Celebraciones Mexicanas: History, Traditions, and Recipes (Rowman & Littlefield Studies in Food and Gastronomy)
I’m going to be honest with you that the first thing that comes to mind when you say Mexican food to me is carne asada burrito. Blame the fact that I live in the Mission district of San Francisco where you can’t go a block without passing two or three tacquerias. ButCelebraciones Mexicanasby Andrea Lawson Gray and Adriana Almazan Lahl clearly shows that Mexican cuisine goes way beyond the burrito and taco (both of which, I actually DO know is not really common Mexican food. I’m not THAT ignorant). With chapters on various Mexican holidays as well as the history of the food and recipes, this book is a fascinating exploration of the culinary culture that is oft overlooked by most people (like myself). Sopa de Tortilla (Tortilla Soup), Tamales de Frijos (Bean Tamalas) and Buñuelos con miel de Piloncillo (Street Fritters with Piloncillo syrup) all sounds like things that I can’t wait to make at home. And yes, there’s even a recipe for how to make my Carne Asada.(Eat the Love)To talk about Mexican food is to look well beyond what is actually prepared and consumed to what can be described as "a way of life on plate." It means embracing cultural practices and shared knowledge that are the common root of Mexico's gastronomy, extensive and diverse, passed along from generation to generation without recipes but through practice alone.Celebraciones Mexicanasdisseminates these practices, traditions, and recipes and in doing so makes an important contribution to traditions of the great nation that is Mexico.(Enrique Farjeat, assessor, Conservatory of Mexican Gastronomy; representative to UNESCO's recognition ceremony honoring the addition of Mexican Cuisine to the list of Intangible Cultural Heritages of Humanity)Celebraciones Mexicanasleads us to rich, human stories of Mexico, as well as extensive recipes and cultural explanations. The zestful recipes project Mexicanfood and festivals throughout the history and flavors of Mexican cuisine. Gray and Lahl present their comprehensive research in vibrant reading and cooking style. The writers present past Mexican rituals and rites, weaving the legacies with today’s table. It is difficult to imagine a more complete collection of information on the present and past of Mexican cuisine.(Antonia Allegra, director, The Symposium for Professional Food Writers)Adriana and Andrea have done a masterful job sharing the celebrations of Mexico with their words and recipes. They delve deeply into the rich history, customs and culture that will make you not only want to take this book to bed as bedtime reading but also you’ll want to keep it in your kitchen library and cook up some of the fantastic recipes they share. Books like this one are rare today! This is a must for anyone who loves food, culture, history, cooking and Mexico!(Joanne Weir, James Beard Award-winning cookbook author; television food personality; restaurateur and Executive Chef, Copita Tequileria y Comida)Every society has special dishes to celebrate important occasions, but festival foods are particularly important to Mexican identity. This splendid cookbook guides readers through the highlights of Mexican history and includes recipes for recreating banquets from the past.(Jeffrey M. Pilcher, author of Planet Taco: A Global History of Mexican Food)I like to think I have an educated impression of Mexico but readingCelebraciones Mexicanasmakes it clear how much I didn't know before I read the book. You can use it as a reference piece, but if you're like me, you'll want to read every word from the beginning and not miss one delicious detail. Both the fiesta and the food are put into context and I get the feeling this will become a treasured family heirloom for those who remember and for those who want to start celebrating a la Mexicana.(Steve Sando, founder, Rancho Gordo New World Specialty Food; co-author of "Heirloom Beans: Great for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More")Andrea Gray and Adriana Lahl have a winner in this charmingly beautiful cookbook that focuses on the food of Mexico’s festivals. As well as recipes, there is abundant material about history and folklore, much of it highly visual and appealing to children – it’s a perfect family gift. Professional cooks as well as writers, Gray and Lahl know their way around the Mexican kitchen. It’s a labor-intensive cuisine, and the streamlining here is as intelligent as any I have ever seen – no false notes, some truly helpful simplifications. If you want the best ever recipe for Nogada Sauce, one of the signature paradisal items inLike Water for Chocolate, buy the book and turn to page 257.(Elatia Harris, founder, Tessa's Table 2050 and food sustainability activist)