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The essential cuisines of Mexico

Author: Diana Kennedy
Publisher: New York : Clarkson Potter, ©2000.
Edition/Format:   Book : English : 1st edView all editions and formats
Database:WorldCat
Summary:
A recognized authority on Mexican cuisine has updated and expanded several of her classic cookbooks to present hundreds of traditional recipes, as well as new instructions for ingredient use, new cooking techniques, and additional recipes.
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Additional Physical Format: Online version:
Kennedy, Diana.
Essential cuisines of Mexico.
New York : Clarkson Potter, ©2000
(OCoLC)663399640
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Diana Kennedy
ISBN: 0609603558 9780609603550
OCLC Number: 43481748
Notes: Includes index.
Description: xviii, 526 pages ; 24 cm
Contents: Appetizers --
Masa fantasies --
Tortillas and tortilla dishes --
Tamales --
Soups --
Soup stews --
Beans, rice, and pasta --
Egg dishes --
Light meals --
Salads --
Vegetables --
Sauces and relishes --
Meats --
Pork --
Beef --
Assorted meats --
Poultry --
Seafood --
Sweet yeast breads --
Desserts and cookies --
Drinks --
General information.
Responsibility: by Diana Kennedy.
More information:

Abstract:

A recognized authority on Mexican cuisine has updated and expanded several of her classic cookbooks to present hundreds of traditional recipes, as well as new instructions for ingredient use, new cooking techniques, and additional recipes.

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  • food  (by 1 person)
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