The food of Oaxaca: recipes and stories from Mexico's culinary capital
(Book)
"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"--
Notes
Ruiz, A., & Altesor, C. (2020). The food of Oaxaca: recipes and stories from Mexico's culinary capital. First American edition. New York, Alfred A. Knopf.
Chicago / Turabian - Author Date Citation (style guide)Ruiz, Alejandro and Carla, Altesor. 2020. The Food of Oaxaca: Recipes and Stories From Mexico's Culinary Capital. New York, Alfred A. Knopf.
Chicago / Turabian - Humanities Citation (style guide)Ruiz, Alejandro and Carla, Altesor, The Food of Oaxaca: Recipes and Stories From Mexico's Culinary Capital. New York, Alfred A. Knopf, 2020.
MLA Citation (style guide)Ruiz, Alejandro and Carla Altesor. The Food of Oaxaca: Recipes and Stories From Mexico's Culinary Capital. First American edition. New York, Alfred A. Knopf, 2020.
Record Information
| Last Sierra Extract Time | Apr 19, 2024 04:06:40 PM |
|---|---|
| Last File Modification Time | Apr 19, 2024 04:07:23 PM |
| Last Grouped Work Modification Time | Apr 20, 2024 02:11:00 AM |
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| 245 | 1 | 4 | |a The food of Oaxaca :|b recipes and stories from Mexico's culinary capital /|c Alejandro Ruiz with Carla Altesor ; with a foreword by Enrique Olvera ; photographs by Nuria Lagarde. |
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| 520 | |a "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"--|c Provided by publisher. | ||
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