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Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today's kitchen, thanks to Kris Rudolph's thoroughly researched cookbook. The fifty recipes cover everything from appetizers to after-dinner refreshers, such as Roasted Garlic Soup with Spinach and Chicken, Shrimp Ceviche Salad, Chicken Poblano, Beef with Chile Pasilla Sauce, Shrimp Salad-Stuffed Poblano Chiles, and Mango Mousse. Each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness. Finally, because cooks from both sides of the border will be eager to try these recipes, this e-book is fully bilingual with English and Spanish sections.

Cooking, Mexican. --- Cookery, Mexican --- Mexican cooking

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Cooking, Mexican --- Cooking --- Cooking --- Food habits --- Cuisine mexicaine --- Cuisine --- Cuisine --- Habitudes alimentaires --- Social aspects --- Aspect social

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Saberes y sabores en México y el Caribe es fruto del proyecto de investigación “Los contextos culinarios en la literatura del Caribe hispano y de México del siglo XVI al siglo XX”. Presenta un análisis de textos de diferentes épocas desde un enfoque gastrocrítico en estas dos áreas. Catorce especialistas comentan las múltiples connotaciones de las referencias culinarias en autores como Bernal Díaz del Castillo, Sor Juana, José Tomás de Cuéllar, Martín Luis Guzmán, Sandra Cisneros, Sara Sefchovich, para la parte dedicada a México. Pedro Mártir de Anglería, Fredrika Bremer, Leonardo Padura Fuentes, Edgardo Rodríguez Juliá, Nancy Alonso, son algunos de los escritores estudiados para la cuenca caribeña. Las contribuciones son de la mano de Adolfo Castañón, Kim Huyge, Eugenia Houvenaghel, Catherine Raffi-Beroud, Carmen de Mora, Diana Castilleja, An Van Hecke, José Guerrero, Rita De Maeseneer, Efraín Barradas, René Vázquez Díaz, Elzbieta Sklodowska, Jacques Joset, Patrick Collard. La edición demuestra la riqueza interpretativa de lo que Alejo Carpentier llamaba los contextos culinarios.

Gastronomy --- Food in literature. --- Cooking in literature. --- Cooking, Mexican --- Cooking, Caribbean --- History. --- Caribbean Area. --- Mexico.

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Cooking, Mexican --- Food habits --- Manuscripts, Mexican --- Mexican manuscripts --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Cookery, Mexican --- Mexican cooking --- Mexico --- Social life and customs. --- Housekeeping --- anno 1800-1899

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In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food-Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. Of some three hundred of Pinedo's recipes included here-a mixture of Basque, Spanish, and Mexican-many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hipócritas"), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.

Cooking, Mexican. --- Cookbooks --- Cooking --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Dinners and dining --- Food --- Gastronomy --- Table --- Cook-books --- Recipe books --- Books --- Cookery, Mexican --- Mexican cooking --- 19th century. --- american cuisine. --- americana. --- basque recipes. --- california cuisine. --- california food. --- california. --- cook in the kitchen. --- cookbooks. --- cuisine. --- culinary history. --- encarnacion pinedo. --- food and culture. --- food lovers. --- food writing. --- food. --- foodies. --- hispanic influence. --- historical cookbooks. --- home cooks. --- mexican cuisine. --- mexican food. --- mexican recipes. --- nonfiction. --- past cultures. --- recipe book. --- regional cuisine. --- restaurant settings. --- spanish recipes. --- traditional cooking.