Overview
It’s said that the history of Mexico is, in great measure, the history of its culture, and the history of its culture is, in great measure, the history of its cooking. Restaurant menus and store aisles north of the Mexican border are packed with commonly known dishes that many have come to simplistically think of as Mexican cuisine. But the history of Mexican food is complex—a cornucopia of foodways ranging from indigenous, pre-Hispanic times to centuries of colonial-era influences and contemporary fusion variations. This book title, New Cooking from Old Mexico, ISBN: 9781595349880, by Jim Peyton, published by Trinity University Press (September 6, 2022) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days. Unlike Amazon and other retailers who may also offer New Cooking from Old Mexico books on their website, we specialize in large quantities and provide personal service, from trusted, experienced, friendly people in Portland, Oregon. We offer a Price Match Guarantee, and QuickQuote form, to make purchasing quick and easy. Prefer to work with a human being when you order New Cooking from Old Mexico books in bulk? Our Book Specialists are standing by Monday-Friday 8-5 PST, ready to help!
New Cooking from Old Mexico, Mexican food connoisseur Jim Peyton introduces a contemporary and diverse style of cooking practiced in Mexico—called nueva cocina mexicana—combining the elegant Mexican classics and techniques spanning centuries. Following an extensive introduction to the roots of Mexican cuisine complete with an overview of its foodways and new world ingredients, Peyton presents more than 130 recipes. Many of them are brought to life with colorful illustrations accompanied by a glossary of ingredients and culinary terms unique to these food cultures. In all, this collection is a tribute to the rich complexity of historic and contemporary Mexican cooking.