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Books: Cooking by Cuisine -> Cooking Mexican
Taste of Mexico
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by:
Quintana, Patricia
Urquiza, Ignacio (Photographer)
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Publisher:
Stuart, Tabori and Chang
Published: September 15, 1986
ISBN: 1556703260
Format:Paperback
Pages:304
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Book Description
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.--This text refers to the
Hardcover edition.
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