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The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart
Download Ebook The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart
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Amazon.com Review
The Food and Life of Oaxaca, by New York restaurateur Zarela Martinez, is a fascinating cultural study disguised as a great cookbook. Martinez is part of the new renaissance of Mexican food writers and chefs, including Rick Bayless and Diana Kennedy, who reaffirm that culinary awareness goes hand in hand with cultural awareness.In fact, Martinez, a Mexican, credits her time in Oaxaca as "redefining my whole understanding of Mexico." Oaxaca is one of the most biologically and culturally diverse regions in Mexico, echoed throughout The Food and Life of Oaxaca in both the recipes and the accompanying essays. Martinez adamantly insists that to cook a dish, you must first understand it. She provides not only the how-to of a recipe, but also the why. In the chapter on moles, she provides seven outstanding recipes and explains beautifully why the sauces predominate Oaxacan cuisine. Her section on tamales is simply one of the best available, providing solid instruction and Oaxacan variations of the traditional Mexican party food. Chefs new to Mexican cuisine will find the glossary of ingredients indispensable. And any chef will find Martinez's passion for her subject inspiring.--Mark O. Howerton
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From the Inside Flap
Deep in southern Mexico lies a magical place—a land of dramatic beauty, proud heritage, and food that some aficionados consider Mexico's best. The state of Oaxaca is a tapestry of many cultures still close to their pre-Hispanic roots. The rugged mountain ranges pocket the ancient languages, traditions, and foodways of the many different peoples who lived here even before the Aztecs, in the great days of the Zapotec Empire. In this very special collection of recipes and memories, author Zarela Martínez shares her love of The Food and Life of Oaxaca. Oaxaca is the most biologically and culturally diverse state of all Mexico. A proud village life still recalls the heroic resistance that the native peoples put up against the Spanish conquerors. The glorious state capital, Oaxaca City, offers a rich fusion of the Spanish and Indian (especially Zapotec) legacies, and sits in a valley where all good things grow abundantly, from wheat and apples to walnuts and cabbages. Other areas produce delicious tropical fruits; from the Pacific coast come fish and shellfish. All parts of Oaxaca grow a profusion of wonderful chile varieties used with bold subtlety throughout the region and special strains of corn that surpass even the usual excellence of Mexican corn. Created from this bounty are dishes that come from the hearts and souls of the Oaxacan people. The regional cuisine is inextricably tied to the days of the religious calendar and the deep communal life of the villages. The Food and Life of Oaxaca captures this interrelationship through traditional recipes from the major church celebrations — the most colorful being the Days of the Dead on November 1 and 2 — as well as through simple everyday dishes. Zarela shares the authentic tastes of Wedding Stew (a savory, Spanish-influenced braised chicken dish with pickled chiles), Gaspacho (a shredded meat salad, not a soup!), Potato-Cheese Fritters, and many of the state's famous tamales. In a richly detailed chapter, Zarela unlocks the secrets of the renowned regional moles — those sublime main-dish sauces that have earned Oaxaca the fond nickname "The Land of the Seven Moles." And what real chocolate-lover could resist the thrill of grinding chocolate from the actual beans? From the full-bodied and extravagant flavors of the major cities' most illustrious dishes to recipes from small villages, market stalls, and street peddlers, The Food and Life of Oaxaca explores the difference and delights of Oaxacan cooking. Even cooks already passionate about Mexican food will discover whole new worlds of flavors and techniques, some dating back to before the Conquest. Complementing the recipes, Laurie Smith's sensitive black and white photographs reveal the dignity and vitality of the Oaxacan people. The Food and Life of Oaxaca captures the vibrant spirit and lasting traditions that are leading more and more travelers to this alluring region of Mexico.
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Product details
Hardcover: 354 pages
Publisher: Macmillan; 1 edition (December 22, 1997)
Language: English
ISBN-10: 0028603508
ISBN-13: 978-0028603506
Product Dimensions:
8.3 x 1 x 10.3 inches
Shipping Weight: 2.7 pounds
Average Customer Review:
4.6 out of 5 stars
25 customer reviews
Amazon Best Sellers Rank:
#117,381 in Books (See Top 100 in Books)
Oaxaca is the home for some of the worlds best food. This book has a lot of great recipes, including some moles which I can't wait to make. There is a nice narrative about the region, people, ingredients, and of course cooking. This is a must have for any person wanting to venture out and try a different cuisine. One of my favorite cookbooks for sure. These aren't 30 minute meal recipes, but if you love to cook, and have some time, this is a great book.Update: Made the Mole Negro de Oaxaca, though a bit time consuming, definitely worth it! It was the best mole I have ever eaten, and I am a mole lover! Most ingredients are readily available at the store.
I was very excited to get this book because my family is Oaxacan and I grew up in America learning about my culture and never really knowing how to cook the food because my mother was from the united states and only knew how to cook certain mexican dishes. I got this book to start learning traditional foods and though it has some of them I wish they had pictures of the food as well. I have tried some of there desserts in the book and so far so good.
Rich in content and gorgeous photography, this book captures the best of the food and culture of beautiful Oaxaca. A favorite escape on a winter New England day in the kitchen!
My husband loved this book and is using it.
Normally I love quality photographs in cookbooks, which this book is lacking. I am thrilled that they have page after page of authentic recipes. What it lacks in the photos it more than makes up for it in the recipes. Great book!
I have several friends from Mexico and they loved the recipes from this book.Well written, lots of details and step by step instructions.A must have.
I ordered this for a young lady friend of mine who was born and raised in Oaxaca. She lives in the USA now and really enjoyed reminiscing with the book. Now I am looking forward to sampling some of the authentic food.
A great book with good recipes
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