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Cocina de la familia : more than 200 authentic recipes from Mexican-American hom
Tausend, Marilyn.
Adult Nonfiction TX715.2.S69T38 1997

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From Publishers' Weekly:

In this highly personal and often moving cookbook, Tausend (coauthor of Mexico the Beautiful Cookbook) and Ravago, former owner and chef of an Austin, Tex., restaurant, mine a rich vein: the food that Mexican Americans cook for themselves. Cross-cultural adaptation leads to Green Enchiladas with Spinach and Tofu, Chicken with Spicy Prune Sauce made with Coca-Cola, and Mexican Beef Chow Mein, but more traditional Mexican fare like Guacamole and Braised Chicken with Rice and Vegetables appears as well. Among the best fish dishes are Squid in an Orange Vinaigrette, Red Snapper Veracruz Style and Fish Tacos Enseñada Style. Desserts include Almond Meringue Pudding and Cinnamon Ice Cream with Ice Coffee from an anonymous recipe donor. Essays on Mexican culture in various American states (including Illinois, which has the third-largest Mexican population, after California and Texas), and on such subjects as chiles and capsaicin (the chemical compound that gives peppers their heat) and the Day of the Dead all exhibit great care and a profound respect for Mexican culture. Recipes sport thorough headers, many of which do double-duty as family history lessons. In a nice touch, each recipe lists a place of origin, and often two: one in the U.S. and one in Mexico. Tausend and Ravago successfully illustrate how history, memory and food meld into one. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved

From Library Journal:

These two excellent new collections featuring contemporary Latin American cooking in the United States complement each other nicely. Tausend, coauthor with Susanna Palazuelos and others of Mexico the Beautiful (LJ 11/15/91), traveled throughout the country seeking the simple, traditional dishes that second- and third-generation Mexican Americans are cooking for everyday meals, recipes from their mothers and grandmothers. With Ravago, former chef/owner of Austin's Fonda San Miguel, she presents a broad selection of mouthwatering recipes, for both more familiar dishes such as Crispy Chicken Tacos and unusual ones like Pork and Purslane Stew. Tausend writes well, and headnotes include background on the various dishes as well as on the contributor. Highly recommended. Novas and Silva's more wide-ranging book draws on the diversity of Latin American cooking from 26 different nationalities in this country. Although the authors include homey, traditional dishes, they offer more sophisticated and elegant recipes from both home cooks and chefs, often in the cross-cultural nuevo style: New Southwestern Gnocchi di Patate, for example. The knowledgeable headnotes give culinary and cultural context for each recipe, often describing similar dishes from other Latin American countries, and more "exotic" ingredients are identified in glossary sections scattered throughout the book. Highly recommended. [There is also a Spanish-language edition, La Cocina Latinomericana en Los Estados Unidos, ISBN 0-679-44803-9.‘Ed.] (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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