Найти книгу: "La Cocina Mexicana"

After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Munoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world’s most celebrated cuisines.<br /><br />Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatan, <i>cochinita de pibil</i> is made with the native peccary instead of pig. In Mexico City, a savory <i>chile poblano</i> is wrapped in puff-pastry. On Oaxaca’s coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.<br /><br />

Over 70 tasty taco and moreish nacho recipes to indulge your cravings and bring the spirit of Mexicana into your home!Bring the spirit of Mexicana into your home with over 70 tasty taco and moreish nacho recipes to feed your fiesta cravings!Indulge in a bowl (or two) of nachos, make every day taco Tuesday, eat tostada for breakfast, start every meal with a margarita, and always use fingers!So, invest in a healthy supply of tortillas (and maybe a bottle of tequila) and solve all your dinner dilemmas with the only question worth asking: Tacos or Nachos? We recommend both.iSalud!