Zarela's Veracruz: Cooking and Culture in Mexico's Tropical Melting Pot

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Description: With two celebrated restaurants and two highly acclaimed cookbooks to her name, Zarela Martinez is considered one of America's foremost authorities on Mexican cooking. In this book, the companion to her thirteen-part public television series, Zarela takes us on a tour of the Mexican state of Veracruz, a lush, skinny strip of land bordering the Gulf and home to some of Mexico's most accessible and inviting dishes. 

Many of the dishes in this book involve seafood, olive oil, and garlic, including appetizers such as Shrimp Salad in Avocado Halves and Garlicky Stir-Fried Shrimp, wonderful soup-stews, and the state's most famous dish, Red Snapper a la Veracruzana. 

At the same time, Veracruz's strong Caribbean orientation and powerful Afro-Cuban legacy offer plenty of choices for cooks who want kitchen adventure. The Veracruzan table also features innumerable variations on tortillas that make wonderful meals. In all, Zarela provides more than 150 dishes that are perfect for parties or ordinary suppers: Crab and Avocado Salad, Orange-Flavored Chicken, Wild Mushrooms in Vinaigrette, and Coconut Layer Cake. 

Much more than a cookbook, Zarela's Veracruz is also a mesmerizing travelogue and an absorbing portrait of Mexico's most exuberant state. Educated on both sides of the border and with a foot in both cultures, Zarela Martinez is owner of the celebrated restaurant Zarela in New York City and of the recently opened Danzon, which features Veracruzan food. She is the host of the thirteen-part public television series Zarela La Cocina Veracruzana. She is also the author of The Food and Life of Oaxaca and Food from My Heart. 

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Condition: Good condition. Jacket has a tiny tear at top corner.