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The Taste of Mexico: Quintana, Patricia

The Taste of Mexico

Quintana, Patricia

4 ratings by Goodreads
ISBN 10: 0941434893 / ISBN 13: 9780941434898
Published by Stewart Tabori & Chang, Edison, New Jersey, U.S.A., 1986
Condition: Fine Hardcover
From william maloney (BROOKLYN, NY, U.S.A.)

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About this Item

Photography Ignacio Urquiza, Text William L Orme jr. Signed by Quintana "Best Wishes. Patricia Quintana 7/10/88" on half title. PLEASE NOTE DUE TO THE WEIGHT OF THIS BOOK ADDITIONAL POSTAGE MAY BE REQUIRED ON INTERNATIONAL SHIPMENTS. Bookseller Inventory # 002150

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Bibliographic Details

Title: The Taste of Mexico

Publisher: Stewart Tabori & Chang, Edison, New Jersey, U.S.A.

Publication Date: 1986

Binding: Hardcover

Book Condition:Fine

Dust Jacket Condition: Near Fine

Signed: Signed by Author(s)

Edition: 1st Edition

About this title

Synopsis:

Tours the country of Mexico to give 225 regional recipes for both classic dishes and adaptations, with basic preparation information and instructions

From Publishers Weekly:

This gracefully assembled collection of Mexican regional specialties reflects a diverse cultural heritage in the sumptuous breadth of its cuisine. Food writer Quintana offers hearty fare from El Norte (Bahia sea bass stuffed with shrimp and lobster tails; "drunken" pinto beans in a sauce of beer, chiles and cilantro) and festive soups from the coast. Meals steeped in traditionblack mole from Oaxaca; baked red snapper assertively seasoned with Spanish olives, capers and mild chiles from Veracruz; and Pueblan chiles en nogada, or batter-fried chiles stuffed with meats, spices and fruits with a creamy sauce of walnuts and pomegranate seeds (the dish, in the colors of the Mexican flag, commemorates Independence Day) provide an intriguing contrast to the more contemporary, European-influenced dishes of Mexico City: squash-blossom crepes with melted Gruyere, sliced fish fillets in pastry shells and a sombrero de chocolate garnished with fig sherbet. Detailed instructions are carefully organized, and Quintana includes substitutions for hard-to-find ingredients, a list of specialty stores and a useful glossary of chiles. Regional histories and bold photographs that balance the autumn colors of fresh produce and the blue hues of Mexican pottery against dramatic landscapesare an inspiring touch. Author tour.
Copyright 1986 Reed Business Information, Inc.

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