Item description for Jim Peyton's New Cooking from Old Mexico by James W. Peyton...
Overview This sixth cookbook in the "Red Crane Cookbook" series introduces "nouvelle azteca, " a contemporary and richly varied style of fusion cooking. Peyton provides a comprehensive history of Mexican cooking, tracing its development over the past 500 years. Color photos and b&w illustrations.
Publishers Description In Jim Peyton's New Cooking from Old Mexico, his third cookbook for Red Crane, James Peyton explores the history of Mexican cooking. A former restaurateur and a scholar, Peyton has spent years traveling in Mexico and in libraries researching Mexican cuisine.
New Cooking from Old Mexico introduces a contemporary and richly varied style of cooking. It includes a history of Mexican cooking tracing its development over the last 500 years from Mayan and Aztec to later Arab and Spanish influences. Most recipes represent the finest in contemporary Mexican cooking. Richly illustrated color food shots and b/w illustrations.
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Studio: Red Crane Books
Est. Packaging Dimensions: Length: 9.29" Width: 8.27" Height: 1.31" Weight: 2.05 lbs.
Release Date Sep 1, 1999
Publisher Red Crane Books
ISBN 1878610708 ISBN13 9781878610706
Availability 0 units.
More About James W. Peyton
Jim Peyton has written three cookbooks on the cuisines of Mexico, Northern Mexico and the American Southwest. This is his first on Tex-Mex. He regularly appears on television shows, conducts cooking classes, demonstrations and lectures on Mexican cuisine and its history. His writings and recipes have been featured in Fine Cooking, Food & Wine and Southern Living magazines. He is a member of the editorial advisory board of El Restaurante Mexicano magazine and is a member of the International Association of Culinary Professionals.
James W. Peyton currently resides in San Antonio, in the state of Texas.
Reviews - What do customers think about Jim Peyton's New Cooking from Old Mexico?
This is a great book Nov 27, 2002
One of the most enjoyable books I have come across in a while. I have become a big fan of Jim Peyton. I can recommend all of his books. They're excellent.
A FEAST FOR THE EYE AND TASTE BUDS Mar 31, 2000
Thanks to the proliferation of Mexican/American eateries, tacos, enchiladas, and salsa have become as familiar to Americans as apple pie. Interest in and acknowledgment of the pleasures of Southwestern cuisine has skyrocketed in the past few years, and still continues to grow. Now, San Antonio based author Jim Peyton presents his third cookbook, Jim Peyton's New Cooking From Old Mexico, a compilation of the latest in Mexican recipes as well as a fascinating history of Mexican cooking from its Mayan roots to its later Spanish influences. Nueva cocina mexicana, as the author explains it, "differs from other styles of nouvelle and fusion cooking in that its ingredients and techniques come, for the most part, from various aspects of Mexican cooking rather than from a combination of other cuisines. Historically, Mexican cuisine developed on two levels simultaneously, with `peasant' and `court' cooking evolving separately. In nueva cocina mexicana, these two paths merge, with dishes combining these aspects in various ways." Peyton suggests "Cream of Pecan Soup," seasoned with nutmeg; "Lamb Carnitas," a much less fatty version than the simmered pork chunks often used to prepare the popular carnitas; "Green Pipian Chilaquiles," a stew for either breakfast or brunch, plus many more temptations. The author spices traditional recipes with accounts of his adventures in restaurants, village kitchens and haciendas, including an unforgettable al fresco meal in a park high above Mexico City. Gloriously illustrated, Jim Peyton's New Cooking From Old Mexico is a feast for both the eye and the table.