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Condition: Used: Good
Comment: Pages are smooth and clear, with minimal folds or creases. Faint smudging on book edges. Free of any markings or labels. Minor to moderate wear to dust jacket includes wrinkle to edges. *** Ships from Amazon! Thanks!
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Zarela's Veracruz Hardcover – September 18, 2001

9 customer reviews

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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.


"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

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Product Details

  • Hardcover: 352 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (September 18, 2001)
  • Language: English
  • ISBN-10: 061800713X
  • ISBN-13: 978-0618007134
  • Product Dimensions: 7.9 x 0.9 x 10 inches
  • Shipping Weight: 3.3 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,327,949 in Books (See Top 100 in Books)

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Customer Reviews

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.
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16 of 18 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!!!!
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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.
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1 of 1 people found the following review helpful By Xochitl on August 30, 2011
Format: Hardcover Verified Purchase
forty yrs ago i bought the complete book of mexican cooking by elizabeth lambert ortiz and thought that was the sum total of authentic mexican cuisine. it was full of the recipes that i knew growing up so i felt very comfortable with them. however, over the yrs i came to realize that there was much much more to mexican cooking and that the different regions of mexico have their own recipes, their own cuisine. during a book search i found zarela's book which delves into the cuisine of veracruz. i read the whole book and loved it. soon i found myself getting more and more into the wonderful line-up of fantastic dishes. not one recipe has disappointed me or my family and i'm not done yet.

in addition to irresistible recipes, i like stories in a cookbook such as this and also some good tips, hints and sources. this book does all of that and then some. buen provecho!
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1 of 1 people found the following review helpful By siemonhg on December 17, 2011
Format: Hardcover Verified Purchase
I purchased all three of Zarela's books from Amazon. They are all great and very enternaining reading. In her introductions to the book and her recipies, she gives a very detailed description
of the different local regions and customs. On "Zarelas Veracruz", she gives you the grand tour of Mexico's state of Veracruz. The ingredients are readily available at local markets. And the recipies are truly authentic as prepared in the local regions.
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