Jim Peyton's New Cooking from Old Mexico [Hardcover]

James Peyton (Author), Michael O'Shaughnessy (Illustrator), James W. Peyton (Author)

Book Description

Series: Red Crane Cookbook Series | Publication Date: September 1999

This is a fun and fascinating cookbook of Mexican cooking, tracing its development over the last 500 years from Mayan and Aztec to later Arab and Spanish influences.

Editorial Reviews

Review

"Jim Peyton's New Cooking from Old Mexico introduces a new world of Mexican cuisine-one that combines traditional peasant and court cooking techniques to create dishes ideal for home and restaurant kitchens". -- El Restaurante Mexicano Magazine

"Jim Peyton's book is well researched and thoroughly delicious. It places the glorious and varied cuisines of Mexico in a context that should appeal to both the food historian and the home cook". -- The Los Angeles Times

About the Author

Jim Peyton's "La cocina de la frontera: Mexican American Cooking from the Southwest" won the Border Regional Library Association Southwest Book Award in 1995, and "El Norte: The Cuisine of Northern Mexico" (1994) has been called by Texas Books in Review "one beautiful book about Mexican food and how to prepare it authentically." Peyton is a member of the International Association of Culinary Professionals.

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Product Details

• Hardcover: 350 pages
• Publisher: Red Crane Books (September 1999)
• Language: English
• ISBN-10: 1878610708
• ISBN-13: 978-1878610706
• Product Dimensions: 9.3 x 8.3 x 1.3 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,140,945 in Books (See Top 100 in Books)

More About the Author

Jim Peyton has written four well regarded books on Mexican cooking, history, and culture that cover every aspect of Mexican cooking. He also authored the chapters on Mexican food and drink for the Lonely Planet guidebooks to Mexico, Baja California, and Mexico's Pacific Coast. For two years in a row, Jim's recipes were featured in Houghton Mifflin's "The Best American Recipes."

For more information on Jim, including many recipes and blogs on Mexico and Mexican food, please visit his new website at www.lomexicano.com.

Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

4.0 out of 5 stars A FEAST FOR THE EYE AND TASTE BUDS, March 31, 2000

By 

Gail Cooke (TX, USA) - See all my reviews
(VINE VOICE)    (COMMUNITY FORUM 04)    (HALL OF FAME REVIEWER)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: Jim Peyton's New Cooking from Old Mexico (Hardcover)

Thanks to the proliferation of Mexican/American eateries, tacos, enchiladas, and salsa have become as familiar to Americans as apple pie. Interest in and acknowledgment of the pleasures of Southwestern cuisine has skyrocketed in the past few years, and still continues to grow. Now, San Antonio based author Jim Peyton presents his third cookbook, Jim Peyton's New Cooking From Old Mexico, a compilation of the latest in Mexican recipes as well as a fascinating history of Mexican cooking from its Mayan roots to its later Spanish influences. Nueva cocina mexicana, as the author explains it, "differs from other styles of nouvelle and fusion cooking in that its ingredients and techniques come, for the most part, from various aspects of Mexican cooking rather than from a combination of other cuisines. Historically, Mexican cuisine developed on two levels simultaneously, with `peasant' and `court' cooking evolving separately. In nueva cocina mexicana, these two paths merge, with dishes combining these aspects in various ways." Peyton suggests "Cream of Pecan Soup," seasoned with nutmeg; "Lamb Carnitas," a much less fatty version than the simmered pork chunks often used to prepare the popular carnitas; "Green Pipian Chilaquiles," a stew for either breakfast or brunch, plus many more temptations. The author spices traditional recipes with accounts of his adventures in restaurants, village kitchens and haciendas, including an unforgettable al fresco meal in a park high above Mexico City. Gloriously illustrated, Jim Peyton's New Cooking From Old Mexico is a feast for both the eye and the table.

2 of 4 people found the following review helpful:

5.0 out of 5 stars This is a great book, November 26, 2002

By A Customer

This review is from: Jim Peyton's New Cooking from Old Mexico (Hardcover)

One of the most enjoyable books I have come across in a while. I have become a big fan of Jim Peyton. I can recommend all of his books. They're excellent.