Culinary Mexico: Authentic Recipes and Traditions
Author - Daniel Hoyer.
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 flavours and unique ingredients, as well as a wide range of cooking styles and techniques.
Daniel Hoyer first learned to cook as a young boy by helping his two grandmothers. His stint as sous chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cooking and launched his culinary career. He has travelled extensively in Mexico, exploring the cooking as well as the history and culture of that colourful country. He is currently a restaurant consultant, cooking-school instructor at the Santa Fe School of Cooking, and guide of gastronomic adventure tours in Mexico and Southeast Asia through his company, Well-Eaten Path Chef Tours.
Covers general cooking techniques, ingredients, and cuisines from many regions of Mexico including the Northern Frontier, the Pacific Coast, the Isthmus of Tehuantepec, the Central Crossroads, the Colonial Plains and Highlands, and the Yucatan Peninsula.
Includes complete menus, eliminating the guesswork of pairing foods together.
Publisher: Gibbs M. Smith Inc
Published: December 2011