Oaxaca al Gusto:
An Infinite Gastronomy
But there are those that manage both to look good and to help cooks, whether it’s to understand a cuisine, learn techniques or adapt to a healthier cooking style. Every year, the New York-based James Beard Foundation recognizes the latter crop of books.
This year’s Beard winners (announced earlier this month) include a 459-page tome by Mexican food authority Diana Kennedy on the flavors of Oaxaca, and an enlightening, approachable look at wok cooking by Grace Young, a storyteller as much as a cook and teacher.
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