- Tapa dura: 192 páginas
- Editor: Kyle Books (12 de noviembre de 2015)
- Idioma: Inglés
- ISBN-10: 1909487279
- ISBN-13: 978-1909487277
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº156.699 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
- Ver el Índice completo
Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas (Inglés) Tapa dura – 12 nov 2015
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Descripción del producto
Simply reading through Lesley's evocative EAT MEXICO, I could smell the crisping chicharron, the pots of herbaceous green mole, the toasty corn masa crisping on the comal. This is a delicious work of tender, first-hand exploration...open any page and you'll be immediately drawn into a world of honest, irresistible flavours. (Rick Bayless)
Wandering through the streets of Mexico City with Lesley is one of the most delicious and exciting things a person could do. EAT MEXICO took me right back to that trip with amazing recipes and stunning photography that captures the incredible culture found on those streets. (Sean Brock)
Here is a book that love inspired, with vibrant recipes that can be easily duplicated in North American kitchens without losing their essence...and travel tips that will make you want to get on the next plane to retrace Lesley's savvy steps and eat Mexico like a native. (Maricel E. Presilla)
Once, every few months, there appears an exceptional book. Often unexpected, this book will be stunning with almost every page offering a dish that you can already taste. Or a dish that you cannot fathom and that pounds on your curiosity. The exceptional book is rare, treasured, and destined to be your companion for years. EAT MEXICO is that exceptional book. If you are a fan of Mexican food, then you will enjoy this book until you have worn it out. For this is one of those books where you stop on every page and ponder: do I make it now or next weekend? But make each dish you ultimately will. (Brian O'Rourke The Huffington Post)
Her new cookbook, Eat Mexico, is very much a portrait of her personal journey through Mexican cuisine, but it's also a comprehensive treatment of the beautiful everyday food of Mexico City (Max Falkowit Serious Eats)
Eat Mexico by Lesley Tellez brings Mexico City's everyday food scene to life with more than 100 recipes from the city's streets, markets, and fondas. Tellez, a blogger and culinary tour guide, was raised in a Mexican-American home, and lived in Mexico City for four years; she writes with both passion and authority. This isn't quick and easy cooking, but dishes like Green Chicken Enchiladas and Crisp Carrot Tacos are not to be missed (Lauren Salkeld Yahoo)
Anyone yearning for Mexico's ubiquitous grilled, spiced yard birds can't do better than the roasted chicken in adobo from Lesley Tellez's EAT MEXICO: Recipes From Mexico City's Streets, Markets and Fondas. There's nothing immigrant or Tex-Mex or California about the recipes in Tellez's book, which can make them challenging. ... Don't despair: The champurrado (thickened hot chocolate) and huevos Montulenos are simple to make and as reliably satisfying as the versions I gulped and gobbled in tiny cafes in the Yucatan as a kid (Cree LeFavour The New York Time)
Followers of Tellez's blog, The Mija Chronicles (www.themijachronicles.com) mija is short for "my daughter" know the author's keen attention to detail and her embrace of Mexico City's culinary joys. You'll find the same assets in her recent cookbook, "Eat Mexico: Recipes From Mexico City's Streets, Markets & Fondas". (Judy Hevrdejs Chicago Tribune)
As much as I'd love to travel to Mexico City and sample from market stall to stall, eating mole and sipping aquas frescas at countertop restaurant stands, I can recreate the flavors at home with the new cookbook Eat Mexico: Recipes from Mexico City's Streets, Markets & Fondas by Lesley Tellez. (Casey Barber Good Food Stories)
Tellez is a respected authority in Mexican cooking, with her cookbook, Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas" giving readers a fantastic trip through Mexican street food. (Ivan Favelevic Chicago Sun Times Rating: Three Forks)
Reseña del editor
Eat Mexico is a culinary love letter to one of the biggest cities in the world-a chaotic, vibrant place where residents eat from sidewalk grills and stands, and markets and casual restaurants serve up fresh, hot food daily. In this book, journalist Lesley Tellez-who also runs her own food tour company in Mexico City-takes you through the city's most classic dishes, offering recipes from her favourite haunts on the streets, in city markets, and in small, homestyle fondas. Many of these dishes are items Americans may not recognize: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, highlighting the creative, Mexican-inspired dishes-like roasted poblano oatmeal-that Lesley cooks at home in New York with ingredients she came to know in Mexico. With more than 100 recipes, on-location photography and text written in a friendly, personal tone, Eat Mexico is a must for anyone who loves Mexico, its food and unique urban culture.Ver Descripción del producto
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The book is very personalized in its point of view, and in no way pretends to be a comprehensive work on all the regions of Mexican cooking. Instead, it focuses on Mexico City and the surrounding Distrito Federal, the area in which the author lived for four or more years. But it is in México, D.F. that the best of the nation's cooking converges, and Lesley has given us a delicious sampling of that convergence. The accompanying text bears the distinct stamp of the author's personality. It's definitely not written by a committee.
This is demonstrated in a couple of esoteric recipes in the book, notably, the highly imaginative and creative (but, I must admit, not appealing to me) "Dark Chocolate Chicharrón Cookies".
I have so far made only two, simple, more mainstream recipes from her compendium; Guisado de Acelgas, and Agua de Piña con Perejil. Both were clearly written, easy to follow and successful. I'm looking forward to trying more complex recipes, when an opportunity presents itself.
I recommend Eat Mexico for readers and cooks who want to experience the vibrant flavor of Mexican cooking of the capital city, México, D.F.