My Mexico City Kitchen

<p><strong>The innovative chef and culinary trend-setter named one of <em>Time'</em>s 100 most influential people in the world shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking.</strong><br /><br /><strong>IACP AWARD FINALIST &bull; ART OF EATING PRIZE LONGLIST &bull; NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY <em>The New York Times &bull; Bon App&eacute;tit &bull; San Francisco Chronicle &bull; Chicago Tribune</em></strong><br /><br />Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela C&aacute;mara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook&mdash;from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta&mdash;and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses C&aacute;mara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how <em>everything</em> can be a taco.<br /><br />With celebrated restaurants in Mexico City and San Francisco, C&aacute;mara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.</p>