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Mohrbooks Literary Agency
Sebastian Ritscher |
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MI COCINA
Recipes and Rapture from My Kitchen in Mexico: A Cookbook
An enticing, regional, and stunning exploration of Mexican cuisine from the beloved food writer and YouTube cooking show host.
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.
Rick's beautifully personal tribute 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 Mazatlán. With photography shot on-location throughout Mexico, MI COCINA will bring readers on a journey to Mexico both visually and spiritually. The collective result is touching, transportive, and delicious.
Rick Martinez is the host of the YouTube series "Pruébalo" on Babish Culinary Universe and the Food52 video series "Sweet Heat" and a regular contributor to Bon Appétit magazine and the New York Times. He also hosts live, weekly cooking classes for the Food Network Kitchen. He currently resides in Mazatlán, cooking, eating, and enjoying the Mexican Pacific coast with his dog Choco.
Rick's beautifully personal tribute 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 Mazatlán. With photography shot on-location throughout Mexico, MI COCINA will bring readers on a journey to Mexico both visually and spiritually. The collective result is touching, transportive, and delicious.
Rick Martinez is the host of the YouTube series "Pruébalo" on Babish Culinary Universe and the Food52 video series "Sweet Heat" and a regular contributor to Bon Appétit magazine and the New York Times. He also hosts live, weekly cooking classes for the Food Network Kitchen. He currently resides in Mazatlán, cooking, eating, and enjoying the Mexican Pacific coast with his dog Choco.
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Book
Published 2022-05-03 by Clarkson Potter |
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Book
Published 2022-05-03 by Clarkson Potter |