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Zarela's Veracruz : Cooking and Culture in Mexico's Tropical Melting Pot 1ST ED
US $21.95
ApproximatelyS$ 28.16
Condition:
“1ST EDITION; 2001 Houghton Mifflin, 1st printing; NF/VG+; solid hardcover, extremities lightly ”... Read moreabout condition
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Free USPS Media MailTM.
Located in: Decorah, Iowa, United States
Delivery:
Estimated between Fri, 26 Sep and Wed, 1 Oct to 94104
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:232831537805
Item specifics
- Condition
- Very Good
- Seller Notes
- Country/Region of Manufacture
- United States
- Subject
- Food & Wine
- Country/Region
- Mexico
- Special Attributes
- 1st Edition, Dust Jacket, Illustrated
- Mexican State
- Veracruz
- ISBN
- 9780618007134
- EAN
- 9780618007134
About this product
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
061800713X
ISBN-13
9780618007134
eBay Product ID (ePID)
9038733975
Product Key Features
Book Title
Zarela's Veracruz : Cooking and Culture in Mexico's Tropical Melting Pot
Number of Pages
400 Pages
Language
English
Topic
Regional & Ethnic / Mexican, Customs & Traditions
Publication Year
2001
Illustrator
Yes
Genre
Cooking, Social Science
Type
Textbook
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
53.6 Oz
Item Length
10 in
Item Width
7.9 in
Additional Product Features
Intended Audience
Trade
LCCN
2001-026402
Reviews
"When it comes to real Mexican food, Zarela is one of our great teachers, and this book is a lot like Zarela herself: smart, lively, colorful and full of truth. Also, reading it makes me very, very hungry!" — Linda Ellerbee "Praise be indeed to Zarela Martinez, impassioned evangelist for Mexican food." The Wall Street Journal, "When it comes to real Mexican food, Zarela is one of our great teachers,and this book is a lot like Zarela herself: smart, lively, colorful and full of truth. Also, reading it makes me very, very hungry!" - Linda Ellerbee, "When it comes to real Mexican food, Zarela is one of our great teachers, and this book is a lot like Zarela herself: smart, lively, colorful and full of truth. Also, reading it makes me very, very hungry!" -- Linda Ellerbee "Praise be indeed to Zarela Martinez, impassioned evangelist for Mexican food." The Wall Street Journal
Dewey Edition
21
Dewey Decimal
641.5972/62
Table Of Content
Preface xiii Where It All Began, and How 1 Places and People: A Tour of Veracruz 5 Lively but Accessible: The Cooking of Veracruz 39 Equipment 40 Ingredients 41 If You Really Want to Cook Like Me 71 Appetizers and Little Dishes 76 The Veracruzan Corn Kitchen 111 Soups and Soup-Stews 141 Fish and Seafood 166 Poultry and Eggs 196 Pork and Beef 235 Vegetables and Side Dishes 264 Sauces and Sauce Enrichments 298 Sweet Breads and Desserts 332 Beverages 358 Mail-Order Sources 365 Shopping Sources 367 Index 369
Edition Description
Teacher's edition
Synopsis
With two celebrated restaurants and two highly acclaimed cookbooks to her name, Zarela Martínez is considered one of America's foremost authorities on Mexican cooking. In this book, the companion to her thirteen-part public television series, Zarela takes us on a tour of the Mexican state of Veracruz, a lush, skinny strip of land bordering the Gulf and home to some of Mexico's most accessible and inviting dishes. It was here that the Spanish first landed in the sixteenth century, and sustained Spanish influences give the food an easygoing Mediterranean character that is appealing even to people who don't normally like "Mexican" food. Olive oil, olives, capers, raisins, and almonds are common in simply prepared dinners, while complex blends of difficult-to-find chiles and other spices are largely absent. The state's 450-mile-long coastline is broken up everywhere by waterways teeming with shellfish. As a result, there is a wealth of little dishes that involve nothing more than some seafood, olive oil, and garlic with a handful of seasonings: wonderful soup-stews, fresh fillets stuffed with seafood mélanges, appetizers such as Shrimp Salad in Avocado Halves and Garlickly Stir-Fried Shrimp, and the state's most famous dish, red snapper a la veracruzana. At the same time, Veracruz's strong Caribbean orientation and powerful Afro-Cuban legacy offer plenty of choices for cooks who want kitchen adventure. The Veracruzan table also features innumerable variations on tortillas that make wonderful little meals. In all, Zarela provides more than 150 dishes that are perfect for parties or even ordinary suppers: Crab and Avocado Salad, Orange-Flavored Chicken, Wild Mushrooms in Vinaigrette, and Coconut Layer Cake. Much more than a cookbook, ZARELA'S VERACRUZ is also a mesmerizing travelogue and an absorbing portrait of Mexico's most exuberant state., With two celebrated restaurants and two highly acclaimed cookbooks to her name, Zarela Martinez is considered one of America s foremost authorities on Mexican cooking. In this book, the companion to her thirteen-part public television series, Zarela takes us on a tour of the Mexican state of Veracruz, a lush, skinny strip of land bordering the Gulf and home to some of Mexico s most accessible and inviting dishes. It was here that the Spanish first landed in the sixteenth century, and sustained Spanish influences give the food an easygoing Mediterranean character that is appealing even to people who don t normally like Mexican food. Olive oil, olives, capers, raisins, and almonds are common in simply prepared dinners, while complex blends of difficult-to-find chiles and other spices are largely absent. The state s 450-mile-long coastline is broken up everywhere by waterways teeming with shellfish. As a result, there is a wealth of little dishes that involve nothing more than some seafood, olive oil, and garlic with a handful of seasonings: wonderful soup-stews, fresh fillets stuffed with seafood melanges, appetizers such as Shrimp Salad in Avocado Halves and Garlickly Stir-Fried Shrimp, and the state s most famous dish, red snapper a la veracruzana. At the same time, Veracruz's strong Caribbean orientation and powerful Afro-Cuban legacy offer plenty of choices for cooks who want kitchen adventure. The Veracruzan table also features innumerable variations on tortillas that make wonderful little meals. In all, Zarela provides more than 150 dishes that are perfect for parties or even ordinary suppers: Crab and Avocado Salad, Orange-Flavored Chicken, Wild Mushrooms in Vinaigrette, and Coconut Layer Cake. Much more than a cookbook, ZARELA'S VERACRUZ is also a mesmerizing travelogue and an absorbing portrait of Mexico s most exuberant state."
LC Classification Number
TX716.M4M378 2001
Item description from the seller
Seller feedback (8,048)
- eBay automated Feedback- Feedback left by buyer.Past monthOrder completed successfully – tracked and on time
- eBay automated Feedback- Feedback left by buyer.Past monthOrder completed successfully – tracked and on time
- n***r (252)- Feedback left by buyer.Past 6 monthsVerified purchaseThe book is in great condition, well-packaged, and arrived safely!
Seller feedback (8,048)
- eBay automated Feedback- Feedback left by buyer.Past monthOrder completed successfully – tracked and on time
- eBay automated Feedback- Feedback left by buyer.Past monthOrder completed successfully – tracked and on time
- n***r (252)- Feedback left by buyer.Past 6 monthsVerified purchaseThe book is in great condition, well-packaged, and arrived safely!