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Culinary Mexico [Hardcover]

By Daniel Hoyer & Marty Snortum (Photographer)
Our Price $ 29.71  
Retail Value $ 34.95  
You Save $ 5.24  (15%)  
Item Number 440570  
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Item Specifications...

Pages   216
Est. Packaging Dimensions:   Length: 0.75" Width: 8.5" Height: 10.25"
Weight:   2.8 lbs.
Binding  Hardcover
Release Date   Nov 23, 2005
Publisher   Gibbs Smith, Publisher
ISBN  1586853759  
EAN  9781586853754  

Availability  0 units.

Item Description...
Join author and chef Daniel Hoyer on a journey of discovery through the varied geography, culture, history, and cuisine of Mexico.
Hoyer's creative collection of recipes from the vastly diverse regions of Mexico prove that it's about time we abandon old notions of Mexican food-tacos, enchiladas, burritos, and refried beans all covered in melted cheese. Mexico's rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques.

Buy Culinary Mexico by Daniel Hoyer & Marty Snortum from our Christian Books store - isbn: 9781586853754 & 1586853759

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More About Daniel Hoyer & Marty Snortum

Register your artisan biography and upload your photo! Daniel Hoyer did a stint as a sous chef for Mark Miller's Coyote Cafe, which inspired his interest inMexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cookingas well as the history and culture of that colorful country. He is the author of Mayan Cuisine, CulinaryVietnam, Fiesta on the Grill, and Tamales. He lives in Santa Fe. Authentic recipes from the Northern Coast to the Yucatan Peninsula

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]
2Books > Subjects > Cooking, Food & Wine > Regional & International > International   [242  similar products]
3Books > Subjects > Cooking, Food & Wine > Regional & International > Mexican   [74  similar products]

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Reviews - What do our customers think?
Culinary Mexico  Sep 15, 2008
Good new book. I judge all Mexican cookbooks on their recipe for carnitas. Hoyer has a good one.
Nice but not unique  Apr 20, 2006
This is a very nice book but it covers a lot of ground that is already well-documented. Thsi probably would be good introduction to Mexican food but if you're already cooking, it's a bit redundant and there's no unique perspective.
Beyond, Well Beyond Tex-Mex  Jan 20, 2006
Having grown up in Texas and near Texas in Louisiana I started on Mexican food early. Then it came as a big surprise when I first went to Mexico and found that they didn't eat the Tex-Mex style of foods upon which I had grown up. Instead, they eat a lot of things that I had never considered as part of Mexican food, things like fish, and shrimp. They even have some vegetables other than rice and beans.

This book is subtitled 'Authentic Recipe and Traditions.' In it you will NOT find the usual tacos, enchiladas and the like. But you will find a few things that are beginning to make it onto American menus, things like carnitas (his recipe includes adding a can of cola to the broth), asado (which you can do with goat, port, or lamb), and queso fundido.

For some guests coming over this weekend though, there is only one choice: Queso Relleno. Relleno, he says means stuffed. And in this dish he turns the usual Chili Relleno inside out and makes it baked cheese stuffed with spiced meat. I've just got to try it.

But enough writing. It's gotten to be evening time and I can't wait any longer. I'm off to my favorite Mexican restaurant.
A Truly Definitive Work on Mexican Cuisine  Dec 13, 2005
When we're not cooking Cuban, we love to try other ethnic cuisines and Mexican food is no exception. However, we tend to shun the predominant Tex-Mex style in favor of REAL Mexican cuisine as enjoyed not in the tourist centers, but in the heartland of Mexico.

We're adding Culinary Mexico to our small collection of Mexican recipe books. It joins books by Diana Kennedy and Rick Bayless as this author has created an excellent and definitive work on Mexican cuisine. Although we especially liked the recipes from the Yucatan, where many of the flavors echo those found in Cuban cuisine, we were even more impressed with Hoyer's sections on Mexico's Central Crossroads and Colonial Plains and Highlands where the cooking style is pure, simple, and uninfluenced by the tastes of American tourists on a beach vacation.

If you want to explore a cuisine that is light years removed from the food dished out at the local Taco Bell, this is a great book with which to begin your journey.

Highly recommended.

Also recommended: Three Guys From Miami Cook Cuban

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