SABORES DA AMERICA: CUBA, JAMAICA, MARTINICA, MEXICO

São Paulo: SENAC, 2004. color and b/w plates, recipes, ind., glos., bibl., plus advts., color pict. wrps. Study on the cuisine of America through three Caribbean countries and Mexico. The Antilliles reveal Iberian, African, Indian, French, English, Chinese, Canary Island influences organized by epochs from Discovery and Conquest to the contemporary and the similarities with Brazil. Mexico completes, what the author states, as the electic cuisine of the New World. Helpful glossary.