Ama: A Modern Tex-Mex Kitchen, by Josef Centeno

Amafinds inspiration from regional Mexican cuisine and beyond with influences from the American South, Germany, Poland, and Morocco to help you bring more diverse and delicious flavors into your kitchen.

Bring big and bold Tex-Mex flavor to the table:Tex-Mex is a delicious, irreverent cuisine that combines the deep traditions of Texan and Mexican cooking. Think meaty stews, breakfast tacos, tres leches cake, crunchy salads, slow-cooked meats, and fresh cocktailshome cooks will learn how to make them all.

Features over 100 recipes from San Antonio native and Los Angeles chef and restauranteur Josef Centeno
Organized into chapters by type of foodincluding breakfast, vegetables, main courses, desserts, and a super nacho partyso it’s easy to find your go-to recipe for any occasion
Presented in a colorful package with more than 100 food and atmospheric photos that are bright, mouthwatering, and truly inspiring.

Amaoffers a collection of recipes that represents down-home cooking and grilling at its most inspiring. Fans ofTaqueria,Tartine, andAmerican Sfoglinowill also enjoy the cultural delights found in this Tex-Mex cookbook.

Appetizing recipes featured inAmainclude Huevos Rancheros, Carne Guisada, Ama’s Guacamole, Blueberry Cobbler, and so many more.

This cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill.

Josef Centeno is the chef-owner of the Centeno Group, which includes the award-winning restaurants Bco Mercat, Bar Am, and more. He is the co-author of the cookbookBco. Betty Hallock is a journalist, food writer, and former deputy food editor of the Los Angeles Times. She is the co-author ofBco. Ren Fuller is a Los Angelesbased food and lifestyle photographer.

“What happens when Tex-Mex finds a home in Southern California? In Josef Centeno’s new cookbook, “Am”, the results are sunny and delicious, from a vegan, cashew-based “queso” built on the flavors of charred onion, garlic and green chile, to a simple halved ruby red grapefruit, broiled with a topping of butter and piloncillo sugar, just like his auntie used to do.” – New York Times, A Best Fall Cookbook of 2019

Josef Centeno is the chef-owner of the Centeno Group, which includes the award-winning restaurants Bco Mercat, Bar Am, and more. He is the coauthor of the cookbookBcoand lives in Los Angeles.

Betty Hallock is a journalist and food writer, and former deputy food editor of theLos Angeles Times. She is the coauthor ofBcoand lives in Los Angeles.

Ren Fuller is a Los Angelesbased food and lifestyle photographer.

October 1, 2019