Advanced
Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Title details for The Food of Oaxaca by Alejandro Ruiz - Available

The Food of Oaxaca

by Alejandro Ruiz
Carla Altesor
ebook
Read a sample Read a sample
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.
Expand title description text
Publisher: Knopf Doubleday Publishing Group

Kindle Book

  • Release date: March 16, 2021

OverDrive Read

  • ISBN: 9780525657316
  • Release date: March 16, 2021

EPUB ebook

  • ISBN: 9780525657316
  • File size: 99813 KB
  • Release date: March 16, 2021
Loading
Loading

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food Essays Nonfiction

Languages

English

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.
Expand title description text
Cooking & Food Essays Nonfiction