Mi cocina : recipes and rapture from my kitchen in Mexico
An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of Food52's "Sweet Heat" series, Rick Martinez. In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon App©♭tit food editor Rick Martinez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography. In this beautifully personal tribute, Rick expresses Mexico's regionality through dishes like Oaxaca's Mole Coloradito (a rich pasilla chile sauce made with dried fruits, nuts, and seeds and sweetened with plantain and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya, tomatillo, and a spicy cream sauce) from coastal Baja. He delivers recipes based on his favorite home-tested version of each dish, veering from tradition when inspired -- like in the Tlayuda con Tasajo in which a flank steak is marinated with miso paste before being grilled and added to a large tostada topped with refried beans and queso Oaxaca. Rick always keeps accessibility in mind when speaking to the availability of ingredients such as chiles, spices, and herbs-he often calls for or talks about what is traditional and provides substitutions and replacements when needed. In addition to the captivating recipes, Rick includes essays on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and his experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatl©Łn. The collective result is touching, transportive, and delicious
Available Copies by Location
Location | |
---|---|
Stamford | Available |
Browse Related Items
Subject |
Cooking, Mexican. |
Genre |
Cookbooks. |
- ISBN: 9780593138700
- ISBN: 0593138708
- Physical Description 303 pages : color illustrations, color map ; 26 cm
- Publisher New York City : Clarkson Potter, 2022.
Content descriptions
General Note: | Includes index. |
Formatted Contents Note: | Basicos staples of the Mexican table -- el Bajio and central Mexico -- Oaxaca and the south Pacific coast -- Yucatan peninsula-- el Golfo central -- el Norte the northern states -- Pacifico central-- Baja California peninsula. |
Additional Information
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245 | 1 | 0. | ‡aMi cocina : ‡brecipes and rapture from my kitchen in Mexico / ‡cRick Martinez ; photographs by Ren Fuller. |
264 | 1. | ‡aNew York City : ‡bClarkson Potter, ‡c2022. | |
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500 | . | ‡aIncludes index. | |
505 | 0 | . | ‡aBasicos staples of the Mexican table -- el Bajio and central Mexico -- Oaxaca and the south Pacific coast -- Yucatan peninsula-- el Golfo central -- el Norte the northern states -- Pacifico central-- Baja California peninsula. |
520 | . | ‡a"An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of Food52's "Sweet Heat" series, Rick Martinez. In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon App©♭tit food editor Rick Martinez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography. In this beautifully personal tribute, Rick expresses Mexico's regionality through dishes like Oaxaca's Mole Coloradito (a rich pasilla chile sauce made with dried fruits, nuts, and seeds and sweetened with plantain and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya, tomatillo, and a spicy cream sauce) from coastal Baja. He delivers recipes based on his favorite home-tested version of each dish, veering from tradition when inspired -- like in the Tlayuda con Tasajo in which a flank steak is marinated with miso paste before being grilled and added to a large tostada topped with refried beans and queso Oaxaca. Rick always keeps accessibility in mind when speaking to the availability of ingredients such as chiles, spices, and herbs-he often calls for or talks about what is traditional and provides substitutions and replacements when needed. In addition to the captivating recipes, Rick includes essays on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and his experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatl©Łn. The collective result is touching, transportive, and delicious"-- ‡cProvided by publisher. | |
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