Description
Book SynopsisONE 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
