The Classics of Mexican Cuisine features more than 180 classic, regional recipes from the entire country of Mexico--from Aztec Tortilla Soup to Mole from Puebla to Veracruz-style fish. This gorgeous, full-color cookbook is the product of 20 years of research by Ricardo Munoz Zurita, one of Mexico's most prominent chefs and food historians, who Time Magazine called "a prophet and preserver of culinary tradition."
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The Larousse editorial team includes many language and reference experts based in countries around the world. In this way the linguistic team keeps its finger on the pulse of living languages as spoken by the native language speakers of these countries.
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