My Mexico City Kitchen - Recipes and Convictions [a Cookbook]

Gabriela Camara, Malena Watrous

Lorena Jones Books

2019

368 páginas

12h 16m

ISBN-10: 0399580573

Innovative chef and culinary trend-setter Gabriela Cámara 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 Appétit • San Francisco Chronicle • Chicago Tribune

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.

Resenhas (1)

5 (Perfeito)

Maravilhoso pra quem gosta de culinária mexicana

Um bom livro de culinária mexicana. Mais que um livro de receitas, a autora, Gabriela Cámara, explica sobre os ingredientes base dessa culinária, dá receitas que estão no cardápio de seus restaurantes: Cala e Contramar e fala de sua trajetória até ser a chefe de cozinha que é hoje.
Além do mais, segue uma culinária sustentável, por exemplo as famosas Tostadas do Contramar, feitas com atum, o que não era tradicional da culinária mexicana, mas era um ingrediente barato na época, além de abundante. Dessa forma, Gabriela mostra que, apesar de fazer culinária mexicana, ela não segue cegamente as tradições, ela as reinventa de modo a fazer escolhas inteligentes e sustentáveis. E fora que, claro, as receitas são maravilhosas ?