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    Books: Cooking by Cuisine -> Cooking Mexican

    Cuisines of Hidden Mexico: A Culinary Journey to Guerrero and Michoacan (Wiley Culinary Journeys S.)

    by:
    Kraig, Bruce
    Nieto, Dudley



    Publisher:
    John Wiley and Sons
    Published: November, 1995
    ISBN: 0471121290
    Format:Paperback
    Pages:288


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    Book Description
    From Publishers Weekly
    An offshoot of a 1994 public television documentary about the people, history and culture of Guerrero and Michoacan, this collection by the show's coproducers has the air of an afterthought. Among the 75 indigenous recipes are plenty of interesting dishes, such as Picaditas de Venado, a dish of venison steaks with tomatillos, and Guerrero's famous Pozole, a soup of hominy and pig parts. The writing, however, is frequently clumsy and the recipes often confusing (in the recipe for Atole de Grano, it is not clear how many pots of water are boiling at once). While details about the filming are often interesting, descriptions of markets visited and meals eaten read as though they were lifted from a detailed diary and lack immediacy here. Experienced cooks eager to create dishes rarely seen in the U.S. and willing to track down unusual ingredients (many recipes call for hard-to-find items, e.g., huitlacoche, a trufflelike corn fungus, or iguana) will most appreciate this effort.
    Copyright 1995 Reed Business Information, Inc.

    Product Description:
    Based on the authors' PBS documentary, this riveting account of a journey to two Mexican states reveals how closely each region's tantalizing recipes are interwoven with its history, anthropology and folk art. Covers agriculture, food preparation, the social places of food and eating habits. Contains 75 delicious indigenous recipes along with line drawings by one of Mexico's best-known engravers.


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