Mexico from the Inside Out

Author(s): Enrique Olvera

Mexican

The debut book from Mexico's best chef, Enrique Olvera, pioneer of contemporary, authentic Mexican food and global gourmet influencer. Olvera's restaurant Pujol was ranked first in Mexico and twentieth in the world at the World's 50 Best Restaurant Awards. Includes over 65 recipes, each with an elegant photograph, from the sophisticated dishes served at Pujol to more accessible casual dishes that he enjoys with his family at home. His restaurant Cosme, opened in 2014 in New York, has built a considerable following amongst discerning foodies and been much celebrated by critics, recently receiving a 3-star rave review in The New York Times. More than 100 atmospheric photographs capture the vivid mosaic of the Mexican landscape while tip-in pages bring the reader up close to Enrique's vision and philosophy about food. Latest addition to Phaidon's bestselling and influential collection of cookbooks by the world's most exciting chefs.

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"Enrique Olvera is poised to change the way Americans think about Mexican food." -Vogue "One of the best chefs in the world." -Andoni Aduriz "Enrique's cooking is a beautiful and delicious interpretation of Mexico's rich culture and traditions. He is both an innovator and a purist: thinking globally, acting locally, and always honoring the farmers and the community that surround him." -Alice Waters "There was Mexican food before Enrique Olvera, and Mexican food after Enrique Olvera." -Ferran Adria "Food is a way of communicating. I think a lot of modern chefs think that cooking is more an art form and about ideas. I don't." -Enrique Olvera in Vogue "Pujol, even at 15 years old, is as hard to get into as Rapunzel's high tower." -Tamar Adler, Vogue

Enrique Olvera graduated from the Culinary Institute of America in 1999. In 2000, at the age of 24, he opened Pujol in Mexico City. Enrique is constantly exploring Mexico's ingredients and culinary history, and is inspired by his early memories of food. Food & Wine named him one of the "10 Next Chef Superstars" and Star Chefs' International Congress named him in the "Top 10 International Figures in World Gastronomy." Enrique also owns three outposts of Eno, a casual eatery in Mexico City; Maiz de Mar in Playa de Carmen; and Cosme in New York. He is the founder and force behind Mesamerica, the annual international food symposium. He also publishes Boomerang, a Spanish-language culinary magazine. Enrique lives in Mexico City and New York.

General Fields

  • : 9780714869568
  • : Phaidon Press Ltd
  • : Phaidon Press Ltd
  • : October 2015
  • : 290mm X 214mm X 30mm
  • : United Kingdom
  • : November 2015
  • : books

Special Fields

  • : 1
  • : 641.5972
  • : 280
  • : Enrique Olvera
  • : Hardback