In Jim Peyton's New Cooking from Old Mexico, his third cookbook, James Peyton explores the history of Mexican cooking. A former restaurateur and a scholar, Peyton has spent years traveling in Mexico and in libraries researching Mexican cuisine. New Cooking from Old Mexico introduces a contemporary and richly varied style of cooking. It includes a history of Mexican cooking ,tracing its development over the last five hundred years from Mayan and Aztec to later Arab and Spanish influences. Most recipes represent the finest in contemporary Mexican cooking. Richly illustrated color food shots and black-and-white illustrations.
"synopsis" may belong to another edition of this title.
James W. Peyton has written four well-regarded books on Mexican cooking, history, and culture that cover every aspect of Mexican cooking. Peyton is a member of the International Association of Culinary Professionals.
Mexican-American restaurants, supermarket shelves stacked with slasa, and an avalanche of cookbooks have made tacos, enchiladas, tamales, and burritos as familiar as hamburgers and pizza throughout the United States. However, few people know the fascinating history behind such popular dishes or, more importantly, that a much more sophisticated side of Mexican cuisine from Mexico's interior awaits discovery. Even fewer people realize that there is a recent development in Mexican cuisine called "nueva cocina mexicana" - Mexico's answer to "new Soutwest" and other styles of "fusion" cooking. Richly varied, with remarkable substance and flavor, mexican cuisine is more accessible to North American cooks than is currently imagined.
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Hardback. Condition: Good. O'Shaughnessy, Michael (illustrator). In Jim Peyton's New Cooking from Old Mexico, his third cookbook, James Peyton explores the history of Mexican cooking. A former restaurateur and a scholar, Peyton has spent years traveling in Mexico and in libraries researching Mexican cuisine. New Cooking from Old Mexico introduces a contemporary and richly varied style of cooking. It includes a history of Mexican cooking ,tracing its development over the last five hundred years from Mayan and Aztec to later Arab and Spanish influences. Most recipes represent the finest in contemporary Mexican cooking. Richly illustrated color food shots and black-and-white illustrations. Seller Inventory # CIN1878610708G
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