Trilling (owner of a cooking school in Oaxaca City) has done for Mexico what so many have already achieved for Italy; she has picked one of its most culinarily rich areas, the state of Oaxaca, and explored it in depth. The results are outstanding. Chapters are arranged by region, with a few extra chapters on mole sauces and innovative twists on traditional cuisine.
Detalhes do Produto
Subtítulo: A CULINARY JOURNEY THROUGH OAXACA, MEXICO