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Recipes include pickled kingfish, bacalao a la Vizcaina, Venezuelan cranberry sauce, spiced pineapple, roasted topocho bananas, fermented corn drink, giant granadilla drink, Spanish hot chocolate, and a whole chapter on tropical fruits. \u003c\/p\u003e\n\u003cp\u003eNear fine; scarce.\u003c\/p\u003e","brand":"Ebay","offers":[{"title":"Default Title","offer_id":14701360840822,"sku":"","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_0331_d5a7a038-dcc0-4253-a0ab-8cf3d0ecb979.jpg?v=1762390475"},{"product_id":"nopalito-a-mexican-kitchen-by-gonzalo-guzman-stacy-adimando","title":"Nopalito: A Mexican Kitchen (Gonzalo Guzmán, Stacy Adimando)","description":"\u003cspan\u003eThe true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes. \u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":18002655674486,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/811O7rMHK1L._SL1200.jpg?v=1768605578"},{"product_id":"maricel-e-presilla-peppers-of-the-americas-the-remarkable-capsicums-that-forever-changed-flavor","title":"Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor (Maricel E. 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Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers.\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":22331185725558,"sku":"","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/A1DpyccXNkL.jpg?v=1551135647"},{"product_id":"kennedy-diana-recipes-from-the-regional-cooks-of-mexico","title":"(*NEW ARRIVAL*) (Mexican) Kennedy, Diana. Recipes from the Regional Cooks of Mexico.","description":"\u003cp\u003eIllus. from drawings. Jacket. First Edition. NY: Harper \u0026amp; Row, [1978].\u003c\/p\u003e\n\u003cp\u003eA scarce first edition of Kennedy's third cookbook, with impeccably researched recipes from various regions of Mexico. 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Illus. from photographs, drawings, and ads for Mexican food companies. 16.5x11.5 cm (6½x4½\"), cloth-backed red boards lettered in gilt. México: c. 1910.\u003c\/p\u003e\n\u003cp\u003eRare early 20th century illustrated Mexican cookbook. The author mixes recipes of the European haute cuisine with the more traditional Mexican dishes; some recipes include: sopa de totopos o tortillas delgadas, huevos en molito, pollo risueño, flan, yemitas acarameladas, tocinitos del clielo, mazapán, salsa española, etc. Alejandro Pardo was born in Spain and studied culinary arts in Europe at the Cordon Bleu in Paris and the Escuela de Artes y Oficios in Madrid.  Upon immigrating to Mexico City around 1912, he founded one of the first cooking academies in Mexico City, where he instructed the wives and daughters of the upper and middle classes in fine European cuisine. Owner's signature with date of 1912 to front free endpaper. An important early 20th c. Mexican cookbook, with emphasis on salsas and techniques. Recipes include asado de cabrito, pollitos mascota, gallina con arroz. sopa de pescado familiar, pastelitos de jeringa de chocolate, etc. About half the recipes are for pastries and sweets.\u003c\/p\u003e\n\u003cp\u003eAccording to Juli McLoone at U.T. 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For some of us, the mere idea of pozole puts us in a good mood.\"  —Steve Sando, author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Rancho Gordo Pozole Book\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBased on years of cooking, studying, and enjoying pozole in all its forms, Steve Sando guides us through the fascinating history and ingredients of this iconic dish. 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These healthy, quick, and easy gourmet dishes provide the perfect way to explore a fascinating culture that dates back to the ancient Mayan civilization.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":31965973184652,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Amalia_s.jpg?v=1580589812"},{"product_id":"francis-mallmann-seven-fires-grilling-the-argentine-way","title":"Seven Fires: Grilling the Argentine Way (Francis Mallmann) *Signed*","description":"\u003cp\u003e\u003cstrong\u003eSigned bookplate mounted inside.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cspan style=\"font-size: 0.875rem;\"\u003eGloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. 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The culmination of more than fifty years of living, traveling, and cooking in Mexico, \u003c\/span\u003e\u003ci\u003eThe Art of Mexican Cooking\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eis the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eKennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. 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It is Mexican food that bisects borders and uses a group of traditional ingredients—chiles, beans, tortillas, corn, and tomatillos—and techniques while boldly incorporating many exciting new twists, local ingredients, and influences from other cultures and regions in the United States.\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":34616388190370,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/chicanoeats.jpg?v=1591716135"},{"product_id":"sara-deseran-tacolicious-festive-recipes-for-tacos-snacks-cocktails-and-more","title":"Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More (Sara Deseran)","description":"A collection of recipes for fun, accessible taqueria fare—including colorful salsas, tasty snacks, irresistible cocktails, and of course tacos galore—from the wildly popular San Francisco restaurants and acclaimed Ferry Plaza Farmer's Market food stand, Tacolicious.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTacos may be the most universally loved, happy-making food on earth. 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With recipes for showstopping salsas, crave-worthy snacks, cocktails and mocktails, and, of course, tacos galore, this festive collection is chock-full of real Mexican flavor—with a delicious California twist.\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":35256969920674,"sku":"","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91FS0YU8TXL.jpg?v=1595293256"},{"product_id":"mexican-rachel-glueck-and-noel-morales-the-native-mexican-kitchen-a-journey-into-cuisine-culture-and-mezcal","title":"The Native Mexican Kitchen: A Journey into Cuisine, Culture, and Mezcal (Rachel Glueck, Noel Morales)","description":"\u003cspan data-mce-fragment=\"1\"\u003eWith recipes by Mexican chef Noel Morales—born of Aztec and Omec blood, grandson to a mezcalero, and raised by native dancers—\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Native Mexican Kitchen \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eoffers its readers the ability to recreate the flavors of centuries-old dishes in a modern kitchen. Morales shares well-known plates such as birria and barbacoa, and beloved market foods like tlayudas and tacos al pastor, as well as a few of his own vegetarian and seafood creations. Signature mezcal cocktails and decadent desserts adorn these pages, while the Medicinales section includes teas, tinctures, and baths of traditionally used herbs for a variety of ailments, such as colds, muscle tension, and infertility.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAuthor Rachel Glueck provides rare access and insight into a Mexico that few foreigners or nationals see today, leading you through indigenous festivals with masked dancers, bountiful market places, and sacred pilgrimage sites. Unwrap the philosophies and customs of Mexico’s native communities and discover the depth of this magical country and how you can welcome it into your own kitchen.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePersonal stories of mezcaleros, traditional cooks, and native healers are accentuated by 130 stunning photographs and are woven through with mouth-watering recipes. With pages bursting with color, culture, and wisdom, you’ll discover a Mexico you never knew\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eexisted.\u003c\/span\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":36129517437090,"sku":"","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/art_561d92fa-51ba-4009-a5c4-ee176659488e.jpg?v=1599953051"},{"product_id":"guillermo-pernot-and-lourdes-castro-cuba-cooks-recipes-and-secrets-from-cuban-paladares-and-their-chefs","title":"Cuba Cooks: Recipes and Secrets from Cuban Paladares and Their Chefs (Guillermo Pernot, Lourdes Castro)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePernot and Castro explore Cuba, collecting dishes and stories that reveal a vibrant contemporary cuisine. Each dish has been adapted from the best private restaurants from Old Havana to Santiago de Cuba and Pernot’s own celebrated restaurant, Cuba Libre, marrying traditional foundations with modern influences.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDivided into chapters for fresh seafood (“Mar”), meat (“Tierra”), vegetables (“Granja”), and delectable desserts (“Postres”), \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCuba Cooks\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e includes recipes for Arroz con Bacalao, Charred Snapper in Coconut Sauce, Oyster Ceviche, and elegant Stone Crab Mojito; Ajiaco (Cuban stew), Cuban Fried Chicken, Duck Ropa Vieja, Honey-Glazed Lamb Ribs with Cachucha Vinaigrette, Pork Belly Fried Rice, a traditional whole pig roast, and a legendary smoked chicken from the side of the road; Black Bean Gnocchi with Culantro Butter, Green Plantain Soup garnished with Popcorn, and Malanga Tacos Stuffed with Eggplant; Old Havana street vendors’ roasted coconut Cucuruchos, and Cuba Libre’s Chocolate Tart with Caramelized Bananas.\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":37628214640802,"sku":"","price":14.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91zMMEpXS6L.jpg?v=1611351590"},{"product_id":"mexican-deborah-schneider-salsas-and-moles-fresh-and-authentic-recipes-for-pico-de-gallo-mole-poblano-chimichurri-guacamole-and-more","title":"Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More (Deborah Schneider)","description":"\u003cspan data-mce-fragment=\"1\"\u003eIn \u003cem\u003eSalsas and Moles\u003c\/em\u003e, award-winning chef Deborah Schneider explores a wide variety of favorites, from classic table salsas to mole and enchilada sauces, plus chunky salsas and snacks. While some people think salsa is all about heat, Schneider teases out fresh flavors from chiles, fruits, and herbs, creating authentic recipes that showcase the unique flavors of Mexico.\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":37795499507874,"sku":"","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91QKEZy95vL.jpg?v=1613000021"},{"product_id":"mexican-alex-stupak-jordana-rothman-tacos-recipes-and-provocations","title":"Tacos: Recipes and Provocations (Alex Stupak, Jordana Rothman)","description":"\u003ci data-mce-fragment=\"1\"\u003eTacos\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBut \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTacos\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":37881371328674,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/A1xuxv9OazL.jpg?v=1613947968"},{"product_id":"new-arrival-mexican-diana-kennedy-the-art-of-mexican-cooking","title":"(*New Arrival*) (Mexican) Diana Kennedy. 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NY: Bantam Books, [1989].\u003c\/p\u003e\nOne of Diana Kennedy's classic cookbooks on the traditional Mexican cooking, with regional recipes for recipes both complex and simple, including making tortillas (and masa), Efigenia's chilaquiles from Michoacan, panuchos from Yucutan, a chapter on nopales, etc. Near fine.","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":39284471333026,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Kennedy.jpg?v=1614559549"},{"product_id":"mexican-pati-jinich-mexican-today-new-and-rediscovered-recipes-for-contemporary-kitchens","title":"Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens (Pati Jinich)","description":"\u003cspan data-mce-fragment=\"1\"\u003eOn her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Chew\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMexican Today\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. “Sweaty” Tacos with ripe tomatoes and cheese are so convenient they’re sold on Mexican streets by bicyclists. Her grandmother’s Cornflake Cookies feel just as contemporary now as they did then.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePati has “Mexed up” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck.  Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.\u003c\/span\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":39402676093090,"sku":"","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/81W456kyyyL.jpg?v=1615578403"},{"product_id":"brazilian-marcia-zoladz-rio-de-janeiro-a-food-biography","title":"Rio de Janeiro: A Food Biography (Marcia Zoladz)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the last four centuries of its history, the inhabitants of Rio de Janeiro created a lifestyle that is unique and has been much admired since the very first travelers published their impressions in the sixteenth century. 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Starting with a history of the city and its native plants and animals, Marcia Zoladz offers a rich and sumptuous tour of the culture, the people, and the foods they cook, dine on, love, and enjoy. \u003c\/span\u003e","brand":"NBN","offers":[{"title":"Default Title","offer_id":39403142545570,"sku":"","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/71AV-3VV3qL.jpg?v=1615583112"},{"product_id":"ice-cream-fany-gerson-mexican-ice-cream-beloved-recipes-and-stories","title":"Mexican Ice Cream: Beloved Recipes and Stories (Fany Gerson)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA collection of 60+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico's rich and revered ice cream traditions.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, showcases the incredibly diverse flavors of Mexican ice cream while exploring the cultural aspects of preparing and consuming ice cream in Mexico. Gerson uses unique ingredients to create exciting and fresh flavors like Red Prickly Pear Ice Cream, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eOaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All recipes are created with the home cook in mind, and written in Fany's knowledgeable but accessible voice. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMexican Ice Cream\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003efeatures vibrant location photography and captures the authentic Mexican heladerias that Gerson has been visiting for decades. 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Divided into three parts, the book covers the classic dishes of the region, the cuisine of the coast, and the food Ruiz serves today at his beloved restaurant, Casa Oaxaca. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHere are recipes for making your own tortillas, and for preparing tamales, salsas, and moles, as well as Ruiz’s own creations, such as Duck Tacos with Coloradito; Shrimp, Nopal, Fava Bean, and Pea Soup; and Oaxacan Chocolate Mousse. Also included are thoughtful essays on dishes, ingredients, kitchen tools, and traditions; recommendations on where to eat; and a comprehensive glossary to help fully immerse readers in the food of Oaxaca, making this an indispensable volume for home cooks and travelers alike.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":39594827743394,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91lg5_bUbZL.jpg?v=1617388000"},{"product_id":"general-nathan-myers-guac-off-rules-recipes-for-becoming-guacamole-champion-of-the-world","title":"Guac Off: Rules \u0026 Recipes for Becoming Guacamole Champion of the World (Nathan Myers)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNathan Myers is a guacamole master. 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Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMy Sweet Mexico\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a delicious journey into the soul of the cuisine.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eStalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMy Sweet Mexico\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is the only guide you need to explore the delightful universe of Mexican treats.\u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":39793528701090,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/A18LLoJqW7L.jpg?v=1619651789"},{"product_id":"chilean-daniel-joelson-tasting-chile-a-celebration-of-authentic-chilean-foods-and-wines","title":"Tasting Chile: A Celebration of Authentic Chilean Foods and Wines (Daniel Joelson)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eTasting Chil\u003c\/em\u003ee is a comprehensive guide to the culinary treasures of this South American nation. More than 2,500 miles of coastline yield a diverse selection of fish preparations. Fertile valleys produce a wide range of fruits and vegetables, and have spawned a booming wine industry. This book presents Chilean cuisine along with cultural information, a chapter on Chilean wines, and a Spanish-English dictionary of Chilean fish and shellfish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eTasting Chile\u003c\/em\u003e contains more than 140 recipes spanning a variety of dishes that range from spicy salsas and hearty soups to the ubiquitous empanada and manjar-based (carmel cream) desserts. This book includes simple, everyday recipes, such as roast chicken and beef stew, as well as more complex and exotic fare, including blood sausage, fried frogs' legs, and rhubarb mousse.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eTasting Chile\u003c\/em\u003e puts the cuisine into context by describing staple ingredients and the influences other countries and cultures have had upon it. Finally, the book includes a section on Chilean wines, and wine recommendations appear throughout. \u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":39838716854434,"sku":"","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/51vKb0Wi_5L._SX331_BO1_204_203_200.jpg?v=1620161565"},{"product_id":"pre-order-edgar-castrejon-provecho-100-vegan-mexican-recipes-to-celebrate-culture-and-community-expected-october-2021","title":"Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community (Edgar Castrejón)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen Edgar Castrejon adopted a vegan lifestyle as a college student away from home for the first time, he worried he would no longer fit in at the table with his family. Growing up in a diverse neighborhood in Oakland, the proud first-generation Mexican American had spent countless hours cooking alongside his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through \"las manos magicas\" rather than written notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e Realizing that following a plant-based diet made him feel better, but wanting to continue enjoying the flavors of authentic Mexican and Latin American cuisines, Edgar began transforming traditional, meat-heavy recipes into inventive, plant-based creations.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":39914337730722,"sku":"","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/A1_H6smcVRL.jpg?v=1621115010"},{"product_id":"wine-south-america-monty-waldin-wines-of-south-america","title":"Wines of South America (Monty Waldin)","description":"\u003cp\u003eIllus. from photographs. Jacket. First Edition. London: Mitchell Beazley, 2003.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWines of South America\u003c\/em\u003e explores the culture and traditions of the wines, winemaking practices, and laws of all the countries that make up South America.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e(101)\u003c\/p\u003e","brand":"Treehorn Books","offers":[{"title":"Default Title","offer_id":40369897996450,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/51Z1WxGH1mL._SX370_BO1_204_203_200.jpg?v=1626120687"},{"product_id":"pre-order-latin-american-virgilio-martinez-the-latin-american-cookbook-signed-expected-oct-27-2021","title":"The Latin American Cookbook (Virgilio Martinez)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRarely has the incredible range of cuisines from Mexico’s tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio Martínez curates, with a personal deep dive into each region’s food culture, culinary delicacies, and local ingredients. The result: 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences – indigenous, European, Asian and beyond.\u003c\/span\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":40392534392994,"sku":"","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/714tYjzT8xS.jpg?v=1626284329"},{"product_id":"mexican-de-angeli-alicia-gironella-jorge-de-angeli-epazote-y-molcajete-productos-y-tecnicas-de-la-cocina-mexicana","title":"(Mexican) De’Angeli, Alicia Gironella \u0026 Jorge De’Angeli. Epazote y Molcajete: Productos y Tecnicas de la Cocina Mexicana.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with color photographs. 11.25x8.25”, jacket. First Edition. Mexico: Larousse, [1993].\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEpazote (a medicinal Mexican herb) and molcajete (a traditional Mexican mortar) are two of the best known must-haves in any Mexican kitchen. They exemplify the sentiment of this book, which covers traditional cooking like making masa, a preparation manual for nixtamal and tortillas, types of chilies and their uses, a dictionary of Mexican greens and fruits, antojitos made from corn, etc. An extraordinary book on the subject. Piece of jacket lacking from upper rear panel, else very good. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(52, tall)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":40854222110882,"sku":"","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/EpazoteyMolcajete.jpg?v=1631402526"},{"product_id":"mexican-galicia-yolanda-ramos-asi-se-come-en-tlaxcala-preface-by-sonia-iglesias","title":"(Mexican) Galicia, Yolanda Ramos. Así se Come en Tlaxcala. Preface by Sonia Iglesias.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. from photographs. 10.75x8.25”, jacket. First Edition. [Tlaxcala: Instituto Nacional de Antropologia e Historia, 1993].\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAn anthropological dive into the foodways of the Mexican state of Tlaxcala, with recipes for traditional dishes and drinks like toritas de camaron en mole con nopalitos, licor de tejocote, tlatloyos de ayocotes, dulce de camote morado, etc. Chipping to jacket spine ends \u0026amp; corners, else very good.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(60)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":40866518565026,"sku":"","price":85.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/tlaxaca.jpg?v=1631578862"},{"product_id":"mexican-recetas-manchegas-de-dona-maria-ana","title":"(Mexican) Recetas Manchegas de doña Maria-Ana.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with color photographs. Pictorial wrappers. First Edition. Mexico: Universidad Nacional Autonoma, [2001].\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHistorical recipes, with essays by Fernando Savater, Clementina Diaz y Ovando, and Margo Glantz. Maria-Ana was born in 1907 and lived in Madrid during her life. She recalled these recipes from the Mexican highlands (and the influence of Spain on those recipes) and wrote them down after the Spanish Civil War. Fine. \u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":40971358208162,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/RecetasManchegas.jpg?v=1632782711"},{"product_id":"mexican-romo-de-escamilla-adela-la-cocina-de-dona-adela","title":"(Mexican) Romo de Escamilla, Adela. La Cocina de Doña Adela.","description":"\u003cp data-mce-fragment=\"1\"\u003e309 + [8] index pp. Illus. with drawings and color plates of composed dishes. Pictorial cloth-backed stiff wrappers, jacket. 1 of 1,000 copies. Sixth Edition. Mexico: Editorial Continental, 1959.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA popular and thick tome of Mexican recipes, enlarged to include even more varieties of cocktails, breads, sandwiches, desserts, ice creams, tamales, and regional specialties. Chipping to upper jacket extremities, else very good and bright. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(4)\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":40971410964642,"sku":"","price":85.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Strehl-LaCocinadeDonaAdela.jpg?v=1632783072"},{"product_id":"mexican-reyes-alfonso-romero-eder-mendoza-gallegos-la-comida-mexicana","title":"(Mexican) Reyes, Alfonso Romero \u0026 Eder Mendoza Gallegos. La Comida Mexicana.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with drawings by Alberto Beltran. Pictorial wrappers. 1 of 3,000 copies. First Edition. Mexico: Fondo Nacional pare al Fomento de las Artesanias, 1982.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChapters on salsas, antojitos, guisos, festival foods, chocolate, traditional utensils, nutrition, etc. Very good. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(62)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":40971421450402,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/lacomidamexicana.jpg?v=1632784527"},{"product_id":"mexican-pain-alfonso-western-mexican-cook-book-a-compilation-of-recipes-for-the-preparation-of-mexican-style-dishes-sonoran-style","title":"(Mexican) Pain, Alfonso. Western Mexican Cook Book: A Compilation of Recipes for the Preparation of Mexican Style Dishes, Sonoran Style.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with drawings and photographs. Pictorial yellow wrappers. First Edition. Tucson: Post Litho Printing, 1959.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA charming book of Southwestern and Mexican dishes: cajeta de membrillo, carne abodaba, chicken enchiladas, tortillas de maiz, chicken tacos, Burbank cactus shoots with chile sauce, barrel cactus candy, etc. Fine. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(62)\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":40971427610786,"sku":"","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/WesternMexican.jpg?v=1632783553"},{"product_id":"mexican-diana-kennedy-from-my-mexican-kitchen-techniques-and-ingredients","title":"(Mexican) Diana Kennedy. From My Mexican Kitchen: Techniques and Ingredients. *Signed*","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eInscribed \u0026amp; SIGNED by Kennedy on the half-title\u003c\/strong\u003e. Diana’s objective in \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFrom My Mexican Kitchen: Techniques and Ingredients\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eis simple: to provide a guide to better understanding the ingredients Mexico has to offer and how best to prepare them. Her execution is little short of brilliant.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNow out of print, this book is invaluable to the novice eager for an introduction to Mexican cooking, but it is equally important for the aficionados interested in refining and expanding their knowledge and skills.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFrom My Mexican Kitchen\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e takes readers and cooks on a tour of the primary ingredients of the cuisine, from achiote and avocado leaves to hoja santa, huauzontle, and the sour tunas called xoconostles—which are increasingly available in the United States. Diana unravels the dizzying array of fresh and dried chiles, explaining their uses and preparation; vibrant color photographs at last take the guesswork out of identifying them!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSunning to jacket spine, else very good.\u003c\/span\u003e\u003c\/p\u003e","brand":"Friends of Sausalito Library","offers":[{"title":"Default Title","offer_id":40992268976290,"sku":"","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/51GCY15CXGL.jpg?v=1632960327"},{"product_id":"mexican-cuen-laura-perez-sandi-usos-y-costumbres-en-torno-a-la-mesa-conversacion-y-transformacion","title":"(Mexican) Cuen, Laura Perez Sandi. Usos y Costumbres en Torno a la Mesa: Conversacion y Transformacion.","description":"\u003cp data-mce-fragment=\"1\"\u003eNOTE: This book is in Spanish\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePictorial laminated wrappers. 1 of 1,000 copies. First Edition. Mexico: Univ. Ibericoamerican, [2007]. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA history and discussion of table manners through history, with discussions around gathering at the table to eat, drink, converse and behave, Fine. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(62)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":41057469890722,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/UsosyCostumbres.jpg?v=1633900823"},{"product_id":"mexican-iglesias-y-cabrera-sonia-el-pan-popular","title":"(Mexican) Iglesias y Cabrera, Sonia. El Pan Popular.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with drawings. Dec. wrappers. First Edition. Mexico: Fonda Nacional para el Fomento de la Artesania, 1982.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA small but compact compendium of sweet and savory Mexican breads, in alphabetical order. No recipes, but this book is more of an encyclopedia of popular Mexican breads. Inscription to front free endpaper, else very good. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(62)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":41057480638626,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Elpan.jpg?v=1633901060"},{"product_id":"mexican-volunteers-at-the-casa-cuna-del-dif-yucatan-flor-de-guisos-y-postres-tradicionales-de-yucatan-20-menus-completos","title":"(Mexican) Volunteers at the Casa Cuna del DIF\/Yucatan. 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Very good. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(62)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":41057891123362,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Chocolate_96e776a8-194c-47b4-af90-1cfed9c23bc1.jpg?v=1633906830"},{"product_id":"mexican-kraig-bruce-dudley-nieto-cuisines-of-hidden-mexico-a-culinary-journey-to-guerrero-and-michoacan","title":"(Mexican) Kraig, Bruce \u0026 Dudley Nieto. Cuisines of Hidden Mexico: A Culinary Journey to Guerrero and Michoacan.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with drawings by Nicolas de Jesus. Pictorial wrappers. First Edition. NY: John Wiley \u0026amp; Sons, [1996].\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith 75 recipes, this book describes the foodways of the states of Guerrero and Michoacan, with chapters about the markets, the traditional foods, regional distinctions of each area, prehispanic foods of the area, sweets (Morelia is the \"candy capitol\" of Mexico), etc. Very good. \u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":41057936638114,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/HiddenMexico.jpg?v=1633908423"},{"product_id":"new-arrival-mariana-nuno-ruiz-and-ian-mcenroe-dining-with-the-dead-a-feast-for-the-souls-on-day-of-the-dead-signed","title":"Dining with the Dead: A Feast for the Souls on Day of the Dead (Mariana Nuño Ruiz, Ian McEnroe)","description":"\u003cp\u003e\u003cem\u003eDining\u003c\/em\u003e\u003ci data-mce-fragment=\"1\"\u003e with the Dead\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is an unforgettable cultural and culinary odyssey. Traditional, celebratory Mexican food is the soul of this one-of-a-kind cookbook. Make tamales, pozoles, pan de muerto, and many other festive, iconic dishes. Learn about altars, sugar skulls, and decorations. Unlock the essence of chiles, make scratch tortillas, and perfect the king of the moles. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHighlights: • 112+ delicious recipes • 540+ beautiful and mouthwatering photos • 8 x 10–inch hardcover • Ingredients and how to find them and treat them • Numbered instructions • Photographic step-by-step instructions • Homemade foods, created from scratch • Crafting instructions included as well • Learn the origins of Día de Muertos • Learn about altars and ofrendas (offerings) • Venture into the night vigil at the cemetery in Mexico.\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":41162656907426,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/811SlAWEe0L.jpg?v=1635468649"},{"product_id":"pre-order-mexican-jorge-gaviria-masa-techniques-recipes-and-reflections-on-a-timeless-staple-expected-aug-9-2022","title":"Masa: Techniques, Recipes, and Reflections on a Timeless Staple (Jorge Gaviria)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJorge Gaviria's company, Masienda, has become a proxy message board at the center of the swelling masa conversation and with this cookbook he completes the story of how to create this special building block from scratch.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMASA\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e reveals the beauty and longstanding traditions behind this elemental staple. In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book also shows cooks how to use masa in 50 base recipes for tortillas, pozole, tamales, and more, empowering chefs of any level to think creatively and adapt recipes confidently for their own use.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn addition, ten well-known chefs offer inventive recipes-such as tamal gnocchi, masa waffles, and shrimp and masa grits-to inspire new ways of relating to this timeless, dynamic food.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":42146943172866,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/71j1sBjMSoL.jpg?v=1638918998"},{"product_id":"mexican-sanchez-rosita-conversacion-en-la-cocina-gastronomia-mexiquense","title":"(Mexican) Sanchez, Rosita. Conversacion en la Cocina: Gastronomia Mexiquense.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with color photographs. 10.75x8.25”, jacket. First Edition. Mexico: Collecion Mayor, 2006.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAccompanied by recipes, Sanchez digs deep into indigenous Mexican cuisine, discussing each ingredient, its natural habitat, and its uses in the kitchen. A very good copy.\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":42277975589122,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Conversations.jpg?v=1641863815"},{"product_id":"mexican-verti-sebastian-esplendor-grandeza-de-la-cocina-mexicana","title":"(Mexican) Verti, Sebastian. Esplendor Grandeza de la Cocina Mexicana.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with color photographs. Pictorial wrappers. First Edition. Mexico: Editorial Diana, [1994].\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eArticles and essays on various specific aspects of Mexican cuisine throughout history, including “Los Tamales: Reyes de Antojeria,” “La Mesa Imperial de Moctezuma,” “Viva la Mole!,” “Tamulpias y su Carne Asada,” etc. Near fine. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(62)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":42305001226498,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Esplendor.jpg?v=1642376861"},{"product_id":"mexican-mulvey-ruth-watt-luisa-maria-alvarez-good-food-from-mexico","title":"(Mexican) Mulvey, Ruth Watt \u0026 Luisa Maria Alvarez. Good Food from Mexico.","description":"\u003cp data-mce-fragment=\"1\"\u003ePictorial yellow wrappers. NY: Collier Books, 1962.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAn early edition of a classic work on Mexican food and cooking. Very good. \u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":42305013186818,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/GoodFoodFromMexico.jpg?v=1642378203"}],"url":"https:\/\/omnivorebooks.myshopify.com\/collections\/latin-american.oembed?page=13","provider":"Omnivore Books on Food","version":"1.0","type":"link"}