Download or read book Oaxaca written by Bricia Lopez and published by Abrams. This book was released on 2019-10-22 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: A colorful celebration of Mexican cuisine from LA’s landmark Oaxacan restaurant—with recipes for moles, salsa, cocktails, family meals and more. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for twenty-five years. In this delightful introduction to Oaxacan cuisine, each dish articulates the Lopez family story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.
Download or read book The Food of Oaxaca written by Alejandro Ruiz and published by Knopf. This book was released on 2021-03-16 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Oaxaca al Gusto written by Diana Kennedy and published by University of Texas Press. This book was released on 2011-12-01 with total page 822 pages. Available in PDF, EPUB and Kindle. Book excerpt: No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare—and savor—the delicious, subtle, and varied tastes of Mexico. In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs "these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited." Oaxaca al Gusto is the fruit of these labors—and the culmination of Diana Kennedy's life's work. Organized by regions, Oaxaca al Gusto presents some three hundred recipes—most from home cooks—for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines—chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume. An irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines.
Download or read book Seasons of My Heart written by Susana Trilling and published by . This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nestled in the heart of the Mexican state of Oaxaca is Rancho Aurora, home of the Seasons of My Heart cooking school and inn. Ten years ago, chef and owner Susana Trilling left New York City and a very successful catering business to follow what turned out to be her calling--to immerse herself in the foods, culture, and traditions of this remote and exotic region of Mexico and share her knowledge with the rest of the world. In this book and its companion PBS series, Susana shares her deep passion and anthropologic knowledge of this fascinating region whose cuisine remains virtually untouched by influences from the outside world. The pre-Hispanic and Spanish-influenced dishes, such as empanadas, nopales, quelites, and moles, are much more complex and delicious than the usual rice and beans found north of the border. Susana not only takes us on a fascinating journey through the city markets, mountain regions, coastal villages, and low-lying coffee and cacao plantations, she introduces us to the beautiful people who work and live there. Along the way, she shares traditional recipes from each region, with her own improvisations and improvements, showing us how to easily approach this rich and delicious food in a modern American kitchen. From Dona Josefa Sanchez's empanadas de betabel (beet empanadas), served to hungry shoppers at the Etla market in the Central Valleys, to the darkly luscious and mysterious Mole Negro Oaxaqueno (Oaxacan black mole) from the bustling heart of Oaxaca City, cooked up in quantity for the Día de los Muertos (day of the dead), to a tamale-making session given by the locally infamous Candida Blas Aguilar in the sleepy Isthmus region--this is truly a culinary journey through the heart and soul of Oaxaca.
Download or read book The Food and Life of Oaxaca written by Zarela Martínez and published by Houghton Mifflin. This book was released on 1997-12-22 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the fascinating region of Oaxaca, Mexico, food is inextricably tied to daily religious rituals and celebrations. The area draws visitors from all over the world. Well-known author and restaurateur Zarela Martinez unveils the bountiful cooking and rich culture of Oaxaca in 150 recipes and 30 photos.
Download or read book Zapotec Science written by Roberto J. González and published by University of Texas Press. This book was released on 2010-01-01 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2003 — Julian Steward Award – Anthropology & Environment Section, American Anthropological Association 2002 — A CHOICE Outstanding Academic Book How Zapotec agricultural and dietary theories and practices constitute a valid local science. Zapotec farmers in the northern sierra of Oaxaca, Mexico, are highly successful in providing their families with abundant, nutritious food in an ecologically sustainable fashion, although the premises that guide their agricultural practices would be considered erroneous by the standards of most agronomists and botanists in the United States and Europe. In this book, Roberto González convincingly argues that in fact Zapotec agricultural and dietary theories and practices constitute a valid local science, which has had a reciprocally beneficial relationship with European and United States farming and food systems since the sixteenth century. González bases his analysis upon direct participant observation in the farms and fields of a Zapotec village. By using the ethnographic fieldwork approach, he is able to describe and analyze the rich meanings that campesino families attach to their crops, lands, and animals. González also reviews the history of maize, sugarcane, and coffee cultivation in the Zapotec region to show how campesino farmers have intelligently and scientifically adapted their farming practices to local conditions over the course of centuries. By setting his ethnographic study of the Talea de Castro community within a historical world systems perspective, he also skillfully weighs the local impact of national and global currents ranging from Spanish colonialism to the 1910 Mexican Revolution to NAFTA. At the same time, he shows how, at the turn of the twenty-first century, the sustainable practices of "traditional" subsistence agriculture are beginning to replace the failed, unsustainable techniques of modern industrial farming in some parts of the United States and Europe.
Download or read book Bebidas de Oaxaca written by Salvador Manuel Hernández Cueva and published by . This book was released on 2019-01-31 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Bebidas de Oaxaca takes an in depth look at the traditional beverages of the eight regions of Oaxaca. The images and text in this book offer a window into the communities and people who still create, offer, and enjoy this form of cultural expression. In the world of Mexican cuisine, little has been studied and recognized about the ancestral beverages featured in this book. Each chapter presents a glimpse into the world of the individual creators and the methods they used to produce their beverages. The recipes evoke to their memories, customs, and ways of life.
Download or read book Day of the Dead written by Shawn D. Haley and published by Berghahn Books. This book was released on 2004-12-01 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Day of the Dead is the most important annual celebration in Oaxaca, Mexico. Skillfully combining textual information and photographic imagery, this book begins with a discussion of the people of Oaxaca, their way of life, and their way of looking at the world. It then takes the reader through the celebration from the preparations that can begin months in advance through to the private gatherings in homes and finally to the cemetery where the villagers celebrate together — both the living and the dead. The voices in the book are of those people who have participated in the Day of the Dead for as long as they can remember. There are no ghosts here. Only the souls of loved ones who have gone to the Village of the Dead and who are allowed to return once a year to be with their family. Very readable and beautifully illustrated, this book provides an extensive discussion of the people of Oaxaca, their way of life and their beliefs, which make the Day of the Dead logical and easily comprehensible.
Download or read book Oaxaca Journal written by Oliver Sacks and published by Vintage. This book was released on 2012-03-06 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: From "the poet laureate of medicine" and national bestselling author of Awakenings comes a fascinating investigation of Southern Mexico that explores the origins of chocolate and mescal, pre-Columbian culture and hallucinogens, and the peculiar passions of botanists. "Light and fast-moving. . . . Among the botanical and anthropological observations, one catches glimpses of Sacks's inner life: his preoccupation with dualities, his nearly Victorian sense of modesty, his fascination with the world around him." —The New Yorker Since childhood, Oliver Sacks was fascinated by ferns: an ancient class of plants able to survive and adapt in many climates. Along with a delightful group of fellow fern aficionados—mathematicians, poets, artists, and assorted botanists and birders—he embarked on an exploration of Southern Mexico, a region that is also rich in human history and culture. Combining Sacks's enthusiasm for natural history and the richness of humanity with his sharp and observant eye for detail, Oaxaca Journal is a rare treat.
Download or read book Gastronomad written by Mike Elgan and published by . This book was released on 2017-05-10 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: People are busting out of static residential living and boring corporate serfdom and embracing a new life of freedom, beauty, adventure and joy. The movement is the gastronomad lifestyle - endless travel out of love for food and culture. Instead of living in one place, then becoming an occasional tourist on vacation (where you're on the outside looking in), gastronomads become "temporary locals" wherever they go, immersing themselves in community and culture. But how? The secret is to travel and work at the same time! It's a world of endless possibilities. The gig economy, the sharing economy, the app economy and crowdsourced content - as well as ubiquitous internet and powerful mobile devices - enable almost anyone to live almost anywhere and still build a thriving, exciting and rewarding career. Journalist Mike Elgan has been living and writing about the gastronomad lifestyle for a decade, and shares all his secrets in this surprising book, including how to: pivot your career to become location independent grow your income and shrink your cost of living downsize to a small "home base" and spend half your rent abroad find dream locations to live in explore the world's most amazing food cultures create a new life that brings you joy Going gastronomad is much more than embracing a way of life. It's a state of mind. Whether you're just thinking about traveling more - not as a tourist but as an intentional traveler - or want to quit your job, sell your home and spend the rest of your life exploring the world, this book will transform how you think about travel, food and life itself!
Download or read book Oaxaca written by Judith Cooper Haden and published by Artisan Publishers. This book was released on 2002-06-15 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explores the culture and customs of the Mexican region of Oaxaca.
Download or read book Moon Oaxaca written by Cody Copeland and published by Moon Travel. This book was released on 2020-05-26 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: With rugged mountain ranges and stunning Pacific coastline, savory mole and smoky mezcal, Oaxaca is more than just a stop along the way: it's an adventure in itself. Stay a while with Moon Oaxaca. Inside you'll find: Strategic itineraries for backpackers, foodies, ecotourists, and more, whether you're spending ten days or just a weekend in Oaxaca The top activities and unique experiences: Spend a day strolling Oaxaca City's cobblestone streets and stopping in trendy cafes, mezcal shops, artisan cooperatives, and art galleries. Tour the Zapotec ruins of Monte Albán, trek the mountain paths of the Sierra Norte, or surf the world-class swells off Oaxaca's coast. Revel in the blur of parades, fireworks, and friendly locals inviting you to view their ofrendas (altars) during Oaxaca's legendary Day of the Dead celebration The best local flavors: Indulge in steamy pozole from a street stand, try traditional mole negro, or snack on fried grasshoppers. Visit a mezcal distillery to sample the smoky spirit and explore the fields of spiky agave, or satisfy your sweet tooth with a frothy espuma Local insight: Mexico City writer and former Oaxaca dweller Cody Copeland shares what inspires him about the region Full-color photos and detailed maps throughout Helpful background on the landscape, culture, history, and environment, plus tips on health and safety, how to get around, and a handy Spanish phrasebook With Moon's practical tips and local insight, you can experience the best of Oaxaca. Looking for más Mexico? Check out Moon Yucatán Peninsula, Moon San Miguel de Allende, or Moon Mexico City.
Download or read book On the Plain of Snakes written by Paul Theroux and published by Eamon Dolan Books. This book was released on 2019 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: Legendary travel writer Paul Theroux drives the entire length of the US-Mexico border, then goes deep into the hinterland, on the back roads of Chiapas and Oaxaca, to uncover the rich, layered world behind today's brutal headlines. Paul Theroux has spent his life crisscrossing the globe in search of the histories and peoples that give life to the places they call home. Now, as immigration debates boil around the world, Theroux has set out to explore a country key to understanding our current discourse: Mexico. Just south of the Arizona border, in the desert region of Sonora, he finds a place brimming with vitality, yet visibly marked by both the US Border Patrol looming to the north and mounting discord from within. With the same humanizing sensibility he employed in Deep South, Theroux stops to talk with residents, visits Zapotec mill workers in the highlands, and attends a Zapatista party meeting, communing with people of all stripes who remain south of the border even as their families brave the journey north. From the writer praised for his "curiosity and affection for humanity in all its forms" (New York Times Book Review), On the Plain of Snakes is an exploration of a region in conflict.
Download or read book The Baja California Cookbook written by David Castro Hussong and published by Ten Speed Press. This book was released on 2020-03-17 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: A joyful exploration of the cuisine of Baja California--hailed as Mexico's Napa Valley--with 60 recipes celebrating the laidback lifestyle found right across the border. Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean. Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa. Each chapter features gorgeous photographs of the region and profiles of top food purveyors are scattered throughout, bringing the spirit of Baja into your kitchen, no matter where you live.
Download or read book Oaxacan Ceramics written by Lois Wasserspring and published by Chronicle Books. This book was released on 2000 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Though their work is informed by a shared sense of culture, place, and identity as women, each artist has her own unique style, source of inspiration, and approach to her craft. Daily life and flights of fancy, spiritual devotion and earthly concerns all find expression in these finely crafted and beautifully colored ceramic marvels, including street scenes and nativities, Virgins and Zapotec creatures, vases, plates, candleholders, and figures of Frida Kahlo."--BOOK JACKET.
Download or read book Istanbul Eats written by Ansel Mullins and published by . This book was released on 2010 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tu Casa Mi Casa written by Enrique Olvera and published by Phaidon Press. This book was released on 2019-03-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking book Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim – yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart – the core collection of basic Mexican dishes – and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.
