Larousse de la cocina Mexicana
| Title | 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 |
| pjramirez@hlm.mx; ssoto@hlm.mx |
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