Culinary Mexico

Culinary Mexico : Authentic Recipes and Traditions

3.66 (12 ratings by Goodreads)
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Mexico's rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavours and unique ingredients, as well as a wide range of cooking styles and techniques. this book takes you on a journey of discovery through the varied geography, culture, history, and cuisine of more

Product details

  • Hardback | 240 pages
  • 226.1 x 264.2 x 27.9mm | 1,224.71g
  • Gibbs M. Smith Inc
  • Layton, UT, United States
  • English
  • 75 colour photographs
  • 1586853759
  • 9781586853754
  • 2,500,257

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Join Chef Daniel Hoyer on a culinary adventure through the vibrant culture, history, and cuisines of Mexico. Mexico's rich history and myriad cultural influences are reflected in its cuisine, and it's high time we abandon old notions of Mexican food as tacos, enchiladas, burritos, and refried beans all smothered in melted cheese. Dismissing these long-standing stereotypes, Culinary Mexico presents an extensive collection of surprisingly distinct recipes from the diverse regions of Mexico. The delicious food that has evolved from each region makes a bold statement of what a true Mexican feast can and ought to be. Culinary Mexico presents cuisines from six distinct Mexican regions, from the Northern Frontier to the Yucatan Peninsula. The book also includes complete menus for pairing these unique foods, process photos for cooking, a chapter on techniques, and a resource section. Brimming with full-color photography and interesting lore, this suburb cookbook brings you an unexplored world of nuanced flavors, unique ingredients, and all things good of culinary Mexico. Daniel Hoyer first learned to cook as a young boy by helping his two grandmothers in the kitchen. By the time we was a teenager, he began working in restaurants, and he supported himself in college-where he studied preveterinary medicine-by cooking. He finally followed his love of cooking to make his career as a chef. His stint as sous chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cooking. Chef Daniel has traveled extensively in Mexico, exploring the cooking, as well as the history and culture, of that colorful country. He is currently a restaurant consultant, cooking-school instructor, and guide for gastronomic-adventures tours in Mexico. He resides in Santa Fe, New more

Rating details

12 ratings
3.66 out of 5 stars
5 25% (3)
4 17% (2)
3 58% (7)
2 0% (0)
1 0% (0)
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