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

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 App�tit - San Francisco Chronicle - Chicago Tribune

Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela C�mara'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 C�mara'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, C�mara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.