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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.)
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by:
Kraig, Bruce
Nieto, Dudley
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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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