Named probably the best cookbook of Fall 2018 by The New York Times Book Review, Epicurious, Grub Street, The Kitchn, and then some

One trip up, in a clamoring neighborhood bistro ignoring the mayhem of one of downtown New York’s busiest roads, Ignacio Mattos serves food so uncannily delectable it reliably procures him honors like “Gourmet expert of the Year,” and his eatery Estela a spot among the World’s 50 Best.

Everybody needs a sample of Estela, from steadfast neighborhood clients to away foodies, visiting gourmet experts to visiting presidents. The food is intense, splendid, layered, perky, and astounding. Inventive without being valuable. Solace food, truly. Food that blasts to life in your mouth—food that hits you not too far off.Estela, the hotly anticipated cookbook, tells the best way to think like Ignacio Mattos, who as a migrant sees fixings with open-minded perspectives. Here is what to look like at something as standard as a catch mushroom and make it unprecedented (shaved meager over ricotta dumplings), or as natural as burrata and change it (with a pool of squeezed herby greens and singed bread). Instructions to utilize vinegars, citruses, fish sauce, and pickling stock to give each chomp a fly of flavor. The most effective method to create a plate in layers, so the more profound you burrow, the more that is uncovered, while each forkful conveys an electric marriage of flavors and surfaces.

Estela presents more than 133 plans, including works of art that won’t ever leave the menu, similar to Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast, and the find the stowaway delight of Endive Salad with Walnuts and Ubriaco Rosso. Little plates implied for imparting to loved ones, similar to Cherry Tomatoes with Figs and Onion. Inconceivable dish burned steaks. Also, essentials for the storeroom that will lift whatever you want to make.

Estela is the café, yet Estela is undeniably in excess of an eatery cookbook. It’s an intriguing and innovative articulation of Mattos’ new and compelling style.

About the Author
Ignacio Mattos grew up in Uruguay, worked with Francis Mallmann, built his skills at Zuni Café and Chez Panisse, and was the chef at Il Buco in New York for five years before striking out on his own. In addition to Estela, he owns Café Altro Paradiso and Flora Bar and Flora Coffee at the Met Breuer, all in New York City. Find him on Instagram @estelanyc and @ignaciomattos.
Gabe Ulla is a New York–based writer who has collaborated with a number of noted chefs and contributed to publications including WSJ Magazine, Saveur, and Town & Country.
I’d been hoping someday this book would be created and here it is! With all the signature dishes created in the restaurant so finally we can try to recreate these at home. And we have already started doing that! See pic. So inspired by this cookbook. Job well done. I’ll be giving this book to all my family members who love to cook and love Estela. ps. Sure they’re are a few ingredients I can’t get my hands on easily but it’s no problem working around that. And sure like the author says, Estela will probably still make it better, but what we’ve created already has been pretty awesome with the help and guidance from this book. Thank you, Chef Ignacio! So happy to have this gem in our hands. –Melissa

As a collector of cookbooks and a total foodie, I urge anyone interested in food to get out there and buy a copy of Estela by Chef Ignacio Mattos and Gabe Ulla. It is a very nice read and a fulfilling book (no pun intended). The recipes are out of this world delicious yet quite easy to prepare. Mattos is infusing American cuisine with flavors that you can reproduce from his 130 recipes in this magnificent and beautiful book. The pictures are also amazing! –Ricardo 

I am a home chef (cook) that likes experimenting with new techniques. This cookbook gets me closer to what I would purchase in a restaurant yet not have to go out. What drew me to the book was a recipe for a new tomato sandwich on a website called Food52. I was drooling for this and have eaten it almost everyday this week with some tomatoes from the farmers market. I have made 3 other recipes out of the book and loved every one of them. –R. Steele 

Download Cooking Ebook Estela | 50 Mb | Pages 426 | EPUB | 2018

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