Condition: Used Very Good -Crisp and clean. Appears unread. Minor handling/shelf wear on the dust jacket. The previous owner's name is neatly inscribed on the pastedown.
Recipes gathered during extensive travels through Mexico, Recipes from the Regional Cooks of Mexico were supplied by Mexico's best cooks. This book offers hundreds of new ways to enjoy Mexican foods.
Kennedy travelled to many isolated areas of Mexico to visit markets and cooks to ask about cooking ingredients and methods. During her first years in Mexico City in the late 1950s, she learned quickly that the best food in Mexico was in markets, traditional family restaurants and in homes. She also came to appreciate that recipes varied from region to region. Kennedy's focus became the food that was not documented, eventually to preserve native ingredients and traditional recipes being lost as Mexicans move from rural areas to urban centers.Publication Details
Hardcover: 288 pages
Publisher: HarperCollins; 3rd Printing edition (Nov. 1, 1978)
Parcel Dimensions: 23.6 x 18.3 x 3 cm
Shipping Weight: 848 g