Tu Casa Mi Casa

Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking book Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim – yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart – the core collection of basic Mexican dishes – and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.

Welcome to an apartment building where the fun never ends! It’s a special day at 3 Maple Street. It’s Little Rabbit’s birthday, and he’s having a party! His friends are invited, and his mother is baking him a cake. But that’s not the only thing going on here. The Cat family is moving in upstairs. The Fox family is having a new baby. Mr. Owl is trying to sleep. There’s so much happening inside (and outside) this lively building, it’s hard to keep track! Kids will want to get their own apartments at 3 Maple Street — or at least spend loads of time visiting!

Lucia invites you to visit her bustling casa and meet an intergenerational array of loved ones in a charming Spanglish celebration of family life. Este es el baño . . . It’s where I shave my barba con Abuelo. Bienvenidos to Lucía’s home. Lucía lives in her casa with her big, loud, beautiful familia, and she’s going to show you around! From la puerta, where Abuela likes to wave to the neighbors and wait for packages from Puerto Rico or Spain, to la cocina, where Lucía watches her Mamá turn empty pots into soups and arroces, to el patio, where Lucia and her cousins (and her cousin’s cousins!) put on magic shows, Lucía loves her busy and cozy casa. With warmth and joy, author Laurenne Sala and illustrator Zara González Hoang celebrate home in this bilingual picture book that feels like an abrazo from your most favorite people, your familia.

A sweeping, kaleidoscopic, and passionate novel that presents a stunning series of flashes — scenes, moods, dreams, and weather— as the narrator wanders through Lima. Published in 1928 to great acclaim when its author was just twenty years old, The Cardboard House is sweeping, kaleidoscopic, and passionate. The novel presents a stunning series of flashes — scenes, moods, dreams, and weather— as the narrator wanders through Barranco (then an exclusive seaside resort outside Lima). In one beautiful, radical passage after another, he skips from reveries of first loves, South Pole explorations, and ocean tides, to precise and unashamed notations of class and of race: an Indian woman “with her hard,shiny, damp head of hair—a mud carving,” to a gringo gobbling “synthetic milk,canned meat, hard liquor.” Adán’s own aristocratic family was in financial freefall at the time, and, as the translator notes, The Cardboard House is as “subversive now as when it was written: Adán’s uncompromising poetic vision and the trueness and poetry of his voice constitute a heroic act against cultural colonialism.”

A colorful celebration of Mexican cuisine from LA’s landmark Oaxacan restaurant—with recipes for moles, salsa, cocktails, family meals and more. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for twenty-five years. In this delightful introduction to Oaxacan cuisine, each dish articulates the Lopez family story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

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. 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.

Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.

Winner of the 2018 James Beard Foundation Cookbook Award in "International" category Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant. The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes. The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.