Customer Reviews

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

5 star:		(8)
4 star:		(3)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

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!

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.

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.

This is an absolutely wonderful book, especially for those of us who love Oaxaca. Ms. Martinez descriptions of Oaxaca make one want to pack and go now. The recipes are great and very authentic. They are also clear and understandable for cooks who may not be accustomed to Mexican cooking methods. Thanks, Zarela for another great book.

Details. What I love about Zarela's writing is her attention to details. The recipes and stories inspired me to take a trip to Oaxaca. I garden and was looking for the elusive Oregano de Oaxaca! I will share this with you; If you are going to Oaxaca just to sample the food, there is no need. Cook the recipes. You are there! This book is worth it's weight in love!

This book contains a collection of carefully crafted recipes that will satisfy everyone. While some of the recipes can be a bit labor intensive, they are all very doable. And, you will never regret the time spent when you taste the results!

And, thanks to the number quality markets across the country today, almost all of the ingredients are now attainable.

I found the recipes, especially those of moles, to be excellent when prepared. The text is very straightforward and the descriptions of techniques and spices was very helpful. One thing that kept detracting my attention was the sometimes condescending tone that many of the necessary ingredients will never (or rarely) be found 'north of the border,' and thus the approximations that we Americans must make will never measure up to real Oaxacan cuisine. A rather disturbing little quirk in an othewise excellent cookbook.

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.

Between this book and D. Kennedy's latest, any cook who loves the food of Oaxaca should have these books!

This is a really nice cookbook about the cuisine of Oaxaca, including a fair amount of history and ethnology to give a nice background to the recipes.