The Texas Mexican Plant?Based Cookbook
Series: Indigenous Foodways;
- Publisher's listprice GBP 27.99
-
13 372 Ft (12 735 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 10% (cc. 1 337 Ft off)
- Discounted price 12 035 Ft (11 462 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
13 372 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher John Wiley & Sons
- Date of Publication 30 September 2025
- ISBN 9781682832738
- Binding Hardback
- No. of pages224 pages
- Size 288x224x19 mm
- Weight 1114 g
- Language English 700
Categories
Long description:
In 15,000-year-old archaeological sites throughout Texas and Northeastern Mexico, records left by Indigenous communities tell stories about their food practices. Author and chef Ada?n Medrano, a descendant of these communities, has made it his life?s work to document these food practices. With Medrano?s expert eye, in this book we can learn about those ancestors? ingredients, infer their techniques, and cook alongside them.
In The Texas Mexican Plant-Based Cookbook, each of the 90 kitchen-tested recipes includes detailed cooking instructions intended for contemporary home cooks. Headnotes for each recipe describe how the dish entered the region?s culinary traditions and became integral to the culinary act of meaning-making in the community. The book provides explanations of the origins of iconic ingredients like squash, cactus, mesquite, and sunflowers, as well as more recent, post-Conquest ingredients like watermelon, rice, and cauliflower. These ancestors ate pecans and black walnuts, along with acorns, grapes, berries, seeds, and tubers. Mesquite and cactus were central to celebrations.
Texas Mexican food is frequently called comida casera, home-style cooking. Home cooks of all levels can discover ancient ingredients and simple techniques in this volume and come away with a deeper knowledge of the agricultural systems that belie our current foodways.
More
