[PDF] Gran Larousse De La Gastronomia Mexicana eBook

Author : Ricardo Muñoz Zurita
Publisher : Ediciones Larousse (MX)
Page : 0 pages
File Size : 22,19 MB
Release : 2012
Category : Cooking
ISBN : 9786072106192

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The best reference and resource out there on Mexican cooking and cuisine, Larousse Diccionario Enciclopedico de la Gastronomia Mexican covers just about everything from A to Z in 648 pages. In it Ricardo defines ingredients, cooking styles and methods, the cooking in various regions, utensils, festivals, foodways and more. There are also lists of antojitos, moles, mushrooms, chiles fresh and dried in handy chart form that makes it easy to figure out where a dish originated, what the major components are and what it might be called in the various areas of Mexico. An updated new edition, that is beautiful, easy to use and enhanced with many color photos. This is a tremendous resource for serious students of Mexican cuisine. La mejor referencia y de los recursos que hay en la cocina y la gastronomía mexicana, Larousse Diccionario Enciclopédico de la Gastronomía Mexicana abarca casi todo, desde la A a la Z, en 648 páginas. En ella Ricardo define ingredientes, estilos de cocina y métodos, la cocción en varias regiones, los utensilios, las fiestas, costumbres alimenticias y mucho más. También hay listas de antojitos, lunares, champiñones, chiles frescos y secos en forma de tabla útil que hace que sea fácil de averiguar dónde se originó un plato, lo que los componentes principales son y lo que podría ser llamado en las diversas regiones de México. Una nueva edición actualizada, que es hermoso, fácil de usar y mejorado con muchas fotos en color. Este es un gran recurso para los estudiantes serios de la cocina mexicana.

Author : Fany Gerson
Publisher : Ten Speed Press
Page : 226 pages
File Size : 48,36 MB
Release : 2011-06-08
Category : Cooking
ISBN : 1607742365

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After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.

Author : Ricardo Muñoz Zurita
Publisher : Ediciones Larousse (MX)
Page : 0 pages
File Size : 34,95 MB
Release : 2009
Category : Cooking
ISBN : 9789702222132

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RESUMEN: Contiene: las recetas más importantes de la gastronomía mexicana; un recorrido gastronómico a través de la república mexicana; más de 100 recetas ilustradas con fotografías; un apartado con informacioón relevante de las recetas y consejos del autor; recetas clásicas cocmo: sopa de tortilla, cochinita pibil, chiles en nogada, mole poblano, pescado a la veracruzana, tamal verde, capirotada.

Author : Gironella De’Angeli, Alicia
Publisher : Ediciones Larousse, S.A. de C.V. (MX)
Page : 433 pages
File Size : 37,79 MB
Release : 2006
Category : Cooking
ISBN : 6072125158

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Más de 500 recetas de platillos, bebidas y salsas que van desde lo tradicional hasta lo contemporáneo, organizadas en nueve secciones que facilitan su consulta. Textos informativos que ofrecen un amplio panorama de la cocina mexicana, con aspectos históricos, actuales y geográficos. Una enorme riqueza gráfica de más de 700 fotografías. Útiles tablas y cuadros informativos con formas de preparar, cocer y seleccionar los productos, clasificados por grupos de alimentos: aves, cerdo, res, mariscos y pescados, frutas y verduras.

Author : Alicia Gironella De'Angeli
Publisher :
Page : 482 pages
File Size : 48,28 MB
Release : 2006
Category : Cooking
ISBN :

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"An original publication by two highly respected culinary historians and chefs on Mexican food and cooking. This is a guide to utensils, foodstuffs, and techniques as well a cookbook. There several indices to the book, including regional references. Many unusual, hard to find recipes"--Provided by vendor.

Author : Marilyn Tausend
Publisher : Univ of California Press
Page : 320 pages
File Size : 15,28 MB
Release : 2012-10-22
Category : Cooking
ISBN : 0520261119

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Presents recipes that show how indigenous groups, Europeans, and Africans came together and created Mexican cuisine, presenting main dishes, desserts, salas, soups, and beverages.