Book : My Mexico City Kitchen Recipes And Convictions [a...

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The innovative chef and culinary trend-setter named one of Time’s 100 most influential people in the world shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking.IACP AWARD FINALIST * ART OF EATING PRIZE LONGLIST * NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY The New York Times * Bon Appetit * San Francisco Chronicle * Chicago TribuneInspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Camaras style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook-from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta-and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Camaras food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to howeverything can be a taco.With celebrated restaurants in Mexico City and San Francisco, Camara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook. Review “Camara’s simple yet thorough instructions make home cooks feel as though she’s right next to them, talking over a cutting board about technique and the importance of sustainable, fresh ingredients. From tricks for maximizing flavors while saving money to instructions on navigating Mexican cuisines, Camara makes this book feel like a mini-encyclopedia on Mexican food. And with personal stories woven throughout, readers will sense Camara’s love and passion for the food. With its comprehensive approach, My Mexico City Kitchen will empower enthusiastic home cooks with the knowledge and skills to adapt Mexican cuisine on their own.”-Eater“Camara’s delightful cookbook offers a nuanced window into the evolving cuisine of Mexico City and beyond.”-Publishers Weekly“I’m psyched about this book not just because I’ll be able to impress friends and internet strangers with what Im sure will be my extremely imposter version of Gabriela Camaras signature red-and-green grilled snapper, but also because it’ll provide more insight into how she thinks as a cook (and a person!).”-Julia Kramer, Bon Appetit “Gabriela Camara’s sense of place infuses every aspect of her cooking. Her food is bold, beautiful, approachable, and, most of all, insanely craveable. And now with My Mexico City Kitchen she generously brings you into her kitchen.”-Nicole Krasinski, chef and co-owner of State Bird Provisions and The Progress “This super-personal book lets us in on the magical mind and mission that have given us two of my favorite restaurants-Contramar and Cala. Gabriela Camara’s passion for the lush, fresh, and bold flavors of her home country of Mexico bursts from these pages and her detailed recipes give us all a chance to bring her delicious food into our own homes.”-Suzanne Goin, chef and co-owner of Lucques, a.o.c., and Tavern “As a fellow female chef and entrepreneur, Gabriela Camara’s culinary career stands out to me as one of great authenticity and passion. Her devotion to her food, staff, and community resonates throughout her restaurants, filling them with an ethos of family that is felt by each and every person who enters.”-Melissa Perello, chef-owner of Frances and Octavia “Gabriela Camara brings tradition and innovation together in recipes that are familiar yet original, simple but sophisticated. I can hear her saying ‘you must try this!’ as I read her recipes and I agree- you must.”-Elisabeth Prueitt, co-founder of Tartine Manufacto
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