The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart (Hardcover)

by Zarela Martinez (Author) "What is Oaxaca?..." (more)
Key Phrases: cover generously with boiling water, piece canela, fresh hoja santa, Oaxaca City, Latin American, Isthmus of Tehuantepec (more...)

Editorial Reviews

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

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.

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Product Details

• Hardcover: 354 pages
• Publisher: Wiley; 1 edition (December 8, 1997)
• Language: English
• ISBN-10: 0028603508
• ISBN-13: 978-0028603506
• Product Dimensions: 10.3 x 8 x 1 inches
• Shipping Weight: 2.7 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #224,679 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

31 of 32 people found the following review helpful:

4.0 out of 5 stars These recipes really impressed my Oaxacan husband !, August 9, 1999

By A Customer

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!

22 of 23 people found the following review helpful:

5.0 out of 5 stars Authentic Mexican, February 16, 1998

By	[e-mail] (Solvang, California USA) - See all my reviews

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.

16 of 19 people found the following review helpful:

5.0 out of 5 stars A wonderful book about a magical place., August 16, 1998

By	[e-mail] (Portsmouth, NH USA) - See all my reviews

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.