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Mexico from the Inside Out


The debut book from Mexico's greatest chef, Enrique Olvera, pioneer of contemporary Mexican food and global gourmet influencer.


Enrique Olvera


Editions:

Price: USD$59.95

The debut book from Mexico's best chef, Enrique Olvera of Pujol, pioneer of contemporary, authentic Mexican food and global gourmet influencer.

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.



SPECIFICATIONS:

Format: Hardback
Size: 290 x 214 mm (11 3/8 x 8 3/8 in)
Pages: 280 pp
Illustrations: 110 illustrations
ISBN: 9780714869568

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.

Contents and sections:

Foreword by Juan Villoro
Introduction


Side A - Pujol

From Tradition

  • Baby Corn with Chicatana Ant, Coffee and Chile Costeño Mayonnaise
  • Bocol Huasteco
  • Infladita with Egg, Bean Puree, and Chapulín Salsa
  • Pumpkin Tamal, Sikil Pak, and Jocoque Foam
  • Green Salsa Salad
  • Wheat Esquites
  • Quail, Chorizo, Bean, and Heirloom Avocado
  • Suckling Pig, Almond Mole, Tamarind, and Cauliflower
  • Fried Pork Belly, Smoked White Kidney Bean Puree, and Purslane Salad
  • Bass al Pastor
  • Avocado Cream
  • Pineapple Chews
  • Raspado de Chico
  • Tres Leches
  • Ponche

  • From the Streets

  • Lobster Taco, Valladolid Longaniza, Beans, and Hoja Santa Tortilla
  • Smoked Mushroom Taco
  • Suckling Lamb Barbacoa Taco
  • Octopus Tostada
  • Huarache with Rib Eye
  • House Salsas
  • Chocolate Taco

  • From the Ground

  • Romerito Salad
  • Leek, Bone Marrow, and Escamoles
  • Cuitlacoche, Heirloom Tomatoes, Beans, and Mexican Tarragon
  • Green Mole
  • Vegetable Mole
  • Pickled Mushrooms
  • Eggplant Barbacoa, Isthmus Puree, and Pickled Flowers
  • Purslane Noodles
  • Parsnip Ice Cream with Amaranth, Queso Añejo, and Sweet Tomatillo Salad
  • Black Sapote Sorbet, Kumquat, Tea, Bergamot and Vanilla
  • Tonka Ice Cream, Ground Cherry, Café de Olla, and Lime
  • Hot Chocolate
  • Corn Silk Infusion

  • From the Inside

  • Mother Mole
  • Infladita with Caviar
  • Chia Aguachile
  • Kale Chicharrón
  • Marlin, Chileatole, Eggplant, Onion, and Bergamot
  • Sailfish, Chintestle, Orange, Kalamata, and Chile de Agua
  • Nixtamalized Chilacayota
  • Fried Frog Leg Tamal
  • Beef Tartare
  • Fermented Banana
  • Nixtamalized Papaya and Yogurt
  • Apple, Wheat, and Beer Foam

  • Side B - Vice Versa - Recipes from Enrique's Other Side

  • Veracruz Fish Ceviche
  • Octopus and Charred Habanero Aguachile
  • Mussel Tostada
  • Tamales
  • Fried Egg with Bean Salsa and Avocado Leaf
  • Octopus Tostada with Peanut and Chile Morita Salsa
  • Burrata in Green Salsa with Quelites
  • Squash Blossom Quesadillas
  • Scallop, Coconut, and Bergamot Ceviche
  • Divorced Chilaquiles
  • Vegetable Soup
  • Mexican Cuttlefish
  • Pambazo
  • Fish Ceviche Tostada
  • Esquites
  • Eggs with Hoja Santa and Ranchera Salsa
  • Concha
  • Toasted Brioche with Tomato Jam and Ricotta Salata
  • Corn Husk Meringue and Corn Mousse
  • Aguas

  • From the Kitchen

    Ingredients
    Mexican Dishes
    Bverages
    Equipment
    Techniques
    Index

    Featured on the Netflix documentary series Chef's Table

    "The recipes here are defined by [Enrique's] dedication to detail and his fearless palate... Stunning photographs." —The New York Times Book Review

    "Enrique Olvera's epic tome." —Bon Appétit

    "Coffee-table worthy... The flavors seem to leap off the page." —The Star Tribune

    "[A] look into the methods of one of the planet's most interesting culinary minds." —Los Angeles Times

    "Enrique Olvera [is] one of the most respected chefs not just in Mexico but also in the world... He achieved this by connecting with his country's food traditions: respecting the simplicity of street food while pushing culinary boundaries." —Bloomberg.com

    "Olvera's book is worth owning—even if just for a look inside one of the more creative food-minds of our time." —Departures.com

    "[Enrique Olvera's] new cookbook, Mexico from the Inside Out, mirrors his detail-obsessed, traditionally inspired, innovative style." —Vanity Fair

    "A stunning volume, filled with vibrant photos... The short essays scattered throughout give a glimpse into the life of a captivating chef and his view on one of the world's most compelling (and perhaps misunderstood) cuisines." —Eater

    "Enrique Olvera's corn husk meringue is a salty-sweet stroke of genius... Heaven." —Vanityfair.com

    "Olvera is the face of modern Mexican cooking, the highest-profile chef with the biggest rated restaurants." — Observer Food Monthly

    "Enrique Olvera's Pujol tops pretty much every list when it comes to dining in Mexico City... Full of surprises. A must-do when in town." —Goop

    "Enrique Olvera [...] is legit." —Gwyneth Paltrow

    "Enrique Olvera is poised to change the way Americans think about Mexican food." —Vogue on Enrique Olvera

    "There was Mexican food before Enrique Olvera, and Mexican food after Enrique Olvera." —Ferran Adrià on Enrique Olvera, Vogue

    "Pujol, even at 15 years old, is as hard to get into as Rapunzel's high tower." —Tamar Adler, Vogue on Pujol

    "What distinguishes Cosme from all - and from Rosa Mexicano and Dos Caminos in New York, or Frontera Grill and Topolobampo in Chicago, which lean toward fusion cuisine served by waiters obliged to make guacamole tableside - is Enrique's culinary credibility. Enrique isn't "inspired by" Mexican food. It is his soil and his roots." —Tamar Adler, Vogue on Enrique Olvera

    "Meet one of the best chefs in the world, and the person who least wants me to call him that." —Andoni Aduriz on Enrique Olvera, Vogue

    "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

    "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 on Enrique Olvera

    "The recipes here are defined by [Enrique's] dedication to detail and his fearless palate... stunning photographs." —The New York Times Book Review

    "Enrique Olvera's epic tome." —Bon Appétit

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