Foto des Verkäufers
Titel: ZARELA'S VERACRUZ: COOKING AND CULTURE IN ...
Verlag: Houghton Mifflin, New York
Advance Reading Copy; Advance Reading Copy. Buchnummer des Verkäufers 20079
Inhaltsangabe: With two celebrated restaurants and two highly acclaimed cookbooks to her name, Zarela Martínez is considered one of America?s foremost authorities on Mexican cooking. In this book, the companion to her thirteen-part public television series, Zarela takes us on a tour of the Mexican state of Veracruz, a lush, skinny strip of land bordering the Gulf and home to some of Mexico?s most accessible and inviting dishes. It was here that the Spanish first landed in the sixteenth century, and sustained Spanish influences give the food an easygoing Mediterranean character that is appealing even to people who don?t normally like “Mexican? food. Olive oil, olives, capers, raisins, and almonds are common in simply prepared dinners, while complex blends of difficult-to-find chiles and other spices are largely absent. The state?s 450-mile-long coastline is broken up everywhere by waterways teeming with shellfish. As a result, there is a wealth of little dishes that involve nothing more than some seafood, olive oil, and garlic with a handful of seasonings: wonderful soup-stews, fresh fillets stuffed with seafood mélanges, appetizers such as Shrimp Salad in Avocado Halves and Garlickly Stir-Fried Shrimp, and the state?s most famous dish, red snapper a la veracruzana. At the same time, Veracruz's strong Caribbean orientation and powerful Afro-Cuban legacy offer plenty of choices for cooks who want kitchen adventure. The Veracruzan table also features innumerable variations on tortillas that make wonderful little meals.
In all, Zarela provides more than 150 dishes that are perfect for parties or even ordinary suppers: Crab and Avocado Salad, Orange-Flavored Chicken, Wild Mushrooms in Vinaigrette, and Coconut Layer Cake.
Much more than a cookbook, ZARELA'S VERACRUZ is also a mesmerizing travelogue and an absorbing portrait of Mexico?s most exuberant state.
Über den Autor: Zarela Martinez was born in Sonora, Mexico, and educated in El Paso, Texas, and Guadalajara, and s considered on of America's foremost authorities on Mexican cooking. Bilingual and bicultural, she is the chef-owner of Zarela, a wildly popular restaurant in Manhattan. She is also the author of The Food and Life of Oaxaca and Food from My Heart.
Anne Mendelson is the author of Stand Facing the Stove. Her cookbook reviews appear regularly in Gourmet and the Los Angeles Times.
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AbeBooks Verkäufer seit: 14. Dezember 1997
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