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About the AuthorEnrique 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 Mexico's 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; Manta, in Los Cabos; 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.
Author 1Enrique Olvera
Editorial Review"The recipes here are defined by [Enrique's] dedication to detail and his fearless palate... Stunning photographs." —The New York Times Book Review "Enrique Olvera's epic tome." —Bon Appétit "Coffee-table worthy... The flavors seem to leap off the page." —The Star Tribune
Number of Pages280
Publication Date19/10/2015
PublisherPhaidon Press