3rd edition: unam, Mexico, 2009 Size: 8.27 in x 11.02 in ISBN: 978-607-02-1257-4 MSRP $14.95 USD By the same author Green in Mexican Cuisine Ricardo Muñoz Zurita Herdez Encyclopaedic Dictionary of Mexican Gastronomy Ricardo Muñoz Zurita Editorial Clio Mexican Sauces Ricardo Muñoz Zurita Larousse Los chiles rellenos en México Antología de recetas Stuffed Chili Peppers in Mexico Recipes Anthology Ricardo Muñoz Zurita “To delight chefs, aficionados, housewives, or anyone interested in knowing a little more of Mexican history through its gastronomy, Ricardo Muñoz Zurita, chef and promoter of Mexican culinary tradition, invites his readers to begin a journey through the colourful taste and extravagance of the stuffed chili pepper, one of the most original culinary pieces there are” Up until this book there was no recipe anthology about this most important indigenous dish, a sign of what is Mexican in the stage of world gastronomy. The diversity of a tradition spanning centuries in Mexican cuisine reflects itself in this ample recipe book which includes every kind of chili pepper stuffed in Mexico, as well as every kind of stuffing used throughout the country, be them meat, cheese, vegetables or seafood. About the author Ricardo Muñoz Zurita (Mexico, 1966), his career is, without a doubt, the most prestigious one in the field of research regarding Mexican traditional cuisine, as the many awards and homages he has received. His name is linked to an exhaustive and prestigious career, which is why he has been named “the prophet and preserver of culinary tradition” (Time, October 2001). 54 www.libros.unam.mx Gastronomy Cultura.unam.mx • This is the first reprint of the third edition, less than a year after it was published, as well as the third place in sales at the International Book Fair at the Palacio de Minería, 2010 • The author is a world class authority in the promotion of Mexican traditional cuisine. • This is a bilingual edition (English-Spanish) beautifully illustrated and it features a glossary, a date index and an equivalence chart for weights and measures. Author’s Awards Chef of the Year, Club Vatel, 2008 Academic of the Culinary Academy of France, 2008 Human Mind, Quo Magazine and Discovery Channel, 2010. Travel and Leisure Award, for Best Chef of Mexican Traditional Cuisine, 2010 Radio Mil Vive Mexico Award, 2013 Readership • Gastronomy students and professors • Readers interested in traditional Mexican cuisine • General readers
UNAM Foreign Rights 2015
To see the actual publication please follow the link above