Product Description

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 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 Martínez 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, eating is the perfect act of celebration, consecrating every aspect of life. The warm flavors Zarela Martínez has captured here are the perfect expression of Oaxaca's generous spirit.

Product Details

• Amazon Sales Rank: #272166 in Books
• Published on: 1997-12-08
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 354 pages

Features

• ISBN13: 9780028603506
• Condition: USED - VERY GOOD
• Notes:

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

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.

From the Back Cover
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 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 Martínez 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, eating is the perfect act of celebration, consecrating every aspect of life. The warm flavors Zarela Martínez 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

Customer Reviews

These recipes really impressed my Oaxacan husband !
Many practical recipes can be found in this book and they are good for. Probably the best part of the book is the Basics of Oaxacan Cooking, including an explanation of different chiles and techniques. My favorite recipe is "Gallina en Tesmole". The yellow and green mole recipes are also excellent. I have impressed many Oaxaquenos with recipes from this book, and I am just learning to cook Mexican-style. Highly recommended!

Authentic Mexican
This is the finest cookbook on Oaxaca's world famous regional cooking. I have been there several times to enjoy the people and food. I have looked for years for recipe to make "yellow moles". The book is clear, well-researched and loving presented.

A wonderful book about a magical place.
This book captures the true spirit of the State and City of Oaxaca better than anything that I have read. It describes the diverse subcultures that make up that magic that is felt there and gives insight into the reasons those cultures survived through the past hundreds of years. Since food is an important part of that, or any other culture, the book does an outstanding job of presenting this aspect as well. As a long time visitor to the area I would rate this book as important for anyone who anticipates visiting there.