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Asada
$40.00
| Quantity | Discount |
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| 5 + | $30.00 |
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Description
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 PhotographsBricia 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.
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| Dimensions | 1.15 × 8.35 × 10.3 in |
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| Subjects | easy recipes, culture, inspiration, Spices, summer, Recipes, Cookbooks, Secrets, cookbook, Celebrations, weeknight recipes, hispanic, tips, mexico, meals, food photography, techniques, seafood, street food, appetizers, cook book, lamb, spicy, gatherings, BBQ, tofu, burgers, latino, parties, barbecue, grilling, flavors, desserts, meat, barbeque, hacks, steak, essentials, food culture, sauces, beef, pork, brisket, backyard, Rubs, sides, sausage, enthusiasts, traditions, CKB005000, ribs, Family Gatherings, latin america, salsas, marinades, kebabs, side dishes, grilled chicken, CKB126000, grilled meat, Best cookbooks, cookbooks 2024, latin american, best recipes, Mexican-style grilling, Carne asada, Grilled meat recipes, Authentic cuisine, BBQ techniques, Flavorful marinades, Smoky flavors, Juicy grilled dishes, Tacos al pastor, Salsas and condiments, Charcoal grilling, Outdoor cooking, Community feasts, Oaxacan flavors, Traditional tastes, Grilled seafood, Agua fresca recipes, Margarita pairings, Grilled vegetables, Tasty appetizers, Mezcal-infused dishes, Culinary traditions, Fiestas, Grilled shrimp, Tacos de asada, Grilling techniques, Inspired cocktails, Grilled pineapple, Culinary heritage, Barbecue sauce, Grilled corn, Street vendors, Food bloggers, Culinary experts, Grill masters, Party food, Skewers, Seasonings, Fajitas, Tri-tip, Grilled fish, Rub recipes, Portobello mushrooms, Halloumi, S |