Mi cocina : recipes and rapture from my kitchen in Mexico
(Book)

Book Cover
Average Rating
Published
New York : Clarkson Potter/Publishers, 2022.
Edition
First edition.
Physical Desc
303 pages : color illustrations ; 26 cm
Appears on list
Status
Haltom City Public Library - McNaughton Books
COOKING WORLD MARTINEZ
1 available

Copies

LocationCall NumberStatus
Haltom City Public Library - McNaughton BooksCOOKING WORLD MARTINEZOn Shelf
LocationCall NumberStatus
Burleson Public Library - Nonfiction - New Display Area641.5972 MartineChecked Out
Keller Public Library - Nonfiction - New Display AreaCOOKING WORLDChecked Out
Watauga Public Library - Nonfiction641.5972 MARTINEZOn Shelf

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More Details

Format
Book
Language
English
ISBN
9780593138700

Notes

General Note
Includes index.
Citation/References
Library Journal,,April 01, 2022
Citation/References
Publishers Weekly,,March 07, 2022
Citation/References
Booklist,,April 01, 2022
Citation/References
Library Journal Prepub Alert,,November 17, 2021
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, 7th Edition (style guide)

Martinez, R. (2022). Mi cocina: recipes and rapture from my kitchen in Mexico (First edition.). Clarkson Potter/Publishers.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

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

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

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

MLA Citation, 9th Edition (style guide)

Martinez, Rick. Mi Cocina: Recipes and Rapture From My Kitchen in Mexico First edition., Clarkson Potter/Publishers, 2022.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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