Estela

Estela

By:  Mattos, Ignacio
Ulla, Gabe
Carter, Thomas

9781579656706
$50.00 Hardback
 2018/10/02
Coming Soon
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Review Order
 
Not yet published
2018/10/02
Artisan

Limited ***

8.3 X 10.3 in
320 pg



COOKING / Individual Chefs & Restaurants
COOKING / Seasonal
COOKING / Essays & Narratives
The much-anticipated debut from Esquire’s Chef of the Year, who runs one of the world’s 50 best restaurants

“Ignacio Mattos’s wildly delicious food will have you shaking your head in gleeful disbelief.”
—from the foreword by Gabrielle Hamilton, author and chef/owner of Prune in New York City

“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, where his first mentor was his grandmother. He gained proficiency in professional kitchens at an early age, working in Buenos Aires, São Paulo, and far-flung places with Francis Mallmann, and then built on those skills at Zuni Café and Chez Panisse. Moving east, he was chef at Il Buco for five years before striking out on his own. In addition to Estela, he and his business partner, Thomas Carter, own Café Altro Paradiso and run the Flora Bar and Flora Coffee at the Met Breuer in New York City. Find him on Instagram @estelanyc and @ignaciomattos.
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Gabe Ulla has contributed to publications including WSJ Magazine, Saveur, The New Yorker, and Town and Country and has worked with a number of noted chefs, including René Redzepi. He lives in New York City.
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Thomas Carter attended art school but ultimately decided to work in restaurants, first as a cook and later as a sommelier at Le Bernardin, Alain Ducasse at the Essex House, and Blue Hill at Stone Barns.