Cuisine of The Water Gods: Authentic Seafood and Vegetable Cooking of Mexico by Patricia Quintana and Jack Bishop

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Notes about this book

  • DKennedy on April 30, 2018

    Chia Seed Water, p. 95 and the Sonorian Flour Tortillas, p. - The drink was very refreshing, and the tortillas were delicious, similar to a flat bread. We used lard that had been flavored with pork and chiles. Allow them to rest after they have been rolled out if you want them to not puff up too much. The flattened out dough was still usable the following day. Served with black beans, salsa, and guacamole. Both make again worthy.

  • lorloff on August 15, 2013

    I could not agree more!

  • robm on July 05, 2011

    With thousands of miles of coastline along the Gulf of Mexico, the Caribbean and the Pacific, Mexico has an infinite repertory of recipes for seafood. Fish and seafood were beloved even in pre-Columbian times -- the Aztec emperors had daily runs of fresh seafood from the Gulf Coast to their capital in Tenochtitlan (present-day Mexico City)! Quintana is one of Mexico's finest cooks and you can't go wrong with any of her books!

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  • ISBN 10 067174898X
  • ISBN 13 9780671748982
  • Published May 01 1995
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Simon & Schuster Ltd
  • Imprint Simon & Schuster Ltd

Publishers Text

Mexican culinary authority Patricia Quintana has harvested the native bounty of Mexico's coastline in a collection of nearly two hundred authentic recipes. You'll get to sample the best of each region's cooking and setting it in the context of local culture and traditions.

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