The Art of Mexican Cooking

Jan Aaron & George Sachs Salom

Published by Doubleday & Company, Inc., 1965

About this Item

The Art of Mexican Cooking by Jan Aaron & George Sachs Salom (1965) is a pioneering cookbook that introduces authentic Mexican flavors and techniques to American kitchens. Drawing on decades of regional experience, the authors guide readers through: Fundamental Techniques: Step-by-step instruction on making staples fresh corn tortillas, salsas, moles, and tamales emphasizing traditional tools like the metate and molcajete. Regional Specialties: Chapters spotlight the diverse cuisines of Veracruz, Puebla, Oaxaca, and Yucatán, with dishes ranging from spicy pollo en pipián and tangy ceviche to hearty tlayudas and sweet flan de coco. Everyday Meals & Feasts: Recipes are organized for weeknight simplicity (e.g., sopa de tortilla, arroz rojo) as well as celebratory menus for holidays and family gatherings, including an in-depth section on birthday tamales and festive desserts. Ingredient Profiles: Detailed notes on chiles (ancho, guajillo, poblano), fresh herbs (epazote, hoja santa), cheeses (queso fresco, cotija), and masa, with tips on sourcing and substitutions. Illustrations & Menus: More than 100 photographs and line drawings accompany the recipes, and suggested menus help plan balanced Mexican-style meals from starter to postre. Balancing authenticity with accessibility, Aaron and Salom s volume remains a definitive guide for home cooks wanting to explore the rich tapestry of Mexico s culinary heritage.

Seller Inventory # NF.AAR.1965.1

Bibliographic Details

• Title: The Art of Mexican Cooking
• Publisher: Doubleday & Company, Inc.
• Publication Date: 1965
• Language: English
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Very Good
• Dust Jacket Condition: Good
• Seller catalogs:
  • Cooking
  • Non-Fiction