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The food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital: A Cookbook

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Language:
English
Description
"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"--
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ISBN:
9780525657309
9780525657316
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Grouping Information

Grouped Work ID95424ecf-c6e3-910b-5672-e72d87a39438
Grouping Titlefood of oaxaca recipes and stories from mexicos culinary capital
Grouping Authoralejandro ruiz
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2022-05-15 03:19:52AM
Last Indexed2022-05-15 06:01:25AM
Novelist Primary ISBN9780525657316

Solr Details

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auth_author2Altesor, Carla
authorRuiz, Alejandro (Chef)
author2-roleAltesor, Carla,author
author_displayRuiz, Alejandro
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display_description"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"--
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publishDate2020
2021
publisherAlfred A. Knopf,
Knopf Doubleday Publishing Group
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ils:.b26606318BookBooksFirst American editionEnglishAlfred A. Knopf2020218 pages : color illustrations ; 24 cm
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subject_facetCookbooks
Cooking -- Mexico -- Oaxaca
Cooking, Mexican
title_displayThe food of Oaxaca : recipes and stories from Mexico's culinary capital
title_fullThe Food of Oaxaca Recipes and Stories from Mexico's Culinary Capital: A Cookbook
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
title_shortThe food of Oaxaca
title_subRecipes and Stories from Mexico's Culinary Capital: A Cookbook
topic_facetCooking
Cooking & Food
Cooking, Mexican
Essays
Nonfiction