Cuisines of Hidden Mexico by Bruce Kraig
A Culinary Journey to Guerrero and Michoacn (Wiley Culinary Journeys)

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Synopsis

A gastronomic exploration of intriguing and wonderful places south of the border

CUISINES OF HIDDEN MEXICO

A Culinary Journey to Guerrero and Michoac?n

A combination cookbook, travelog, and cultural history, Cuisines of Hidden Mexico explores two Mexican regions through the richness and diversity of their food. In few countries of the world is food so central to the lives of the people as it is in Mexico. And this absorbing account of a journey to Guerrero and Michoac?n shows just how closely each region's tantalizing recipes (75 included) are woven together with its history, anthropology, and folk art. Armchair gourmet travelers will discover the surprising subtlety and variety of authentic Mexican fare as they wander through town and countryside, enjoying the sights, and savoring the delectable tastes of simple back-road stands and fine restaurants. A full complement of line drawings by Nicol?s de Jes?s, the acclaimed Mexican artist, further enhances the multisensory pleasure of this fine book.

 

About Bruce Kraig

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BRUCE KRAIG is Professor of History and Humanities at Roosevelt University in Chicago. He is the author of Mexican-American Plain Cooking and Mostly Vegetables, writes about the history of food and cooking for the Chicago Sun-Times and the Chicago Reader, and has been featured on Chicago area radio and TV as an authority on food, cooking, and popular culture. He wrote and appeared as host of the PBS documentary "Hidden Mexico," which was awarded two 1995 Silver Lens Awards.DUDLEY NIETO has been the executive chef and manager at one of Chicago's top restaurants, Lindas Margaritas, since 1991, and has received local, national, and international acclaim for his innovative approach to Mexican cuisine. He played a key role as the culinary consultant for the PBS documentary "Hidden Mexico," where he introduced authentic recipes from selected regions in Mexico. His weekly cooking classes offer a fresh perspective on regional Mexican cooking. BRUCE KRAIG is Professor of History and Humanities at Roosevelt University in Chicago. He is the author of Mexican-American Plain Cooking and Mostly Vegetables, writes about the history of food and cooking for the Chicago Sun-Times and the Chicago Reader, and has been featured on Chicago area radio and TV as an authority on food, cooking, and popular culture. He wrote and appeared as host of the PBS documentary "Hidden Mexico," which was awarded two 1995 Silver Lens Awards.DUDLEY NIETO has been the executive chef and manager at one of Chicago's top restaurants, Lindas Margaritas, since 1991, and has received local, national, and international acclaim for his innovative approach to Mexican cuisine. He played a key role as the culinary consultant for the PBS documentary "Hidden Mexico," where he introduced authentic recipes from selected regions in Mexico. His weekly cooking classes offer a fresh perspective on regional Mexican cooking.
 
Published December 13, 1995 by Wiley. 288 pages
Genres: Cooking. Non-fiction

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Experienced cooks eager to create dishes rarely seen in the U.S. and willing to track down unusual ingredients (many recipes call for hard-to-find items, e.g., huitlacoche, a trufflelike corn fungus, or iguana) will most appreciate this effort.

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