My Mexico City Kitchen: Recipes And Convictions [A Cookbook]
  • My Mexico City Kitchen: Recipes And Convictions [A Cookbook]
  • My Mexico City Kitchen: Recipes And Convictions [A Cookbook]
  • My Mexico City Kitchen: Recipes And Convictions [A Cookbook]
  • My Mexico City Kitchen: Recipes And Convictions [A Cookbook]
  • My Mexico City Kitchen: Recipes And Convictions [A Cookbook]
  • My Mexico City Kitchen: Recipes And Convictions [A Cookbook]
  • My Mexico City Kitchen: Recipes And Convictions [A Cookbook]
  • My Mexico City Kitchen: Recipes And Convictions [A Cookbook]
ISBN: 0399580573
EAN13: 9780399580574
Language: English
Release Date: Apr 30, 2019
Pages: 368
Dimensions: 1.17" H x 11.25" L x 8.27" W
Weight: 3.59 lbs.
Format: Hardcover

My Mexico City Kitchen: Recipes And Convictions [A Cookbook]

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Book Overview

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 COKBOKS OF THE SEASON BY The New York Times - Bon App tit - San Francisco Chronicle - Chicago Tribune

Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela C mara's 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 C mara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco.

With celebrated restaurants in Mexico City and San Francisco, C mara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.

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Book Reviews (6)

4
  |   6  reviews
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3
   Not a very Colorful Cookbook
When I think of a great cookbook, I think of colorful pictures on every page to show how beautiful your food should look once prepared, especially in a beautiful, colorful, Mexican cookbook! But no. There are pictures throughout, but not every page, every other page, but maybe very 10-20 recipes. It is a lot of jibbering throughout and it leaves the mind to wander and thinks what does the meal look like? I need a recipe to show me how pretty it is to even be interested, all these tiny words just bore me the minute I open it. I really need it for color in my Mexican beach rental, so I keep it, but I may need another book. This one is for On Display and another to entice people to cook the delicious Mexican flavors so rich south of the border.
 
5
   It was exactly what I was aiming for.
I heard a review of the book on NPR and sounded interesting. After reading a few other recommendations, I decided to purchase one for each of my children as well as myself as a Christmas present. Each of them used and liked the book. They like to trade new recipes and try pictures of the results. This summer, I look forward to some cooperative cooking when we all get together.
 
1
   Recipes are incorrect
I was very excited about this book ''. But unfortunately, too many recipes are incorrect or flat-out unclear. She suggests cooking pork carnitas on high for 1.5 hrs and then cranking for another 1.5 hours to med-high. If I had not paid close attention and didn’t pull this off the heat, I would have burnt a beautiful 3 lb pork butt... and maybe my house. As well, other recipes are incorrect. Roasting peppers in a skillet for two minutes over medium heat will effectively spray the entire house with pepper. Just go to Rick Bayless's website for free versions of the same recipes without fuss.
 
2
   Disappointing and Confusing
The ingredient proportions are just plain wrong, the Mexican lasagna called for so much sauce. The dish resembles a soup, the corn-and-corn soup called for such vast quantities of corn that it overwhelmed the other ingredients. If you have your wits about you to correct the proportions and season it yourself, the recipes can be good, but that's a big if. For someone like me, who was trying to learn cuisine, this book was more of a hindrance than a help.
 
5
   Good reading and great recipes
I tried only a couple of recipes, which turned out great. The salsas are particularly good, plus quite a few to choose from. I look forward to visiting either restaurant and I like the idea of sharing some wonderful food. I recommend watching the documentary on Netflix... very interesting.
 
5
   A must own for lovers of Mexican food.
For over sixty-five years, I have been a serious amateur cook. In these years, I acquired 400 to 500 cookbooks. One of the best is this : Beautiful prose that expresses the author's thoughts and feelings on the cuisine of her home country and its efflorescence over the last few decades. A masterpiece of the genus.
 
1