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The food of oaxaca

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A groundbreaking cookbook celebrating the distinctive cuisine and culture of Oaxaca, from one of Mexico's most revered chefs. With a foreword by Enrique Olvera.
In The Food of Oaxaca, chef Alejandro Ruiz introduces home cooks to the vibrant foods of his home state--"the culinary capital of Mexico" (CNN)--with fifty recipes both ancestral and original. Divided into three parts, the book covers the traditional dishes of the region, the cuisine of the Oaxacan coast, and the food he serves today at his acclaimed restaurant, Casa Oaxaca. Here are rustic recipes for making your own tortillas, and for preparing memelas, tamales, and moles, as well as Ruiz's own creations, such as Duck Tacos with Coloradito; Jicama Tacos; Shrimp, Nopal, Fava Bean, and Pea Soup; Catch of the Day with Tomato Marmalade; and Oaxacan Chocolate Mousse. Interspersed are thoughtful essays on dishes, ingredients, kitchen tools, and local traditions that transport the reader to Oaxaca, along with an extensive glossary to help American readers understand the culinary culture of Mexico. Also included are recommendations for the best places to eat in Oaxaca, making this an indispensable volume for home cooks and travelers alike.
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Genre
Culinair
Basis kookboeken
Aantal pagina’s
256
Uitgeverij
Random House US
Eerste editie
16 maart 2021
Laatste editie
16 maart 2021
ISBN
9780525657309


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