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Item Information   Holdings     Summary     More Content       More by this author     Martínez, Rick (Chef), author.     Subjects     Cooking, Mexican.     Cooking -- Mexico.     Browse Catalog     by author:      Martínez, Rick (Chef), author.       by title:      Mi cocina : recipes ...         MARC Display

Mi cocina : recipes and rapture from my kitchen in México / Rick Martínez ; photographs by Ren Fuller. by Martínez, Rick (Chef), author. New York : Clarkson Potter/Publishers, [2022] Subjects Cooking, Mexican.   Cooking -- Mexico. ISBN:  9780593138700 (hardcover) : 0593138708 (hardcover) Description:  303 pages : color illustrations, color maps ; 27 cm Edition:  First edition. Contents:  Básicos: staples of the Mexican table -- El Bajío and Central México -- Oaxaca and the South Pacific Coast -- Yucatán Peninsula -- El Golfo Central -- El Norte: the northern states -- Pacífico Central -- Baja California Peninsula. Requests:  0 Summary:  "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 Appétit 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 Mazatlán. The collective result is touching, transportive, and delicious"--   Copy/Holding information Location Collection Call No. Status   Aiea Public Library Adult Nonfiction 641.5972 Ma Checked In Add Copy to MyList Hawaii State Library Business, Science & Technology 641.5972 Ma Checked In Add Copy to MyList Kailua-Kona Public Library Adult Nonfiction 641.5972 Ma Checked In Add Copy to MyList Kaimuki Public Library Adult Nonfiction 641.5972 Ma Checked In Add Copy to MyList Kalihi-Palama Public Library Adult Nonfiction 641.5972 Ma Checked In Add Copy to MyList Kealakekua Public Library Adult Nonfiction 641.5972 Ma Checked In Add Copy to MyList Lihue Public Library Adult Nonfiction 641.5972 Ma Checked In Add Copy to MyList Pahala P/S Library Adult Nonfiction 641.5972 Ma Checked In Add Copy to MyList Wahiawa Public Library Adult Nonfiction 641.5972 Ma Checked In Add Copy to MyList Wailuku Public Library Adult Nonfiction 641.5972 Ma Checked In Add Copy to MyList

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