03395nam a22004453i 4500001001100000003000700011005001700018006001900035007001500054008004100069020003600110020001800146035002300164035002400187035002500211035002300236035002100259040004100280050002700321082001300348100003000361245013600391250001800527264005500545264001200600300003400612336002600646337002600672338003600698505065600734520100601390588007202396650001502468655002202483700003702505700003602542776012102578856014002699856011002839EBC1003990MiAaPQ20220614143733.0m     o  d |      cr cnu||||||||211129s2012    xx      o     ||||0 eng d  a9780520954168q(electronic bk.)  z9780520261112  a(MiAaPQ)EBC1003990  a(Au-PeEL)EBL1003990  a(CaPaEBR)ebr10594483  a(CaONFJC)MIL388673  a(OCoLC)811410912  aMiAaPQbengerdaepncMiAaPQdMiAaPQ 4aTX716.M4 bT379 2012eb0 a641.59721 aTausend, Marilyn.eauthor10aLa Cocina Mexicana :bMany Cultures, One Cuisine /cMarilyn Tausend ; with Ricardo Muñoz Zurita ; photographs by Ignacio Urquiza.  aFirst edition 1aBerkeley :bUniversity of California Press,c2012. 4c©2012.  a1 online resource (340 pages)  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier0 aIntro -- Title -- Copyright -- Dedication -- Contents -- Preface -- Introduction -- The Basics of Mexican Cooking -- Salsas y Encurtidos Salsas and Condiments -- Botanas, Entremesés y Antojitos Snacks, Appetizers, and Quick Bites -- Caldos Y Sopas Broths And Soups -- Platos De Desayuno y Cena Casera Casual Meals for Breakfast and Supper -- Platos Fuertes Main Dishes -- Poultry -- Meat -- Seafood -- Moles and Pipianes -- Chiles Rellenos and Other Regional Specialties -- Guarniciónes y Ensaladas Accompaniments and Salads -- Postres Desserts -- Bebidas Cooling Drinks and Hot Restoratives -- Acknowledgments -- Sources -- Index -- Color Plates.  aAfter 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 preparation of both daily and festive foods. In a Maya village in Yucatán, 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 Oaxaca'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.  aDescription based on publisher supplied metadata and other sources. 0aCookbooks. 4aElectronic books.1 aMuñoz Zurita, Ricardo.eauthor1 aUrquiza, Ignacio.ephotographer08iPrint version:aTausend, MarilyntLa Cocina MexicanadBerkeley : University of California Press,c2012z9780520261112  uhttps://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1003990yAcceso Remoto40uhttps://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1003990yAcceso en el Campus PUCPR