Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens
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Description
Intriguing recipes for everyday meals from the host of the PBS series Pati's Mexican Table
On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners' Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. "Sweaty" Tacos with ripe tomatoes and cheese are so convenient they're sold on Mexican streets by bicyclists. Her grandmother's Cornflake Cookies feel just as contemporary now as they did then.
Pati has "Mexed up" other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.
On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners' Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. "Sweaty" Tacos with ripe tomatoes and cheese are so convenient they're sold on Mexican streets by bicyclists. Her grandmother's Cornflake Cookies feel just as contemporary now as they did then.
Pati has "Mexed up" other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
04/12/2016
Language:
English
ISBN:
9780544557253
ASIN:
B01DVF3KK2
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Citations
APA Citation (style guide)
Pati Jinich. (2016). Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens. HarperCollins.
Chicago / Turabian - Author Date Citation (style guide)Pati Jinich. 2016. Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens. HarperCollins.
Chicago / Turabian - Humanities Citation (style guide)Pati Jinich, Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens. HarperCollins, 2016.
MLA Citation (style guide)Pati Jinich. Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens. HarperCollins, 2016.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
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|---|---|---|
| Shared Digital Collection | 1 | 0 |
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Date Added:
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Date Updated:
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OverDrive Product Record
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- bioText: PATI JINICH (pronounced HEEN-ich) is the host of the three-time James Beard Award-winning PBS series Pati's Mexican Table, now in its tenth season. Named one of the "100 Greatest Cooks of All-Time" by Epicurious and Bon Appétit, she has won a Gracie Award for her television work and is a four-time Emmy nominee and two-time IACP Award winner. She is the resident chef of the Mexican Cultural Institute and has appeared on NPR's Splendid Table and All Things Considered, NBC's Today, CBS's The Talk, ABC's Good Morning America, and Food Network. Born and raised in Mexico City, she lives in Chevy Chase, Maryland, with her husband and three boys.
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- Intriguing recipes for everyday meals from the host of the PBS series Pati's Mexican Table
On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners' Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. "Sweaty" Tacos with ripe tomatoes and cheese are so convenient they're sold on Mexican streets by bicyclists. Her grandmother's Cornflake Cookies feel just as contemporary now as they did then.
Pati has "Mexed up" other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes. - reviews
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June 15, 2016
Jinich hosts the PBS show Pati's Mexican Table and frequently appears on NBC's The Chew. In her second cookbook, she shares more of her favorite recipes for contemporary Mexican foods, including miso soup with nopales, shrimp enchiladas in rich tomato sauce, and floating islands with Mexican-style eggnog. These and other dishes are grouped into course-based chapters, including soups, salads, tacos and tostadas, guisados (stews) and other one-dish meals, desserts, and drinks. Jinich writes with busy families in mind. Many of her recipes can be made in advance or in less than 30 minutes and rely on easy-to-find ingredients. A highlight of this cookbook is its playful variations such as baked huevos rancheros casserole. VERDICT Jinich's engaging style and clear instructions will appeal to many home cooks.
Copyright 2016 Library Journal, LLC Used with permission.
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On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners' Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. "Sweaty" Tacos with ripe tomatoes and cheese are so convenient they're sold on Mexican streets by bicyclists. Her grandmother's Cornflake Cookies feel just as contemporary now as they did then.
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