Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Planet Taco
"In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--
Slow Food
Remember the days before the dot.com explosion, before Golden Arches rose from the Great Plains, before the Age of Information, when the only commodity that wasn't in short supply in America was time? Time to relax and reflect, time to cook well, eat well, and live the life of sustainable hedonism. Today we pound down our Big Mac and fries as we check our e-mail on our collective Palm Pilots, at the expense of true nourishment for our bodies and souls. "Enough!" says Carlo Petrini, the founder of Slow Food International, a movement that encourages us to turn down the volume, unplug the answering machine, and enjoy life to its fullest. Away with nutraceutical soft drinks and breakfast cereals...
Naturally Healthy Mexican Cooking
Presents some 200 recipes from the various schools of Mexican and Mexican-American cooking in Texas, New Mexico, Arizona and California that have exceptional nutrition profiles, are easy to prepare and, most important of all, taste delicious.
Los tacos de México
Incluye audio del autor. En Los tacos de México Martha Chapa, conocida por sus manzanas y por sus buenos oficios en la cocina, nos regala un viaje a lo más profundo y conocido de la comida mexicana: las tortillas envolviendo todo tipo de guisados, carnes, verduras o simplemente un poco de sal. Nos dice la autora que así como los tacos se pueden comer en cualquier rincón de la República Mexicana, la variedad de recetas puede ser infinita ya que, la forma en la que se preparen los tacos depende de hasta donde la imaginación del taquero sea capaz de llegar.
Mexico One Plate At A Time
120 recipes that includes classics as well as some original creations.
Encyclopedia of Latino Popular Culture
Contains entries that provide information about various aspects of Latino popular culture, covering people, celebrations, food, sports, events, literature and film, fashion, and other topics; arranged alphabetically from M to Z.
Encyclopedia of Latino Culture [3 volumes]
This three-volume encyclopedia describes and explains the variety and commonalities in Latina/o culture, providing comprehensive coverage of a variety of Latina/o cultural forms—popular culture, folk culture, rites of passages, and many other forms of shared expression. In the last decade, the Latina/o population has established itself as the fastest growing ethnic group within the United States, and constitutes one of the largest minority groups in the nation. While the different Latina/o groups do have cultural commonalities, there are also many differences among them. This important work examines the historical, regional, and ethnic/racial diversity within specific traditions in rich de...
Tacos
Celebrate one of America's favorite family dishes in this entertaining and informative cookbook, filled with delicious recipes for tacos. From old standby dishes to taco truck favorites to more ambitious varieties like the Spicy Hot Fudge Taco, this book contains something for every fan of a dish that's both simple and soul-satisfying. Taco obsessive Scott Wilson includes such delights as tacos de cazuela (a slow-cooked filling heaped straight from the pot onto tortillas), sautŽed tacos, and fried tacos. Along with meat and vegetarian options, recipes include appropriate sides, salsas, drinks, and desserts. Featuring color photographs throughout, this complete cookbook also discusses how to make tortillas from scratch and contains sidebars that explore the more exotic tacos and ingredients, and a guide to creating your own taco party.
Jim Peyton's New Cooking from Old Mexico
Jim Peyton's New Cooking from Old Mexico introduces a contemporary and richly varied style of cooking practiced in Mexico called nueva cocina mexicana. Nueva cocina mexicana combines the elegance of Mexican "court" cooking with traditional Mexican cuisine--maintaining the earthy, soul-nurturing appeal that has made Mexican cuisine one of the world's greatest culinary achievements. Book jacket.
