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The art of Mexican cooking : traditional Mexican cooking for aficionados

Author: Diana Kennedy; Michael Calderwood; Susana Martínez-Ostos
Publisher: New York : Clarkson Potter/Publishers, [2008] ©2008
Edition/Format:   Print book : English : Second editionView all editions and formats
Summary:
An exploration of Mexican cuisine presents recipes for main dishes, sauces and desserts, ranging for simple to sophisticated.
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Genre/Form: Nonfiction
Cookbooks
Additional Physical Format: Online version:
Kennedy, Diana.
Art of Mexican cooking.
New York : Clarkson Potter/Publishers, 2008
(OCoLC)763165508
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Diana Kennedy; Michael Calderwood; Susana Martínez-Ostos
ISBN: 9780307383259 0307383253
OCLC Number: 183926642
Description: xvi, 496 pages : illustrations (black and white) ; 24 cm
Contents: Corn --
Soups and broths --
Pasta and rice dishes --
Vegetables, salads, and beans --
Seafood --
Poultry --
Pork --
Beef --
Egg and cheese dishes --
Sauces, relishes, and pickled vegetables --
Bread, sweet yeast rolls, and flour tortillas --
Desserts, ices, and sweetmeats --
Seasonings and other commonly used ingredients --
Chiles and how to prepare them --
Cooking equipment.
Responsibility: Diana Kennedy ; photographs by Michael Calderwood ; illustrations by Susana Martinez-Ostos.
More information:

Abstract:

An exploration of Mexican cuisine presents recipes for main dishes, sauces and desserts, ranging for simple to sophisticated.

"The culmination of more than fifty years of living, traveling, and cooking in Mexico, 'The Art of Mexican Cooking' is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations. The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine."--Publisher description.

Table of Contents:

by cwarden (WorldCat user on 2008-09-09)

Acknowledgments -- Preface -- Introduction -- Corn (maíz) -- Soups and broth (sopas y caldos) -- Pasta and rice dishes (sopas secas) -- Vegetables, salads, and beans (lugumbres, ensaladas, y frijoles) -- Seafood (pescados y mariscos) -- Poultry (aves) -- Pork (cerdo) -- Beef (res) -- Egg and cheese dishes (platillos de huevo y queso) -- Sauces, relishes, and pickled vegetables (salsas y lugumbres en escabeche) -- Bread, sweet yeast rolls, and flour tortillias (pan, pan dulce, y tortillas de harina) -- Desserts, ices, and sweetmeats (postres, helados, y dulces -- Seasoning and other commonly used ingredients -- Chilies and how to prepare them -- Cooping equipment -- Bibliography -- Index.

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