Table of Contents

Preface; Introduction; The Roots of Mexican Cooking; New World Ingredients; The Development of Mexican Cuisine; New Cooking from Mexico; Traditional Cuisine; Glossary; Bibliography; Index.

About the Author

James Peyton is a member of the International Association of Culinary Professionals. He has given cooking classes and demonstration at the Central Market's Cooking School, a world-class gourmet grocery store in San Antonio, Texas where he lives