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Larousse Diccionario Enciclopedico de la Gastronomia Mexicana (Spanish Edition)By Ricardo Munoz Zurita
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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.
- Sales Rank: #644062 in Books
- Published on: 2013-10-15
- Released on: 2013-10-15
- Original language: English
- Number of items: 1
- Dimensions: 11.27" h x 1.58" w x 8.71" l, .0 pounds
- Binding: Hardcover
- 648 pages
About the Author
The culinary career of Ricardo Muñoz Zurita is undoubtedly the most prestigious in the field of research and traditional Mexican cuisine, and the proof is in the many tributes and recognitions he has received.
His name is linked to a comprehensive and prestigious career, and has been called "the prophet and preserver of culinary tradition," by Time magazine in October 2001. For his tireless research and culinary work Zurita has been called an "anthropologist" of Mexican cooking, the "Chef of traditional Mexican cuisine," and "the master of Mexican cuisine" among many others.
La carrera culinaria de Ricardo Muñoz Zurita es sin duda el más prestigioso en el campo de la investigación y de la cocina tradicional mexicana, y la prueba está en los numerosos homenajes y reconocimientos que ha recibido.Su nombre está ligado a una carrera completa y prestigiosa, y ha sido llamado "el profeta y preservador de la tradición culinaria," por la revista Time en octubre de 2001. Por su incansable investigación y culinaria trabajo Zurita ha sido llamado un "antropólogo" de la cocina mexicana, el "Chef de la cocina tradicional mexicana," y "el maestro de la cocina mexicana", entre muchos otros.
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