Nopalito - by Gonzalo Guzmán & Stacy Adimando (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"A collection of 100 recipes for anyone who wants to cook traditional Mexican food in all its surprising freshness and variety, ranging from the simplest dishes to more complex ones, and including both the classic and the lesser-known regional gems of this cuisine. Nopalito provides a snapshot of regional Mexican cuisine from the perspective of Gonzalo Guzman, head chef at San Francisco's popular restaurant of the same name. With recipes for 100 traditional Mexican dishes (but through a California lens) from Puebla, Mexico City, Michoacan, the Yucatan, and beyond--including many recipes from the author's hometown of Veracruz--this beautifully photographed cookbook brings the warmth of Mexican cooking into the kitchens of home cooks. The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>Winner of the 2018 James Beard Foundation Cookbook Award in International category<br>Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards </b> <p/><b>A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant.</b></p><p>The true spirit, roots, and flavors of regional Mexican cooking--from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.</p><p>The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan--<i>Nopalito</i> is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>The many followers of Nopalito will be overjoyed to have this comprehensive cookbook that chronicles their story through classic Mexican recipes, gorgeous photographs, and practical step-by-step instructions. May this work inspire you and bring you closer to some of the most delicious flavors out there. Salud!<br><b>--Gabriela Cámara, restaurateur and chef of Contramar and Cala</b></p><p>"What a thoughtful, inviting book! Page after page of beautiful, soul-satisfying dishes propelled me toward the kitchen to bring alive these honest flavors. These recipes were born from the real food of Mexico, then coaxed into a San Francisco existence at Nopalito under the guiding hand of Gonzalo Guzmán. As you read through the jam-packed salsas chapter, you'll find your heart beating faster and faster: so many flavors and textures, so much joy to be had!"<br><b>--Rick Bayless, chef-owner of Chicago's Frontera Grill, Topolobampo, and Leña Brava, and host of public television's <i>Mexico: One Plate at a Time</i></b></p><p>"More than just a snapshot of a restaurant, Nopalito is an inspiring, enticing portrait of a cuisine. I want to eat this whole book. And with Guzmán's pantry-stocking tips, stories, and hands-on guidance, I'm ready to start making masa and working my way up to platillos fuertes (big plates) projects."<br><b>--Adam Sachs, Editor in Chief, <i>Saveur</i> Magazine <p/></b>The first cookbook from wildly popular Nopalito in San Francisco is full of favorite dishes from the restaurant--and so much more. The elevated homestyle cooking is in large part inspired by Guzmán's upbringing in Veracruz; they look and taste beyond-fantastic. We especially love the guide for building your Mexican pantry and the index of more than a dozen salsas! <b><br><b>--Goop</b> </b></p><br><p/><br></br><p><b> About the Author </b></p></br></br><p><b>Gonzalo Guzmán </b>was born in Veracruz, Mexico, and came to the United States as a young child. He began working at Kokkari restaurant in San Francisco as a dishwasher, but was soon promoted and went on to work his way up through the ranks at Boulevard, Chez Nous, and Nopa. In 2009, he partnered with Laurence and Allyson Jossel and Jeff Hanak to open Nopalito on Broderick Street. Guzmán is now the chef of both the original Nopalito as well as a second location on Ninth Avenue, just outside Golden Gate Park.</p><p><b>Stacy Adimando</b> is a food and travel journalist, and the test kitchen director at <i>Saveur</i> magazine. Her work has been published by NPR, <i>Bon Appétit, Condé Nast Traveler, Food & Wine, Forbes</i>, and many more. She lives in Brooklyn, New York.</p>
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