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.
Enrique Olvera is the most famous and celebrated Mexican chef working today, his restaurant, Pujol, ranking number one in Mexico and number 20 in the world at the World’s 50 Best Restaurant Awards.
Olvera rethinks how to use traditional, authentic local ingredients using unusual flavour 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.
About the Author
Constantly exploring Mexico’s ingredients and culinary history, and inspired by his early memories of food, Enrique Olvera was named by Star Chefs’ International Congress in the “”Top 10 International Figures in World Gastronomy.”” At the age of 24, he opened Pujol in Mexico City, becoming since the proud owner of three outposts of Eno, a casual eatery in Mexico City; Maiz de Mar in Playa de Carmen; and Cosme in New York. He is the Founder and force behind Mesamerica, the annual international food symposium, and publishes Boomerang, a Spanish-language culinary magazine.
About the Publisher
Headquartered in London and New York City, Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. Working with the world’s most influential artists, chefs, writers and thinkers, Phaidon produces innovative books on art, photography, design, architecture, fashion, food and travel, as well as illustrated books for children.
