Oaxaca: Home Cooking from the Heart of Mexico | 誠品線上

Oaxaca: Home Cooking from the Heart of Mexico

內容簡介

內容簡介 "Bricia and her family are true culinary ambassadors, sharing the ingredients, the stories, and the flavors of her native Oaxaca. . . . Now we all get the chance to hear the stories and taste the food that makes Oaxaca one of the best places to eat on Earth." ―José Andrés, chef, entrepreneur, philanthropist A colorful celebration of Oaxacan cuisine from the landmark Guelaguetza restaurant in Los Angeles, founded by the Lopez family. 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. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their 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. Chapters include: The Staples of OaxacaAntojitos Oaxaquenos (Tamales and Finger Foods)Sopas y Caldos (Soups)Our MolesFamily MealsBreakfastSalsasMezcal Cocktails, Aguas Frescas, and Our MicheladaAnd more! Lopez writes in her introduction, "In Zapoteco, the thousand-year-old indigenous language still spoken in Oaxaca, the word for aciento (pork rind paste) is the same word that is used for children, which is the name of the toasted chicharron paste that we smear on tortillas. That is how important food is to us. In our indigenous languages, we use our staple food to describe us as children." When you try her recipes, you'll know why food and life are so connected, vibrant, essential to the people of Oaxaca. From their signature pink horchata to the formula for the Lopez's award-winning mole negro, Oaxaca demystifies this essential cuisine.

作者介紹

作者介紹 Bricia Lopez comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother's kitchen. Lopez is the co-proprietor of Guelaguetza. Lopez lives in Los Angeles. Javier Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles Times, Saveur, and Lucky Peach. Cabral lives in Los Angeles.

商品規格

最佳賣點

最佳賣點 : Showcasing the "soul food" of Mexico, this cookbook offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available.