The much-anticipated debut from Esquire’s Chef of the Year, who runs one of the world’s 50 best restaurants
“Ignacio Mattos cooks with an uncompromising palate, a keen artist’s eye, and a playful, loving heart. Filled with secrets big and small, Estela will teach you how to understand and harness flavor like one of the world’s most talented chefs.”
—Samin Nosrat, author of Salt, Fat, Acid, Heat
“Ignacio takes you on different roads—from comforting to surprising to simple to gutsy, many times all at once. I love this book.”
—Francis Mallmann, chef and author of Mallmann on Fire
“Ignacio follows his own path, cooking with joy and confidence, approaching food from all perspectives, making bold statements yet remaining humble. Estela is serving some of the purest, most beautiful food in New York City.”
—Alice Waters, owner of Chez Panisse and founder of the Edible Schoolyard Project
“A visionary sort of simplicity. Estela is the elegant expression of a seeker on a striking path; a story of elemental, intuitive, and nourishing cooking.”
—Chad Robertson, co-owner of Tartine Manufactory and author of Tartine Bread
“Ignacio Mattos is a generous chef: He has given us three wonderful restaurants, inspired countless people, and now, with this beautiful book full of inspired recipes, shared his passion and knowledge of cooking with us all.”
—Ruth Rogers, chef/owner of the River Café
“The flavors are supernatural, otherworldly, yet somehow very down to earth—you want to devour them immediately. Ignacio cooks from his soul.”
—David Tanis, chef, author, and New York Times columnist
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 and his partner Thomas Carter own 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.