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Mexico from the Inside Out, by Enrique Olvera
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Review
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
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About the Author
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; Manta, in Los Cabos; 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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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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