Cover image for My Mexico City kitchen : recipes and convictions / Gabriela Cámara ; with Malena Watrous ; photographs by Marcus Nilsson.
Title:
My Mexico City kitchen : recipes and convictions / Gabriela Cámara ; with Malena Watrous ; photographs by Marcus Nilsson.
ISBN:
9780399580574
Edition:
First edition.
Publication Information:
California : Lorena Jones Books, an imprint of Ten Speed Press, [2019]
Physical Description:
367 pages : illustrations, chiefly color ; 29 cm
General Note:
Includes index.
Contents:
Not your typical Mexican girl -- The evolution of my food in Mexico City -- What is "modern" Mexican? -- Welcome to my kitchen -- Básicos = Basics -- Desayuno = Breakfast -- Antojitos y primeros = Finger food and first courses -- Platos fuertes = Main dishes -- Postres = Desserts -- Bebidas = Drinks.
Abstract:
"Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara'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."-- Provided by publisher.
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Summary

Summary

Innovative chef and culinary trend-setter Gabriela Cámara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking.

Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara'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 Cámara'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, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.


Author Notes

GABRIELA CAMARA is the chef-owner of Mexico City's most famous and trafficked restaurant, Contramar, and its sister restaurant, Cala, in San Francisco. Mentored by Diana Kennedy, Camara has become internationally recognized as the leader of accessible yet sophisticated Mexican cooking. She has appeared in every major American newspaper and food magazine. In 2016, Cala was named one of Bon Appétit' s 50 Best New Restaurants, Food & Wine 's Restaurant of the Year, and a semifinalist for the James Beard Foundation's award for Best New Restaurant. MALENA WATROUS has worked as a recipe tester for Melissa Clark and written about food, books, and travel for the New York Times, Allure, Condé Nast Traveler and Salon . Her novel, If You Follow Me , was published by Harper Collins. She leads the Online Writer's Studio at Stanford University, where she teaches fiction and food writing.


Reviews 1

Publisher's Weekly Review

CA¡mara, owner of the Contramar restaurant in Mexico City and Cala in San Francisco, offers recipes from those restaurants as well as her family recipes in this inviting and well-written cookbook. She provides, among many others, the recipe for Contramar's famed tuna tostada, which can also be made with trout, as is done at her San Francisco restaurant. Another signature dish is a butterflied red snapper with fiery red salsa on half the fish and milder green salsa on the other. There are plenty of homey dishes alongside the restaurant choices, and basics are ably explained, including thorough instructions for making one's own tortillas ("Make tortillas from masa harina," and don't press them too thinly). Flexibility and adaptation are emphasized: "Everything can be a taco," CA¡mara insists in an essay that lauds the tacos at a tiny stand in the Condesa neighborhood of Mexico City. Yet, title notwithstanding, many recipes hail from elsewhere, as she defines Mexico City as a "melting pot." A chapter on antojitos-appetizers and snacks-includes an octopus salad handed down by the author's Italian maternal grandmother and sopa de lima from the Yucatan. Personal touches like a paean to great Mexican food writer Diana Kennedy and a meditation on mole are lovingly crafted. CA¡mara's delightful cookbook offers a nuanced window into the evolving cuisine of Mexico City and beyond. (Apr.) © Copyright PWxyz, LLC. All rights reserved.