El mundo de los Atoles
| Title | El mundo de los Atoles |
|---|---|
| Author | Olga Cabrera |
| Publisher | Ediciones Larousse |
| Imprint | Larousse |
| ISBN | 9786072130500 |
| Edition number | 1 |
| Publication year | 2023 |
| Pages | 136 |
| Format | Print and digital |
| THEMA | National and regional cuisine / Cuisine of specific cultures or peoples |
| Synopsis | This book features both traditional and modern atole recipes—more than 80 in total—including milk-based and dairy-free versions, made with corn, wheat, fruits, sweet and savory varieties, and a wide range of flavors. The author is a traditional cook from Oaxaca who currently runs three projects in the city of Oaxaca: Tierra del Sol (since 2015), a restaurant specializing in Oaxacan cuisine, Masea, a bakery focused on wheat and corn, and La Atolería (since 2021), the first atole shop dedicated to native Oaxacan corn and grains. |
| foreign rights contact | Jorge Ramírez Chávez / Sarahí Soto |
| pjramirez@hlm.mx; ssoto@hlm.mx |
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