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Jane Mason

Jane Mason has lived, cooked and taught in Mexico City for nearly a decade. Learning from well-known chefs and restaurateurs, established families of cooks and accomplished amateurs, she has always been delighted with the pride that Mexicans have in their food, and the generosity with which they are willing to share their knowledge and expertise. In addition to this book, Jane is the consulting editor on Mexico - the Cookbook and has published three books on bread.