Ciudad de Mexico: Recipes and Stories from the Heart of Mexico City
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vyprodáno |
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Internetová cena:
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672,00 Kč 
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Běžná cena:
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840,00 Kč |
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Zboží není skladem
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| Autor: |
Edson Diaz Fuentes
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| Jazyk: |
anglicky |
| Vazba: |
pevná |
| Počet stran: |
256 |
| Formát: |
19,8 x 25,5 cm |
| ISBN/EAN: |
9781784883935 |
| Nakladatel: |
Hardie Grant |
| Rok vydání: |
2021 |
| Edice: |
kuchařky
/ Kuchařky
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Divided into chapters by time of day, in Ciudad de México, chef Edson Diaz-Fuentes takes the reader on a whirlwind tour of one of the most diverse cuisines in the world, explored through the vibrant and bustling Mexico City.
Inspired by the culinary highlights of his childhood, Ciudad de México features favourites such as Huevos Motuleños, Tacos de Pescado Estilo Baja, Pambazos, and Oxtail Mole de Olla, accompanied by an array of cocktails including Margaritas de Jamaica and Mezcal Sours.
With a dedicated section to marinades, rubs, and salsas, Ciudad de México contains everything you need to bring a touch of Mexican flavour to everyday dishes, such as Edson's Beetroot and Pasilla Mixe Ketchup.
Designed for the home cook, Edson's handy substitution guides allow you to capture the essence of Mexican cooking with readily available ingredients, so it won't matter if you're short a tomatillo or two.
A book evoking the flavour and soul of Mexican hospitality, Ciudad de México unveils the complexities of the cuisine and the rich food culture that unites this sprawling metropolis. Tied together with stunning location photography, this book is a must-have for any home cook and culinary explorer.
Review
"Everything about chef Edson Diaz-Fuentes' London restaurant, Santo Remedio, conveys the color and flavor of Mexican cuisine-from the artwork to the design to the food itself. Fuentes' gorgeous cookbook serves a similar purpose, taking readers on a journey through the ingredients, traditions, and recipes he grew up with." --Food Wine
About the Author
Edson Diaz-Fuentes was born and raised in Mexico City and lived in New York, London and Oaxaca City. There he spent time in the kitchen of Alejandro Ruiz, at Casa Oaxaca, learning about the diversity of some of Mexico's most treasured ingredients and its slow food cooking techniques. What started off as an idea in New York and later a food stall in Shoreditch, East London, evolved into the critically acclaimed restaurant Santo Remedio in London.
           
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