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Rosa Mexicano: A Culinary Autobiography with 60 Recipes

Josefina Howard

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ISBN 10: 0670879479 / ISBN 13: 9780670879472
Edité par Viking, New York, NY, 1998
Neuf(s) Etat : New Couverture rigide
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A propos de cet article

First edition 1998, first printing, number line starts with 1. Hardcover in pictorial covers with matching DJ. Condition new, square tight and crisp book, no edgewear, no markings of any kind, no names no underlinings no highlights no bent corners, Not a reminder. DJ new, bright and shiny, no tears no chips no edgewear, Price Not clipped. 4to, XII + 292 pages. N° de réf. du libraire 012289

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Détails bibliographiques

Titre : Rosa Mexicano: A Culinary Autobiography with...

Éditeur : Viking, New York, NY

Date d'édition : 1998

Reliure : Hardcover

Etat du livre :New

Etat de la jaquette : New

Edition : 1st Edition

A propos de ce titre

Synopsis :

As seen on public and cable television, the head chef and owner of the top-rated New York City Mexican restaurant, Rosa Mexicano, presents seventy distinctive, authentic Mexican dishes, along with photographs and personal reminiscences. 20,000 first printing.


Diners at Manhattan's top-rated Rosa Mexicano have long begged its owner-chef, Josefina Howard, to write a cookbook. She has done better. Rosa Mexicano: A Culinary Autobiography with 70 Recipes provides an introduction to Mexico itself, as well as examples of her restaurant's vibrant, authentic cooking. In chapters such as "Tacos: An Endless Adventure," "My First Pozole," and "Mexico City: Life in Another Dimension," Howard seamlessly weaves memoir, social history, and culinary investigation. Lovers of richly personal food books will be delighted, as will cooks who enjoy learning about the world's great dishes.

The recipes themselves are as diverse as the country of their birth. Dishes such as Lamb Shanks Coated with Three Chiles, Garlic and Spices, a savory meal wrapped and steamed in parchment; a superbly delicate Corn and Chipotle Soup; and the mighty pozole itself, a stew made with pork, chicken, and hominy, are delectable and uncomplicated to prepare. Howard also provides a brief dictionary of chiles, an exploration of Mexican herbs such as the pivotal epazote, and ongoing information about other typical ingredients, which most cooks will find readily available. The book is illustrated with Howard's own award-winning color photographs, providing yet another glimpse of the real Mexico. --Arthur Boehm

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Description de la librairie

Art, Architecture, World an American history, First editions

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