Mexico from the Inside Out Hardcover – October 19, 2015

Perhaps the worst cookbook I own. The food photos are well done, but the other photos are mediocre and not well printed. I doubt I'll pick up the book again and I would return it, except it's a perfect example of what not to do when designing a cookbook and is funny is a pathetic way.I don't believe there's a recipe I'll cook or a reference I'll use. Fussier than Thomas Keller recipes with unavailable ingredients, different page sizes in the book making an awkward read and it represents a truly warped view of food and cooking. Culinary masochism perhaps would be a way of looking at it. The author opines that "Michael Bras is one of the chef's I most admire. I'm still amazed at his idea of separately cooking and sauteing thirty different vegetables to make one of the most important dishes in modern cuisine; his Gargouillou." I guess if you just had 29, it would taste odd. Not quite worth the giggle for the money,

This book has beautiful and interesting photographs and an interesting background narrative about Mexico, the chef author, along with an unusual layout. That said however, the recipes are better designed for a chef working in an upscale restaurant and are keen on presentation and probably flavor. They are not really practical for the home cook in my opinion.

Great book! Although I suggest you watch Netflix Chef Table episode on Enrique Olivera so you can see what kind of recipe's you will find in the book. It is mostly a twist on traditional Mexican food with a more contemporary style. Enrique is innovating Mexican food and changing the way most people think about Mexican food. It is not only tacos and tortas there is a much more complex and beautiful side to Mexican food and this book explores that. Plus, there are beautiful pictures!

Beautiful photos....minimal instruction. Tonight I attempted the "Mother Mole" recipe. Not good. I spent over $70 for the Oxacaan chiles in this recipe. The recipe says to roast all the ingredients aside from the oil and water at 450 degrees for 8 minutes. At 4 minutes in I opened my accurate Wolf convection oven and smoke came pouring out. I wasn't sure if this was normal....but I continued on only to find after the tedious work of measuring all the other ingredients was a total waste. Those chilies were torched at that overly high temperature. The mole tasted like a sour lemon. So I did it again. Carefully roasting the remaining Chihacles at 350 degrees instead of the insane 450 degrees originally instructed. Even after this the sauce was bitter. Not pleasant at all. So I started looking up mole recipes online...found Bobby Flay (everything I've ever cooked from his recipes are stellar) called for ,much more "sugar": many more raisins, honey and molasses. So I started liberally adding the Flay sweeteners. Much better but still slightly bitter and too spicy. Don't get me wrong....I love spicy food but for most folk this mole would dish out way too much heat.. So why doesn't the recipe instruct whether or not the seeds inside the chilies should be removed or not? Why doesn't the recipe state whether or not the nuts should be raw or toasted? After going through this nightmare tonight of making the mole negro....I highly doubt I will waste my time making the 2nd red mole recipe that goes with this. I've made mole before and it was delicious. This recipe was a drain on my bank account and hugely disappointing.

I bought this for my sister for Christmas, and she loves it. It came practically new, I ordered a used copy and it was pristine. Sister loves the recipes and has no complaints. Very happy camper

I’m sure that this is a great book, but I really can’t tell. In the item listing, it says that this books is written in English. However, the book that I received was written in Spanish. Buyer beware!

We visited Cosme and loved it, then had to have the book. Then we went to Atla. The production quality and content is suburb.

Great photos and regional history. Straight forward recipes, with a lot of flavor.

I got this book for my partner as he's been obsessed with Mexican cuisine. It's absolutely BEAUTIFUL. Olvera has created a masterpiece, most certainly. The way that he has divided up the recipes with little tidbits of information is fantastic and easy to follow along. However! The recipes are definitely in the fine dining realm. While there are many recipes we can try, the execution of them will take some practice. Absolutely beautiful book overall!

An absolutely beautiful book - the photos shown here do not do it justice, particular the texture of the cover. The cover, design and layout, and photography are all stunning. While, as some have noted, the recipes are quite advanced (and ingredients can be challenging to find outside of the Americas), the boyfriend has still produced about five or so of them in the past week, and even with minor adaptations they are absolutely delicious. Olvera does distinguish between his 'restaurant' recipes and his 'home cooking' ones, so theoretically you could work your way up, or just do the easier ones, of which there are still plenty. Additionally, this book also functions well as a resource to learn more about Mexican cuisine and culture - there are quite detailed descriptions of the tools, methods and ingredients common to the area.All in all, a gem of a cookbook. Would recommend to anyone interested in Mexican cuisine and/or photography and design.

I've been looking for an authentic Mexican cook book, this isn't it. Does look and feel lovely though, so more for showing off on your coffee table, than for use in a working kitchen.

Love this book. Bought it first as a gift for my ex-bf, then realised how much I missed the recipes etc, so bought the second book just for myself. If you’re into Mexican but also like to challenge yourself when it comes to cooking - this one is for you.

My daughter had this from me as one of her Christmas presents, It must be good, as she asked me to get it for her as one of her gifts. She is very happy with it. I look forward to a nice dinner with her.