The essential cuisines of Mexico / by Diana Kennedy.
Material type:
TextPublisher: New York : Clarkson Potter, [2000]Copyright date: ©2000Edition: First editionDescription: xviii, 526 pages ; 24 cmContent type: - text
- unmediated
- volume
- 0609603558
- 9780609603550
- 641.5972 21
- TX716.M4 K473 2000
Contents:
Summary: A recognized authority on Mexican cuisine has updated and expanded several of her classic cookbooks to present hundreds of traditional recipes, as well as new instructions for ingredient use, new cooking techniques, and additional recipes.
Appetizers -- Masa fantasies -- Tortillas and tortilla dishes -- Tamales -- Soups -- Soup stews -- Beans, rice, and pasta -- Egg dishes -- Light meals -- Salads -- Vegetables -- Sauces and relishes -- Meats -- Pork -- Beef -- Assorted meats -- Poultry -- Seafood -- Sweet yeast breads -- Desserts and cookies -- Drinks -- General information.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.5972 KEN (Browse shelf(Opens below)) | 1 | Available | A397052B |
Includes index.
Appetizers -- Masa fantasies -- Tortillas and tortilla dishes -- Tamales -- Soups -- Soup stews -- Beans, rice, and pasta -- Egg dishes -- Light meals -- Salads -- Vegetables -- Sauces and relishes -- Meats -- Pork -- Beef -- Assorted meats -- Poultry -- Seafood -- Sweet yeast breads -- Desserts and cookies -- Drinks -- General information.
A recognized authority on Mexican cuisine has updated and expanded several of her classic cookbooks to present hundreds of traditional recipes, as well as new instructions for ingredient use, new cooking techniques, and additional recipes.
Machine converted from AACR2 source record.
There are no comments on this title.
Log in to your account to post a comment.