Seasons of My Heart: A Culinary Journey through Oaxaca, Mexico

Ten years ago, Susana Trilling left New York City and her popular catering company and moved to Oaxaca (wa-HA-ka), Mexico. There she immersed herself in the food, culture, and traditions of this remote and exotic region and started a school at which chefs and students could learn to make Hispanic and Spanish influenced food. The result was a stunning success - and a remarkable new cookbook and TV series. Much more than the traditional rice and beans found in stateside Mexican restaurants, Oaxacan cooking includes such specialities as moles, empanadas, nopales, and quelites, all made with the freshest and most flavorful ingredients. Seasons of My Heart teaches anyone how to use a modern American kitchen to make these time-tested delicacies and take advantage of a cooking craze that shows no sign of abating.