Estela

One flight up, in a bustling neighbourhood bistro overlooking the chaos of one of downtown New York's busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like Chef of the Year, and his restaurant Estela a spot among the World's 50 Best.Estela shows you how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes. Here is how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over ricotta dumplings), or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). How to use vinegars, citruses, fish sauce, and pickling broth to give each bite a pop of flavor. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures.Estela presents over 133 modern American recipes from the critically acclaimed New York City bistro that you can make in your own kitchen, including classics that will never leave the menu, like Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast, and the hide-and-seek joy of Endive Salad with Walnuts and Ubriaco Rosso. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion. Incredible pan-seared steaks. And basics for the pantry that will elevate whatever you feel like making. Named one of the Best Cookbooks of Fall 2018 by The New York Times Book Review. Named one of the Best Cookbooks of Fall 2018 by The New York Times Book Review , Epicurious, Grub Street, The Kitchn, and more “The rare restaurant-y cookbook whose recipes actually turn out as well as the seemingly unattainable photos.” — The New York Times Book Review One flight up, in a bustling neighborhood bistro overlooking the chaos of one of downtown New York’s busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like “Chef of the Year,” and his restaurant Estela a spot among the World’s 50 Best. Everyone wants a taste of Estela, from loyal local customers to out-of-town foodies, visiting chefs to visiting presidents. The food is bold, bright, layered, playful, and surprising. Innovative without being precious. Comfort food, really. Food that bursts to life in your mouth—food that hits you right there . Estela , the long-awaited cookbook, shows how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes. Here is how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over ricotta dumplings), or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). How to use vinegars, citruses, fish sauce, and pickling broth to give each bite a pop of flavor. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures. Estela presents over 133 recipes, including classics that will never leave the menu, like Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast, and the hide-and- seek joy of Endive Salad with Walnuts and Ubriaco Rosso. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion. Incredible pan-seared steaks. And basics for the pantry that will elevate whatever you feel like making. Estela is the restaurant, but Estela is far more than a restaurant cookbook. It’s an inviting and creative expression of Mattos’s fresh and influential style. Over 133 modern American recipes from the critically acclaimed New York City bistro that you can make in your own kitchen. One flight up, in a bustling neighborhood bistro overlooking the chaos of one of downtown New York’s busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like “Chef of the Year,” and his restaurant Estela a spot among the World’s 50 Best. Estela shows you how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes. Here is how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over ricotta dumplings), or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). How to use vinegars, citruses, fish sauce, and pickling broth to give each bite a pop of flavor. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures. Estela presents over 133 recipes, including classics that will never leave the menu, like Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast, and the hide-and-seek joy of Endive Salad with Walnuts and Ubriaco Rosso. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion. Incredible pan-seared steaks. And basics for the pantry that will elevate whatever you feel like making. Named one of the Best Cookbooks of Fall 2018 by The New York Times Book Review, Epicurious, Grub Street, The Kitchn, and more! One flight up, in a narrow, bustling bistro overlooking the chaos of one of New York's busiest downtown streets, Ignacio Mattos serves some of the best food on the planet to throngs of loyals and locals, visiting celebrities (including presidents), out-of-town pilgrims, and everyone else curious for a taste of Estela. And what exactly are they tasting? Nothing too fancy, nothing molecular or precious or hyperseasonal, but food that hits you right there . Food that is bold, bright, layered, playful, and surprising. Food that bursts to life in your mouth. And thanks to Estela , it's food that you can easily make at home. Estela teaches us how to think like Ignacio Mattos—how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over dumplings) or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). Revealed here are the sources of so many of Estela's surprising pops of... The much-anticipated debut from Esquire's Chef of the Year, who runs one of the world's 50 best restaurants.;Cover; Title Page; Copyright Page; Contents; Introduction; Estela Essentials; Supporting Players; Snacks; Our Classics; Salads; Seafood, Raw and Cooked; Mains; Brunch; Desserts; Stocks and Pickles; Sourcing; Acknowledgments; Index.