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Rick Stein: The Road to Mexico
Rick Stein
Rick Stein: The Road to Mexico
Rick Stein
Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, the author cooks, eats and experiences Mexican food at its very best and most diverse. He covers topics ranging from seafood of the north Pacific coast, and the mole of Oaxaca, to the spices and salsas of Yucatan and Quintana Roo.
320 pages
Médias | Livres Hardcover Book (Livre avec dos et couverture rigide) |
Validé | 19 octobre 2017 |
ISBN13 | 9781785942006 |
Éditeurs | Ebury Publishing |
Pages | 320 |
Dimensions | 199 × 254 × 31 mm · 1,43 kg |
Langue et grammaire | English |
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