| Descripción y Comentario
Book DescriptionWith two celebrated restaurants and two highly acclaimed cookbooks to her name, Zarela Martínez is considered one of America's foremost authorities on Mexican cooking. In this book, the companion to her thirteen-part public television series, Zarela takes us on a tour of the Mexican state of Veracruz, a lush, skinny strip of land bordering the Gulf and home to some of Mexico's most accessible and inviting dishes.
It was here that the Spanish first landed in the sixteenth century, and sustained Spanish influences give the food an easygoing Mediterranean character that is appealing even to people who don't normally like "Mexican" food. Olive oil, olives, capers, raisins, and almonds are common in simply prepared dinners, while complex blends of difficult-to-find chiles and other spices are largely absent. The state's 450-mile-long coastline is broken up everywhere by waterways teeming with shellfish. As a result, there is a wealth of little dishes that involve nothing more than some seafood, olive oil, and garlic with a handful of seasonings: wonderful soup-stews, fresh fillets stuffed with seafood mélanges, appetizers such as Shrimp Salad in Avocado Halves and Garlickly Stir-Fried Shrimp, and the state's most famous dish, red snapper a la veracruzana.
At the same time, Veracruz's strong Caribbean orientation and powerful Afro-Cuban legacy offer plenty of choices for cooks who want kitchen adventure. The Veracruzan table also features innumerable variations on tortillas that make wonderful little meals.
In all, Zarela provides more than 150 dishes that are perfect for parties or even ordinary suppers: Crab and Avocado Salad, Orange-Flavored Chicken, Wild Mushrooms in Vinaigrette, and Coconut Layer Cake.
Much more than a cookbook, ZARELA'S VERACRUZ is also a mesmerizing travelogue and an absorbing portrait of Mexico's most exuberant state.
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Comentarios del público
 It's not another Tex-Mex wannabe book
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!!!!
Fecha: 2002-06-03
Luscious Fusion of Mexican, Spanish & Caribbean
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.
Fecha: 2001-09-24
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