Tu Casa Mi Casa

Regular price €38.99
A01=Enrique Olvera
A32=Daniela Soto-Innes
A32=Peter Meehan
Age Group_Uncategorized
Age Group_Uncategorized
Atla
authentic
Author_Enrique Olvera
automatic-update
Best Chef
best selling
burritos
Category1=Non-Fiction
Category=WBN
COP=United Kingdom
Cosme
Delivery_Delivery within 10-20 working days
Diana Kennedy
enchiladas
Eno
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Inside Out
Language_English
Mexican
Netflix
Nopalito
PA=Available
Phaidon
Price_€20 to €50
PS=Active
Pujol
Recipes
rick bayless
softlaunch
tacos
Tex-Mex
Top Chef
World's Best Chef

Product details

  • ISBN 9780714878058
  • Weight: 904g
  • Dimensions: 205 x 270mm
  • Publication Date: 27 Mar 2019
  • Publisher: Phaidon Press Ltd
  • Publication City/Country: GB
  • Product Form: Paperback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days: On Backorder

Will Deliver When Available: On Pre-Order or Reprinting

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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.

Enrique 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.