COCINA MEXICANA A TRAVÉS DE LOS SIGLOS. COCINA DEL TOMATE, FRIJOL Y CALABAZA.

México: Editorial Clío, 1998. color plates, facs., maps, tbls., advts., ind., bibl., color wrps. Item #50670
ISBN: 9706630198

The mythology and history of tomatoes, beans, and squash, their culinary and nutritional uses, production and consumption in Mexico and worldwide, and their applications in industry and medicine. Illustrated preparation methods and 47 traditional and modern recipes. Part of a continuing series on Mexican cuisine.

Price: $40.00

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