Category: EDICIONES LAROUSSE
Showing 37–48 of 49 results for "EDICIONES LAROUSSE"
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Con las manos en la masa madre
Read moreTitle Con las manos en la masa madre Author Bernando Flores Publisher Ediciones Larousse Imprint Larousse ISBN 9786072134058 Edition number 1 Publication year 2025 Pages 184 Format Print and digital THEMA Breads and bread making Synopsis This detailed guide teaches you how to create, maintain, and prepare sourdough-based baked goods, from traditional rustic sourdough bread to more innovative recipes like oatmeal cookies, tortillas, pancakes, and even panettone and focaccia. With over 400 photographs illustrating both the final product and step-by-step instructions, the book ensures a complete understanding of the process. It includes a comprehensive guide to making panettone, the famous Italian Christmas bread, and explains in detail how to master sourdough baking and pastry. foreign rights contact Jorge Ramírez Chávez / Sarahí Soto E-mail pjramirez@hlm.mx; ssoto@hlm.mx -
Mexcalli. El mundo de los destilados de agave en México
Read moreTitle Mexcalli. El mundo de los destilados de agave en México Author Graciela Ángeles Publisher Ediciones Larousse Imprint Larousse ISBN 9786072134317 Edition number 1 Publication year 2025 Pages 246 Format Print and digital THEMA Spirits, liqueurs and cocktails Synopsis Mexcalli, written by mezcal producer Graciela Angeles Carreño, is a deep exploration of agave distillates, from tequila and mezcal to raicilla and bacanora. The work delves into the cultural, historical, and social richness of these beverages, describing production processes, common agave species, and sensory studies to appreciate their aromas and flavors. It also includes cocktail recipes from renowned bartenders, artistic photography, and documentary videos. A visual and narrative tribute to Mexico's agave tradition, perfect for experts and enthusiasts. foreign rights contact Jorge Ramírez Chávez / Sarahí Soto E-mail pjramirez@hlm.mx; ssoto@hlm.mx -
Todo al asador. Cocina con fuego, brasas y humo
Read moreTitle Todo al asador. Cocina con fuego, brasas y humo Author Humberto Villarreal Publisher Ediciones Larousse Imprint Larousse ISBN 9786072131392 Edition number 1 Publication year 2024 Pages 240 Format Print and digital THEMA Cooking with specific gadgets or techniques: barbecues and grilling Synopsis Todo al Asador is a comprehensive guide to cooking with fire, embers, and smoke, created by chef Humberto La Manzana Villarreal and researcher Adalberto Ríos Lanz. Featuring 50 recipes, the book covers everything from lighting a fire and regulating heat to smoking techniques. It includes sauces, marinades, dressings, and spice blends, as well as a list of essential grilling tools. Step-by-step illustrated instructions make grilling meats, poultry, and seafood easy and fun. A must-have for barbecue lovers. foreign rights contact Jorge Ramírez Chávez / Sarahí Soto E-mail pjramirez@hlm.mx; ssoto@hlm.mx -
Día de muertos: Recetas y tradicion
Read moreTitle Día de muertos: Recetas y tradicion Author Mariana Hernández; Paloma Ortiz Publisher Ediciones Larousse Imprint Larousse ISBN 9786072130425 Edition number 1 Publication year 2023 Pages 120 Format Print and digital THEMA National and regional cuisine / Cuisine of specific cultures or peoples Synopsis Traditional Mexican Bakery Recipe Book. Mexican Breads, by Chef Irving Quiroz, is a work that brings together recipes for the great classics of traditional Mexican baking. It includes over 80 recipes, each with a corresponding photo, clearly explained and illustrated step by step. foreign rights contact Jorge Ramírez Chávez / Sarahí Soto E-mail pjramirez@hlm.mx; ssoto@hlm.mx -
El mundo de los Atoles
Read moreTitle El mundo de los Atoles Author Olga Cabrera Publisher Ediciones Larousse Imprint Larousse ISBN 9786072130500 Edition number 1 Publication year 2023 Pages 136 Format Print and digital THEMA National and regional cuisine / Cuisine of specific cultures or peoples Synopsis This book features both traditional and modern atole recipes—more than 80 in total—including milk-based and dairy-free versions, made with corn, wheat, fruits, sweet and savory varieties, and a wide range of flavors. The author is a traditional cook from Oaxaca who currently runs three projects in the city of Oaxaca: Tierra del Sol (since 2015), a restaurant specializing in Oaxacan cuisine, Masea, a bakery focused on wheat and corn, and La Atolería (since 2021), the first atole shop dedicated to native Oaxacan corn and grains. foreign rights contact Jorge Ramírez Chávez / Sarahí Soto E-mail pjramirez@hlm.mx; ssoto@hlm.mx -
Mexican Breads
Read moreTitle Mexican Breads Author Irving Quiroz Publisher Ediciones Larousse Imprint Larousse ISBN 9786072128545 Edition number 1 Publication year 2023 Pages 176 Format Print and digital THEMA Breads and bread making Synopsis The book Panes Mexicanos was edited and published by Ediciones Larousse in 2014 and has been one of the bestsellers on Amazon. This English edition features over 80 classic recipes from traditional Mexican baking, with each name translated into English. It also includes a glossary of baking techniques. The book is divided into the following sections: Batter (Masas batidas) Layered dough (Masas hojaldradas) Fermented layered dough (Masas hojaldradas fermentadas) Crumbly crispy dough (Masas quebradas crujientes) The book also includes 5 recipes made with other types of dough, such as buñuelos, churros, and ojo de buey. Mexican Breads features photographs of each bread and its preparation steps, all with high artistic value. foreign rights contact Jorge Ramírez Chávez / Sarahí Soto E-mail pjramirez@hlm.mx; ssoto@hlm.mx -
Mexican Cuisine. The Ultimate Book
Read moreTitle Mexican Cuisine. The Ultimate Book Author Alicia Gironella De´Angeli; Giorgio De´Angeli Publisher Ediciones Larousse Imprint Larousse ISBN 9786072128798 Edition number 1 Publication year 2023 Pages 464 Format Print and digital THEMA National and regional cuisine / Cuisine of specific cultures or peoples Synopsis One of the most comprehensive, well-explained, and practical works on Mexican gastronomy—accessible to both specialists and professionals, as well as enthusiasts. Includes over 500 recipes, covering dishes, drinks, sauces, breads, sweets, and more—from the most traditional to the most contemporary. The recipes are divided into 9 sections that make them easy to find and understand. The recipes are clearly explained, and some are illustrated with step-by-step photographs of the preparation process. Readers will also find informative texts written by some of the most prominent voices in the field of Mexican gastronomy research. Features over 700 images, including photos of dishes, ingredients, techniques, step-by-step processes, and illustrations that provide a rich visual experience. Includes useful charts and tables on ingredients, including weight conversions, preparation techniques, seasonality, and more. Without a doubt, this is one of the best books on Mexican gastronomy in recent times—an essential addition to the library of any English-speaking lover of Mexican cuisine. foreign rights contact Jorge Ramírez Chávez / Sarahí Soto E-mail pjramirez@hlm.mx; ssoto@hlm.mx -
Mexican Tamales & Atoles
Read moreTitle Mexican Tamales & Atoles Author Margarita Eréndira Carrillo Publisher Ediciones Larousse Imprint Larousse ISBN 9786072130449 Edition number 1 Publication year 2023 Pages 176 Format Print and digital THEMA National and regional cuisine / Cuisine of specific cultures or peoples Synopsis Earn how to make over 100 tamale recipes, from classic to innovative, both savory and sweet. You'll find tips to help you achieve the perfect texture and flavor, along with the basic steps to wrap tamales in corn or banana leaves like a pro. Additionally, you'll discover recipes for the most delicious atoles to enjoy at breakfast. foreign rights contact Jorge Ramírez Chávez / Sarahí Soto E-mail pjramirez@hlm.mx; ssoto@hlm.mx -
The Cabrito Path
Read moreTitle The Cabrito Path Author Juan Ramon Cardenas Publisher Ediciones Larousse Imprint Larousse ISBN 9786072128828 Edition number 1 Publication year 2023 Pages 216 Format Print and digital THEMA Cookery / food by ingredient: meat and game Synopsis The book contains stories, interviews, reports, and more than 40 traditional and signature recipes by renowned researchers, chefs, and experts in Mexico's culinary culture. The recipes are divided into three sections: classic preparations, creations by Chef Juan Ramón, and signature dishes by acclaimed Mexican chefs. Additionally, all 40 recipes are illustrated with photographs of high artistic value. The Cabrito Path features compelling photographs of goat farming, as well as a glossary of Mexican culinary terms. The book won two awards for Best Meat Book at the Gourmand World Cookbook Awards in 2018 and 2020. It also received the Editorial Art Award in the Gastronomy category from the National Chamber of the Mexican Publishing Industry in 2018. foreign rights contact Jorge Ramírez Chávez / Sarahí Soto E-mail pjramirez@hlm.mx; ssoto@hlm.mx -
Recetas Keto para todos los días
Read moreTitle Recetas Keto para todos los días Author Iván Millán; Bárbara Ramírez Publisher Ediciones Larousse Imprint Larousse ISBN 9786072125674 Edition number 1 Publication year 2021 Pages 176 Format Print and digital THEMA Cookery / food for low-carbohydrate diets Synopsis This book offers readers first-hand information about the ketogenic, or keto, diet, which has gained significant popularity in Mexico and around the world in recent years. The introduction includes guides that help readers navigate the consumption of macronutrients, portion sizes, measuring ingredients for the recipes, and more. The book features a selection of 80 keto-based recipes, including breakfasts, main courses, dinners, desserts, drinks, and more, all inspired by familiar Mexican and international dishes. foreign rights contact Jorge Ramírez Chávez / Sarahí Soto E-mail pjramirez@hlm.mx; ssoto@hlm.mx -
Salsas mexicanas edición bilingüe
Read moreTitle Salsas mexicanas edición bilingüe Author Ricardo Muñoz Publisher Ediciones Larousse Imprint Larousse ISBN 9786072123748 Edition number 1 Publication year 2021 Pages 144 Format Print and digital THEMA Cookery dishes and courses: sauces Synopsis The complete work is available in both Spanish and English. Mexican Salsas (bilingual) is a compendium of over 80 salsa recipes from regional Mexican cuisine, written by Ricardo Muñoz Zurita, a renowned researcher and prominent figure in national gastronomy. The recipes are divided into four sections: Pico de gallo, Guacamoles, Salsas made with fresh chillies, and Salsas made with dried chillies. Each recipe includes a short text by the author, offering readers insights and general points of interest. This rich collection is beautifully illustrated with the work of renowned food photographer Ignacio Urquiza, who has over 40 years of experience in the field. The book includes a list of the most commonly used chillies in these preparations, along with interesting information about each one. It also contains a brief section detailing the basic equipment needed to make the salsas. At the end of the book, readers will find a practical glossary prepared by the author, which serves as a descriptive guide to the most frequently used non-chilli ingredients featured in the recipes. foreign rights contact Jorge Ramírez Chávez / Sarahí Soto E-mail pjramirez@hlm.mx; ssoto@hlm.mx -
Larousse de la cocina Mexicana
Read moreTitle Larousse de la cocina Mexicana Author Alicia Gironella D’ Angeli; Giorgio D’Angeli Publisher Ediciones Larousse Imprint Larousse ISBN 9786072123779 Edition number 5 Publication year 2020 Pages 432 Format Print and digital THEMA National and regional cuisine / Cuisine of specific cultures or peoples Synopsis The most comprehensive reference on Mexican cuisine, now in its 5th edition—accessible and useful for both enthusiasts and professionals. The authors are recognized both in Mexico and abroad for their expertise in Mexican cuisine, with over 30 years of experience. More than 500 recipes from across the country, with photographs, organized into appetizers, snacks, salads, soups, main dishes, breads, desserts, drinks, tamales, atoles, and salsas. The book includes: Texts that delve into the history of Mexican cuisine and its culinary regions. A section explaining the characteristics of ingredients used in Mexican cooking, their cooking methods, seasonality, and key features. A step-by-step section, with photographs, detailing essential Mexican cooking techniques. Conversion tables for ingredients and indexes by recipe name, ingredient, and region. foreign rights contact Jorge Ramírez Chávez / Sarahí Soto E-mail pjramirez@hlm.mx; ssoto@hlm.mx
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