Synopses & Reviews
The best reference and resource out there on Mexican cooking and cuisine, Larousse Diccionario Enciclopedico de la Gastronomia Mexican covers just about everything from A to Z in 648 pages. In it Ricardo defines ingredients, cooking styles and methods, the cooking in various regions, utensils, festivals, foodways and more. There are also lists of antojitos, moles, mushrooms, chiles fresh and dried in handy chart form that makes it easy to figure out where a dish originated, what the major components are and what it might be called in the various areas of Mexico.
An updated and#160;new edition, that is beautiful, easy to use and enhanced with many color photos. This is a tremendous resource for serious students of Mexican cuisine.
La mejor referencia y de los recursos que hay en la cocina y la gastronomand#237;a mexicana, Larousse Diccionario Enciclopand#233;dico de la Gastronomand#237;a Mexicana abarca casi todo, desde la A a la Z, en 648 pand#225;ginas. En ella Ricardo define ingredientes, estilos de cocina y mand#233;todos, la cocciand#243;n en varias regiones, los utensilios, las fiestas, costumbres alimenticias y mucho mand#225;s. Tambiand#233;n hay listas de antojitos, lunares, champiand#241;ones, chiles frescos y secos en forma de tabla and#250;til que hace que sea fand#225;cil de averiguar dand#243;nde se originand#243; un plato, lo que los componentes principales son y lo que podrand#237;a ser llamado en las diversas regiones de Mand#233;xico.
Una nueva ediciand#243;n actualizada, que es hermoso, fand#225;cil de usar y mejorado con muchas fotos en color. Este es un gran recurso para los estudiantes serios de la cocina mexicana.
Synopsis
The best reference and resource out there on Mexican cooking and cuisine, Larousse Diccionario Enciclopedico de la Gastronomia Mexican covers just about everything from A to Z in 648 pages. In it Ricardo defines ingredients, cooking styles and methods, the cooking in various regions, utensils, festivals, foodways and more. There are also lists of antojitos, moles, mushrooms, chiles fresh and dried in handy chart form that makes it easy to figure out where a dish originated, what the major components are and what it might be called in the various areas of Mexico.
An updated new edition, that is beautiful, easy to use and enhanced with many color photos. This is a tremendous resource for serious students of Mexican cuisine.
Synopsis
A gastronomical tour through Mexico.
Synopsis
The Classics of Mexican Cuisine features more than 180 classic, regional recipes from the entire country of Mexico--from Aztec Tortilla Soup to Mole from Puebla to Veracruz-style fish.and#160; This gorgeous, full-color cookbook isand#160;the product of 20 years of research byand#160;Ricardo Munoz Zurita, one of Mexico's most prominent chefs and food historians, whoand#160;Time Magazineand#160;called "a prophet and preserver of culinary tradition."
About the Author
The culinary career ofand#160;Ricardo Muand#241;oz Zurita is undoubtedly the most prestigious in the field of research and traditional Mexican cuisine, and the proof is in the many tributes and recognitions he hasand#160;received.
His name is linked to a comprehensive and prestigious career,and#160;and has been calledand#160;"the prophet and preserver of culinary tradition," by Time magazine in October 2001. For his tireless research and culinary work Zuritaand#160;has been calledand#160;anand#160;"anthropologist" of Mexican cooking, the "Chef of traditional Mexican cuisine," and "the master of Mexican cuisine" among many others.
La carrera culinaria de Ricardo Muand#241;oz Zurita es sin duda el mand#225;s prestigioso en el campo de la investigaciand#243;n y de la cocina tradicional mexicana, y la prueba estand#225; en los numerosos homenajes y reconocimientos que ha recibido.Su nombre estand#225; ligado a una carrera completa y prestigiosa, y ha sido llamado "el profeta y preservador de la tradiciand#243;n culinaria," por la revista Time en octubre de 2001. Por su incansable investigaciand#243;n y culinaria trabajo Zurita ha sido llamado un "antropand#243;logo" de la cocina mexicana, el "Chef de la cocina tradicional mexicana," y "el maestro de la cocina mexicana", entre muchos otros.