03669nam a22004933i 4500 EBC1003990 MiAaPQ 20220614143733.0 m o d | cr cnu|||||||| 211129s2012 xx o ||||0 eng d 9780520954168 (electronic bk.) 9780520261112 (MiAaPQ)EBC1003990 (Au-PeEL)EBL1003990 (CaPaEBR)ebr10594483 (CaONFJC)MIL388673 (OCoLC)811410912 MiAaPQ eng rda pn MiAaPQ MiAaPQ TX716.M4 T379 2012eb 641.5972 Tausend, Marilyn. author La Cocina Mexicana : Many Cultures, One Cuisine / Marilyn Tausend ; with Ricardo Muñoz Zurita ; photographs by Ignacio Urquiza. First edition Berkeley : University of California Press, 2012. ©2012. 1 online resource (340 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Intro -- 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. After 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. Description based on publisher supplied metadata and other sources. Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. Cookbooks. Electronic books. Muñoz Zurita, Ricardo. author Urquiza, Ignacio. photographer Print version: Tausend, Marilyn La Cocina Mexicana Berkeley : University of California Press,c2012 9780520261112 ProQuest (Firm) https://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1003990 Acceso Remoto https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1003990 Acceso en el Campus PUCPR lcc 7 296885 296885 0 0 ddc 0 0 10 10 45 2021-12-07 0 641.5972 EBC1003990 2021-12-07 00:00:00 2021-12-07 7 0 0 lcc 0 0 12 12 45 2022-06-14 0 TX716 .M4 T379 2012 50000003287926 2022-06-14 00:00:00 Ebook c. 1 2022-06-14 7