Mexican Modern: New Food from Mexico

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9781566567442: Mexican Modern: New Food from Mexico
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An enthralling gastronomic journey that captures the incredible vitality and color of this country and the remarkable food of Mexico today

Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and ingredients combined with modern presentations are sweeping a wind of change through the country's legendary food.

From Mexico City to Veracruz, from Michoacán to Puebla and from Oaxaca to the Yucatán, Fiona Dunlop has sought out 12 chefs at the forefront of Mexican cooking to discover the recipes at the heart of this revolution. Backing them up are sections on market food cooks who still make old classics in time-honored ways. Among the recipes, you will find inventive new dishes as well as modern versions of classics. Chilies, seafood, chicken, duck, pork, game and corn tortillas play a central role as do vegetable dishes based on beans, tomatoes, avocadoes, squash, corn, sweet potatoes, pumpkin seeds and mole sauces.

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About the Author:

Fiona Dunlop is the author of the critically acclaimed New Tapas in which she explored Spain's best tapas bar food and, more recently, The North African Kitchen, which featured the sumptuous home cooking of North Africa. For her latest book she travelled extensively throughout Mexico, a country that she has known for 15 years, tasting the food in restaurants and on the street, and talking to chefs and market people. She writes regularly for the London Observer, Financial Times, Sunday Telegraph and CNN Traveler and has written numerous travel guides, including titles for National Geographic.

Review:

"An impressive and highly useful book that could only be improved if it came with a plane ticket to Mexico... Dunlop's third cookbook makes for a Mexico that's a world away from packet taco mixes and servings of micro-waved nachos. Divided into six of the central or southern states--the capital México DF, south-central Puebla, west coastal Michoacán, southern Oaxaca and Veracruz, and the far easterly Yucatán--it's evident that Dunlop traveled extensively while researching this book. Dunlop presents two local chefs for each area, such as DF's Martha Ortiz and Oaxacan housewife Abigail Mendoza, thereby offering firsthand insights into the traditions and realities of modern Mexican cuisine. Recipes? Plenty of those, ranging from street food through to first class restaurant fare. Caldo de mariscos (spicy seafood broth) made a soup every bit as good as we'd enjoyed recently in Mexico City, while the classier recipes such as fillets of fish with tomato marmalade are perfect for dinner party hosts to show off. Aptly for such a cookbook, it's richly colored with gorgeous photography." --Time Out Magazine

British food writer Dunlop (The New Tapas) here focuses on the contemporary Mexican food scene, showcasing 12 talented chefs. She offers an intriguing look at an evolving cuisine, with a brief nod to tradition in shorter sections on Mexican street foods. Striking color photographs add to the appeal of the book. For most cooks. --Library Journal

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