Cocina prehispánica mexicana - Tapa blanda

Mexican cooking is one of the most creative and complex in the world. It's great wealth of ingredients, flavors, and unique seasoning was born in the pre-Hispanic world. Heriberto Garcia Rivas takes us through the most intimate origins of Mexican cuisine and reviews all its elements: utensils, traditions, meats, vegetables, legumes, as well as popular ingredients like corn, tomato, and vanilla. Cocina prehispanica Mexicana is a historic trip as well as a culinary journey. From ancient Mexican stoves to modern kitchens, this book urges readers to open their palates and hears to this exquisite tradition.

La Cooking mexicana es de las mas creativas y complejas del mundo, y su gran riqueza de ingredientes, sabores y sazon unico nacio en el mundo prehispanico. El periodista e investigador Heriberto Garcia Rivas nos lleva a recorrer los origenes mas intimos de la cocina mexicana y pasa revista a todos los elementos que la conforman: utensilios, carnes, vegetales, legumbres, tradiciones, formas de preparacion y, sobre todo, a los ingredientes que han cambiado la cocina mundial como el cacao, el tomate, el maiz, el guajolote o la vainilla. Cocina prehispanica mexicana es un viaje historico, y tambien una travesia culinaria, que va de los antiguos fogones mexicas hasta las modernas cocinas para abrir nuestros paladares y corazones a esta exquisita tradicion.

Heriberto Garcia Rivas is a journalist, writer, and passionate researcher of all the historical-cultural aspects of Mexico. He was also a professor of literature, history, and geography at several preparatory schools and academic in Mexico. He is the author of Mexicanos ilustres and Breve historia de la Revolucion mexicana.