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Blue Corn And Chocolate (Knopf Cooks American Series)
178 recipes features New World products the way we cook them today. Rozin traces each food as she tells how they were transported to the Old World, integrated there into existing cuisines, and then returned to America. (To be published March '92.)
Hardcover, 297 pages
Published March 31st 1992 by Knopf
(first published 1992)
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This was an interesting cookbook. I found some interesting recipes in the book that I look forward to trying out, in particular the Roast Chicken with Tortilla Stuffing and Brised Beef with Spices and Chocolate. I almost gave the book three stars, because I didn't feel I found a plentiful amount of recipes I was dying to try...but in fairness to the author/book, my food allergies is part of the reason why more recipes didn't catch my interest. That said though, the author has done a wonderful jo ...more
very interesting book. It is much more than a cook book. I'm getting so much history about a food from this, that it makes it fun to read. After all, who would read a cook book. Rozin has done a good job researching the basic foods that came from the Americas. Then she tells how each one is currently being used throughout the world, and also providing recipes on how they are being used.