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Mexican Culinary Treasures contains 166 family recipes, from the very traditional to the nouvelle cuisine of cosmopolitan Mexico City. This fascinating volume offers cooks and readers an in-depth look into Mexican cooking and the history behind it. The recipes are written with sympathy for those unfamiliar with the cuisine; they are easy to follow and detailed, without being overly elaborate. The real appeal of this writing lies in the author's style, which immediately draws the reader into an interest in the dishes and their history. Maria Elena Cuervo-Lorens combines an extensive knowledge of Mexico's traditions with the personal flair and enthusiasm that encourages people yearning to cross cultural boundaries and taste evocative new flavors. All areas of food are covered, including recipes for drinks.
Cuervo-Lorens has over 16 years of experience in promoting the varied cuisine of Mexico as an author and cooking instructor. She has taught courses at Camosun College in Victoria, British Columbia, where she currently resides, as well as in other local cooking schools and in prominent venues such as the Dubrulle International Culinary Institute of Canada in Vancouver and at Scaramouche Restaurant in Toronto. She is the author of Maria Elena's Mexican Cuisine (General Store Publishing House, 1993) and some of her recipes were included in Cocina de la Familia (Simon & Schuster, 1997), which won the prestigious Julia Child Award.
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