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Mi cocina: recipes and rapture from my kitchen in Mexico

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Pub. Date:
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Language:
English
Description
"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 Appetit 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 Mazatlan. The collective result is touching, transportive, and delicious"--
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ISBN:
9780593138700
9780593138717
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Grouping Information

Grouped Work ID841c9009-23d9-55ab-c99b-f36720a6e284
Grouping Titlemi cocina recipes and rapture from my kitchen in mexico
Grouping Authorrick martinez
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-02-29 02:11:58AM
Last Indexed2024-02-29 03:04:01AM

Solr Fields

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Fuller, Ren
author
Martínez, Rick (Chef)
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Fuller, Ren,photographer
author_display
Martínez, Rick
available_at_catalog
Arden-Dimick
Central
Elk Grove
North Natomas
Southgate
detailed_location_catalog
Arden-Dimick
Belle Cooledge
Central
Colonial Heights
Elk Grove
North Natomas
Southgate
Valley Hi-North Laguna
display_description
"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 Appetit 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 Mazatlan. The collective result is touching, transportive, and delicious"--
format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
841c9009-23d9-55ab-c99b-f36720a6e284
isbn
9780593138700
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itype_catalog
Adult Book Non-Fiction
last_indexed
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lexile_score
-1
literary_form
Non Fiction
literary_form_full
Essays
Non Fiction
local_callnumber_catalog
641.5972 M386 2022
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Arden-Dimick
Belle Cooledge
Central
Colonial Heights
Elk Grove
North Natomas
Southgate
Valley Hi-North Laguna
primary_isbn
9780593138700
publishDate
2022
publisher
Clarkson Potter/Publishers
Clarkson Potter/Ten Speed
recordtype
grouped_work
subject_facet
Cookbooks
Cooking, Mexican
title_display
Mi cocina : recipes and rapture from my kitchen in Mexico
title_full
Mi Cocina Recipes and Rapture from My Kitchen in Mexico
Mi cocina : recipes and rapture from my kitchen in Mexico / Rick Martinez ; photographs by Ren Fuller
title_short
Mi cocina
title_sub
recipes and rapture from my kitchen in Mexico
topic_facet
Cooking & Food
Cooking, Mexican
Essays
Nonfiction

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