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World Food: Mexico City

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Hardback
Published: February 2021
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Retail Price: $45.99
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BIC Subject: Cookery / food & drink etc
Published By: Random House Us
 
Published: 02-Feb-2021
Format: Hardback, 224 pages, 0x0mm
ISBN: 9780399579851
Stock Code: 9579851
Product Description
 
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 cafe 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.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 cafe 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.
James Oseland was the editor-in-chief of Saveur from 2005 to 2014. He was the founding editor-in-chief of Rodale's Organic Life. He is also a veteran of Bravo TV's Top Chef Masters. He is the author of Cradle of Flavor, named one of the best books of the year by the New York Times and by the James Beard Foundation and the International Association of Culinary Professionals, and Jimmy Neurosis, a memoir of his days in the 1970s punk scene.
 
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