Mexico is experiencing a gastronomic revolution. A return to pre-Hispaniccooking techniques and current trends towards tapas-style eating are sweeping awind of change through the country's food. From Michoacan to Mexico City, from Oaxaca to the Yucatan, Fiona Dunlop, author of the highly successful New Tapas, has sought out the chefs and cooks at the forefront of Mexican cooking to discover the ingredients, techniques and recipes at the heart of this revolution. Here you will find new dishes as well as modern versions of classics. Chillies, seafood, chicken, pork, game, tortillas and tacos play a central role as do vegetarian dishes based on beans, tomatoes, avocados, squash, corn and sweet potatoes.Real Mexican Food is an extraordinary gastronomic journey that captures theenergy and colour of the country and the remarkable food found in Mexico today.
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Fiona Dunlop is the author of the critically acclaimed New Tapas in which she explored Spain's best tapas bars and, more recently, Medina Kitchen, which featured the best of home cooking in North Africa. For her latest book she has spent many months travelling in Mexico, tasting the food and talking to the locals. She writes regularly for the Financial Times, Sunday Telegraph, Observer and Olive magazine and has written several books, including many travel guides. Fiona lives in London.Review:
"The latest book from travel-foodie Fiona Dunlop is a fascinating journey through pre-hispanic cooking." Harpers Bazaar "Authentic Mexican food is hotter than a habanero chilli right now and the zingy recipes make it easy to understand why." Red Magazine "An impressive and highly useful book that could only be improved if it came with a plane ticket to Mexico." Time Out
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Book Description Mitchell Beazley, 2010. Paperback. Book Condition: New. book. Bookseller Inventory # M1845335791