By Margarita Carrillo Arronte
Mexico:The Cookbook is the definitive bible of Mexican home cooking and features more than 650 authentic recipes that can be easily recreated at home
With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.
From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.
Organized by food type/style (Street Food and Snacks, Salads and Starters, Eggs, Soups, Fish and Seafood, Meat and Poultry, Vegetables, Sauces, Rice and Beans, and Drinks and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.
Hardback, 704 pages, 200 illustrations
Dimensions: 10 5/8 x 7 1/8 x 2 1/2 inches
About the Author:
Born in Mexico, Margarita Carrillo Arronte has dedicated more than 25 years to researching, studying, teaching and cooking Mexican cuisine. From 1996 to 2006, she was the Mexican Ministry of Agriculture’s chef and organized Mexican food festivals and gala dinners across North America, Europe and Asia. In 2010, she led a campaign to get Mexican cuisine recognized as a UNESCO cultural property. In addition to teaching Mexican Cuisine at Cucul Cultura Culinaria A.C. and the National University of Mexico, Carillo Arronte is also the leader of the Slow Food movement in Baja and runs the restaurants, Don Emiliano (San Jose del Cabo) and Casa Mexico (Mexico City). She lives in Mexico City.
"A mammoth 700 page collection of Mexican recipes... A 'food bible'." — Publishers Weekly
"Might just be the most comprehensive cookbook on the country's cuisine ever published." — The Sunday Times Travel
"Definitive... Even the most learned Mexican food expert would be pushed to think of a dish not already listed. A beautiful book in both design and substance... Can't be faulted." — The Culture Trip