Presents over 120 recipes for Mexican foods, including starters, snacks and light meals, soups, stews, sides, entrees, desserts, and drinks; with descriptions of how each dish should look and taste, preparation tips, photographs, and a glossary.
A compilation of three cookbooks by Diana Kennedy, featuring "The Cuisines of Mexico," "The Tortilla Book," and "Mexican Regional Cooking," containing over three hundred updated recipes for appetizers, tortillas, tamales, soups, vegetables, meats and poultry, desserts, and other dishes; and including thirty new selections.
A history of Mexico beginning with the first peopling of the Americas, discussing the country's pre-Columbian civilizations; the influences of the Spanish on Mexican art, language, religion, politics, and economy; the Revolution of 1910; and Mexico's efforts to resolve its modern political and economic challenges.
Presents a full-color illustrated travel guide on Mexico ; and contains photographs, maps, and detailed information on hotels and restaurants, beaches and marketplaces, tourist sites, scenic routes, and tours.
A guide to Mexico, providing background on the history, people, and culture of the country; featuring maps and information about places of interest; and including practical travel tips on topics such as dining, transportation, accommodations, and entertainment.