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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 … read more...
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