IACP Cookbook Award Winner
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, acclaimed chef Alejandro Ruiz shares the cuisine of Mexico’s culinary capital through fifty recipes both traditional and original. Divided into three parts, the book covers the classic dishes of the region, the cuisine of the coast, and the food Ruiz serves today at his beloved restaurant, Casa Oaxaca. Here are recipes for making your own tortillas, and for preparing tamales, salsas, and moles, as well as Ruiz’s own creations, such as Duck Tacos with Coloradito; Shrimp, Nopal, Fava Bean, and Pea Soup; and Oaxacan Chocolate Mousse. Also included are thoughtful essays on dishes, ingredients, kitchen tools, and traditions; recommendations on where to eat; and a comprehensive glossary to help fully immerse readers in the food of Oaxaca, making this an indispensable volume for home cooks and travelers alike.Author: Alejandro Ruiz, Carla Altesor
Binding Type: Hardcover
Publisher: Knopf Publishing Group
Published: 03/16/2021
Pages: 256
Weight: 1.9lbs
Size: 9.10h x 7.20w x 0.90d
ISBN: 9780525657309
Language: English
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