Mi Cocina

Recipes and Rapture from My Kitchen in Mexico: A Cookbook

Mi Cocina
Rick Martinez
RRP:
NZ$ 60.00
Our Price:
NZ$ 48.00
Hardback
h254 x 210mm - 304pg
3 May 2022 US
International import eta 7-19 days
9780593138700
Out Of Stock
Currently no stock in-store, stock is sourced to your order
An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of the Babish Culinary Universe show "Pruebalo" on YouTube and 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 (made with pasilla chiles, dried fruits, nuts, seeds, plantain, and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya and tomatillo) from coastal Baja. His recipes are 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 availability of ingredients in mind and provides substitutions and replacements when needed. Readers will discover essays in each chapter on topics like the migration and culinary influence of people from the Middle East and China to Mexico, and Rick' s experiences of finding welcomeness, support, and a feeling of belonging in his new home in Mazatlan. The collective result is touching, transportive, and delicious.
Rick Martinez is the host of the YouTube series "Pruebalo" on Babish Culinary Universe and the Food52 video series "Sweet Heat" and a regular contributor to Bon Appetit magazine and the New York Times. He also hosts live, weekly cooking classes for the Food Network Kitchen. He currently resides in Mazatla? n, cooking, eating, and enjoying the Mexican Pacific coast.
Status: Active
ISBN-13: 9780593138700
Published: 3 May 2022
Published In: United States
Imprint: Random House Books
Publisher: Random House USA Inc
Format: Hardback
Height: 254mm
Width: 210mm
Pages: 304

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