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A01=Dave DeWitt
A01=Jose C. Marmolejo
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Author_Dave DeWitt
Author_Jose C. Marmolejo
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The Mexican Chile Pepper Cookbook: The Soul of Mexican Home Cooking

English

By (author): Dave DeWitt Jose C. Marmolejo

The Mexican Chile Pepper Cookbook is the first book to explore the glories of Mexican regional cooking by focusing on this single, but endlessly variable, ingredient. Authors Dave DeWitt and José C. Marmolejo feature more than 150 recipes that celebrate the role of chiles across appetizers, soups and stews, tacos, enchiladas, tamales, moles, and vegetarian dishes. A comprehensive glossary of Mexican chiles, cheeses, and food terminology is also included.

Savor the history, culture, and recipes of Mexican regional home cooking highlighted in this unique, full-color cookbook and explore the various chile peppers showcased in this spicy trek south of the border. The only thing left to do is decide which recipe to try next!

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Current price €23.93
Original price €27.50
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A01=Dave DeWittA01=Jose C. MarmolejoAge Group_UncategorizedAuthor_Dave DeWittAuthor_Jose C. Marmolejoautomatic-updateCategory1=Non-FictionCategory=WBNCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€20 to €50PS=Activesoftlaunch
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Product Details
  • Weight: 749g
  • Dimensions: 165 x 254mm
  • Publication Date: 30 Apr 2022
  • Publisher: University of New Mexico Press
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9780826363510

About Dave DeWittJose C. Marmolejo

Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers spices and spicy foods. He has published fifty-six books including Chile Peppers: A Global History (UNM Press). He lives in Albuquerque New Mexico. José C. Marmolejo owned and operated Don Alfonso Foods a specialty outfit of Mexican delicacies in Austin Texas. He assisted a PBS TV series production on fiery foods and appeared with Andrew Zimmern on Bizarre Foods. Native of Mexico he has lived in the United States and in France where he widened his appreciation of Mexican gastronomy. He lives in Mexico City in a small house with a big light-filled kitchen where he hears the tamale and tortilla street vendors daily.

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