Red Crane Books are
distributed to the trade by
the University of New Mexico
Red Crane Books
725 Camino Lejo
Santa Fe, New Mexico 87505
Editorial/Marketing & Sales Inquiries
505 476-1155 (phone)
505 476-1156 (fax)
Order Phones
800 249-7737
505 277-4810
Order Fax
800 622-8667
505-986-1325 FAX
anna.gallegos@state.nm.us
Jim Peyton's book is well-researched
and thoroughly delicious. It places the glorious and varied cuisines of
Mexico in a context that should appeal to both the food historian and the
home cook.
--Russ Parsons, THE LOS ANGELES TIMES
by James W. Peyton 304 pages, 8 x 9 |
|
Jim Peyton's third cookbook introduces a contemporary
and richly varied style of cooking practiced in Mexico called nueva cocina
mexicana. Nueva cocina mexicana ccombines the elegance of Mexican "court"
cooking with traditional Mexican cuisine---maintaining the earthy, soul-nurturing
appeal that has made Mexican cuisine one of the world's greatest culinary
achievements.
See more about Jim Peyton at http:www.lomexicano.com. Order Form | Home | Other Cookbooks |
James W. Peyton --rancher, restaurateur, and afficionado of Mexican
cuisine, is also the author of El Norte: The Cuisine of Northern Mexico
x(Red Crane Books, 1990) and La cocina de
la frontera: Mexican-American Cooking from the Southwest (Red Crane,
1994). A member of the International Association of Culinary Professionals,
his articles and recipes appear regularly in magazines and newspapers. He
gives cooking classes and demonstrations at the Central Market Cooking School
in San Antonio, Texas.