MY MEXICO CITY KITCHEN
Today, chef Gabriela Cámara of Contramar in Mexico City and Cala in San Francisco, releases her first cookbook, My Mexico City Kitchen: Recipes and Convictions. Inspired by the flavors, ingredients and spirit of Mexico City, Cámara’s debut cookbook offers an inviting window into her home kitchen and beloved restaurants.
RECIPES
Cámara shares 150 vibrant recipes of her intuitive, contemporary Mexican cooking, including the basic building blocks (salas, rice, beans and masa) along with favorites for desayuno (breakfast), antojitos y primeros (finger foods and first courses), platos fuertes (main dishes), postres (desserts) and bebidas (drinks). The iconic dishes of Contramar and Cala are also recreated for the home cook, including her signature tuna tostadas and the pescado a la talla — Contramar’s signature red and green grilled snapper.
CONVICTIONS
A dozen personal essays are interspersed through the cookbook, detailing the principles that distinguish Cámara's cooking and the evolving cuisine of Mexico, from why non-GMO corn matters to how everything can be a taco.
By Gabriela Cámara and Malena Watrous
Published by: Lorena Jones Books
Release date: April 30, 2019
@gabrielacamara
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