June 1, 2019
Growing up outside Mexico City, Cámara became a self-taught chef at a young age, enviously replicating the fresh tortillas served at the homes of friends and neighbors. The author continued her quest to cook with the authentic flavors and ingredients of the region and eventually opened the restaurant Contramar, which focused on fresh, whole, sustainable ingredients with locations in Mexico City and San Francisco. Cámara's lack of professional culinary training is advantageous as it leads to easy-to-follow recipes with unfussy ingredients. Mexican staples (or básicos, such as tortillas, salsas, and beans) are followed by dozens of recipes for appetizers and every meal of the day. The recipes conclude with ample ideas for desserts and drinks. Among the standouts: pescado a la talla, or Contramar's signature red and green grilled red snapper dish, which provides a colorful contrast of spicy red adobo and mild parsley. With its large, vibrant cover, clean fonts, and saturated color photographs accompanying each of the 150-plus recipes, the book itself looks delicious on the shelf. VERDICT This simple yet authentic and extensive collection could easily replace every other Mexican cookbook in your library's collection.--Jennifer Clifton, Indiana State Lib., Indianapolis
Copyright 2019 Library Journal, LLC Used with permission.
June 1, 2019
Growing up outside Mexico City, C�mara became a self-taught chef at a young age, enviously replicating the fresh tortillas served at the homes of friends and neighbors. The author continued her quest to cook with the authentic flavors and ingredients of the region and eventually opened the restaurant Contramar, which focused on fresh, whole, sustainable ingredients with locations in Mexico City and San Francisco. C�mara's lack of professional culinary training is advantageous as it leads to easy-to-follow recipes with unfussy ingredients. Mexican staples (or b�sicos, such as tortillas, salsas, and beans) are followed by dozens of recipes for appetizers and every meal of the day. The recipes conclude with ample ideas for desserts and drinks. Among the standouts: pescado a la talla, or Contramar's signature red and green grilled red snapper dish, which provides a colorful contrast of spicy red adobo and mild parsley. With its large, vibrant cover, clean fonts, and saturated color photographs accompanying each of the 150-plus recipes, the book itself looks delicious on the shelf. VERDICT This simple yet authentic and extensive collection could easily replace every other Mexican cookbook in your library's collection.--Jennifer Clifton, Indiana State Lib., Indianapolis
Copyright 2019 Library Journal, LLC Used with permission.