I am very excited to be able to share with you cookbook, now available for pre-ordering on Amazon, Barnes & Noble and other popular on-line retailers, and in stores August 16, 2013. We will have a “Read and Feed” at Omnivore Books on October 19th at 6:30 at 3885 Cesar Chavez St, San Francisco, CA 94131. It is i the first book to bring the richness and authenticity of the foods of Mexico’s main holidays and celebrations to the American home cook. This cultural cookbook offers insight into the traditional Mexican holidays that punctuate Mexican life and provides more than 200 original recipes to add to our Mexican food repertoire. The authors first discuss Mexican eating customs and then cover 25 holidays and festivals throughout the year, from the day of the Virgin of Guadalupe, Carnaval, Cinco de Mayo, to the Day of the Revolution, with family celebrations for rites of passage, too. Each holiday/festival includes historical background and cultural and food information. The lavishly illustrated book is appropriate for those seeking basic knowledge of Mexican cooking and customs as well as aficionados of Mexican cuisine. Co-authored with Adriana Almazan Lahl.
Here is what they are saying about Celebraciones Mexicanas:
“Adriana and Andrea have done a masterful job sharing the celebrations of Mexico with their words and recipes. They delve deeply into the rich history, customs and culture that will make you not only want to take this book to bed as bedtime reading but also you’ll want to keep it in your kitchen library and cook up some of the fantastic recipes they share. Books like this one are rare today! This is a must for anyone who loves food, culture, history, cooking and Mexico!”(Joanne Weir, James Beard Award-winning cookbook author; television food personality; restaurateur and Executive Chef, Copita Tequileria y Comida)
“Celebraciones Mexicanas leads us to rich, human stories of Mexico, as well as extensive recipes and cultural explanations. The zestful recipes project Mexican food and festivals throughout the history and flavors of Mexican cuisine. Gray and Lahl present their comprehensive research in vibrant reading and cooking style. The writers present past Mexican rituals and rites, weaving the legacies with today’s table. It is difficult to imagine a more complete collection of information on the present and past of Mexican cuisine.” (Antonia Allegra, director, The Symposium for Professional Food Writers)
“To talk about Mexican food is to look well beyond what is actually prepared and consumed to what can be described as “a way of life on plate.” It means embracing cultural practices and shared knowledge that are the common root of Mexico’s gastronomy, extensive and diverse, passed along from generation to generation without recipes but through practice alone. Celebraciones Mexicanasdisseminates these practices, traditions, and recipes and in doing so makes an important contribution to traditions of the great nation that is Mexico.” (Enrique Farjeat, assessor, Conservatory of Mexican Gastronomy; representative to UNESCO’s recognition ceremony honoring the addition of Mexican Cuisine to the list of Intangible Cultural Heritages of Humanity)