Jim Peyton's New Cooking from Old Mexico

By James W. Peyton

Book Overview

In New Cooking from Old Mexico, Mexican food connoisseur Jim Peyton introduces a contemporary and richly varied style of cooking practiced in Mexico-called nueva cocina mexicana-combining the elegance of Mexican court cooking with classic indigenous and colonial-era ingredients and techniques spanning centuries. Book jacket.

• Format: Paperback
• Language: English
• ISBN: 159534988X
• ISBN13: 9781595349880
• Release Date: September 2022
• Publisher: Trinity University Press
• Length: 316 Pages
• Weight: 1.50 lbs.
• Dimensions: 1.2" x 7.6" x 8.7"

Customer Reviews

This is a great book

One of the most enjoyable books I have come across in a while. I have become a big fan of Jim Peyton. I can recommend all of his books. They're excellent.

A FEAST FOR THE EYE AND TASTE BUDS

Thanks to the proliferation of Mexican/American eateries, tacos, enchiladas, and salsa have become as familiar to Americans as apple pie. Interest in and acknowledgment of the pleasures of Southwestern cuisine has skyrocketed in the past few years, and still continues to grow. Now, San Antonio based author Jim Peyton presents his third cookbook, Jim Peyton's New Cooking From Old Mexico, a compilation of the latest in Mexican recipes as well as a fascinating history of Mexican cooking from its Mayan roots to its later Spanish influences. Nueva cocina mexicana, as the author explains it, "differs from other styles of nouvelle and fusion cooking in that its ingredients and techniques come, for the most part, from various aspects of Mexican cooking rather than from a combination of other cuisines. Historically, Mexican cuisine developed on two levels simultaneously, with `peasant' and `court' cooking evolving separately. In nueva cocina mexicana, these two paths merge, with dishes combining these aspects in various ways." Peyton suggests "Cream of Pecan Soup," seasoned with nutmeg; "Lamb Carnitas," a much less fatty version than the simmered pork chunks often used to prepare the popular carnitas; "Green Pipian Chilaquiles," a stew for either breakfast or brunch, plus many more temptations. The author spices traditional recipes with accounts of his adventures in restaurants, village kitchens and haciendas, including an unforgettable al fresco meal in a park high above Mexico City. Gloriously illustrated, Jim Peyton's New Cooking From Old Mexico is a feast for both the eye and the table.