Synopses & Reviews
and#147;This is a beautiful and meticulously researched cookbook in which Marilyn Tausend reveals the diversity of Mexican food with simplicity and grace.and#8221; and#150;Alice Waters, author of The Art of Simple Food
"Marilyn Tausend's remarkable new cookbook La Cocina Mexicana takes us on an uncharted culinary journey through Mexicoand#8217;s unexpectedly delicious history. Even veteran chefs and proficient home cooks will come across new recipesand#151;some unfamiliar, all excitingand#151;brought to life in this treasure of a book. Marilynand#8217;s warm and thoughtful style translates effortlessly to all cooks." and#150;Rick Bayless, chef and owner Frontera Grill and host of PBS's Mexico One Plate at a Time
and#147;The kitchen is at the heart of Mexican life, the center of its many families, cultures, histories, and arts. Marilyn Tausend, with her rich experience over many decades of travel throughout Mexico, evokes this heart and life in every dish she names, from fruit gazpacho to fava bean salad to avocado ice cream. This is real food for real people. To read this book is to taste and feel the joys of Mexico in every named ingredient.and#8221; and#150;Betty Fussell, author of Raising Steaks: The Life and Times of American Beef and The Story of Corn
and#147;La Cocina Mexicana is Marilyn Tausendand#8217;s edible travelogue of years of fearless culinary adventures in Mexico. With every delicious recipe, there is a story of old kitchen friendships from some of Mexicoand#8217;s most talented cooks. What a joy [to read and cook from this] timely and needed book replete with personal insight, lively storytelling, solid knowledge, and good cooking.and#8221; and#150;Maricel E. Presilla, author of The New Taste of Chocolate
"A fascinating and educational approach, told through recipes, personal relationships, anecdotes, and family culinary genealogies documented through years of travel and research."--Austin Chronicle
After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muand#241;oz 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 worldand#8217;s most celebrated cuisines.
Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatand#225;n, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxacaand#8217;s coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.
About the Author
Marilyn Tausend is the author of Cocina de la Familia: More than 200 Authentic Recipes from Mexican-American Home Kitchens (winner of the IACP Julia Child Award for the Best American Cookbook of 1998), Mexico the Beautiful, Savoring Mexico, and Mexican. Ricardo Muand#241;oz Zurita is the author of the acclaimed Diccionario Enciclopand#233;dico de Gastronomand#237;a Mexicana, soon to be published in English, in addition to numerous Mexican cookbooks.
Table of Contents
The Basics of Mexican Cooking
Salsas y Encurtidos and#149; Salsas and Condiments
Botanas, Entremesand#233;s y Antojitos and#149; Snacks, Appetizers, and Quick Bites
Caldos y Sopas and#149; Broths and Soups
Platos de Desayuno y Cena Casera and#149; Casual Meals for Breakfast and Supper
Platos Fuertes and#149; Main Dishes
Moles and Pipianes
Chiles Rellenos and Other Regional Specialties
Guarniciand#243;nes y Ensaladas and#149; Accompaniments and Salads
Postres and#149; Desserts
Bebidas and#149; Cooling Drinks and Hot Restoratives