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Mexico from the Inside Out, by Enrique Olvera
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As featured on Good Morning America.
Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.
Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.
Features:–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. –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.
Mexico from the Inside Out is the latest addition to Phaidon's bestselling and influential collection of cookbooks by the world's most exciting chefs.
Product details
Hardcover: 280 pages
Publisher: Phaidon Press; 1st Edition edition (October 19, 2015)
Language: English
ISBN-10: 0714869562
ISBN-13: 978-0714869568
Product Dimensions:
8.8 x 1.5 x 11.8 inches
Shipping Weight: 3.3 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
40 customer reviews
Amazon Best Sellers Rank:
#57,085 in Books (See Top 100 in Books)
Perhaps the worst cookbook I own. The food photos are well done, but the other photos are mediocre and not well printed. I doubt I'll pick up the book again and I would return it, except it's a perfect example of what not to do when designing a cookbook and is funny is a pathetic way.I don't believe there's a recipe I'll cook or a reference I'll use. Fussier than Thomas Keller recipes with unavailable ingredients, different page sizes in the book making an awkward read and it represents a truly warped view of food and cooking. Culinary masochism perhaps would be a way of looking at it. The author opines that "Michael Bras is one of the chef's I most admire. I'm still amazed at his idea of separately cooking and sauteing thirty different vegetables to make one of the most important dishes in modern cuisine; his Gargouillou." I guess if you just had 29, it would taste odd. Not quite worth the giggle for the money,
Just received this book a day ago and flipping through my first impression is that it's a very good cook book. It's geared towards experienced culinary professional in my opinion. amazing photos of Mexico and the plates also. I really hope to visit Chef Enrique's restaurant in Mexico City one day.
Beautiful photos....minimal instruction. Tonight I attempted the "Mother Mole" recipe. Not good. I spent over $70 for the Oxacaan chiles in this recipe. The recipe says to roast all the ingredients aside from the oil and water at 450 degrees for 8 minutes. At 4 minutes in I opened my accurate Wolf convection oven and smoke came pouring out. I wasn't sure if this was normal....but I continued on only to find after the tedious work of measuring all the other ingredients was a total waste. Those chilies were torched at that overly high temperature. The mole tasted like a sour lemon. So I did it again. Carefully roasting the remaining Chihacles at 350 degrees instead of the insane 450 degrees originally instructed. Even after this the sauce was bitter. Not pleasant at all. So I started looking up mole recipes online...found Bobby Flay (everything I've ever cooked from his recipes are stellar) called for ,much more "sugar": many more raisins, honey and molasses. So I started liberally adding the Flay sweeteners. Much better but still slightly bitter and too spicy. Don't get me wrong....I love spicy food but for most folk this mole would dish out way too much heat.. So why doesn't the recipe instruct whether or not the seeds inside the chilies should be removed or not? Why doesn't the recipe state whether or not the nuts should be raw or toasted? After going through this nightmare tonight of making the mole negro....I highly doubt I will waste my time making the 2nd red mole recipe that goes with this. I've made mole before and it was delicious. This recipe was a drain on my bank account and hugely disappointing.
Great book! Although I suggest you watch Netflix Chef Table episode on Enrique Olivera so you can see what kind of recipe's you will find in the book. It is mostly a twist on traditional Mexican food with a more contemporary style. Enrique is innovating Mexican food and changing the way most people think about Mexican food. It is not only tacos and tortas there is a much more complex and beautiful side to Mexican food and this book explores that. Plus, there are beautiful pictures!
Bought this book because the photography was done by Araceli Paz and she doesn't disappoint. But the recipe were a nice surprise.The layout of the book is very nice, well organised and even if I don't plan on making a full recipe, I most certainly will do some of the sauces and star using some ingredients than before I only pass by.Kudos again to the photography, we had seen a lot of tacos and tortillas pictures by now and Enrique and Araceli show a different side, modern, but rooted in tradition.
We visited Cosme and loved it, then had to have the book. Then we went to Atla. The production quality and content is suburb.
Great photos and regional history. Straight forward recipes, with a lot of flavor.
Extremely happy with the purchase of this book. There is a elegant simplicity in the manner which Olvera introduces the flavors to the readers. To people who aren't real cooks it may seem daunting at first, but if one takes a closer look, the techniques and ingredients are on par with a traditional Mexican cooking. Yes there are different nuances as to be expected, but the tradition is all there. I would definitely suggest this book if one wants a better understanding of culture first, and food secondly. Great job on the book and the publisher Phaidon allowing the Chef to use his voice!
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