000			03669nam a22004933i 4500
001			EBC1003990
003			MiAaPQ
005			20220614143733.0
006			m o d |
007			cr cnu||||||||
008			211129s2012 xx o ||||0 eng d
020			_a9780520954168 _q(electronic bk.)
020			_z9780520261112
035			_a(MiAaPQ)EBC1003990
035			_a(Au-PeEL)EBL1003990
035			_a(CaPaEBR)ebr10594483
035			_a(CaONFJC)MIL388673
035			_a(OCoLC)811410912
040			_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ
050		4	_aTX716.M4 _bT379 2012eb
082	0		_a641.5972
100	1		_aTausend, Marilyn. _eauthor
245	1	0	_aLa Cocina Mexicana : _bMany Cultures, One Cuisine / _cMarilyn Tausend ; with Ricardo Muñoz Zurita ; photographs by Ignacio Urquiza.
250			_aFirst edition
264		1	_aBerkeley : _bUniversity of California Press, _c2012.
264		4	_c©2012.
300			_a1 online resource (340 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
505	0		_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.
520			_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.
588			_aDescription based on publisher supplied metadata and other sources.
590			_aElectronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
650		0	_aCookbooks.
655		4	_aElectronic books.
700	1		_aMuñoz Zurita, Ricardo. _eauthor
700	1		_aUrquiza, Ignacio. _ephotographer
776	0	8	_iPrint version: _aTausend, Marilyn _tLa Cocina Mexicana _dBerkeley : University of California Press,c2012 _z9780520261112
797	2		_aProQuest (Firm)
856			_uhttps://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1003990 _yAcceso Remoto
856	4	0	_uhttps://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1003990 _yAcceso en el Campus PUCPR
942			_2lcc _c7
999			_c296885 _d296885