Name: Cocina Esencial de México (in Spanish)
Price: 36.88 EUR
Availability: InStock
Rating: 5 (1 reviews)
Author: Diana Kennedy
ISBN: 9786074008913

portada Cocina Esencial de México (in Spanish)

Type

Physical Book

Author

Diana Kennedy

Publisher

Editorial Oceano De Mexico

Topic

252 cocina, alimentos y dietas

Collection

cocina

Year

2012

Language

Spanish

Pages

524

Format

Paperback

Dimensions

20.5 x 25 x 3.2

ISBN

6074008914

ISBN13

9786074008913

Edited in

México

Edition No.

2012

Synopsis "Cocina Esencial de México (in Spanish)"

Una colección de las recetas fundamentales para trazar el mapa de la gastronomía mexicana. El testimonio de una vida entregada a la recuperación, conservación y difusión del arte culinario de nuestro país. Un registro personalísimo del encuentro con cocineras y vendedores de alimentos a lo largo del territorio nacional. Un clásico moderno entre los libros de cocina publicados en todo el mundo. Así puede caracterizarse Cocina esencial de México (volumen que reúne los tres primeros libros de la autora: The Cuisines of Mexico, The Tortilla Book y Mexican Regional Cooking), referencia insuperable para entender cómo se come y se cocina en este país. A partir de años dedicados a la investigación de campo en diversos rincones de la república mexicana, Diana Kennedy presenta un rico catálogo de técnicas, ingredientes, recetas y consejos para recrear en nuestras cocinas los aromas y sabores de una de las gastronomías más variadas y sorprendentes del planeta.

Diana Kennedy

(Author)

View Author's Page

Diana Kennedy, born as Diana Southwood (Loughton, March 3, 1923-Zitácuaro, July 24, 2022) was a chef, writer, and researcher of Mexican cuisine of British origin, recognized for her 9 books on the subject, including The Cuisines of Mexico, which began to change the way Americans viewed Mexican cuisine. Her work was the foundation for much of the work of Mexican chefs in the United States. Her cookbooks are distinctive because they are based on her fifty years of traveling through Mexico, interviewing and learning from all kinds of cooks in the country, and from almost every region. Her work, which has also documented edible native plants, has been digitized by the National Commission for the Knowledge and Use of Biodiversity. She received numerous awards for her work, including the Order of the Aztec Eagle from the Mexican government and membership in the Order of the British Empire.

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