The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart
by Zarela Martinez
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Praise for The Food and Life of Oaxaca "There's a whole new and surprising world of flavor and texture contrasts described in this intriguing cookbook, along with lore and history of the exotic and artistic Oaxaca. No one is better equipped than Zarela to present clear and delectable recipes for the tantalizing dishes of this little-known regional cuisine." -- Mimi Sheraton, author of The Whole World Loves Chicken Soup "I've watched Zarela weave her culinary magic from the first dinner party show more I attended at her home, beginning with intensely flavored salsas presented in lava bowls. How apt that a chef who prepares such dazzling Mexican food should lead us through Oaxaca. The soul and lore of this magical place will add new life to your table through Zarela's recipes." --Shelia Lukins, author of USA Cookbook, Food Editor of Parade Magazine "Food in Mexico, especially in Oaxaca, smacks of so much more than trends and nutrition. Zarela Martinez knows this passionately and has bestowed on us a book that will enrich the lives of all that are really hungry, all that are seeking more than the latest flavor. Filled with honest glimpses of an extraordinary place, The Food and Life of Oaxaca offers the most intimate understanding anyone can gain of another culture--the understanding that comes through flavor. For many in Oaxaca, eatingis the perfect act of celebration, consecrating every aspect of life. The warm flavors Zarela Martinez has captured here are the perfect expression of Oaxaca's generous spirit." --Rick Bayless, author of Authentic Mexican and Rick Bayless's Mexican Kitchen Visit us online at: www.mcp.com/mgr show lessTags
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Member Reviews
This one is about the best for tasty and relatively simple mole sauces. i return here again and again when preparing for a feast big or small. Any of the sauces for pork roast would be memorable. I enjoy rereading the stories behind the recipes, and the photos are of joyful REAL people who know that cooking provides spiritual as well as physical sustenance. This is what you want your children to remember long after you are gone.
This is as much a history and travel log as a cookbook. Normally, I love that type of cookbook, but I found the narrative in this to be a bit slow.
The recipes sound fantastic, but are definitely not for the beginner, or the cook who has a limited time in the kitchen. I will enjoy trying these for fun, in my summer break, because many of them will require all day to fix. They also will require a hunt for ingredients. Many ingredients mentioned are mail order only, or not available at all in America.
The recipes sound fantastic, but are definitely not for the beginner, or the cook who has a limited time in the kitchen. I will enjoy trying these for fun, in my summer break, because many of them will require all day to fix. They also will require a hunt for ingredients. Many ingredients mentioned are mail order only, or not available at all in America.
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Author Information
4+ Works 243 Members
Born in Sonora, Mexico & educated in El Paso, Texas & Guadalajar. She is considered one of America's foremost authorities on Mexican cooking. Bilingual & bicultural, she is the chef-owner of Zarela, a restaurant in Manhattan. (Bowker Author Biography)
Common Knowledge
- Important places
- Oaxaca, Mexico
Classifications
- Genres
- Nonfiction, Food & Cooking, General Nonfiction
- DDC/MDS
- 641.5972 — Applied Science & Technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking; cookbooks Ethnic Cookbooks North America Mexico, Central America, and the Caribbean
- LCC
- TX716 .M4 .M3757 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 90
- Popularity
- 355,108
- Reviews
- 3
- Rating
- (4.31)
- Languages
- English
- Media
- Paper
- ISBNs
- 1
- UPCs
- 1
