Synopses & Reviews
The fourth guide in this authoritative series—
Eat Smart in Mexico: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure—is a paean to Mexican cuisine. It contains a rich historical perspective on the origins and varieties of Mexican food and extensive background on the delectable regional dishes. Spanish phrases are included to make ones culinary adventure even more successful.
At the core of the book are two extensive glossaries in Spanish with English translations. The “Menu Guide” demystifies food selection, allowing visitors to order with confidence in restaurants; the “Foods & Flavors Guide” is a comprehensive list of foods, spices, cooking utensils, cooking styles, etc., to make shopping in the colorful outdoor markets easy and fun. If you are traveling or moving to Mexico, take this book with you!
Distributed for Ginkgo Press
Review
“Anyone sensible enough to buy a copy before taking off for Mexico will be able to eat really well and even more importantly, to understand what they are eating.”—Elisabeth Lambert Ortiz, author of The Complete Book of Mexican Cooking
Review
“For the adventuresome traveler, this book is a “smart,” richly annotated road map that will steer you to the right markets and teach you where to find authentic Mexican food. EAT SMART IN MEXICO offers what is most important about Mexican food and culture wrapped in a nutshell. If you cannot get to Mexico, this book will provide vicarious travel and cooking inspiration of the first order. As in Eat Smart in Brazil, the Petersons have succeeded in reaching a middle ground between the practical and the scholarly to unravel some of the best kept secrets of one of the worlds most complex cuisines.”—Maricel Presilla, Ph.D., Culinary historian and author specializing in the cuisines of Latin America and Spain
Review
“With the fourth title in their “Eat Smart” series, the Petersons have assembled a guide to the food of Mexico for travelers. Their book is organized into eight sections. At its heart is an extensive menu guide and a food and flavors guide. Otherwise, the authors include an informative and extensive history of the cuisine; a section on regional foods; a less successful section of a few recipes; a very brief chapter on shopping in Mexican food markets; another on mail order suppliers, cooking schools, and organizations; and a handy guide to helpful phrases. The result is similar to Marita Adairs The Hungry Traveler: Mexico (LJ 8/97) but has more history. Highly recommended for all public libraries.”—George M. Jenks, Bucknell Univ., Lewisburg, PA (for Library Journal)
Review
andldquo;
Eat Smart in Germany provides a most enjoyable and gratifying way for travelers to savor the flavors of Germany to better understand her culture, traditions, and heritage.andrdquo;andmdash;
77 SquareReview
andldquo;Her book made me hungry and ready to go to Germany.andrdquo;andmdash;Doug Moe,
Wisconsin State JournalSynopsis
The fourth guide in this authoritative series--Eat Smart in Mexico: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure--is a paean to Mexican cuisine. It contains a rich historical perspective on the origins and varieties of Mexican food and extensive background on the delectable regional dishes. Spanish phrases are included to make one's culinary adventure even more successful.
At the core of the book are two extensive glossaries in Spanish with English translations. The "Menu Guide" demystifies food selection, allowing visitors to order with confidence in restaurants; the "Foods & Flavors Guide" is a comprehensive list of foods, spices, cooking utensils, cooking styles, etc., to make shopping in the colorful outdoor markets easy and fun. If you are traveling or moving to Mexico, take this book with you
Distributed for Ginkgo Press
Synopsis
Michelin-rated restaurants and street-vendor fare earn equal time in the newest release of the internationally acclaimed Eat Smart culinary guidebook series. That means exploring the currywurst and doner kebabs of Berlin, then spicy crepes with venison and cherries at the Hotel Sackmann in the Black Forest.
and#160;and#160; and#160;Authentic German dining begins with sausage, rouladen, potato salad, gingerbread, and strudelandmdash;but so much more defines and influences the cuisine. Consider the verve with which Kiel residents devour sprats (young herring) near the Baltic and North seas. Or the pride that people in the village of Bautzen take in serving a centuries-old recipe for Sorbian soup.
Description
Includes bibliographical references (p. 135-138) and index.
About the Author
Joan and David Peterson are experienced, world-wide travelers. They have led tours to the Pacific Rim, the Caribbean, Europe, and Australia. They also have explored extensively on their own, concentrating on the cuisines of the countries they visit. Because general guidebooks—despite their hefty size—provide too little information about food for their taste, the Petersons tackled the subject themselves, providing in-depth information for others with a similar travel focus.
Table of Contents
PrefaceAcknowledgments
and#160;The Cuisine of Germany
and#160;Regional German Food
and#160;Tastes of Germany
and#160;Shopping in Germany's Food Markets
and#160;Resources
and#160;Helpful Phrases
and#160;Menu Guide
and#160;Foods and Flavors
and#160;Bibliography
and#160;Index