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Blue Corn And Chocolate (Knopf Cooks American Series)
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Blue Corn And Chocolate (Knopf Cooks American Series)

4.25  ·  Rating Details ·  20 Ratings  ·  4 Reviews
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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Jan 28, 2009 Stephanie rated it really liked it
Shelves: cooking
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
May 11, 2009 Dave rated it liked it
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.
Jan 17, 2013 Deanna rated it it was amazing
Think you know the origin of potatoes? Corn? Tomatoes? Chocolate? Capsicum peppers? You might be surprised at the journey familiar foods have taken before being adopted by their 'home' cuisines. Fascinating food history and tasty recipes.
Jul 09, 2009 Mary rated it it was amazing
Very neat cookbook, with interesting recipies with historical context, and a lot of great tidbits on why we eat some of what we eat.
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