Rachel Laudan

So how were the wheat couscous and the maize couscous (remember this is not sweet corn nor even cornmeal but essentially a crumbled tamal of maiz that has been treated with alkali and ground wet) described in at least one Mexican manuscript cookbook of the early nineteenth century served?
Here’s what the anonymous author says about [...]

You know, you read in cookbooks that this or that is the real or the best or the most authentic recipe for a certain dish.  Then the more you poke around, the more you realize that there are all kinds of variants on the basic recipe.  Indeed I am not sure that is even the [...]

Thanks Susan, Adam and Paula for the comments on the couscous recipe I posted earlier today.  I’ll return to those later.  First I’ll talk about where this couscous recipe (title as above) comes from.
It’s from a manuscript cookbook dated 1817 and compiled in Mexico, probably in San Luis Potosi.  The book was published in 2002 [...]