Mexican Modern: New Food from Mexico
An enthralling gastronomic journey that captures the incredible vitality and color of this country and the remarkable food of Mexico today
Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and ingredients combined with modern presentations are sweeping a wind of change through the country's legendary food.
From Mexico City to Veracruz, from Michoacán to Puebla and from Oaxaca to the Yucatán, Fiona Dunlop has sought out 12 chefs at the forefront of Mexican cooking to discover the recipes at the heart of this revolution. Backing them up are sections on market food cooks who still make old classics in time-honored ways. Among the recipes, you will find inventive new dishes as well as modern versions of classics. Chilies, seafood, chicken, duck, pork, game and corn tortillas play a central role as do vegetable dishes based on beans, tomatoes, avocadoes, squash, corn, sweet potatoes, pumpkin seeds and mole sauces.
Fiona Dunlop is the author of the critically acclaimed New Tapas in which she explored Spain's best tapas bar food and, more recently, The North African Kitchen, which featured the sumptuous home cooking of North Africa. For her latest book she travelled extensively throughout Mexico, a country that she has known for 15 years, tasting the food in restaurants and on the street, and talking to chefs and market people. She writes regularly for the London Observer, Financial Times, Sunday Telegraph and CNN Traveler and has written numerous travel guides, including titles for National Geographic.
Pub Date: 2009
Format: Hardback with bw & color illus.
Size: 8.25 x 10.25 inches
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