Author: Koji Moriyama
This is a comprehensive book that provides a detailed introduction to Mexican cuisine, which was designated an Intangible Cultural Heritage by UNESCO in 2010, including how to prepare it, the ingredients it contains, and the history and food culture behind it.
This book features 100 special recipes that are carefully selected from common, beloved Mexican dishes, ranging from home cooking to seasonal specialties and traditional regional dishes, and can be recreated in Japan.
The book was supervised by the owner and chef of Mexican restaurant "Salcita" in Azabu, Tokyo. Using ingredients imported directly from Mexico, he recreates the authentic taste as closely as possible, and while he has garnered overwhelming support from Mexicans living in Japan, he has also devised his own highly acclaimed recipes that are delicious even for Japanese people trying Mexican food for the first time. He generously introduces the cooking techniques and tips.
The book also introduces the everyday eating habits of Mexicans, food-related events and festivals, lively markets and food stalls, local eating habits, and regional food characteristics, all accompanied by vivid and beautiful photographs, and also covers the background to Mexican food culture and history.
It also comes with a handy illustrated guide that lists local ingredients, drinks, cooking utensils, and tableware, making it a valuable resource for professional chefs.
*This book was first published in July 2015, and the specifications have been updated for the reprint (second edition).
This is a comprehensive book that provides a detailed introduction to Mexican cuisine, which was designated an Intangible Cultural Heritage by UNESCO in 2010, including how to prepare it, the ingredients it contains, and the history and food culture behind it.
This book features 100 special recipes that are carefully selected from common, beloved Mexican dishes, ranging from home cooking to seasonal specialties and traditional regional dishes, and can be recreated in Japan.
The book was supervised by the owner and chef of Mexican restaurant "Salcita" in Azabu, Tokyo. Using ingredients imported directly from Mexico, he recreates the authentic taste as closely as possible, and while he has garnered overwhelming support from Mexicans living in Japan, he has also devised his own highly acclaimed recipes that are delicious even for Japanese people trying Mexican food for the first time. He generously introduces the cooking techniques and tips.
The book also introduces the everyday eating habits of Mexicans, food-related events and festivals, lively markets and food stalls, local eating habits, and regional food characteristics, all accompanied by vivid and beautiful photographs, and also covers the background to Mexican food culture and history.
It also comes with a handy illustrated guide that lists local ingredients, drinks, cooking utensils, and tableware, making it a valuable resource for professional chefs.
*This book was first published in July 2015, and the specifications have been updated for the reprint (second edition).
Released on 04/22
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Mexican Cuisine Encyclopedia 2nd Edition | Seibundo Shinkosha Co., Ltd. (seibundo-shinkosha.net)