Oaxaca: The Food of the Region, and of LA’s legendary restaurant Guelaguetza

Inbunden, Engelska, 2019

379 kr

Skickas . Fri frakt över 249 kr.

Beskrivning

A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles 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 25 years. 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 140authentic, yet accessible recipes using some of the purest pre-Hispanicand indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

Produktinformation

Utgivningsdatum:2019-10-22
Mått:224 x 272 x 33 mm
Vikt:1 612 g
Format:Inbunden
Språk:Engelska
Antal sidor:256
Förlag:Abrams
ISBN:9781419735424

Utforska kategorier

Internationella kök inom Mat och dryck

Mer om författaren

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. 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. They both live in Los Angeles.

Recensioner i media

“Bricia and her family are true culinary ambassadors, sharing the ingredients, the stories, and the flavors of her native Oaxaca. To me, they have achieved the true American dream—they have brought with them all of the very best from their home, providing an amazing space for community, for family, for the people of Los Angeles . . . and 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.”