The Locator -- [(author = "Ruiz Alejandro")]

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003 SILO
005 20210317010020
008 191031t20202020nyua          001 0 eng  
010    $a 2019049861
020    $a 0525657304
020    $a 9780525657309
035    $a (OCoLC)1127066277
040    $a DLC $b eng $e rda $c DLC $d OCLCF $d OCLCO $d BDX $d YDX $d TOH $d CGB $d IOU $d SILO
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050 04 $a TX716.M4 $b R847 2020
082 00 $a 641.5972/74 $2 23
100 1  $a Ruiz, Alejandro $c (Chef), $e author.
245 14 $a The food of Oaxaca : $b recipes and stories from Mexico's culinary capital / $c Alejandro Ruiz.
246 30 $a Recipes and stories from Mexico's culinary capital
250    $a First edition.
264  1 $a New York : $b Alfred A. Knopf, $c 2020.
300    $a xxi, 218 pages : $b color illustrations, map ; $c 24 cm
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.
655  7 $a Cookbooks. $2 lcgft
941    $a 8
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956    $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=0E362BD686E611EB80D4A9DB35ECA4DB
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