Title: Tu Casa Mi Casa Pdf Mexican Recipes for the Home Cook
Author: Enrique Olvera
Published Date: 2019-03-11
Page: 240
"An ode to the kitchens of his homeland, the book teaches readers how to incorporate traditional and contemporary Mexican ingredients into their recipe repertoire, no matter where they live."—Epicurious"With the hand of an exceptional photographer, Olvera leads us through every corner of Mexico where the most remarkable recipes are formed."—L'Officiel Mexico"We've made it [Chicken Tinga] and it really is very easy."—London On The Inside"Enrique Olvera's new cookbook is... An homage to good Mexican home cooking... If you're looking to incorporate traditional and contemporary Mexican flavors into your regular recipe repertoire, this is the cookbook for you."—Eater, Best New Cookbooks for Spring"Tu Casa Mi Casa encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico."—Edible Hawaiian Islands"...An ode to his homeland."—Food & Wine Online"Tu Casa Mi Casa offers home cooking with the eye of a restaurant chef; clear, straightforward instruction with lessons peppered throughout."—The Globe and Mail"Olvera and co. focus on recipes for the foundations of Mexican cooking... with bright and simple photos of each to guide you along the way."—Grub Street"A salute to classic home cooking from [Olvera's] native Mexico."—Independent online"Chef Enrique Olvera may be a world-leading chef - reinventing dishes from his native Mexico to an international scale, but his ultimate calling is Mexican home cooking... [The book] offers an appreciation of a cuisine that has traditional roots combined with a contemporary outlook."—Wallpaper* Online"...The cookbook that's got all the genius of Olvera's signature cooking but [is] optimized for... the home cook."—Bon Appetit, The 16 Spring Cookbooks Our Team Loves"If we can't have him standing at our stove making tortillas, this is the next best thing."—PureWow"...Filled with 100 accessible recipes that will help you learn the building block techniques and ingredients in Mexican cuisine."—Robb Report"...A trip deep into Mexico and its colourful ingredients and vibrant flavours."—Vancouver Sun"Author Enrique Olvera is a revered Mexian chef and restauranteur, but this recipe collection is all about traditional Mexican home-cooking - and the dishes are stunning, as well as [mostly] easy to prepare. Plenty of background about ingredients, regional dishes and food history too."—Delicious magazine"Bring the complex flavours of Mexican cooking into your kitchen."—Foodism online"...In his latest cookbook, he is the voice whispering encouragements as you make tamales, chilaquiles and chicken tinga at home."—New York Times"Enrique Olvera... is the voice whispering encouragements as you make tamales, chilaquiles and chicken tinga at home."—The New York TimesEnrique Olvera opened Pujol in Mexico City in 2000. His awards include: White Guide Global Gastronomy Award; Latin America's 50 Best Restaurants (#4); World's 50 Best Restaurants (#13, 25); and Diners Club Lifetime Achievement Award Latin America. He runs three outposts of Eno, a casual eatery in Mexico City; Criollo in Oaxaca; Cosme in New York and soon Los Angeles; and Atla in New York.
“..The cookbook that's got all the genius of Olvera's signature cooking but [is] optimized for... the home cook."—Bon Appetit, The 16 Spring Cookbooks Our Team Loves
"Enrique Olvera's new cookbook is... An homage to good Mexican home cooking... If you're looking to incorporate traditional and contemporary Mexican flavors into your regular recipe repertoire, this is the cookbook for you."—Eater, Best New Cookbooks for Spring
"...An ode to his homeland."—Food & Wine Online
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
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.
In Tu Casa Mi Casa 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.
This book includes more than 100 sumptuous photographs of finished food and ingredients, including step-by-step photos to add ultimate clarity to the basics chapter.
These authentic home-cooked recipes are beloved throughout Mexico and beyond - a genuine taste of the country and its traditional cuisine.
Peter Meehan, award-winning food writer, Los Angeles Times editor, former New York Times food critic, and co-founder of Lucky Peach has written the foreword.
For the Intermediate Mexican Cook First, a couple of PRELIMINARIES. I, for one, was not bothered by the "flexicover." Hardcovers are a little more durable, but (a) they're also more expensive, and (b) aren't always as easy to use in the kitchen. My copy also arrived in perfect condition, which brings up A GENERAL POINT: it's a little misleading to rate the book on how it arrives, since that reflects on Amazon and doesn't speak to the quality of the book or whether someone should buy it. If yours arrives in horrible condition, return it for another.ONTO THE BOOK. To be honest, after I read the first 30 pages, I wanted to write a review and give it two stars. The book is riddled with errors in translation and grammar - at least one per page - which IS distracting and, I thought, indicated that this book was slapped together last minute. (I've noticed the lack of editing in other Phaidon books, too.) I was also disappointed by the "Basics" section, since, as others have pointed out, there are only a handful of recipes, which you can find anywhere, and you are only given brief recipes (like on a notecard) with a briefer cultural introduction to how pervasive the dish is. There is little to no instruction on what to look for, guidance for what can go wrong, why, or how to adjust, and there is the annoying refrain that repeats throughout the book: basically, 'this dish is endlessly versatile, you can make it however you want.' Great, so what did I buy this book for? I was disappointed in the salsa section, especially after the authors suggest that the salsa is everything.WHY FOUR STARS, NOT TWO? This book really comes into its own in the middle sections ("Breakfast" and "Weekday Meals.") True to its title, the book aims to bring Mexican food into your house, which you are more likely to do if you think these are dishes that (a) you CAN make and (b) you MIGHT actually make or are excited to try. They are relatively simple recipes that do capture the spirit of Mexican cuisine, often with a modern twist, and that seem like something I actually want to make on a Tuesday night or Sunday morning and that aren't just a selection of side dishes. In some cases, like the Quinoa salad, they are also potentially healthful.SUMMARY. I understand why some are disappointed with the book. Enrique Olvera is something of an ambassador of Mexican cuisine and the expectations are set high for anything with his name on it. If this is your first book on Mexican cuisine, and you don't already have the basics down, this is probably not the place to start. There are few instructions and little guidance for a cuisine that can be technically frustrating for the novice. But if you are familiar with the basics, ingredients, and flavors, this book is full of helpful reminders of how to combine them in traditional, yet slightly novel ways that look approachable and potentially part of the regular repertoire. And the pictures are pretty - not surprisingly for a Phaidon book.Not your traditional Mexican Food Cookbook - Grab a copy! My copy arrived on Wednesday, March 27th 2019 and it’s been fun looking over the recipes and I already marked a few I’m definitely going to try out! The only thing I was very disappointed about, the book arrived damaged from the front cover. Looks like it was bent over and it cracked. Disappointed in this because of the cost of the book. It deserves the stars as it should based on me reviewing it but that crack is a bummer.Disappointed I waited 6 months for this book - pre ordering based on the reputation of the chef and publisher. The description on the order and pictures was that it was a hard cover but was delivered as a "flexicover". I am sending this back. Enrique Olvera's name is associated with this and it this makes him and this process look like amateurs. Every other Phaidon book I have is top notch - it seems like something happened here.
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