Mexico From The Inside Out Download Ebook PDF Epub Online

Author : Enrique Olvera
Publisher : Phaidon Press
Release : 2015-10-19
Page : 280
Category : Cooking
ISBN 13 : 9780714869568
Description :


The debut book from Mexico's best chef, Enrique Olvera, pioneer of contemporary, authentic Mexican food and global gourmet influencer. Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. 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. Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor 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. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy. Features: –Over 65 recipes, each with an elegant photograph, from the sophisticated dishes served at Pujol to more accessible casual dishes that he enjoys with his family at home. –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 philosophy about food. Mexico from the Inside Out is the latest addition to Phaidon's bestselling and influential collection of cookbooks by the world's most exciting chefs.


Author : Fany Gerson
Publisher : Ten Speed Press
Release : 2011-06-08
Page : 224
Category : Cooking
ISBN 13 : 1607742365
Description :


After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.


Coi

Author : Daniel Patterson
Publisher : Phaidon Press
Release : 2013-10-14
Page : 304
Category : Cooking
ISBN 13 : 9780714865904
Description :


" "An absorbing self‐portrait of an exceptional cook." – Harold McGee Daniel Patterson is the head chef/owner of Coi in San Francisco, one of America’s most celebrated restaurants. Patterson mixes modern culinary techniques with local ingredients to create imaginative dishes that speak of place, memory, and emotion. His approach has earned him five James Beard nominations and winner of the James Beard Award’s "Best Chef of the West" 2014, two Michelin stars, and a worldwide reputation for pioneering a new kind of Californian cuisine. Now, in his new book Coi: Stories and Recipes, Patterson shares a personal account of the restaurant, its dishes, and his own unique philosophy on food and cooking. 70 recipes are featured with narrative essays, including Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans; Strawberries and Cream with Tiny Herbs; and Lime Marshmallow with Coal‐Toasted Meringue. This book is beautifully written by Patterson, who is respected for his original food writing in publications such as The New York Times and Lucky Peach, and is also co‐author, along with Mandy Aftel, of Aroma: The Magic of Essential Oils in Food and Fragrance (2004). 150 color photographs by Maren Caruso include atmospheric images of the restaurant and the California landscape. Forewords by Peter Meehan and Harold McGee. "


Author : Demi Moore
Publisher : HarperCollins
Release : 2019-09-24
Page : 272
Category : Biography & Autobiography
ISBN 13 : 0062049550
Description :


INSTANT #1 NEW YORK TIMES BESTSELLER A Best Book of the Year: The New Yorker, The Guardian, The Sunday Times, The Daily Mail, Good Morning America, She Reads Famed American actress Demi Moore at last tells her own story in a surprisingly intimate and emotionally charged memoir. For decades, Demi Moore has been synonymous with celebrity. From iconic film roles to high-profile relationships, Moore has never been far from the spotlight—or the headlines. Even as Demi was becoming the highest paid actress in Hollywood, however, she was always outrunning her past, just one step ahead of the doubts and insecurities that defined her childhood. Throughout her rise to fame and during some of the most pivotal moments of her life, Demi battled addiction, body image issues, and childhood trauma that would follow her for years—all while juggling a skyrocketing career and at times negative public perception. As her success grew, Demi found herself questioning if she belonged in Hollywood, if she was a good mother, a good actress—and, always, if she was simply good enough. As much as her story is about adversity, it is also about tremendous resilience. In this deeply candid and reflective memoir, Demi pulls back the curtain and opens up about her career and personal life—laying bare her tumultuous relationship with her mother, her marriages, her struggles balancing stardom with raising a family, and her journey toward open heartedness. Inside Out is a story of survival, success, and surrender—a wrenchingly honest portrayal of one woman’s at once ordinary and iconic life.


Author : Claudia Sandoval
Publisher : Abrams
Release : 2016-05-10
Page : 208
Category : Cooking
ISBN 13 : 1613129440
Description :


The new cookbook from America’s Newest MasterChef, Claudia Sandoval! MasterChef serves home cooks a once-in-a-lifetime opportunity to show their skills and creativity as they are mentored, tested and judged by world-renowned culinary experts. These home cooks put their passion on a plate over a series of iconic challenges that promise to delight and entice viewers. Claudia’s Cocina: A Taste of Mexico celebrates the food of MasterChef Season 6 winner, Claudia Sandoval. Claudia brought with her a cooking background strongly influenced by her family’s Mexican roots, as well as the seafood restaurant her grandparents owned when she was a child. Throughout the show she demonstrated a bright, versatile range of flavors and always made family the center of her dishes. Simple by design, the book offers 65 mouthwatering recipes straight from Claudia’s kitchen to yours. It showcases a mix of Claudia’s favorite dishes, as well as some of the on-the-spot creations that propelled her to victory: Hibiscus Poached Pears Grilled Swordfish Head-On Garlic Shrimp Achiote Rubbed Pork Chops Cilantro Lime Grilled Chicken Tres Leches Cake The book also shares her favorites from her family’s town of Mazatlan, as well as creams, sauces, and salsas, plus step-by-step directions for complex dishes that will help readers master some of the staples of Mexican cuisine. The recipes are introduced by headnotes that offer anecdotes about Claudia’s life and childhood and include insights into how she became the extraordinary winner of MasterChef Season 6.


Author : Philip Russell
Publisher : Routledge
Release : 2011-04-06
Page : 792
Category : History
ISBN 13 : 1136968288
Description :


The History of Mexico: From Pre-Conquest to Present traces the last 500 years of Mexican history, from the indigenous empires that were devastated by the Spanish conquest through the election of 2006 and its aftermath. The book offers a straightforward chronological survey of Mexican history from the pre-colonial times to the present, and includes a glossary as well as numerous tables and images for comprehensive study. In lively and engaging prose, Philip Russell guides readers through major themes that still resonate today including: The role of women in society Environmental change The evolving status of Mexico’s indigenous people African slavery and the role of race Government economic policy Foreign relations with the United States and others The companion website provides many useful student tools including multiple choice questions, extra book chapters, and links to online resources, as well as digital copies of the maps from the book. For additional information and classroom resources please visit The History of Mexico companion website at www.routledge.com/textbooks/russell.


Author : Anabel Hernandez
Publisher : Verso
Release : 2020-04-28
Page : 432
Category : Political Science
ISBN 13 : 1788731492
Description :


On September 26, 2014, 43 male students from the Ayotzinapa Rural Teachers' College went missing in Iguala, Guerrero, Mexico. On route to a protest, local police intercepted the students and a confrontation ensued. By the morning, they had disappeared without a trace. Hern indez reconstructs almost minute-by-minute the events of those nights in late September 2014, giving us what is surely the most complete picture available- her sources are unparalleled, since she has secured access to internal government documents that have not been made public, and to video surveillance footage the government has tried to hide and destroy. Hern indez demolishes the Mexican state's official version, which the Pe a Nieto government cynically dubbed the "historic truth". As her research shows, state officials at all levels, from police and prosecutors to the upper echelons of the PRI administration, conspired to put together a fake case, concealing or manipulating evidence, and arresting and torturing dozens of "suspects" who then obliged with full "confessions" that matched the official lie. By following the role of the various Mexican state agencies through the events in such remarkable detail, Massacre in Mexico shows with exacting precision who is responsible for which component of this monumental crime.


Author : Alex Stupak
Jordana Rothman
Publisher : Clarkson Potter
Release : 2015-10-20
Page : 240
Category : Cooking
ISBN 13 : 0553447300
Description :


Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.


Author : Lauryn Chun
Olga Massov
Publisher : Ten Speed Press
Release : 2012-11-27
Page : 160
Category : Cooking
ISBN 13 : 1607743361
Description :


60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate. Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate. With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.


Author : Nancy Nichols Barker
Publisher : UNC Press Books
Release : 2018-08-25
Page : 279
Category : History
ISBN 13 : 1469650096
Description :


This is the first scholarly appraisal of relations between France and Mexico from the time Mexico achieved independence until Emperor Napoleon III decided to intervene and place Maximilian on the Mexican throne. Barker shows that economic, political, demographic, and behavioral factors led to chronic friction between the two countries and contributed to the buildup of an ideology of intervention. Originally published in 1979. A UNC Press Enduring Edition -- UNC Press Enduring Editions use the latest in digital technology to make available again books from our distinguished backlist that were previously out of print. These editions are published unaltered from the original, and are presented in affordable paperback formats, bringing readers both historical and cultural value.


Author : Ioan Grillo
Publisher : A&C Black
Release : 2012-01-16
Page : 336
Category : Political Science
ISBN 13 : 1408824337
Description :


‘War’ is no exaggeration in discussing the bloodshed that has terrorized Mexico in the past decades. As rival cartels battle for control of a billion-dollar drug trade, the body count - 23,000 dead in five years - and sheer horror beggar the imagination of journalistic witnesses. Cartel gunmen have attacked schools and rehabilitation centers, and murdered the entire families of those who defy them. Reformers and law enforcement officials have been gunned down within hours of taking office. Headless corpses are dumped on streets to intimidate rivals, and severed heads are rolled onto dancefloors as messages to would-be opponents. And the war is creeping northward, towards the United States. El Narco is the story of the ultraviolent criminal organizations that have turned huge areas of Mexico into a combat zone. It is a piercing portrait of a drug trade that turns ordinary men into mass murderers, as well as a diagnosis of what drives the cartels and what gives them such power. Veteran Mexico correspondent Ioan Grillo traces the gangs from their origins as smugglers to their present status as criminal empires. The narco cartels are a threat to the Mexican government - and their violence has now reached as far as North Carolina. El Narco is required reading for anyone concerned about one of the most important news stories of the decade.


Author : Paula Heusinkveld
Publisher : John Wiley & Sons Incorporated
Release : 1994-12-17
Page : 129
Category : Business & Economics
ISBN 13 :
Description :


The key to successful business and travel in today’s Mexico In Mexico, as everywhere, details of etiquette, culture, and protocol can make or break any business or social interaction. This fascinating and informative guide provides everything you need to develop a solid working knowledge of the Mexican people, their unique customs and values, and their distinct world view. You’ll learn: How to talk to superiors and subordinates in the work-place, work with bureaucrats and officials, and schedule meetings Crucial information on family, gender roles, bureaucracy, religion, time, manners, dress and appearance, meals, work, and leisure Distinctions between rural and city life The fine points of body language, socializing, conversing, making friends, dining out, romance, and Mexican humor Insights into traditional Mexican mores and how they are changing in response to rapid modernization If you are planning to live, visit, or do business in Mexico, here is a reference you cannot afford to be without.


Author : Bradley Skopyk
Publisher : Latin American Landscapes
Release : 2020
Page : 336
Category : Business & Economics
ISBN 13 : 0816539960
Description :


Colonial Cataclysms explores the human and environmental consequences of the global climate event called the Little Ice Age as it played out in central Mexico during the era of Spanish imperialism. It focuses on the great floods, massive soil erosion, and human adaptations to these cataclysms.


Author : Alex Atala
Publisher : Phaidon Press
Release : 2013-10-08
Page : 292
Category : Cooking
ISBN 13 : 9780714865744
Description :


" "Whenever I see that Dos Equis commercial – ‘the most interesting man in the world’ – I always think, no, that’s not true. The most interesting man in the world is Alex Atala." – David Chang "A cuisine unlike anything I’ve ever had in my life." – Daniel Humm, Eleven Madison Mark At D.O.M. in São Paulo, widely regarded as one of the world’s best restaurants, you won’t find the traditional staples of fine dining on the menu. For the past 15 years, acclaimed chef Alex Atala – a native of Brazil and the only chef named one of TIME magazine’s 100 Most Influential People in the World in 2013 – has refused to import any ingredients traditionally found in the European kitchens where he once trained. Instead, Atala scours the lush bounty of the Amazon for indigenous produce and proteins, crafting a cuisine that is steeped in classical techniques yet distinctly and uniquely Brazilian. D.O.M.: Rediscovering Brazilian Ingredients is Atala’s first major cookbook. Here, he offers an in‐depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm with Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk; Lamb Hind Shanks with Yam Puree and Pitanga; and Priprioca, Lime, and Banana Ravioli. 150 stunning color photographs bring each dish to life and reveal the lush, vibrant landscapes of Atala’s Brazil. The result is an immersive experience that transports readers into the streets of São Paulo and the rain forests of Amazon. Also featuring an introduction by chef Alain Ducasse, D.O.M.: Rediscovering Brazilian Ingredients explores the mind of one of the world’s best chefs as he captures flavors that can be found nowhere else in the world. "


Author : Massimo Bottura
Publisher : Phaidon Press
Release : 2014-10-06
Page : 296
Category : Cooking
ISBN 13 : 9780714867144
Description :


Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016. Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.


Author : Gabriela Camara
Malena Watrous
Publisher : Lorena Jones Books
Release : 2019
Page : 368
Category : Cooking
ISBN 13 : 0399580573
Description :


"Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara'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--from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta--and will discover many sure-to-be favorites, such as her signature tuna tostadas"--


Author : Andoni Luis Aduriz
Publisher : Phaidon Press
Release : 2012-04-27
Page : 256
Category : Cooking
ISBN 13 : 9780714863634
Description :


The first-ever book in English on Mugaritz, the ground-breaking restaurant in the Basque country, northern Spain. Spain is a renowned centre of gastronomic creativity, and with his refined, intelligent cooking and inspired approach to creating new dishes, head chef AndoniAduriz is at the forefront of the movement. The book contains 70 definitive recipes and photographs for the signature dishes, as well as narrative texts explaining the creative development and innovations behind the exceptional food. José Luis López de Zubiria 's extraordinary food photographs in MUGARITZ has been awarded a major Spanish photography prize Un Lux de Oro presented by the AFP (Asociación de Fotografos Profesionales).


Author : John Gibler
Publisher : City Lights Books
Release : 2013-09-18
Page : 200
Category : History
ISBN 13 : 0872865762
Description :


On-the-ground reporting and behind-the-scene stories from Mexico's drug war by Mexico-based journalist, John Gibler.


Author : Bricia Lopez
Javier Cabral
Publisher : Abrams
Release : 2019-10-22
Page : 320
Category : Cooking
ISBN 13 : 1683356527
Description :


A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.


Author : Enrique Krauze
Publisher : Harper Collins
Release : 2013-04-09
Page : 896
Category : History
ISBN 13 : 0062285262
Description :


The concentration of power in the caudillo (leader) is as much a formative element of Mexican culture and politics as the historical legacy of the Aztec emperors, Cortez, the Spanish Crown, the Mother Church and the mixing of the Spanish and Indian population into a mestizo culture. Krauze shows how history becomes biography during the century of caudillos from the insurgent priests in 1810 to Porfirio and the Revolution in 1910. The Revolutionary era, ending in 1940, was dominated by the lives of seven presidents -- Madero, Zapata, Villa, Carranza, Obregon, Calles and Cardenas. Since 1940, the dominant power of the presidency has continued through years of boom and bust and crisis. A major question for the modern state, with today's president Zedillo, is whether that power can be decentralized, to end the cycles of history as biographies of power.