| Edition |
First edition. |
| Description |
xxii, 436 pages : color illustrations, color map ; 30 cm. |
| Series |
The William and Bettye Nowlin series in art, history, and culture of the Western Hemisphere |
|
William & Bettye Nowlin series in art, history, and culture of the Western Hemisphere.
|
| Bibliography |
Includes bibliographical references (page 431) and index. |
| Contents |
Pillars of Oaxacan Cuisine : chocolate / by Fray Eugenio Martin Torres Torres -- Corn / by Amado Ramirez Leyva -- The Chiles of Oaxaca / by Diana Kennedy -- Map of the Regions -- Regions of Oaxaca : General introduction / Marcus Winter -- City of Oaxaca -- La Chinantla -- The Coast -- The Isthmus -- La Canada -- Mixteca Alta -- Mixteca Baja -- Sierra Juarez and Mixe Region -- Sierra Mazateca -- Sierra Sur -- The Central Valleys. |
| Summary |
The cuisine of the cities and regions of Oaxaca is presented with nearly three hundred recipes for tamales, soups, vegetables, meats and poultry, desserts, and other dishes, prepared for daily meals or festive occasions. |
| Subject |
Cooking, Mexican.
|
|
Cooking -- Mexico -- Oaxaca (State)
|
|
Oaxaca (Mexico : State) -- Social life and customs.
|
| Added Title |
Oaxaca al gusto, el mundo infinito de su gastronomia. English
|
| ISBN |
9780292722668 alkaline paper |
|
0292722664 alkaline paper |
|
