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

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Innovative chef and culinary trend-setter Gabriela Cámara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY The New York Times • Bon Appétit • San Francisco Chronicle Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style o Innovative chef and culinary trend-setter Gabriela Cámara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY The New York Times • Bon Appétit • San Francisco Chronicle 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.


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Innovative chef and culinary trend-setter Gabriela Cámara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY The New York Times • Bon Appétit • San Francisco Chronicle Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style o Innovative chef and culinary trend-setter Gabriela Cámara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY The New York Times • Bon Appétit • San Francisco Chronicle 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.

30 review for My Mexico City Kitchen: Recipes and Convictions [A Cookbook]

  1. 4 out of 5

    Linda Hastings

    Have you ever wanted to cook very good Mexican food. This book is for you. Read every page and think the hints, stories and her precise direction are good. I live close to the border and don't like the so so food in the restaurants here. Maybe they could learn some really good cooking from this book. It would sure help their bottom lines. Don't care for taco's and burritos here. Some of the ingredients are hard to find here but she tells you what you can substitute and get almost as good results Have you ever wanted to cook very good Mexican food. This book is for you. Read every page and think the hints, stories and her precise direction are good. I live close to the border and don't like the so so food in the restaurants here. Maybe they could learn some really good cooking from this book. It would sure help their bottom lines. Don't care for taco's and burritos here. Some of the ingredients are hard to find here but she tells you what you can substitute and get almost as good results.

  2. 5 out of 5

    Kristin

    Hit recipes all around! Had a long weekend, and already several chiles on hand - made pork al pastor, cochinita pibil, carnitas, chicken tinga, several salsas and a few agua frescas - all fantastic!

  3. 4 out of 5

    Teague

    This cookbook touched my heart. I ate at the chef’s restaurant in Mexico City three summers ago and her food was excellent. But what moved me was her descriptions of her childhood and cooking / dining experiences with her family and hometown community. I have eaten in the same beachside palapa restaurants she references, have had beautiful homemade cooking in my grandmother’s kitchen, and have great pride in my cultural heritage. This cookbook is beautiful to look at. I look forward to cooking f This cookbook touched my heart. I ate at the chef’s restaurant in Mexico City three summers ago and her food was excellent. But what moved me was her descriptions of her childhood and cooking / dining experiences with her family and hometown community. I have eaten in the same beachside palapa restaurants she references, have had beautiful homemade cooking in my grandmother’s kitchen, and have great pride in my cultural heritage. This cookbook is beautiful to look at. I look forward to cooking from it for years.

  4. 5 out of 5

    Leonard

    I didn't read many of the recipes in this book but they look good and healthy. I noted on one page a recipe described as being quick to assemble and there were more than 20 ingredients, which certainly is not quick in my book, but for someone more experienced and the ingredients all nearby, that would be possible. This is a good book for someone who wants to get into Mexican cooking, but seems to be beyond what a beginner would want.

  5. 5 out of 5

    claudia

    This book is more of a modern Mexican cookbook. Some recipes are authentic like the Mole, but not all of them. If you like more of a modern Mexican dish instead of authentic food like our grandmas made, then this book is for you.

  6. 4 out of 5

    John

    Comprehensive treatment. Not enough photos.

  7. 4 out of 5

    Ambrosia Walker

    needed a couple of basic recipes has that and more.

  8. 5 out of 5

    Helen

    Great desserts, even for a beginner. The rest of this book would be better for a cook who is more experienced in Mexican cooking.

  9. 4 out of 5

    Raquel

    I got a couple of interesting recipes from this book but most were very classic Mexican not very original. It's a good cookbook for those that aren't very familiar with Mexican food.

  10. 5 out of 5

    Brianne

  11. 5 out of 5

    Kristine

  12. 5 out of 5

    Cindy Nichols

  13. 5 out of 5

    Connor

  14. 4 out of 5

    Mak

  15. 5 out of 5

    Allison

  16. 5 out of 5

    Mary

  17. 5 out of 5

    Janet

  18. 4 out of 5

    Remy

  19. 5 out of 5

    Pamela

  20. 5 out of 5

    Janet

  21. 5 out of 5

    Elizabeth Barnfield

  22. 4 out of 5

    Lizzy G

  23. 5 out of 5

    Linda Hartlaub

  24. 5 out of 5

    Jen

  25. 4 out of 5

    nancy persons

  26. 4 out of 5

    Beatrice

  27. 5 out of 5

    Michele

  28. 5 out of 5

    Emily

  29. 5 out of 5

    Patti

  30. 5 out of 5

    Susan

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