Flavours of Mexico (Flavours of the World) Book

That Clare Ferguson should describe Mexican food in her introduction as "one of the world's great cuisines" may strike some as surprising. Indeed, she ranks it with French, Italian, Chinese and Indian in stature. In Flavours of Mexico she does a considerable way toward justifying these high claims. We are reminded that Mexican food has an ancient and distinguished history: the conquistadors were amazed five centuries ago at the plenty and variety of the Mexican markets. Many of the foodstuffs that were strange to them are now familiar all over the world-- tomatoes, corn, beans, squashes, peanuts, avocados... (Mercifully, two favoured Aztec proteins--dog and human flesh--appear to have receded somewhat in popularity.) With her customary flair and gusto, Clare Ferguson presents a selection of ingredients and recipes that are immensely rich and varied, as well as immaculately presented and lusciously illustrated. The recipes range from the simple, such as Calabaza Rostizada (Spicy Roasted Pumpkin) or Barbacoa de Borrego (Barbecued Butterflied Lamb), to the highly elaborate--the sauce for the celebrated Guajalote in Mole Poblano (Turkey Mole) contains an awe-inspiring 20 ingredients, including chillis, spices, various seeds and chocolate. Yet there is nothing here beyond the abilities of the most modestly accomplished cook who allows her or himself to be lured into this vivid, exotic world, full of freshness, flavour and brilliant colour. --Robin DavidsonRead More