Status
Call number
Call number
Latino, South American -- VAL
Publication
New Press, The (1995), Edition: First American Edition, Hardcover, 182 pages
Description
This text offers tips on how to prepare dishes, along with insights into the development of Mexican and Mexican-American cuisine. Ranging from the Spanish conquest of Mexico to the obsession with chips and salsa, the authors look at the influences on who ate what and where.
Subjects
Physical description
182 p.; 8.3 inches
Similar in this library
Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California, Selections from Encarnación Pinedo's El cocinero español (California Studies in Food and Culture) by Encarnación Pinedo
Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) by Diana Kennedy
The Essential Cuisines of Mexico: Revised and updated throughout, with more than 30 new recipes. by Diana Kennedy
Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier by Fabio Trabocchi
The Elephant Walk Cookbook: The Exciting World of Cambodian Cuisine from the Nationally Acclaimed Restaurant by Katherine Neustadt