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Larousse Diccionario Enciclopédico de la Gastronomía Mexicana Hardcover – October 15, 2013

by Ricardo Munoz Zurita (Author)

4.9 371 ratings

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The best reference and resource out there on Mexican cooking and cuisine, Larousse Diccionario Enciclopedico de la Gastronomia Mexican covers just about everything from A to Z in 648 pages. In it Ricardo defines ingredients, cooking styles and methods, the cooking in various regions, utensils, festivals, foodways and more. There are also lists of antojitos, moles, mushrooms, chiles fresh and dried in handy chart form that makes it easy to figure out where a dish originated, what the major components are and what it might be called in the various areas of Mexico.

An updated new edition, that is beautiful, easy to use and enhanced with many color photos. This is a tremendous resource for serious students of Mexican cuisine.

La mejor referencia y de los recursos que hay en la cocina y la gastronomía mexicana, Larousse Diccionario Enciclopédico de la Gastronomía Mexicana abarca casi todo, desde la A a la Z, en 648 páginas. En ella Ricardo define ingredientes, estilos de cocina y métodos, la cocción en varias regiones, los utensilios, las fiestas, costumbres alimenticias y mucho más. También hay listas de antojitos, lunares, champiñones, chiles frescos y secos en forma de tabla útil que hace que sea fácil de averiguar dónde se originó un plato, lo que los componentes principales son y lo que podría ser llamado en las diversas regiones de México.

Una nueva edición actualizada, que es hermoso, fácil de usar y mejorado con muchas fotos en color. Este es un gran recurso para los estudiantes serios de la cocina mexicana.

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Editorial Reviews

About the Author

The culinary career of Ricardo Muñoz Zurita is undoubtedly the most prestigious in the field of research and traditional Mexican cuisine, and the proof is in the many tributes and recognitions he has received.

His name is linked to a comprehensive and prestigious career, and has been called "the prophet and preserver of culinary tradition," by Time magazine in October 2001. For his tireless research and culinary work Zurita has been called an "anthropologist" of Mexican cooking, the "Chef of traditional Mexican cuisine," and "the master of Mexican cuisine" among many others.

La carrera culinaria de Ricardo Muñoz Zurita es sin duda el más prestigioso en el campo de la investigación y de la cocina tradicional mexicana, y la prueba está en los numerosos homenajes y reconocimientos que ha recibido.Su nombre está ligado a una carrera completa y prestigiosa, y ha sido llamado "el profeta y preservador de la tradición culinaria," por la revista Time en octubre de 2001. Por su incansable investigación y culinaria trabajo Zurita ha sido llamado un "antropólogo" de la cocina mexicana, el "Chef de la cocina tradicional mexicana," y "el maestro de la cocina mexicana", entre muchos otros.

Product details

Publisher ‏ : ‎ Larousse Mexico; 1st edition (October 15, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 664 pages
ISBN-10 ‏ : ‎ 6072106196
ISBN-13 ‏ : ‎ 978-6072106192
Item Weight ‏ : ‎ 6.3 pounds
Dimensions ‏ : ‎ 11 x 1.65 x 8.37 inches

Best Sellers Rank: #836,787 in Books (See Top 100 in Books)
- #447 in Mexican Cooking, Food & Wine

Customer Reviews:
4.9 371 ratings

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4.9 out of 5

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FM

This is a comprehensive list of traditional and some modern ...

Reviewed in the United States on December 9, 2014

Verified Purchase

This is a comprehensive list of traditional and some modern Mexican food with details on origin and main components. Not a cook book that is what youtube is for. I use this to get ideas on what to cook and find out what the real/original ingredients and cooking methods were. And it is in Spanish so get a Latino friend or use Google to translate.

-FM

4 people found this helpful

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mAnny G.

Most Authentic & Complete Mexican Recipe Bible!

Reviewed in the United States on April 4, 2015

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My roommate used my Prime membership for. Last minute gift for his father - gotta love Prime's free 2 day shipping! His father absolutely LOVED the book. We did also. It's the most complete mexican recipe book we've ever seen- and the recipes are amazing! We highly recommend this book to everyone- including native Mexicans. The recipes are that authentic and delicious. *Cheers*

2 people found this helpful

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Chanyy

Five Stars

Reviewed in the United States on October 27, 2015

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Tenia tiempo queriendo comprar este libro, entre mas leo mas me ha encantado, he aprendido mucho de diferentes ingredients...

3 people found this helpful

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Aaron

Five Stars

Reviewed in the United States on August 31, 2014

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Great, informative and interesting reading, albeit in Spanish

Reviewed in the United States on September 10, 2014

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Wonderful, comprehensive and encyclopedic!

2 people found this helpful

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danfromm

Still imperfect, still wonderful, still unmatched. Buy it!

Reviewed in the United States on November 12, 2013

The Diccionario Enciclopédico de Gastronomia Mexicana'a second edition is an expanded and revised version of the first, which is long out of print, hard to find used and very expensive when found. The first edition, very much a one-man job, was published in hard cover and loose leaf in forty sixteen page fascicles. The fascicles were accompanied by recipe inserts that make up an excellent cookbook with outstanding discussions of technique.

The second edition is in hardcover only and doesn't incorporate the recipe inserts. This is the only significant loss between the two editions.

The second edition has inputs from and revisions by committees of experts. What they add is worth the book's price, even for people who already have the first edition. Unfortunately chef Muñoz' distinctive voice is somewhat muted in the second edition.

One can quibble with many of the definitions. For example, the committee completely missed that the common name guavina -- several kinds of fish share it -- means Rainbow Trout in Colima. On the plus side, latin names of plants and animals are usually given. This is a great improvement.

Caveats and minor grumbles notwithstanding, there's nothing like the Diccionario Enciclopédico de Gastronomia Mexicana. It is the first place to look when trying to understand what an ingredient used in Mexican cooking is or to see the variety of recipes that share a name and, sometimes, little else. If you want to buy it, be aware is not a cookbook. You would have to be very skilled in the art to cook from it. But if you want to know what ingredients and dishes are, no other reference matches it for depth and breadth.

Nothing in publishing is guaranteed until a book can be purchased but I have it from one of the translators University of Texas Press will publish an English translation real soon now. If you read Spanish and are serious about cooking Mexican food, buy the Larousse edition. If you don't read Spanish, pray that UT Press will deliver.

9 people found this helpful

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BJ

Worth ten stars.

Reviewed in the United States on February 4, 2012

Truly, it doesn't get much better than this. The title says it all. It's an encyclopedic dictionary of Mexican gastronomy.

I searched for this book for two years until my brother-in-law in Mexico finally tracked it down. It is a treasure, so full of information available nowhere else, profusely illustrated and beautifully written. Each time I look up one entry, I find my eyes invariably drawn to other entries on the page, each a joy of exploration and discovery. I paid a small fortune for this book, and more to ship it from Mexico. If, as is rumored, a new edition is in the works, I shall renew my search. It's THAT good.

13 people found this helpful

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chazzzmo

English edition or not?

Reviewed in the United States on October 15, 2013

Verified Purchase

Not sure if there was an error in shipping, but the copy I received is en Espanol.

I was under the impression that the publication of a revised, updated and expanded version of this amazing tome would also include, for the first time, an English translation. Amazon's product description indicates as such. I'll be sending this copy back as I unfortunately have not yet learned the author's native tongue.

I will update this review if it turns out that there is, in fact, an English edition available. Otherwise, I will quietly sob and curse myself because I still haven't gotten around to studying Spanish.

14 people found this helpful

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Gilberto H. Tirado

Excelente

Reviewed in Mexico on November 28, 2023

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Es un excelente apoyo para quienes estudian gastronomía.

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Cecilia Cordero

Importante para los gastrónomos o gente que está interesada en la cultura mexicana gastronómica

Reviewed in Mexico on March 8, 2023

Verified Purchase

Un libro que vale mucho la pena. De buena calidad el empastado y a un precio razonable. Vale mucho adquirirlo y poder conocer más de nuestro México

One person found this helpful

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Yael García

Una herramienta indispensable para canocer elementos de la gastronomia de este pais

Reviewed in Mexico on July 19, 2023

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Una enciclopedia completa y que incluye imagenes t definiciones bien estructuradas, recomendado 10/10

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Sebastián Aírton

Un diccionario único en su tipo que vale cada centavo

Reviewed in Mexico on June 8, 2022

Verified Purchase

La cantidad de información que tiene este libro sobre la gastronomía mexicana es increíble, yo que he podido viajar y degustar comida de tantos lugares en la nación me he sorprendido de todos los platillos y de todas las bebidas que me perdí en mis visitas por ni siquiera saber de su existencia, ahora, gracias a este libro, sé qué buscar y dónde encontrarlo en cada rincón del país.

Por último, un comentario: es una pena que este diccionario no esté en inglés, muchísimos anglófonos de todas partes del mundo comprarían este diccionario, pues nuestra gastronomía es amada internacionalmente.

Nota bene: si quieren comprar este libro pensando en que es un recetario, quítense esa idea, no lo es en lo absoluto, si bien cada definición detalla - usualmente - los ingredientes más prominentes de cada cosa, no recibes ningún paso para preparar aquello que estás leyendo.

7 people found this helpful

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Alexandra F

Espectacular!

Reviewed in Mexico on June 29, 2021

Verified Purchase

El libro es muy completo y la descripción que comparten es la correcta. No cuenta con un recetario pero la información que comparte permite conocer una diversidad de especies increíbles de México! Ojalá todas especies fueran accesibles en el país y hubieran proyectos para salvaguardar la biodiversidad mexicana teniendo acceso a ellas.

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