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Delicias vegetarianas de Mexico
Cardona, Gloria.
Adult Nonfiction TX837 .C34 2007
From Publishers' Weekly:
Cardona's cookbook, now in its second edition, is a well-done compilation of Mexico's culinary traditions married to contemporary health concerns. The first part includes an interesting history of Mexico's pre-Columbian culinary culture, much of which is still present and celebrated in that country's high and low cuisine. Mexico's markets continue to supply its population with regional delicacies, such as a vast array of chiles (peppers), huahuazontle leaves, the marvelous huitlacoche (a type of mushroom), and nopales, fleshy cacti leaves. Cardona examines the benefits of a vegetarian diet as well as the ideal daily requirements. All this material is presented in a clear and straightforward fashion and is a good introduction to the subject. In the second half of the book, the author examines traditional Mexican dishes in a wonderful series of healthy recipes divided by type, so salads are followed by ancient recipes stemming from the most sacred of Mesoamerican foods: maize. Cardona offers the basic recipe for tamales and over a dozen variations (savory and sweet); chiles and flowers also receive generous and wonderful entries in the form of moles and other sauces, quesadillas and crepes. There are drinks redolent of market stands and celebrations, with a punch for a Christmas posada and a piloncillo, a refreshing drink of nopales, pineapple, and unrefined sugar. Finally, she presents modern additions and culinary fusions for every household. This is a wonderful collection of traditional recipes for delicious and nutritional dishes that no library serving Spanish speakers should be without.Catherine Rendón, Savannah, GA (c) Copyright PWxyz, LLC. All rights reserved All rights reserved.
Cardona, Gloria.
Adult Nonfiction TX837 .C34 2007
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From Publishers' Weekly:
Cardona's cookbook, now in its second edition, is a well-done compilation of Mexico's culinary traditions married to contemporary health concerns. The first part includes an interesting history of Mexico's pre-Columbian culinary culture, much of which is still present and celebrated in that country's high and low cuisine. Mexico's markets continue to supply its population with regional delicacies, such as a vast array of chiles (peppers), huahuazontle leaves, the marvelous huitlacoche (a type of mushroom), and nopales, fleshy cacti leaves. Cardona examines the benefits of a vegetarian diet as well as the ideal daily requirements. All this material is presented in a clear and straightforward fashion and is a good introduction to the subject. In the second half of the book, the author examines traditional Mexican dishes in a wonderful series of healthy recipes divided by type, so salads are followed by ancient recipes stemming from the most sacred of Mesoamerican foods: maize. Cardona offers the basic recipe for tamales and over a dozen variations (savory and sweet); chiles and flowers also receive generous and wonderful entries in the form of moles and other sauces, quesadillas and crepes. There are drinks redolent of market stands and celebrations, with a punch for a Christmas posada and a piloncillo, a refreshing drink of nopales, pineapple, and unrefined sugar. Finally, she presents modern additions and culinary fusions for every household. This is a wonderful collection of traditional recipes for delicious and nutritional dishes that no library serving Spanish speakers should be without.Catherine Rendón, Savannah, GA (c) Copyright PWxyz, LLC. All rights reserved All rights reserved.
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