Culinary Mexico

Culinary Mexico

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by Daniel Hoyer
     
 

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Join author and chef Daniel Hoyer on a journey of discovery through the varied geography, culture, history, and cuisine of Mexico.

Hoyer's creative collection of recipes from the vastly diverse regions of Mexico prove that it's about time we abandon old notions of Mexican food—tacos, enchiladas, burritos, and refried beans, all covered in melted cheese.

Overview

Join author and chef Daniel Hoyer on a journey of discovery through the varied geography, culture, history, and cuisine of Mexico.

Hoyer's creative collection of recipes from the vastly diverse regions of Mexico prove that it's about time we abandon old notions of Mexican food—tacos, enchiladas, burritos, and refried beans, all covered in melted cheese. Mexico's rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques.

Culinary Mexico covers general cooking techniques, ingredients, and cuisines from regions, including the Northern Frontier (Empanadas de Harina, Tacos de Pescado Baja), the Pacific Coast (Ceviche, Mojo de Ajo), the Isthmus of Tehuantepec (Pollo en Escabeche, Puerco en Mole Verde), the Central Crossroads (Chiles en Nogada, Carne Asada Tampiqueño), the Colonial Plains and Highlands (Pico de Gallo, Quesadillas de Maìz con Garbanzos Frescos, Barbacoa), and the Yucatán Peninsula (Carne Asada a la Yucateca, Frijoles Colados Yucateco). There is also a section with complete menus, eliminating the guesswork of pairing these foods, as well as a source section, bibliography, and glossary.

Daniel Hoyer first learned to cook as a young boy by helping his two grandmothers. He began working in restaurants as a teenager. After studying pre-veterinary medicine, supported by his cooking, he found his niche in the restaurant world, eventually becoming a chef. His stint as sous chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cooking as well as the history and culture of that colorful country. He is currently a restaurant consultant, cooking-school instructor at the Santa Fe School of Cooking, and guide of gastronomic adventure tours in Mexico.

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Product Details

ISBN-13:
9781423609469
Publisher:
Smith, Gibbs Publisher
Publication date:
11/23/2005
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
240
File size:
3 MB

Meet the Author

During his thirty-year career, Daniel Hoyer has worked as sous chef at Mark Miller's Coyote Cafe, as consultant and executive chef assisting in the startup of restaurants in various locales, such as a teacher at the Santa Fe School of Cooking in 1995.

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Culinary Mexico: Authentic Recipes and Traditions 4 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
When we're not cooking Cuban, we love to try other ethnic cuisines and Mexican food is no exception. However, we tend to shun the predominant Tex-Mex style in favor of REAL Mexican cuisine as enjoyed not in the tourist centers, but in the heartland of Mexico. We're adding Culinary Mexico to our small collection of Mexican recipe books. It joins books by Diana Kennedy and Rick Bayless as this author has created an excellent and definitive work on Mexican cuisine. Although we especially liked the recipes from the Yucatan, where many of the flavors echo those found in Cuban cuisine, we were even more impressed with Hoyer's sections on Mexico's Central Crossroads and Colonial Plains and Highlands where the cooking style is pure, simple, and uninfluenced by the tastes of American tourists on a beach vacation. If you want to explore a cuisine that is light years removed from the food dished out at the local Taco Bell, this is a great book with which to begin your journey. Highly recommended.
Anonymous More than 1 year ago