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

The innovative chef and culinary trend-setter named one of Times 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 Apptit San Francisco Chronicle Chicago Tribune Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cmara'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 cookfrom Chilaquiles Verdes to Chiles Rellenos and Flan de Cajetaand will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cmara'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, Cmara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.