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Mi cocina: recipes and rapture from my kitchen in Mexico
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Contributors:
Fuller, Ren, photographer.
Published:
New York : Clarkson Potter/Publishers, [2022].
Physical Desc:
303 pages : color illustrations ; 27 cm
Status:
Arden-Dimick
641.5972 M386 2022
Central
641.5972 M386 2022
Colonial Heights
641.5972 M386 2022
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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Arden-Dimick
641.5972 M386 2022
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Belle Cooledge
641.5972 M386 2022
Due May 7, 2024
Central
641.5972 M386 2022
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Colonial Heights
641.5972 M386 2022
On Shelf
Elk Grove
641.5972 M386 2022
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North Natomas
641.5972 M386 2022
Due Apr 27, 2024
Rancho Cordova
641.5972 M386 2022
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Southgate
641.5972 M386 2022
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Folsom Adult
641.5972 MAR 2022
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Sutter County Main Branch
641.5972 MAR
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Format:
Book
Edition:
First edition.
Language:
English
ISBN:
9780593138700

Notes

General Note
Includes index.
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"--,Provided by publisher.
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Citations
APA Citation (style guide)

Martínez, R., & Fuller, R. (2022). Mi cocina: recipes and rapture from my kitchen in Mexico. First edition. New York, Clarkson Potter/Publishers.

Chicago / Turabian - Author Date Citation (style guide)

Martínez, Rick and Ren, Fuller. 2022. Mi Cocina: Recipes and Rapture From My Kitchen in Mexico. New York, Clarkson Potter/Publishers.

Chicago / Turabian - Humanities Citation (style guide)

Martínez, Rick and Ren, Fuller, Mi Cocina: Recipes and Rapture From My Kitchen in Mexico. New York, Clarkson Potter/Publishers, 2022.

MLA Citation (style guide)

Martínez, Rick and Ren Fuller. Mi Cocina: Recipes and Rapture From My Kitchen in Mexico. First edition. New York, Clarkson Potter/Publishers, 2022.

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.
Staff View
Grouped Work ID:
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Go To GroupedWork

Record Information

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Last File Modification TimeApr 11, 2024 12:08:59 PM
Last Grouped Work Modification TimeApr 20, 2024 02:11:00 AM

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