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. This description may be from another edition of this product.
"Recipe of Memory: Five Generations of Mexican Cuisine" is much more than a cookbook - although the recipes are wonderful, unusual and very rare. They reflect a Mexican cuisine that most Americans are unfamiliar with. We are talking "haute cuisine" from a family kitchen here - not mere chile con carne, enchiladas and tacos. Pulitzer Prize-winning journalist Victor M. Valle and his wife, Mary Lau Valle, have artfully compiled...
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This cookbook is more than a cookbook! I've been working on a historical novel about Mexico circa 1850 and of several cookbooks I've purchased, found this one to be far and away the best history book. The recipes are proceeded with whole chapters which outline the education of women in Mexico in the 19th century, what cooking was like in the convents, on farms, and lots of other detailed information- even with old photos,...
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This is an amazing book because it makes a real combination of Mexican traditional tastes with the mexican history
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