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OverviewIACP 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. Full Product DetailsAuthor: Alejandro Ruiz , Carla Altesor , Enrique OlveraPublisher: Alfred A. Knopf Imprint: Alfred A. Knopf Dimensions: Width: 18.50cm , Height: 2.30cm , Length: 23.60cm Weight: 0.867kg ISBN: 9780525657309ISBN 10: 0525657304 Pages: 256 Publication Date: 16 March 2021 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: Not yet available  This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release. Table of ContentsReviewsIf anyone can bring you into the magical, complex, and exquisite world of Oaxacan cuisine and culture, it is Alex Ruiz. This book is a treasure-every word, every recipe. We are so lucky to have this content available for the world to savor. -Pati Jinich, chef, cookbook author, and host of PBS's Pati's Mexican Table Ruiz melds past and present in a cookbook journey that promises to pull you into Oaxaca. -Esquire In this book, Alejandro shares the keys to Oaxacan cooking with us and delights us with the bounty of the food from his homeland. -Enrique Olvera, chef and owner of Pujol and author of Tu Casa Mi Casa A treasure trove. -Time Out Ruiz's gorgeous cookbook breaks Oaxacan food down into three parts: the classics, the coastal fare, and the modern day cuisine you know and love. -Delish If anyone can bring you into the magical, complex, and exquisite world of Oaxacan cuisine and culture, it is Alex Ruiz. This book is a treasure--every word, every recipe. We are so lucky to have this content available for the world to savor. --Pati Jinich, chef, cookbook author, and host of PBS's Pati's Mexican Table Ruiz melds past and present in a cookbook journey that promises to pull you into Oaxaca. --Esquire In this book, Alejandro shares the keys to Oaxacan cooking with us and delights us with the bounty of the food from his homeland. --Enrique Olvera, chef and owner of Pujol and author of Tu Casa Mi Casa A treasure trove. --Time Out Ruiz's gorgeous cookbook breaks Oaxacan food down into three parts: the classics, the coastal fare, and the modern day cuisine you know and love. --Delish Author InformationALEJANDRO RUIZ is the chef and owner of the Casa Oaxaca restaurants (El Restaurante, Café & Restaurante, and the Casa Oaxaca hotel) and Oaxacalifornia, in Oaxaca, Mexico, as well as of Guzina Oaxaca in Mexico City. He is widely known as an ambassador for Oaxacan gastronomy and has represented this celebrated cuisine around the world. He lives in Oaxaca. Tab Content 6Author Website:Countries AvailableAll regions |
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