Overview

All types of fowls have always occupied a place of privilege in Mexican gastronomy. This book is composed of surprising recipes that, besides being easy to prepare, suggest the reoccurring themes in and around the various regions of the country, allowing us to know more about their gastronomic treasures. These pages demonstrate the creativity of Mexicans and their imagination. Based primarily on using chicken, duck, and turkey, which are universally consumed throughout the states of the Republic, Patricia Quintana has dedicated a good part of her life to learning the history and the culinary traditions of Mexico. She has traveled extensively throughout different regions of the country, visiting cities, towns, and markets to better familiarize herself with popular cuisine and the traditional techniques in the preparation of dishes, which she portrays in this book. Desde siempre, las aves han ocupado un lugar de privilegio dentro de la gastronomia mexicana. La presente obra -formada por recetas sorprendentes que, ademas, son faciles de preparar- nos propone un sugerente recorrido por distintas regiones del pais para conocer sus tesoros gastronomicos. Estas paginas muestran la creatividad de los mexicanos y su imaginacion gastronomica. Tomando como base especies como el pollo, el pato y el pavo que se consumen comunmente en los estados de la republica, Patricia Quintana trae hasta nosotros un conjunto de platillos tan exquisitos como sorprendentes. Patricia Quintana ha dedicado gran parte de su vida a adentrarse en la historia y las tradiciones culinarias de Mexico. Ha viajado por todas las regiones del pais, visitando ciudades, pueblos y mercados para familiarizarse con la cocina popular y con las tecnicas tradicionales para la preparacion de alimentos.

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9786074003819

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Patricia Quintana is a renowned international chef and an expert in Mexican gastronomy. She has studied cooking in Canada, Switzerland, and France. For more than twenty years she has been dedicated to rescuing the culinary heritage of the country and her research has enabled her to travel throughout the different regions of Mexico. With her sensibility and experience, she has created numerous avant-garde dishes, without losing the essence of Mexican traditions. Her culinary art has been featured and published in more than fifteen books, among them The Taste of Mexico, Feast of Life, Puebla, Kitchen of the Angels, A Journey through the Kitchens of Mexico, and Jade Powder. She has collaborated on numerous television programs and has written many articles on cooking for newspapers and national and international magazines. She is considered a promoter of Mexican traditions.

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