Origin: Spain
(Import costs included in the price)
It will be shipped from our warehouse between Thursday, May 23 and Monday, June 03.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Esp Mexico Desde Adentro Hacia Fuera (in Spanish)
Varios Autores
Synopsis "Esp Mexico Desde Adentro Hacia Fuera (in Spanish)"
Olvera's restaurant Pujol was ranked best in Mexico and 16th best in the world at the World's 50 Best Restaurant Awards this year.
The book includes over 65 recipes, each beautifully photographed, from the sophisticated dishes served at Pujol to the more accessible casual dishes that Olvera enjoys with his family at home.
His restaurant Cosme, opened in 2014 in New York, and has built a considerable following among discerning foodies and has been much celebrated by critics, recently receiving a 3-star rave review in The New York Times.
More than 100 atmospheric photographs capture the vivid mosaic of the Mexican landscape while tip-in pages bring the reader up close to Enrique's vision and his philosophy around food.
ABOUT ENRIQUE OLVERA
Enrique Olvera graduated from the Culinary Institute of America in 1999. In 2000, at the age of 24, he opened Pujol in Mexico City. Enrique is constantly exploring Mexicos ingredients and culinary history, and is inspired by his early memories of food. Food & Wine named him one of the "10 Next Chef Superstars" and Star Chefs' International Congress named him in the "Top 10 International Figures in World Gastronomy." Enrique also owns 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. He also publishes Boomerang, a Spanish-language culinary magazine. Enrique lives in Mexico City and New York.
