Knopf March 2021 (12 results)

Hardcover. Condition: Good. Dust Jacket Condition: Good.

Hardcover. Condition: Used.

Hardcover. Condition: Collectible-Good. Dust Jacket Condition: Good. First Edition. Stated first edition.

Hardcover. Condition: Very Good. Behr, Robbi (illustrator).

Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good.

Hardcover. Condition: Collectible-Good. Dust Jacket Condition: Good. First Edition. Stated first printing.

Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. First Edition.

Hardcover. Condition: Very Good. 1st Edition. Tight, clean.

Hardcover. Condition: Used.

Hardcover. Condition: New. A groundbreaking cookbook celebrating the distinctive cuisine and culture of Oaxaca, from one of Mexico's most revered chefs. With a foreword by Enrique Olvera. In The Food of Oaxaca, acclaimed chef Alejandro Ruiz shares the cuisine of Mexico's culinary capital through fifty recipes both traditional and original. Divided into three parts, the book covers the classic dishes of the region, the cuisine of the coast, and the food Ruiz serves today at his beloved restaurant, Casa Oaxaca. Here are recipes for making your own tortillas, and for preparing tamales, salsas, and moles, as well as Ruiz's own creations, such as Duck Tacos with Coloradito; Shrimp, Nopal, Fava Bean, and Pea Soup; and Oaxacan Chocolate Mousse. Also included are thoughtful essays on dishes, ingredients, kitchen tools, and traditions; recommendations on where to eat; and a comprehensive glossary to help fully immerse readers in the food of Oaxaca, making this an indispensable volume for home cooks and travelers alike. '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'-- BEAUTIFUL COPY!!.…

Hardcover. Condition: New. A groundbreaking cookbook celebrating the distinctive cuisine and culture of Oaxaca, from one of Mexico's most revered chefs. With a foreword by Enrique Olvera. In The Food of Oaxaca, acclaimed chef Alejandro Ruiz shares the cuisine of Mexico's culinary capital through fifty recipes both traditional and original. Divided into three parts, the book covers the classic dishes of the region, the cuisine of the coast, and the food Ruiz serves today at his beloved restaurant, Casa Oaxaca. Here are recipes for making your own tortillas, and for preparing tamales, salsas, and moles, as well as Ruiz's own creations, such as Duck Tacos with Coloradito; Shrimp, Nopal, Fava Bean, and Pea Soup; and Oaxacan Chocolate Mousse. Also included are thoughtful essays on dishes, ingredients, kitchen tools, and traditions; recommendations on where to eat; and a comprehensive glossary to help fully immerse readers in the food of Oaxaca, making this an indispensable volume for home cooks and travelers alike. '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'--.…

Hardcover. Condition: Near Fine. Dust Jacket Condition: Near Fine, not clipped. 1st. First edition, first printing, signed by Ishiguro on a tipped in page. Binding is square, tight, and solid. Pages are clean, unmarked, and not bent. Head of dustjacket spine is very lightly bumped. Signed By Author.