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About this item
Highlights
- ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Times, Los Angeles Times, San Francisco Chronicle, NPR, Food & Wine, Wired Bricia Lopez and Javier Cabral, the James Beard Award-nominated authors of Oaxaca, are back with the first major cookbook about how to create asada--Mexican-style grilled meat--at home.
- About the Author: Bricia Lopez and Javier Cabral coauthored Oaxaca.
- 272 Pages
- Cooking + Food + Wine, Entertaining
Description
About the Book
"Oaxaca authors Bricia Lopez and Javier Cabral are back with the first major cookbook about how to create asada-Mexican-style grilled meat-at home"--Book Synopsis
ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Times, Los Angeles Times, San Francisco Chronicle, NPR, Food & Wine, Wired Bricia Lopez and Javier Cabral, the James Beard Award-nominated authors of Oaxaca, are back with the first major cookbook about how to create asada--Mexican-style grilled meat--at home. In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community--all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With Asada: The Art of Mexican-Style Grilling, Mexican food authorities Bricia Lopez and Javier Cabral offer more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and also inspire the right laidback atmosphere. Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne asada: botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, Asada walks you through every step. From Lopez's secret "michelada marinade" to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada. Includes Color PhotographsAbout the Author
Bricia Lopez and Javier Cabral coauthored Oaxaca. Lopez comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother's kitchen. She is the coproprietor of Guelaguetza. Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles Times, Saveur, and Lucky Peach. They both live in Los Angeles.Dimensions (Overall): 10.2 Inches (H) x 8.2 Inches (W) x 1.1 Inches (D)
Weight: 2.9 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 272
Genre: Cooking + Food + Wine
Sub-Genre: Entertaining
Publisher: Harry N. Abrams
Format: Hardcover
Author: Bricia Lopez & Javier Cabral
Language: English
Street Date: April 25, 2023
TCIN: 88106727
UPC: 9781419762888
Item Number (DPCI): 247-36-9163
Origin: Made in the USA or Imported
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Shipping details
Estimated ship dimensions: 1.1 inches length x 8.2 inches width x 10.2 inches height
Estimated ship weight: 2.9 pounds
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