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Like Water for Chocolate

The book Like Water for Chocolate was made into the movie Like Water for Chocolate.

Which one did you like better, the book or the movie?  There are 3 votes for the book, and 5 votes for the movie.

Book details for Like Water for Chocolate

Like Water for Chocolate was written by Laura Esquivel. The book was published in 1992 by Black Swan. More information on the book is available on Amazon.com.

 

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Movie details for Like Water for Chocolate

The movie was released in 1992 and directed by Alfonso Arau. Like Water for Chocolate was produced by Walt Disney Video. More information on the movie is available on Amazon.com.

Actors on this movie include Marco Leonardi, Lumi Cavazos, Regina Torné, Mario Iván Martínez, Ada Carrasco, Yareli Arizmendi, Claudette Maillé, Pilar Aranda, Farnesio de Bernal, Joaquín Garrido, Rodolfo Arias, Margarita Isabel, Sandra Arau (II), Andrés García Jr., Regino Herrera, Genaro Aguirre, David Ostrosky, Brígida Alexander, Amado Ramírez and Arcelia Ramírez.

 

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Expect to be very hungry (and perhaps amorous) after watching this contemporary classic in the small genre of food movies that includes Babette's Feast and Big Night. Director Alfonso Arau (A Walk in the Clouds), adapting a novel by his former wife, Laura... Read More
Expect to be very hungry (and perhaps amorous) after watching this contemporary classic in the small genre of food movies that includes Babette's Feast and Big Night. Director Alfonso Arau (A Walk in the Clouds), adapting a novel by his former wife, Laura Esquivel, tells the story of a young woman (Lumi Cavazos) who learns to suppress her passions under the eye of a stern mother, but channels them into her cooking. The result is a steady stream of cuisine so delicious as to be an almost erotic experience for those lucky enough to have a bite. The film's quotient of magic realism feels a little stock, but the story line is good and Arau's affinity for the sensuality of food (and of nature) is sublime. You might want to rush off to a good Mexican restaurant afterward, but that's a good thing. --Tom Keogh