Cuisine of the Water Gods

Cuisine of the Water Gods

The Authentic Seafood and Vegetable Cookery of Mexico

Book - 1994
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Baker & Taylor
A collection of light recipes from Mexico's three coastal regions includes salsas, appetizers, soups, and a variety of main dishes

Book News
Divided into 16 chapters, each devoted to one coastal state (plus Mexico City, because of its vital role in Mexico's gastronomical and cultural history), Quintana offers an overview of the featured state, followed by selected local recipes and including details on the customs, traditions, and culinary specialties of each region. Quintana's knowledge of ingredients, recipes, and culinary techniques of the pre-Hispanic indigenous peoples, as well as of the Spanish and others, is vast. Twenty pages of ingredients and culinary techniques are included. Annotation copyright Book News, Inc. Portland, Or.

& Taylor

A savory collection of light, health-conscious, meatless recipes from Mexico's three coastal regions--the Pacific, the Caribbean, and the Gulf of Mexico--includes salsas, antojitos (appetizers), sopas (soups), and a variety of main dishes. 15,000 first printing.

Publisher: New York : Simon & Schuster, c1994
ISBN: 067174898X
Branch Call Number: 641.692 QUI
Characteristics: 322 p. ; 24 cm
Additional Contributors: Bishop, Jack 1963-


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