Mexico's Feasts of Life

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9781571780003: Mexico's Feasts of Life

This culinary portrait of Mexico is aimed at the true gourmet and bears the stamp of authenticity.

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Book Description:

Superb recipes celebrating each of the major Hispanic Fiestas from the christening feast through the Day of the Dead. -- Over two dozen Mexican cooking herbs described, explained and illustrated in color. All the major cooking chiles color-illustrated in both fresh and dried forms. Tips on preparing and cooking with chiles. Addresses for the very best North American sources of chiles, herbs, plants, seeds, cheeses and cooking utensils. A thorough section on methods and materials with step-by-step explanations of basic Mexican cookery techniques.

From Publishers Weekly:

This handsomely designed, lusciously photographed culinary portrait of Mexico is aimed at the true gourmet and bears the stamp of authenticity. Mexican author Quintana ( The Taste of Mexico ) traces her sensibilities to her great grandmother's origins in the southern state of Oaxaca, well-known for its strong pre-Columbian traditions, and associates each of the 200 or so dishes offered here with one of several national feasts or occasions. It appears that the grill, or comal , is closer to the heart of this cuisine than is the Mediterranean frying pan, and many--though by no means all--recipes can accommodate a low-cholesterol diet. The reader brought up on Tex-Mex will be surprised by the preponderance of delicate stews and sauces and, in the superb Lent section, fish soups slightly but significantly evolved from their Spanish origins. A concept like vanilla shrimp, nonetheless, is out on its own. It may also come as a shock to find garlic called for by the head rather than the clove. The beginning cook will find many of these recipes challenging, with complex procedures; experience in the kitchen is assumed. Menu planning, lamentably, is not included. Author tour.
Copyright 1989 Reed Business Information, Inc.

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Quintana, Patricia
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