Your request has been submitted. This book includes more than 100 sumptuous photographs of finished food and ingredients, including step-by-step photos to add ultimate clarity to the basics chapter. And you have a search engine for ALL your recipes! "—The Sunday Times (Ireland), "Bring the heat to your next dinner party..."—Wanderlust, "In his second English-language book, Tu Casa Mi Casa (Phaidon, 2019), Olvera explores the foundation of all that he does: Mexican home cooking. 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. A leading talent on the gastronomic stage, that is reinventing the cuisine of his native Mexico to global acclaim. Refresh and try again. Whenever we want to travel for inspiration, we go to small towns in Mexico and visit people's homes." It was a big hit for a dinner party. So we believe itâs time to change this! These authentic home-cooked recipes are beloved throughout Mexico and beyond - a genuine taste of the country and its traditional cuisine. A nice collection of Mexican-ish recipes. Let us know what’s wrong with this preview of, Published This hardcover edition of Tu Casa Mi Casa: Mexican Recipes fro the Home Cook is signed by Enrique Olvera. "—Wallpaper* Online, "...Filled with 100 accessible recipes that will help you learn the building block techniques and ingredients in Mexican cuisine. "—Epicurious, "With the hand of an exceptional photographer, Olvera leads us through every corner of Mexico where the most remarkable recipes are formed. This hardcover edition of Tu Casa Mi Casa: Mexican Recipes fro the Home Cook is signed by Enrique Olvera. Delicious I made this with Oaxacan black beans and used both dried avocado leaves and dried hoja santa. "We've always been very connected to that. Yum. Paperback (10/17/2019) It's full of deeply comforting recipes like Chicken Tinga and Crispy Potato and Quesillo Flautas, which are so soothing to eat that they're like having Jim Dale whisper-read Harry Potter … Tu Casa Mi Casa was one of our most anticipating cookbooks for 2019, but unfortunately, it was below our expectations. In Tu Casa Mi Casa, Enrique Olvera shares 100 quintessential Mexican recipes—an edited collection of some of the chef's favorite dishes, including traditional tamales and classic chilaquiles. Three recipes from ‘Tu Casa Mi Casa’ cookbook. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. As a young boy, Enrique Olvera discovered his love for cooking in the kitchen of his grandparents’ bakery in Mexico City. You may know author Enrique Olvera from Chef’s Table; here he shares 100 of the Mexican food recipes close to his heart. Tu Casa Mi Casa by Enrique Olvera . This book does not currently have any notes. NPR coverage of Tu Casa Mi Casa: Mexican Recipes for the Home Cook by Enrique Olvera, Luis Arellano, Gonzalo Goût, Daniela Soto-Innes. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. So...pretty much like kids during any other... To see what your friends thought of this book, Tu Casa Mi Casa: Mexican Recipes for the Home Cook. "—Food & Wine Online, "Tu Casa Mi Casa offers home cooking with the eye of a restaurant chef; clear, straightforward instruction with lessons peppered throughout. 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. "Chef Enrique Olvera Celebrates Simple Pleasures of Mexican Cuisine in Tu Casa Mi Casa. It's full of deeply comforting recipes like Chicken Tinga and Crispy Potato and Quesillo Flautas, which are so soothing to eat that they're like having Jim Dale whisper-read Harry Potter directly into your ear. His new cookbook is inspired by the perfect imperfections of Mexican home cooking. 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. Aside from the visual aesthetic the center stage is the authenticity of the food and drinks. Your request will be added to the indexing chart. "—The New York Times, "From tacos, tortillas and tamales to chipotle chilli and chocolate mole - a new cookbook will make you go loco for Latin American food. Are you sure you want to delete this book from your Bookshelf? Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. "—L'Officiel Mexico, "We've made it [Chicken Tinga] and it really is very easy. Gorgeous book. Pictures are great, and most of the recipes are easy to make. 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. 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. "—Eater, Best New Cookbooks for Spring, "Tu Casa Mi Casa encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico. How? Oops! It's full of deeply comforting recipes like Chicken Tinga and Crispy Potato and Quesillo Flautas, which are so soothing to eat that they're like having Jim Dale whisper-read Harry Potter … Doing so will remove all the Bookmarks you have created for this book. Tu Casa Mi Casa Cookbook An Authentic Mexican Cookbook. "—NPR All Things Considered, "Within days [of purchase], Tu Casa Mi Casa became my most sauce-splattered, dog-eared cookbook. Enrique Olvera's flagship eatery, Pujol, has repeatedly made lists of the best restaurants in the world. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. It's full of deeply comforting recipes like Chicken Tinga and Crispy Potato and Quesillo Flautas, which are so soothing to eat that they're like having Jim Dale whisper-read Harry Potter … Be the first to ask a question about Tu Casa Mi Casa. Super easy. 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. Online and in-store stock may differ. If you're looking to incorporate traditional and contemporary Mexican flavors into your regular recipe repertoire, this is the cookbook for you. Peter Meehan, award-winning food writer, Los Angeles Times editor, former New York Times food critic, and co-founder of Lucky Peach has written the foreword. Doubled portion. A leading talent on the gastronomic stage, that is reinventing the cuisine of his native Mexico to global acclaim. Sign Up today to get into our cooking world. In Tu Casa Mi Casa, Enrique Olvera shares 100 of his favorite recipes, a collection of basic Mexican dishes that encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico. Just a moment while we sign you in to your Goodreads account. "—Edible Hawaiian Islands, "...An ode to his homeland. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. This book does not currently have any reviews. Used canned chipotles and added the extra sauce to make spicier. "—Vancouver Sun, "Author Enrique Olvera is a revered Mexian chef and restauranteur, but this recipe collection is all about traditional Mexican home-cooking - and the dishes are stunning, as well as [mostly] easy to prepare. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. "—Independent online, "Chef Enrique Olvera may be a world-leading chef - reinventing dishes from his native Mexico to an international scale, but his ultimate calling is Mexican home cooking... [The book] offers an appreciation of a cuisine that has traditional roots combined with a contemporary outlook. Turned the left overs into the most amazing refried beans using the recipe in “Made in Mexico”. "―NPR All Things Considered "Within days [of purchase], Tu Casa Mi Casa became my most sauce-splattered, dog-eared cookbook. 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. The photographs of the food are stunning & the recipes are fresh. Hardcovers can be more expensive, but they are more durable and give the book a better look â at least in our opinion. by Phaidon Press. "—NPR All Things Considered "Within days [of purchase], Tu Casa Mi Casa became my most sauce-splattered, dog-eared cookbook. Limited quantities available, order your Enrique Olvera autographed book today! "—The Lady, "Chef Enrique Olvera Celebrates Simple Pleasures of Mexican Cuisine in Tu Casa Mi Casa. In Tu Casa Mi Casa 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. 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. "Chef Enrique Olvera Celebrates Simple Pleasures of Mexican Cuisine in Tu Casa Mi Casa. Tu Casa Mi Casa: Mexican Recipes for the Home Cook, Raw salsa verde with peas (Salsa verde cruda con chícharos), Raw salsa with cucumber and mint (Salsa verde cruda con pepino y menta), Raw salsa verde with avocado (Salsa verde cruda con aguacate), Salsa roja or ranchera (Salsa roja o ranchera), Salsa roja with dried chiles (Salsa roja de chiles secos), Árbol chile salsa (Salsa de chile de árbol), Pico de gallo [or salsa Mexicana] (Pico de gallo [o salsa Mexicana]), Fish Milanese torta (Torta de Milanesa de pescado), Stewed pork and purslane (Puerco con verdolagas), Northern-style beans (Frijoles charros [Frijoles puercos]), Pistachio green mole (Mole verde de pistache), Click here to add past issues of the magazine to your Bookshelf.