Bloomington, IN, January 18, 2009 --(PR.com
)-- Resident Gastronome Publishes Guide to Cuisine of Mexico City.
His Expertise Extends from Street Food to Fine Dining.
"Nick Gilman's book is a treasure…There's no guide book like this."
— Rick Bayless, author of Authentic Mexican
and host of PBS' Mexico: One Day at a Time
With thousands of eating establishments to choose from, experiencing the very best of Mexico City’s cuisine can prove to be a hit-or-miss venture for any visitor to the city, unless given the inside scoop by locals. Thankfully, resident gastronome, Nicholas Gilman, has simplified the task at hand with his recently published, indispensible guide, Good Food in Mexico City: A Guide to Food Stalls, Fondas and Fine Dining.
Gilman’s thorough guide will help the visitor and resident alike sort through as many as 36,000 eating establishments, from the plethora of food stalls to the ultimate in fine-dining experiences. Concentrating on neighborhoods most likely to be frequented by visitors, the information in the book was collected from Gilman’s experiences as well as friends and acquaintances.
Including several essays that introduce readers to the fascinating world of Mexican fare, Gilman’s guide also extensively covers a range of establishments including:
Street food, market stalls, fondas and restaurants
Desserts and cafés
Cantinas, bars and pulquerias
Good Food in Mexico City also includes an extensive glossary to explain ingredients, dishes and cooking terms; a handy restaurant index organized by location, regional cuisine and nationality; maps and a page with useful websites for the visitor. Any updates to the book are kept current on his website www.mexicocityfood.net, and can easily be viewed by readers.
Winning the Gourmand Cookbook Award as best in the guidebook category, Good Food in Mexico City, proves to be a must-have guide for any food aficionado visiting the city.
About the Author
Pau A painter and teacher, Nicholas Gilman has shown his work extensively in the U.S. and Mexico. He studied gastronomy at the National Autonomous University of Mexico and is a founding member of a Mexican chapter of Slow Food International. Born in New York City, Gilman became a citizen of Mexico in 2005 and currently works and resides in Mexico City.
For more information, contact: Teresa Hale