“SAZONES Y ANDANZAS POR EL CENTRO HISTÓRICO DE LA CIUDAD DE MÉXICO” DEL CHEF. VÍCTOR HUGO AGUILAR MORALES.
RESEÑA CHEF VANESSA DOMÍNGUEZ
Volume 1 | Number 1
Date 21 May 2020
To me, books are an open door into the soul of those who write them; they are three-dimensional portals made for travelling into unknown worlds, taking part in stories, living a thousand different lives, and, thanks to skill of their authors, smelling, touching, and even tasting mouthwatering dishes.
Today I want to tell you about a book very dear to my heart, a book written by a chef I greatly admire and respect, a book that is far more than a cookbook, a book of great ingenuity and creativity, bursting with delicacies concocted by a force of imagination.
This book is “SAZONES Y ANDANZAS POR EL CENTRO HISTÓRICO DE LA CIUDAD DE MÉXICO”, BY CHEF VICTOR HUGO AGUILAR MORALES.
Chef Victor Hugo is a Mexican chef who has worked directly with the deans of the leading academic institution in the country (UNAM) and who embodies the highest forms of commitment, knowledge, responsibility, generosity, and culinary thought.
I bought this book in 2016, and when I first saw it, I was immediately captivated. This led me to seek out contact with chef Victor Hugo; like any fan, I wanted to meet the man behind such polished writing. Eventually, I was able to contact him, and when he received my husband and me in his office, I was struck most of all by his humility and his kindness, and I can say today that I am thankful for his humanity and his warmth.
This book is not only filled with creative and innovative recipes, but also gorgeous ceramics, plates designed by the chef himself, which take the pleasure of eating to an entirely different level.
Cooking is culture; it is tradition; it is knowledge; and, of course, it is art.
So, if you are interested in the intelligently devised crossroads between art and Mexican cuisine, this is a book you must know.
Bon appetite and until the next culinary book recommendation. Remember that we will be recommending a new book every week, whether it be a book of recipes, resources, research, or culinary literature.