2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

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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 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.

Review

“Cámara’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, Cámara makes this book feel like a mini-encyclopedia on Mexican food. And with personal stories woven throughout, readers will sense Cámara’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

“Cámara’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 I''m sure will be my extremely imposter version of Gabriela Camara''s 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 Appétit

“Gabriela Cámara’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 Cámara’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 Cámara’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 Cámara 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 Manufactory and Tartine Bakery
 
“This book brings me back to the first time I ate at Contramar, and the radical simplicity of Gabriela Cámara’s grilled whole fish: superbly fresh, adorned with red and green salsas, and served family-style with a stack of freshly made tortillas. Cámara is a beautifully intuitive cook and keen observer of flavor, but her cooking is about so much more than just tasty and inspiring food. Cámara’s restaurants are gathering places that celebrate the deep importance of sustainability as well as the culture, creativity, and diversity of Mexico City. These are the powerful and delicious messages delivered to you with every organic corn tortilla.” —Alice Waters, owner of Chez Panisse and founder of The Edible Schoolyard Project

About the Author

Gabriela Cámara 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, Cámara 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. In 2020,  Time magazine named her one of the 100 most influential people in the world.

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. The author of the novel  If You Follow Me, she leads the Online Writer''s Studio at Stanford University, where she teaches fiction and food writing.

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Customer reviews

4.7 out of 54.7 out of 5
523 global ratings

Top reviews from the United States

Wren
2.0 out of 5 starsVerified Purchase
Pretty but flawed
Reviewed in the United States on June 9, 2019
I really want to like this book. I have enjoyed eating at Contramar and love Mexican seafood dishes. The book is good as inspiration, but it suffers from poor recipe testing and some odd flavor decisions. So far in cooking about 6 recipes I''ve found two with significant... See more
I really want to like this book. I have enjoyed eating at Contramar and love Mexican seafood dishes. The book is good as inspiration, but it suffers from poor recipe testing and some odd flavor decisions. So far in cooking about 6 recipes I''ve found two with significant errors - the aguachile includes peppers in the ingredient list that don''t show up in the recipe, and worse, the adobo includes 1/2 c of oil that is never used. Should it be used to fry the sauce? Is it simply mixed in? Who knows? More in the realm of personal taste the pumpkin seed salad dressing is a bit bitter and might be better if the seeds were toasted first and the writing has a pedantic tone on obvious subjects: Don''t use wilted lettuce! Not wasting food is important! Etc. Anyone who has read a cookbook in the last 15 years will be unlikely to need such admonitions, and anyone who hasn''t won''t be able to make heads or tails of recipes missing vital steps.

All that said, if you know your way around Mexican cooking and need a little inspiration, this is a pretty, well designed book with some tasty suggestions.
97 people found this helpful
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Daniel T
2.0 out of 5 starsVerified Purchase
Nice presentation, bad fundamentals
Reviewed in the United States on June 19, 2019
This cookbook is flashy but lacks the fundamental characteristic of an exceptional cookbook: exceptional recipes. It''s good for introducing you to various ingredients and flavor combinations of pan-Mexican cuisine, if you are a beginner. But no single recipe is a... See more
This cookbook is flashy but lacks the fundamental characteristic of an exceptional cookbook: exceptional recipes. It''s good for introducing you to various ingredients and flavor combinations of pan-Mexican cuisine, if you are a beginner. But no single recipe is a show-stopper. Even the recipes that are analogous to what is served at Contramar seem off. But the single most unforgivable aspect of this cookbook is the lack of editing, or recipe testing. Various recipes call for ingredients that are never referenced in the instructions.

As someone who has used many cookbooks in the past couple of years, I''ve come to learn that if you want to get a sense of the quality of a cookbook, try making one of the baked goods. The reason is that baking is a process that requires very precise ingredient amounts, prep instructions, and baking times, so a cookbook that can help you execute this to perfection is one that has strong fundamentals. I made the anise rolls from this cookbook and they were a flop--and I''m not an inexperienced baker. Same with the chocoflan--the instructions messed up even some of the most basic ingredient-to-receptacle ratios. I will still try to make my own adjustments , as I have with other recipes in this book, but I highly doubt that all of the recipes were tested prior to publishing, which to me is unacceptable.
81 people found this helpful
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Ben Wyatt
2.0 out of 5 starsVerified Purchase
Disappointing and Confusing
Reviewed in the United States on October 18, 2019
As other reviewers have said, this book suffers from terrible/non-existent kitchen testing. The ingredient proportions are just plain wrong - the "Mexican lasagna" called for so much sauce the dish resembles a soup, the Pork-and-Corn soup called for such vast quantities of... See more
As other reviewers have said, this book suffers from terrible/non-existent kitchen testing. The ingredient proportions are just plain wrong - the "Mexican lasagna" called for so much sauce the dish resembles a soup, the Pork-and-Corn soup called for such vast quantities of corn that it overwhelmed the other ingredients. Recipes also seemed to be habitually underseasoned. 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 attempting to learn the cuisine, this book was more hindrance than help.
30 people found this helpful
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allen stewart
5.0 out of 5 starsVerified Purchase
You really want to test your skills of mexican cooking get this book!
Reviewed in the United States on April 30, 2019
Where do I even begin with this book? I will admit I have not known about Chef Camara very long but dived right into what she does and came away like a kid on Christmas in anticipation to get this book. I had a strong feeling Gabriela would deliver and she did. This book is... See more
Where do I even begin with this book? I will admit I have not known about Chef Camara very long but dived right into what she does and came away like a kid on Christmas in anticipation to get this book. I had a strong feeling Gabriela would deliver and she did. This book is very well written and put together. There are so many recipes that I cannot wait to make. The one that I will make by this weekend is the Camote A Las Brasas Con Salsa Negra Y Tuetano aka charred sweet potatoes. The Chiles Rellenos Con Frijoles Refritos Y Queso is another recipe I will knock out by this weekend. Too many Salsa''s to even talk about that I look forward to. Going to make the Mezcal margarita tonight with all the Mezcal''s I have as I watch the Warriors win game 2. I hope you see this review Gabriela and get the opportunity to meet you one day. Good luck on your political adventures ahead back in Mexico City. Thank you for sharing these wonderful recipes and look forward to becoming a better Mexican chef.
26 people found this helpful
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Margaret
1.0 out of 5 starsVerified Purchase
Recipes are incorrect
Reviewed in the United States on February 7, 2021
I was very excited about this book. But unfortunately too many recipes are unclear or flat-out incorrect. Or filler (looking at you, potato leek soup). She suggests cooking pork carnitas on low for 1.5 hrs then cranking to med-high for another 1.5 hours. If I... See more
I was very excited about this book. But unfortunately too many recipes are unclear or flat-out incorrect. Or filler (looking at you, potato leek soup).

She suggests cooking pork carnitas on low for 1.5 hrs then cranking to med-high for another 1.5 hours. If I wasn’t paying close attention and didn’t pull this off the heat, I would have burnt a beautiful 3 lb pork butt...and maybe my house (especially since she says you don’t need to watch it very long).

Other recipes are incorrect as well. Roasting peppers in a skillet for two minutes over medium heat will effectively pepper spray your entire house.

Just go to Rick Bayless’s website for free versions of the same recipes with no fuss.
9 people found this helpful
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Jose Luis Novoa
5.0 out of 5 starsVerified Purchase
Good reading and great recipes
Reviewed in the United States on July 8, 2019
I have only tried a couple of recipes, which turned out great. The salsas are specially good, plus quite a few to chose from. I''m looking forward to visiting either restaurant and I like the idea of sharing some wonderful food. I recommend seeing the documentary on... See more
I have only tried a couple of recipes, which turned out great. The salsas are specially good, plus quite a few to chose from. I''m looking forward to visiting either restaurant and I like the idea of sharing some wonderful food. I recommend seeing the documentary on Netflix...very interesting.
8 people found this helpful
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JAY LENAHAN
5.0 out of 5 starsVerified Purchase
A must own for lovers of Mexican food.
Reviewed in the United States on July 5, 2019
I have been a serious amateur cook for over sixty-five years. Over those years I have acquired 400 to 500 cookbooks. This is one of the best. Beautiful prose that conveys the author''s thoughts and feelings on the cuisine of her home country and its efflorescence over the... See more
I have been a serious amateur cook for over sixty-five years. Over those years I have acquired 400 to 500 cookbooks. This is one of the best. Beautiful prose that conveys the author''s thoughts and feelings on the cuisine of her home country and its efflorescence over the past few decades. Clearly written recipes with meaningful comments on their history, development and potential variations. A masterpiece of the genera.
7 people found this helpful
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Laurie
5.0 out of 5 starsVerified Purchase
Officially my new favorite of my (many) Mexican cookbooks
Reviewed in the United States on January 30, 2021
I had seen some of the negative Amazon reviews of this cookbook when it was first published and shied away from purchasing it for awhile. But then I took Gabriela Camara''s Master Class and became smitten with her recipes and approach to Mexican cooking. I am obsessed with... See more
I had seen some of the negative Amazon reviews of this cookbook when it was first published and shied away from purchasing it for awhile. But then I took Gabriela Camara''s Master Class and became smitten with her recipes and approach to Mexican cooking. I am obsessed with this cookbook! In the week I''ve owned it I have made several salsas, sopa de hongos (mushroom soup), chilaquiles, puerco al pastor (a well-seasoned minced pork popular in tacos), and the Pescado a la Talla, the signature fish dish of her restaurant Contramar. Every one has yielded spectacular results.

The recipes are easy to follow, and I especially appreciate how Gabriela Camara demystifies certain aspects of Mexican cooking (I heartily disagree with those reviewers who have taken issue with the writing or instructions). Take, for example, her description of cooking moles, explaining that they are not hard to make, but simply require many ingredients and several steps to coax out their maximum flavors. She is loyal to tradition (I especially appreciate her homage to Mexican cooking icon Diana Kennedy) and committed to sustainability. She makes innovative use of flavors and techniques, making dishes accessible to home cooks. The puerco o pollo al pastor recipe is one example, as are the chorizo recipes.

But maybe the reason why I especially love this cookbook is the sense of nostalgia it invokes for me. I have traveled Mexico extensively, and have spent a lot of time in Mexico City. Although I have never been to Contramar, the dishes I have tried thus far have conjured memories of flavors and dishes I''ve enjoyed in Mexico.

I look forward to cooking my way through the rest of My Mexico City Kitchen while eagerly awaiting Gabriela Camara''s next contribution to the culinary world. And I will be first in line to get her next cookbook, assuming she publishes another.
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Top reviews from other countries

A. Wright
3.0 out of 5 starsVerified Purchase
Content good but cover was filthy
Reviewed in the United Kingdom on March 22, 2021
I spent ages researching Mexican cookbooks and decided on this one, it is a present for my daughter''s birthday. The content might be OK but the outer cover is filthy! I am so disappointed as it isn''t cheap. Doesn''t seem to be a way of contacting the seller so this is the...See more
I spent ages researching Mexican cookbooks and decided on this one, it is a present for my daughter''s birthday. The content might be OK but the outer cover is filthy! I am so disappointed as it isn''t cheap. Doesn''t seem to be a way of contacting the seller so this is the only way to leave feedback.
2 people found this helpful
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Rocky
5.0 out of 5 starsVerified Purchase
Memories from Mexico
Reviewed in the United Kingdom on February 22, 2020
Having been to Mexico including Mexico City, recently for 2 weeks and having tried the real food, I wanted to buy my first Mexican cookbook. Having researched a lot, I have heard about Contramar and Pujol in Mexico City. Sadly didn’t get to eat there as they were both fully...See more
Having been to Mexico including Mexico City, recently for 2 weeks and having tried the real food, I wanted to buy my first Mexican cookbook. Having researched a lot, I have heard about Contramar and Pujol in Mexico City. Sadly didn’t get to eat there as they were both fully booked. For me this is the best cookbook I could find with authentic recipes of what I ate in Mexico. It’s a beautiful book with recipes you can make.
2 people found this helpful
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maria blackwell
5.0 out of 5 starsVerified Purchase
Mexican food
Reviewed in the United Kingdom on April 25, 2020
Lovely book
One person found this helpful
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debsmales
5.0 out of 5 starsVerified Purchase
Crushed Pork scratchings in meatballs, heaven!
Reviewed in the United Kingdom on June 24, 2019
It’s my husbands new cookery ‘bible ‘! Beautiful recipes, stunning photographs
2 people found this helpful
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Kathy Goldie
5.0 out of 5 starsVerified Purchase
Love this cookbook!
Reviewed in Canada on July 10, 2019
We''ve loved eating at Contramar in Mexico City, so this book was a must for me. I have recreated a few of her dishes already, and they are fantastic - even on a home range. One aspect of the book I also loved was the story telling - so much fun to read through it.
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2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale

2021 popular My Mexico City Kitchen: Recipes popular and Convictions discount [A Cookbook] sale