World Food: Mexico City: Heritage Recipes for Classic Home Cooking [A Mexican Cookbook] - Oseland, James
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75 recipes, evocative storytelling, and beautiful photography provide a lens into one of the planet's most interesting culinary destinations: Mexico City. Through lush photography and transcendent storytelling, award-winning food journalist and editor James Oseland takes readers on a journey through a day in the world's greatest street-food city as he explores Mexico's capital via home cooks, chefs, and bakers. As grill smoke mixes with morning fog, we watch the megalopolis stir to life and become a massive kitchen: onions are sliced, ceramic pots sizzle, chiles grill on flat-tops. By seven,…mehr

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Produktbeschreibung
75 recipes, evocative storytelling, and beautiful photography provide a lens into one of the planet's most interesting culinary destinations: Mexico City. Through lush photography and transcendent storytelling, award-winning food journalist and editor James Oseland takes readers on a journey through a day in the world's greatest street-food city as he explores Mexico's capital via home cooks, chefs, and bakers. As grill smoke mixes with morning fog, we watch the megalopolis stir to life and become a massive kitchen: onions are sliced, ceramic pots sizzle, chiles grill on flat-tops. By seven, everyone is open for business, boiling café de ollo and cooking chilaquiles with freshly made salsa. By afternoon, we are served fried-on-the-spot barbacoa flautas in leafy La Condesa; by nighttime, we are devouring tacos al pastor along the avenues of the Centro Historico. World Food: Mexico City includes definitive guides to the world's largest city's best tortas, the mind-blowing mise en place of its pozole stands, the Technicolor creations of its fresh-juice hawkers, and so much more. This is a must-have for food lovers who understand--and care about--the world they live in, by celebrating what its people eat.
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Autorenporträt
James Oseland travels extensively in search of the world’s best restaurants, street food stalls, markets, and home cooks. He has been writing about international cultures and their cuisines for decades and was editor-in-chief of Saveur for eight years, where his work garnered many accolades, including from the James Beard Foundation, the International Association of Culinary Professionals, and the American Society of Magazine Editors. His cookbook Cradle of Flavor was named one of the best books of the year by the New York Times and Good Morning America. He was also a judge for five years on Bravo’s Top Chef Masters.