The food of Oaxaca: recipes and stories from Mexico's culinary capital
(Book)
Author:
Contributors:
Altesor, author.
Status:
Athens Drive Community - Adult Non-Fiction
641.597 RUIZ
Eva H. Perry Regional - Adult Non-Fiction
641.597 RUIZ
Fuquay-Varina Community - Adult Non-Fiction
641.597 RUIZ
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641.597 RUIZ
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More Details
Published:
New York : Alfred A. Knopf, 2020.
Format:
Book
Edition:
First American edition.
Physical Desc:
xxi, 218 pages : illustrations ; 24 cm
Language:
English
ISBN:
9780525657309, 0525657304, 9780525657309
Notes
General Note
Includes index.
Description
"In The Food of Oaxaca, chef Alejandro Ruiz introduces home cooks to the vibrant foods of his home state--"the culinary capital of Mexico" (CNN)--with more than 50 recipes both ancestral and original. Divided into three parts, the book covers the traditional dishes of the region, where Ruiz grew up; the cuisine of the Oaxacan coast, where he spent many years; and the food he serves today at his acclaimed restaurant, Casa Oaxaca. Here are rustic recipes for making your own tortillas, and preparing memelas, tamales, and moles, as well as Ruiz's own creations, like Duck Tacos with Coloradito, Jicama Tacos, 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"--,Provided by publisher.
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Citations
APA Citation (style guide)
Ruiz, A., & Altesor. (2020). The food of Oaxaca: recipes and stories from Mexico's culinary capital. First American edition. Alfred A. Knopf.
Chicago / Turabian - Author Date Citation (style guide)Ruiz, Alejandro and Altesor. 2020. The Food of Oaxaca: Recipes and Stories From Mexico's Culinary Capital. Alfred A. Knopf.
Chicago / Turabian - Humanities Citation (style guide)Ruiz, Alejandro and Altesor, The Food of Oaxaca: Recipes and Stories From Mexico's Culinary Capital. Alfred A. Knopf, 2020.
MLA Citation (style guide)Ruiz, Alejandro and Altesor. The Food of Oaxaca: Recipes and Stories From Mexico's Culinary Capital. First American edition. Alfred A. Knopf, 2020.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
95424ecf-c6e3-910b-5672-e72d87a39438
Record Information
| Last Horizon Extract Time | Sep 10, 2025 10:42:45 AM |
|---|---|
| Last File Modification Time | Sep 10, 2025 10:42:46 AM |
| Last Grouped Work Modification Time | Sep 10, 2025 10:42:44 AM |
MARC Record
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| 003 | DLC | ||
| 005 | 20210312085300.0 | ||
| 008 | 191031s2020 nyua 001 0 eng | ||
| 010 | |a 2019049861 | ||
| 020 | |a 9780525657309 |c $35.00 | ||
| 020 | |a 0525657304 |c $35.00 | ||
| 020 | |a 9780525657309 |q (hardback) | ||
| 020 | |z 9780525657316 |q (ebook) | ||
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| 100 | 1 | |a Ruiz, Alejandro |e author. | |
| 245 | 1 | 4 | |a The food of Oaxaca : |b recipes and stories from Mexico's culinary capital / |c Alejandro Ruiz with Carla Altesor ; with a foreword by Enrique Olvera ; photographs by Nuria Lagarde. |
| 250 | |a First American edition. | ||
| 264 | 1 | |a New York : |b Alfred A. Knopf, |c 2020. | |
| 300 | |a xxi, 218 pages : |b illustrations ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a "In The Food of Oaxaca, chef Alejandro Ruiz introduces home cooks to the vibrant foods of his home state--"the culinary capital of Mexico" (CNN)--with more than 50 recipes both ancestral and original. Divided into three parts, the book covers the traditional dishes of the region, where Ruiz grew up; the cuisine of the Oaxacan coast, where he spent many years; and the food he serves today at his acclaimed restaurant, Casa Oaxaca. Here are rustic recipes for making your own tortillas, and preparing memelas, tamales, and moles, as well as Ruiz's own creations, like Duck Tacos with Coloradito, Jicama Tacos, 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"-- |c Provided by publisher. | ||
| 650 | 0 | |a Cooking, Mexican | |
| 650 | 0 | |a Cooking |z Mexico |z Oaxaca. | |
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| 776 | 0 | 8 | |i Online version: |a Ruiz, Alejandro, |t The food of oaxaca |d New York : Alfred A. Knopf, 2020. |z 9780525657316 |w (DLC) 2019049862 |
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