Mexico: The Cookbook is the definitive bible of Mexican home cooking and features more than 650 authentic recipes that can be easily recreated at home
Margarita Carrillo Arronte
Mexico: The Cookbook is the definitive bible of Mexican home cooking and features more than 650 authentic recipes that can be easily recreated at home.
With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.
From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.
Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.
Size: 270 x 180 mm (10 5/8 x 7 1/8 in)
Pages: 704 pp
Illustrations: 200 illustrations
Your go-to guide to Mexican home cooking.
- Tasting Table
I have long been an admirer of Margarita Carrillo's work. In her new book, her warm and expert voice shines and proves to be a most delightful guide through the fascinating labyrinth of Mexican cuisine. Every cook, be it expert or beginner, will benefit and savor from this splendid Mexican cookbook with hundreds of tried and true recipes: a must for any Mexican food lover.
- Pati Jinich
Margarita is the embodiment of everything that I love about Mexico and her food is delicious. A definite hero.
- Thomasina Miers
Born in Mexico, Margarita Carrillo Arronte has dedicated more than 25 years to researching, studying, teaching and cooking Mexican cuisine. From 1996 to 2006, she was the Mexican Ministry of Agriculture’s chef and organized Mexican food festivals and gala dinners across North America, Europe and Asia. In 2010, she led a campaign to get Mexican cuisine recognized as a UNESCO cultural property. In addition to teaching Mexican Cuisine at Cucul Cultura Culinaria A.C. and the National University of Mexico, Carillo Arronte is also the leader of the Slow Food movement in Baja and runs the restaurants, Don Emiliano (San Jose del Cabo) and Casa Mexico (Mexico City). She lives in Mexico City.
Contents and sections:
Street Food and Snacks
Salads and Starters
Fish and Seafood
Rice and Beans
Breads and Pastries
Drinks and Desserts
How to Make Duck en Pipian
How to Make Mackerel al Pastor
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