The Texas Mexican Plant-Based Cookbook
Seiten
2025
Texas A & M University Press (Verlag)
978-1-68283-273-8 (ISBN)
Texas A & M University Press (Verlag)
978-1-68283-273-8 (ISBN)
In 15,000-year-old archaeological sites throughout Texas and Northeastern Mexico, records left by Indigenous communities tell stories about their food practices. Author and chef Adán Medrano, a descendant of these communities, has made it his life’s work to document these food practices. With Medrano’s expert eye, in this book we can learn about those ancestors’ ingredients, infer their techniques, and cook alongside them.
In The Texas Mexican Plant-Based Cookbook, each of the 90 kitchen-tested recipes includes detailed cooking instructions intended for contemporary home cooks. Headnotes for each recipe describe how the dish entered the region’s culinary traditions and became integral to the culinary act of meaning-making in the community. The book provides explanations of the origins of iconic ingredients like squash, cactus, mesquite, and sunflowers, as well as more recent, post-Conquest ingredients like watermelon, rice, and cauliflower. These ancestors ate pecans and black walnuts, along with acorns, grapes, berries, seeds, and tubers. Mesquite and cactus were central to celebrations.
Texas Mexican food is frequently called comida casera, home-style cooking. Home cooks of all levels can discover ancient ingredients and simple techniques in this volume and come away with a deeper knowledge of the agricultural systems that belie our current foodways.
In The Texas Mexican Plant-Based Cookbook, each of the 90 kitchen-tested recipes includes detailed cooking instructions intended for contemporary home cooks. Headnotes for each recipe describe how the dish entered the region’s culinary traditions and became integral to the culinary act of meaning-making in the community. The book provides explanations of the origins of iconic ingredients like squash, cactus, mesquite, and sunflowers, as well as more recent, post-Conquest ingredients like watermelon, rice, and cauliflower. These ancestors ate pecans and black walnuts, along with acorns, grapes, berries, seeds, and tubers. Mesquite and cactus were central to celebrations.
Texas Mexican food is frequently called comida casera, home-style cooking. Home cooks of all levels can discover ancient ingredients and simple techniques in this volume and come away with a deeper knowledge of the agricultural systems that belie our current foodways.
Chef, food writer, and filmmaker Adán Medrano holds a Certificate in Culinary Arts from the Culinary Institute of America. He grew up in San Antonio, Texas, and in Northern Mexico, where he developed his expertise in the flavor profile and techniques of Indigenous Texas Mexican food. He is the author of Truly Texas Mexican: A Native Culinary Heritage in Recipes (TTU Press, 2014) and Don’t Count the Tortillas: The Art of Texas Mexican Cooking (TTU Press, 2019). In his career as a foundation grant maker, he spent twenty-three years working throughout Latin America, Europe, and Asia and during his travels came to recognize the cultural importance of food.
| Erscheinungsdatum | 02.08.2025 |
|---|---|
| Reihe/Serie | Indigenous Foodways |
| Verlagsort | College Station |
| Sprache | englisch |
| Maße | 216 x 279 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-68283-273-2 / 1682832732 |
| ISBN-13 | 978-1-68283-273-8 / 9781682832738 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
klüger essen, entspannter genießen, besser leben
Buch | Hardcover (2025)
Droemer (Verlag)
CHF 34,90
Blutfettwerte dauerhaft regulieren mit Wirkstoffen aus der Natur : 60 …
Buch | Softcover (2024)
Gräfe und Unzer (Verlag)
CHF 29,90
ein ganzheitlicher Ansatz für beschwerdefreien Genuss
Buch | Softcover (2024)
Gräfe und Unzer Verlag
CHF 29,90
