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MY MEXICAN KITCHEN: 100 Recipes Rich with Tradition, Flavor, and Spice (NEW- HB)
brokenchain2018
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- ¡Cómpralo ya!MY MEXICAN KITCHEN: 100 Recipes Rich with Tradition, Flavor, and Spice (NEW- HB)
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Envío:
USD7,22 (aprox. 6,23 EUR) USPS Media MailTM.
Ubicado en: Benton, Arkansas, Estados Unidos
Entrega:
Entrega prevista entre el mié. 26 nov. y el mié. 3 dic. a 94104
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N.º de artículo de eBay:187675408269
Características del artículo
- Estado
- Brand
- Hardcover
- ISBN
- 9780593796429
Acerca de este producto
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
059379642X
ISBN-13
9780593796429
eBay Product ID (ePID)
20067506278
Product Key Features
Book Title
My Mexican Kitchen : 100 Recipes Rich with Tradition, Flavor, and Spice: a Cookbook
Number of Pages
256 Pages
Language
English
Topic
Regional & Ethnic / Mexican, General, Mexico
Publication Year
2024
Illustrator
Yes
Genre
Travel, Cooking
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
37.1 Oz
Item Length
10.3 in
Item Width
7.7 in
Additional Product Features
Intended Audience
Trade
LCCN
2024-405609
Dewey Decimal
641.5972
Synopsis
A celebration of Mexican ingredients and traditions--plus 100 favorite recipes--from Eva Longoria While hosting Searching for Mexico on CNN, Eva Longoria reconnected with her Mexican roots and tasted iconic Mexican dishes like meat-stuffed Chiles en Nogada draped in a creamy walnut sauce and the Yucatán classic Pollo Asado, made with an aromatic garlic-citrus-achiote paste. In My Mexican Kitchen, she embraces the techniques and flavors she discovered and brings them home to her Southern California kitchen. From dishes based on long-heeded Aztec traditions like Chicken Enchiladas with Salsa Verde to her Tia Elsa's Pork and Red Chile Tamales and Conchas that remind her of Mexico City, each recipe offers a delicious tribute to Mexican food and flavors. In addition to recipes for Enfrijoladas, White Pozole, Shrimp Aguachile, Cheesy Tacos de Fideo with Chorizo, and Butternut Squash with Coconut Oil and Cayenne, Eva dives into the backstory of many key Mexican ingredients from vanilla to agave. Alongside recipes that are masa-based like gorditas and sopes, she writes about the history of maiz and masa, nixtamalization, and the commercialization of corn, and she speaks to tequila production and traditions prior to showcasing not one but three recipes for margaritas. Eva's genuine love for cooking and culinary-related history along with her pride for her heritage shine on every page of this beautiful, meaningful, and delectable cookbook.
LC Classification Number
TX716.M4L564 2024
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