Great Mexican Chefs Fuego, the book that extols the cuisine of Oaxaca

Great Mexican Chefs Fire is an indispensable book in the culinary library of professional chefs, but also of those cooking enthusiasts who seek to learn more about the proper use of fire to achieve adequate textures, terms, and flavors.

In an editorial work in which once again the great experience of consecrated cooks and the freshness of new kitchen values ​​in Mexico. Promote in its pages new values ​​of the rich regional Mexican gastronomy.

Chefs from the state of oaxaca They are: Josefina López from Chapulín restaurant, Olga Cabrera from Tierra del Sol, Thalia Barrios from Levadura de Olla, José Manuel Baños from Pitiona and Quetzalcóatl Zurita from Almoraduz participate in Great Mexican Chefs Fuego, a book published by Larousse.

The work documents 140 recipes from 30 renowned Mexican chefs who pay tribute to fire, an element that occupies a significant place in kitchens and stoves where unique aromas, colors and flavors are generated that characterize traditional and contemporary Mexican cuisine.

Fuego is the third installment of the collection Great Mexican Chefs, a book whose authorship highlights the collaboration of chefs Aldo Saavedra, Alejandro Cabral, Alejandro Gutiérrez and Andrea Sayeg. Its pages refer to the value of products from the Mexican countryside and how to integrate them into various recipes.

What products do Chefs praise?

This book extols the value of fire as the axis of improvement and change in the flavors of Mexican ingredients such as corn, pumpkin, beans, tomato and chili, among other vegetables, meat and fish. Chefs Josefina López, Olga Cabrera, Thalia BarriosJose Manuel Baños and Quetzalcoatl Zurita created recipes featuring emblematic products from the cuisine of oaxaca.

The creations of the Oaxacan chefs highlight techniques and processes that identify the eight regions of the magical destination; among the recipes Chef Quetzalcoatl Zurita we find: Roasted peach salad, Criollo bananas flamed with mezcalBaked fish with oregano butter and baked shrimp with 3 chile marinade.

In 320 pages, Fuego presents the most outstanding characters of Mexican cuisine. each of 30 participating chefs created five recipes which are prepared with different instruments and cooking techniques with firewood and charcoalwhere fire is the main protagonist.

The author of Great Mexican Chefs Fuego It is Claudio Poblete Ritschel and the Larousse publishing house. The two previous books are: Great Mexican Chefs Bakery and Pastry and Great Mexican Chefs Celebrating our Roots.

patricia.ortega@eleconomista.mx