by Marcela Valladolid
(Clarkson Potter, $22.50)
Vibrant and deliciously feisty, the modern Mexican recipes in Marcela Valladolid’s new cookbook are as irresistible as the young Tijuana-based chef herself. Valladolid is passionate about Mexican cuisine, but she’s no stickler for tradition. Whether she’s infusing an Indian technique with Mexican flavor (as in her Cilantro Tandoori Chicken), wrapping a tortilla around duck confit (for a Duck Burrito), or sneaking tequila into crème anglaise (for her Apricot-Tequila Ice Cream), Valladolid finds inspiration where others see culinary boundaries. Her accessible recipes emphasize fresh, easy-to-find ingredients and are perfect for summer—or anytime.