Buy Used
$12.49
FREE Shipping on orders over $35.
Used: Very Good | Details
Sold by Books From PaPa
Condition: Used: Very Good
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Zarela's Veracruz Hardcover – September 18, 2001


Amazon Price New from Used from
Hardcover
"Please retry"
$15.00 $0.98

NO_CONTENT_IN_FEATURE

New and Popular Cookbooks for Fall
Get inspired with new and popular cookbooks and other food-related titles in Fall into Cooking.

Product Details

  • Series: .
  • Hardcover: 352 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (September 18, 2001)
  • Language: English
  • ISBN-10: 061800713X
  • ISBN-13: 978-0618007134
  • Product Dimensions: 10.3 x 8.4 x 1.2 inches
  • Shipping Weight: 3.3 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #331,655 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This year PBS is pushing a variety of regional cookbooks, companion volumes to their cooking shows. Martinez (The Food and Life of Oaxaca), PBS's star this fall, ably represents the fascinating and spicy world of Veracruz, the narrow state along Mexico's Gulf Coast. In her fact-filled introduction, Mart¡nez covers the region's cultural and culinary history, explaining, for instance, that the cuisine's African influence began in the cruel time of Cort‚s, when African slaves were brought over to harvest sugar cane. Several of the most interesting traditional recipes involve fruit wines and liqueurs: Pollo en Mora mixes shredded chicken in blackberry liqueur sauce with green olives and almonds; Carne en Salsa de Licores combines pork, garlic and scallions with orange and blackberry liqueurs. Seafood is plentiful and used variously. Red Snapper Veracruz Style is baked with bay leaves and thyme. Appetizers include Hashed Seafood Melange, with pickled jalape¤os, and Hashed Crab with Capers augmented by jalape¤os and plum tomatoes. Desserts and drinks are offbeat and fun: Beso del Duque (the Duke's Kiss) is a cake made of crushed Animal Crackers, eggs, almonds, raisins and sesame seeds and topped with a cinnamon and sugar syrup. Toritos de Cacahuate (Milk Punch with Peanuts) sounds harmless enough until you reach the end of the ingredient list: milk, peanut butter, vanilla extract and one cup of cane liquor or 96 proof grain alcohol. Full-color photos. (Sept. 18)Forecast: With publicity from her TV show and a 15-city tour, the effervescent Zarela is sure to draw attention and sales.parenting

Copyright 2001 Cahners Business Information, Inc.

Review

"When it comes to real Mexican food, Zarela is one of our great teachers, and this book is a lot like Zarela herself: smart, lively, colorful and full of truth. Also, reading it makes me very, very hungry!" — Linda Ellerbee

"Praise be indeed to Zarela Martinez, impassioned evangelist for Mexican food."

The Wall Street Journal

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.5 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on September 24, 2001
Format: Hardcover
What a marvelous cookbook. With worthy introduction of the region of Veracruz and its culinary traditions and their influences, this book not only provides wonderful, unique recipes but accents them with the cultural flavor from which they originate.
The sub-title says what this cookbook is about well: Cooking and Culture in Mexico's Tropical Melting Pot. Also, a great section and the ingredients, their purchase and preparation.
The recipes are just wonderful! Tried the Tostadas with Hashed Crab, Masa-Sweet Potato Shells with Fillings, Santa Maria's Chicken Soup with Noodles, Shredded Chicken in Blackberry Liquor Sauce, Moors and Christians (black beans and white rice).
These are most delightful, easy to prepare and gorgeous and exciting to offer guest diners. This is a great cookbook to add to those who enjoy Latin-Caribbean style cooking. It's all here, with great color photos and well done recipes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
15 of 17 people found the following review helpful By Kasey M. Moctezuma on June 2, 2002
Format: Hardcover Verified Purchase
Zarela Martinez is one of my favorite authors of Mexican cookbooks. I have searched at great length to find books of Mexican cooking which are authentic, and not adapted to suit American palates. The cuisine of Veracruz is really varied and due to influences from Mexico, Africa, and the Caribbean. Most of the recipes in this book are not what one would think of as stereotypically Mexican. This makes a great armchair read, but the recipes are delicious, especially the shrimp marinated in beer and cooked with a chipotle chile paste. Out of this world!!!!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By achat on September 20, 2010
Format: Hardcover Verified Purchase
I purchased the book used and it arrived in excellent condition. Hardly looks used. Also, the recipes in this book are definitely authentic to the region. I lived in Xalapa, Veracruz and wished I had gotten the recipes for the food, especially sauces. Zarela does a good job of bringing authentic recipes to the English-speaking audience.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again