's cuisine a familiar Mediterranean character. At the same time, Veracruz's Caribbean orientation and powerful Afro-Cuban legacy offer plenty of choices for cooks who want kitchen adventure. In all, Zarela provides more than 150 choices, perfect for festive parties or ordinary suppers. Much more than a cookbook, Zarela's Veracruz is a mesmerizing travelogue and an absorbing portrait of Mexico's most exuberant state.
About the Author
Zarela Martinez was born in Sonora, Mexico, and educated in El Paso, Texas, and Guadalajara, and s considered on of America's foremost authorities on Mexican cooking. Bilingual and bicultural, she is the chef-owner of Zarela, a wildly popular restaurant in Manhattan. She is also the author of The Food and Life of Oaxaca and Food from My Heart.Anne Mendelson is the author of Stand Facing the Stove. Her cookbook reviews appear regularly in Gourmet and the Los Angeles Times.