La cocina mexicana :: many cultures, one cuisine /
After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engr...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Berkeley :
University of California Press,
©2012.
|
| Schlagworte: | |
| Online-Zugang: | DE-862 DE-863 |
| Zusammenfassung: | After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of Indigenous groups, Europeans, and Africans coalesced into one of the world's most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the p. |
| Beschreibung: | 1 online resource (x, 310 pages, 16 unnumbered pages of plates) : color illustrations, map |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 0520954165 9780520954168 |
Internformat
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| 100 | 1 | |a Tausend, Marilyn. | |
| 245 | 1 | 3 | |a La cocina mexicana : |b many cultures, one cuisine / |c Marilyn Tausend ; with Ricardo Muñoz Zurita ; photographs by Ignacio Urquiza. |
| 260 | |a Berkeley : |b University of California Press, |c ©2012. | ||
| 300 | |a 1 online resource (x, 310 pages, 16 unnumbered pages of plates) : |b color illustrations, map | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 347 | |a text file |b PDF |2 rda | ||
| 588 | 0 | |a Print version record. | |
| 546 | |a In English. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of Indigenous groups, Europeans, and Africans coalesced into one of the world's most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the p. | ||
| 505 | 0 | |a Cover; Halftitle; Title; Copyright; Dedication; Contents; Preface; Introduction; The Basics of Mexican Cooking; SALSAS Y ENCURTIDOS: Salsas and Condiments; BOTANAS, ENTREMESÉS Y ANTOJITOS: Snacks, Appetizers, and Quick Bites; CALDOS Y SOPAS: Broths and Soups; PLATOS DE DESAYUNO Y CENA CASERA: Casual Meals for Breakfast and Supper; PLATOS FUERTES: Main Dishes; Poultry; Meat; Seafood; Moles and Pipianes; Chiles Rellenos and Other Regional Specialties; GUARNICIÓNES Y ENSALADAS: Accompaniments and Salads; POSTRES: Desserts; BEBIDAS: Cooling Drinks and Hot Restoratives; Acknowledgments; Sources. | |
| 650 | 0 | |a Cooking, Mexican. |0 http://id.loc.gov/authorities/subjects/sh85031866 | |
| 650 | 6 | |a Cuisine mexicaine. | |
| 650 | 7 | |a COOKING |x Regional & Ethnic |x Mexican. |2 bisacsh | |
| 650 | 7 | |a COOKING |x History. |2 bisacsh | |
| 650 | 7 | |a Cooking, Mexican |2 fast | |
| 655 | 7 | |a cookbooks. |2 aat | |
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| 655 | 7 | |a Livres de cuisine. |2 rvmgf | |
| 700 | 1 | |a Muñoz Zurita, Ricardo. | |
| 758 | |i has work: |a La cocina mexicana (Text) |1 https://id.oclc.org/worldcat/entity/E39PCH6y7DTYvBHJkDHY4v4QMd |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Tausend, Marilyn. |t Cocina mexicana. |d Berkeley : University of California Press, ©2012 |z 9780520261112 |w (DLC) 2012004373 |w (OCoLC)780288552 |
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| 938 | |a Internet Archive |b INAR |n lacocinamexicana0000taus | ||
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn811410912 |
|---|---|
| _version_ | 1826941989525913601 |
| adam_text | |
| any_adam_object | |
| author | Tausend, Marilyn |
| author2 | Muñoz Zurita, Ricardo |
| author2_role | |
| author2_variant | z r m zr zrm |
| author_facet | Tausend, Marilyn Muñoz Zurita, Ricardo |
| author_role | |
| author_sort | Tausend, Marilyn |
| author_variant | m t mt |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TX716 |
| callnumber-raw | TX716.M4 T379 2012 |
| callnumber-search | TX716.M4 T379 2012 |
| callnumber-sort | TX 3716 M4 T379 42012 |
| callnumber-subject | TX - Home Economics |
| collection | ZDB-4-EBA |
| contents | Cover; Halftitle; Title; Copyright; Dedication; Contents; Preface; Introduction; The Basics of Mexican Cooking; SALSAS Y ENCURTIDOS: Salsas and Condiments; BOTANAS, ENTREMESÉS Y ANTOJITOS: Snacks, Appetizers, and Quick Bites; CALDOS Y SOPAS: Broths and Soups; PLATOS DE DESAYUNO Y CENA CASERA: Casual Meals for Breakfast and Supper; PLATOS FUERTES: Main Dishes; Poultry; Meat; Seafood; Moles and Pipianes; Chiles Rellenos and Other Regional Specialties; GUARNICIÓNES Y ENSALADAS: Accompaniments and Salads; POSTRES: Desserts; BEBIDAS: Cooling Drinks and Hot Restoratives; Acknowledgments; Sources. |
| ctrlnum | (OCoLC)811410912 |
| dewey-full | 641.5972 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5972 |
| dewey-search | 641.5972 |
| dewey-sort | 3641.5972 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| genre | cookbooks. aat Cookbooks. lcgft http://id.loc.gov/authorities/genreForms/gf2011026169 Livres de cuisine. rvmgf |
| genre_facet | cookbooks. Cookbooks. Livres de cuisine. |
| id | ZDB-4-EBA-ocn811410912 |
| illustrated | Illustrated |
| indexdate | 2025-03-18T14:20:52Z |
| institution | BVB |
| isbn | 0520954165 9780520954168 |
| language | English |
| oclc_num | 811410912 |
| open_access_boolean | |
| owner | MAIN DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| physical | 1 online resource (x, 310 pages, 16 unnumbered pages of plates) : color illustrations, map |
| psigel | ZDB-4-EBA FWS_PDA_EBA ZDB-4-EBA |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | University of California Press, |
| record_format | marc |
| spelling | Tausend, Marilyn. La cocina mexicana : many cultures, one cuisine / Marilyn Tausend ; with Ricardo Muñoz Zurita ; photographs by Ignacio Urquiza. Berkeley : University of California Press, ©2012. 1 online resource (x, 310 pages, 16 unnumbered pages of plates) : color illustrations, map text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Print version record. In English. Includes bibliographical references and index. After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of Indigenous groups, Europeans, and Africans coalesced into one of the world's most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the p. Cover; Halftitle; Title; Copyright; Dedication; Contents; Preface; Introduction; The Basics of Mexican Cooking; SALSAS Y ENCURTIDOS: Salsas and Condiments; BOTANAS, ENTREMESÉS Y ANTOJITOS: Snacks, Appetizers, and Quick Bites; CALDOS Y SOPAS: Broths and Soups; PLATOS DE DESAYUNO Y CENA CASERA: Casual Meals for Breakfast and Supper; PLATOS FUERTES: Main Dishes; Poultry; Meat; Seafood; Moles and Pipianes; Chiles Rellenos and Other Regional Specialties; GUARNICIÓNES Y ENSALADAS: Accompaniments and Salads; POSTRES: Desserts; BEBIDAS: Cooling Drinks and Hot Restoratives; Acknowledgments; Sources. Cooking, Mexican. http://id.loc.gov/authorities/subjects/sh85031866 Cuisine mexicaine. COOKING Regional & Ethnic Mexican. bisacsh COOKING History. bisacsh Cooking, Mexican fast cookbooks. aat Cookbooks. lcgft http://id.loc.gov/authorities/genreForms/gf2011026169 Livres de cuisine. rvmgf Muñoz Zurita, Ricardo. has work: La cocina mexicana (Text) https://id.oclc.org/worldcat/entity/E39PCH6y7DTYvBHJkDHY4v4QMd https://id.oclc.org/worldcat/ontology/hasWork Print version: Tausend, Marilyn. Cocina mexicana. Berkeley : University of California Press, ©2012 9780520261112 (DLC) 2012004373 (OCoLC)780288552 |
| spellingShingle | Tausend, Marilyn La cocina mexicana : many cultures, one cuisine / Cover; Halftitle; Title; Copyright; Dedication; Contents; Preface; Introduction; The Basics of Mexican Cooking; SALSAS Y ENCURTIDOS: Salsas and Condiments; BOTANAS, ENTREMESÉS Y ANTOJITOS: Snacks, Appetizers, and Quick Bites; CALDOS Y SOPAS: Broths and Soups; PLATOS DE DESAYUNO Y CENA CASERA: Casual Meals for Breakfast and Supper; PLATOS FUERTES: Main Dishes; Poultry; Meat; Seafood; Moles and Pipianes; Chiles Rellenos and Other Regional Specialties; GUARNICIÓNES Y ENSALADAS: Accompaniments and Salads; POSTRES: Desserts; BEBIDAS: Cooling Drinks and Hot Restoratives; Acknowledgments; Sources. Cooking, Mexican. http://id.loc.gov/authorities/subjects/sh85031866 Cuisine mexicaine. COOKING Regional & Ethnic Mexican. bisacsh COOKING History. bisacsh Cooking, Mexican fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85031866 http://id.loc.gov/authorities/genreForms/gf2011026169 |
| title | La cocina mexicana : many cultures, one cuisine / |
| title_auth | La cocina mexicana : many cultures, one cuisine / |
| title_exact_search | La cocina mexicana : many cultures, one cuisine / |
| title_full | La cocina mexicana : many cultures, one cuisine / Marilyn Tausend ; with Ricardo Muñoz Zurita ; photographs by Ignacio Urquiza. |
| title_fullStr | La cocina mexicana : many cultures, one cuisine / Marilyn Tausend ; with Ricardo Muñoz Zurita ; photographs by Ignacio Urquiza. |
| title_full_unstemmed | La cocina mexicana : many cultures, one cuisine / Marilyn Tausend ; with Ricardo Muñoz Zurita ; photographs by Ignacio Urquiza. |
| title_short | La cocina mexicana : |
| title_sort | cocina mexicana many cultures one cuisine |
| title_sub | many cultures, one cuisine / |
| topic | Cooking, Mexican. http://id.loc.gov/authorities/subjects/sh85031866 Cuisine mexicaine. COOKING Regional & Ethnic Mexican. bisacsh COOKING History. bisacsh Cooking, Mexican fast |
| topic_facet | Cooking, Mexican. Cuisine mexicaine. COOKING Regional & Ethnic Mexican. COOKING History. Cooking, Mexican cookbooks. Cookbooks. Livres de cuisine. |
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