02230cam a2200337 i 4500
498819220
TxAuBib
20210401120000.0
191031s2020||||||||||||||||||||||||eng|u
2019049861
9780525657309
$35.00
0525657304
$35.00
DLC
eng
rda
DLC
IMmBT
NjBwBT
TxAuBib
rda
eng
spa
Ruiz, Alejandro.
Food of Oaxaca.
Cocina de Oaxaca
English.
The food of Oaxaca :
recipes and stories from Mexico's culinary capital /
Alejandro Ruiz with Carla Altesor ; with a foreword by Enrique Olvera ; photographs by Nuria Lagarde.
First American edition.
New York :
Alfred A. Knopf,
2020.
xxi, 218 pages :
color illustrations ;
24 cm.
txt
rdacontent
n
rdamedia
nc
rdacarrier
Includes index.
"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 more than 50 recipes both ancestral and original. Divided into three parts, the book covers the traditional dishes of the region, where Ruiz grew up; the cuisine of the Oaxacan coast, where he spent many years; and the food he serves today at his acclaimed restaurant, Casa Oaxaca. Here are rustic recipes for making your own tortillas, and preparing memelas, tamales, and moles, as well as Ruiz's own creations, like Duck Tacos with Coloradito, Jicama Tacos, 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"--
Provided by publisher.
20210401.
Cooking, Mexican.
Cooking
Mexico
Oaxaca.
Cookbooks.
Altesor, Carla,
author.