The Best of Quintana
The Best of Quintana
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The Best of Quintana by Patricia Quintana
Known for her easy-to-follow instructions, Quintana offers such classics as Drunken Salsa, Guacamole Mixtec Style and Chilapitas, as well as her own creations and adaptations for stellar innovations such as Tournedo with Morels in Chile-Cream Sauce, Oaxacan Lobster in Tamarind Sauce and Fig Sorbet. The Best of Quintano, lavishly illustrated with more than sixty full-color photographs, is an elegant and authoritative introduction to the food and culture of Mexico.
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.
| SKU | Nicht verfügbar |
| ISBN 13 | 9781556704093 |
| ISBN 10 | 1556704097 |
| Titel | The Best of Quintana |
| Autor | Patricia Quintana |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | Stewart, Tabori & Chang Inc |
| Erscheinungsjahr | 1995-06-01 |
| Seitenanzahl | 127 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |