The Yellow-Lighted Bookshop

Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking – herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes. Starting with breakfasts to savour, Tommi then moves through mouth-watering tacos, spectacular salads, comforting enchiladas, dishes for speedy weeknight joy and a range of crowd-pleasers, all to be laden with smoky salsas, fiery chilli oils and earthy moles to layer texture and taste.