Mexico Cookbook Collection


Love Mexican food? This four-book collection defines Mexican home cooking, takes you out onto the streets and delivers high end Mexican cuisine all via Enrique Olvera - Mexico’s most celebrated chef


Editions:

Price: USD$179.80 USD$116.85


Specifications

About the book

This collection includes:

Mexico: The Cookbook: The definitive bible of Mexican home cooking featuring more than 650 authentic recipes that can be easily recreated at home.

Tacopedia: Everything you need to know about the taco. Includes 100 authentic recipes adapted from the Mexican best-seller from fillings and tortillas to salsas and sauces. Includes a foreword by Rene Redzepi.

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

Tu Casa Mi Casa: Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (featured in the Netflix documentary series Chef's Table) in his first home-cooking book


 

About the author(s)

Mexico: The Cookbook: Margarita Carrillo Arronte has dedicated more than 25 years to researching, studying, teaching and cooking Mexican cuisine. From 1996 to 2006, she was the Mexican Ministry of Agriculture’s chef and organized Mexican food festivals and gala dinners across North America, Europe and Asia. In 2010, she led a campaign to get Mexican cuisine recognized as a UNESCO cultural property. In addition to teaching Mexican Cuisine at Cucul Cultura Culinaria A.C. and the National University of Mexico, Carillo Arronte is also the leader of the Slow Food movement in Baja and runs the restaurants, Don Emiliano (San Jose del Cabo) and Casa Mexico (Mexico City). She lives in Mexico City.

Tacopedia: Deborah Holtz is the Director of Trilce Ediciones publisher in Mexico.

Juan Carlos Mena teaches design at the Universidad Iberoamericana at Santa Fe Cuidad de Mexico.

Mexico from the Inside Out and Tu Casa Mi Casa: 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.


 
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