(Mexican) De’Angeli, Alicia Gironella & Jorge De’Angeli. Epazote y Molcajete: Productos y Tecnicas de la Cocina Mexicana. Elizabeth David 1960s-'80s

1960s-'80s

and pasta fashioned by hand

the book is an equally surreal follow-up to the artist's cookbook Les Diners de Gala

galleticas de chocolate y pasas

a make-work initiative for authors-called "America Eats"-was created by the WPA to chronicle the eating habits

(Mexican) De’Angeli, Alicia Gironella & Jorge De’Angeli. Epazote y Molcajete: Productos y Tecnicas de la Cocina Mexicana. Elizabeth David 1960s-'80sIllus. with color photographs. 11. 25x8. 25, jacket. First Edition. Mexico: Larousse, [1993]. Epazote (a medicinal Mexican herb) and molcajete (a traditional Mexican mortar) are two of the best known must haves in any Mexican kitchen. They exemplify the sentiment of this book, which covers traditional cooking like making masa, a preparation manual for nixtamal and tortillas, types of chilies and their uses, a dictionary of Mexican greens and fruits,