Pati's Mexican Table: The Secrets of Real Mexican Home Cooking Hardcover Author: Visit Amazon's Pati Jinich Page | Language: English | ISBN:
0547636474 | Format: PDF, EPUB
Pati's Mexican Table: The Secrets of Real Mexican Home Cooking Epub DownloadDownload for free books Pati's Mexican Table: The Secrets of Real Mexican Home Cooking Epub Download for everyone book with Mediafire Link Download Link
Review
"The book is filled with bright, fresh flavors and dishes that are wonderful in their simplicity."
—Publishers Weekly
"Pati Jinich is a breath of fresh air in the food world. She's warm, beyond smart, she's funny and a generous and gifted cook. She knows Mexican food as her heritage and as a scholar, but knows, too, the realities of being a working mother. She never gave up on the tastes she grew up with, but she's got an uncanny way of streamlining how she recreates them. This is one of those books you'll be cooking and learning from for a long time."
—Lynne Rossetto Kasper, Splendid Table host
"Pati Jinich has created the most delicious guidebook to the magnificent market-driven home cooking of Mexico that I've ever seen. This book makes it simple to create fresh and tasty Mexican food and inspires me to make soft fresh torillas, pickle my own jalapeños, and delight in Chicken Tinga with my family. This book will become a family heirloom at my house forever."
— Mario Batali
About the Author
Pati Jinich is the host of the popular PBS show Pati's Mexican Table and the official chef of the Mexican Cultural Institute. She has appeared on the Food Network, NBC’s Today Show, ABC’s The Chew, CBS, Fox News, NPR, and The Splendid Table. She hosts live programs for the Smithsonian Institute and has cooked at the Blair House, the official guest house of the vice-president.
See all Editorial Reviews
Direct download links available for Pati's Mexican Table: The Secrets of Real Mexican Home Cooking Epub Download
- Hardcover: 288 pages
- Publisher: Rux Martin/Houghton Mifflin Harcourt; 2.3.2013 edition (March 5, 2013)
- Language: English
- ISBN-10: 0547636474
- ISBN-13: 978-0547636474
- Product Dimensions: 10.1 x 8.2 x 1 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
I preordered this book the day Amazon offered it, expecting a collection of recipes from Pati's PBS programs. When I started reading it, the recipes were the third thing I admired -- right after the numerous Mexican Cook's Tricks and the extensive descriptions of Mexican ingredients. This is my third Mexican cookbook (after Diana Kennedy and Roberto Santibanez), but it should be everyone's introduction to Mexican flavors, techniques, and gusto because it works so well on four levels, each of which is worth the price of the book:
1. Mexican Cook's Tricks -- There is a "trick" at the end of most of the recipes. They are short and most apply more broadly than just the subject recipe: how to cook an egg, prepare enchiladas, marinate meats, prepare chiles. These are as addicting as nachos (or Margaritas): You can't eat just one. After you finish one, you poke around to find more.
2. Mexican Ingredients -- What stops you from reading the "cook's tricks?" There are about 60 green-highlighted sidebars, most of which describe a Mexican ingredient and how it is prepared and enjoyed: tamarind, corn versus flour tortillas, several varieties of chiles, hibiscus flowers, cinnamon, and buying avocados. A few succinctly describe cooking processes for rice and beans. By the time you've read eight or ten of these sidebars you want to cook.
3. Recipes -- The recipes are for home cooking. This is the food that Pati, a busier-than-we-are soccer mom, serves her family. They are not the traditional servant-prepared recipes that Diana Kennedy features.
Pati Jinich, a native of Mexico City, proves a most engaging guide to homestyle Mexican dishes from street foods to colonial gems, Middle Eastern influences to comfort foods from across Mexico: you'll find references to Guadalajara, Oaxaca, Veracruz, Michoacán, the Yucatan Peninsula and Mexico City. Her PBS show Pati's Mexican Table features two seasons of episodes that revolve around a certain ingredient, holiday, or theme.
I was lucky to receive a review copy of "Pati's Mexican Table; The Secrets of Real Mexican Home Cooking" several weeks ago courtesy of Pati's publicist, and in that time I've tried several recipes from the various sections, including two of the salads (red leaf, avocado, and grapefruit salad with olive-mint vinaigrette and the spinach goat cheese salad with caramelized pecans and jamaica vinaigrette), a soup (Mexican alphabet soup), several of the egg dishes (huevos rabo de mestiza, Mexican frittata with poblanos, potatoes, and feta), and two of the desserts (triple orange Mexican wedding cookies, Alisa's marbled pound cake). I also made the tamarind, apricot and chipotle sauce for use with another dish.
Pati's easygoing manner and clear explanations translate well to the written page; many of the recipes in "Pati's Mexican Table" come complete with a "Mexican Cook's Trick" sidebar with the types of tips that add an extra layer of authenticity: you'll find tips on enhancing the flavor of cucumbers by rubbing them with the cut ends, that your masa should have the consistency of Play-Doh, tips on working with tortillas before adding sauce, and using rice flour in tortes. These little tidbits are the types of things that you don't often find in cookbooks, and it's a nice touch that makes you feel like you're being let in on a family secret.
{shorttile} Epub Download
Please Wait...