FOOD OF OAXACA: RECIPES AND STORIES FROM MEXICO'S CULINARY CAPITAL
From the publisher
In The Food of Oaxaca, chef Alejandro Ruiz introduces home cooks to the vibrant foods of his home state -- the culinary capital of Mexico -- with fifty recipes both ancestral and original.
Here are rustic recipes for making your own tortillas, and for preparing memelas, tamales, and moles, as well as Ruiz's own creations, such as Duck Tacos with Coloradito; Jicama Tacos; Shrimp, Nopal, Fava Bean, and Pea Soup; Catch of the Day with Tomato Marmalade; 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.
Do Good, For Yourself and For Others
And remember - a portion of every sale goes to fight childhood hunger. So go ahead, unlock your culinary genius!™
— Chef Scott
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