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
Estela presents the complete roster of the restaurant's great dishes and a new relaxed, creative approach to cooking.
| 320 pages
01 Oct 2018
Artisan Division of Workman Publishing
New York, United States
Full colour photography throughout