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Mi Cocina: Recipes and Rapture from My…
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Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook (utgåvan 2022)

av Rick Martinez (Författare)

MedlemmarRecensionerPopularitetGenomsnittligt betygOmnämnanden
963287,829 (4)1
"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 Apptit 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 Mazatln. The collective result is touching, transportive, and delicious"--… (mer)
Medlem:nexxa888
Titel:Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook
Författare:Rick Martinez (Författare)
Info:Clarkson Potter (2022), 304 pages
Samlingar:Ditt bibliotek
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Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook av Rick Martínez (Author)

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Some nice, authentic Mexican recipes! ( )
  Sassyjd32 | Dec 22, 2023 |
*A Thank you to Netgalley for allowing me to read this. This is my honest and unbiased review*

Hello Fellow Eaters,

I've been a fan of Rick Martinez for a couple of years, so when I found out that he had a cook book coming out I jumped at the chance to read it. Martinez is just so passionate about the food he cooks and you can just feel it in every photo, description, and recipe. As a good lover as well as a reader, it's so refreshing to see (read) someone be so in love with what they are doing that it jumps out of every page. Not only does every recipe make my mouth water, but this is the most beautiful cookbook that I've ever seen. Also he does his recipes in grams something I wished more people did.

Overall, a mouth wateringly beautiful cookbook. ( )
  latteslipsticklit | Nov 16, 2023 |
Martinez begins with a chapter on basic staples of the Mexican table and follows that with recipes that exist universally throughout Mexico. These are organized by key ingredient (e.g., corn and wheat, rice and beans, and salsas, condiments and seasonings). The primary content of the book is presented in seven chapters devoted to the geographic regions of Mexico. Each chapter presents ten or so recipes from that area. For the most part, I found these dishes to be of little interest, and many recipes include ingredients I would never have on hand.

The photography is excellent, and I found chapter on traditional Mexican recipes to be the most intriguing section of the book. I bookmarked several recipes in this section I plan to try. ( )
  Tatoosh | Mar 6, 2023 |
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"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 Apptit 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 Mazatln. The collective result is touching, transportive, and delicious"--

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