Viva La Revolucion!
New Food from Mexico's Top Chefs
By Fiona Dunlop
A timely book - Mexican food is undergoing a revolution and a return to the spotlight. Fiona Dunlops first food book, New Tapas, enjoyed huge critical and commercial success. Authentic - the book profiles Mexicos top chefs and cooks. Stunning location photography. Will appeal to people whose interest in Mexican food has been sparked by the recent, and ongoing, publicity surrounding its innovation and quality. Food-lovers who are always keen to try a new food trend.
Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and current trends towards tapas-style eating are sweeping a wind of change through the country's food. From Michoacan to Mexico City, from Oaxaca to the Yucatan, Fiona Dunlop, author of the highly successful "New Tapas", has sought out the chefs and cooks at the forefront of Mexican cooking to discover the ingredients and techniques and recipes at the heart of this revolution. Here you will find new dishes as well as modern versions of classics. Chillies, seafood, chicken, pork, game, tortillas and tacos play a central role as do vegetarian dishes based on beans, tomatoes, avocados, squash, corn and sweet potatoes.
Fiona Dunlop is the author of the critically acclaimed New Tapas in which she explored Spain's best tapas bars and, more recently, Medina Kitchen, which featured the best of home cooking in North Africa. For her latest book she has spent many months travelling in Mexico, tasting the food and talking to the locals. She writes regularly for the Financial Times, Sunday Telegraph, Observer and Olive magazine and has written several books, including many travel guides. Fiona lives in London.
- Other details
- Publication date:
13 Jun 2008
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