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Holding Details

StatusChecked Out
TitleMi cocina / by Rick Martinez ; photography by Ren Fuller.
AuthorMartínez, Rick (Chef) author.
Call No641.597 MAR
CollectionAdult 600-699
Reserve Item


LocationCirc StatusCall NoIssue Name
WinamacDue on 7/8/2022641.597 MAR 

Catalog Details

International Standard Book Number 9780593138700
International Standard Book Number 0593138708
Dewey Decimal Classification Number 641.5972 23
Personal Name Martínez, Rick (Chef) author.
Title Statement Mi cocina / by Rick Martinez ; photography by Ren Fuller.
Production, Publication, Distribution, Manufacture, and Copyright Notice New York City : Clarkson Potter, 2022.
Physical Description 304 pages ; 27 cm.
Content Type text txt rdacontent.
Media Type unmediated n rdamedia.
Carrier Type volume nc rdacarrier.
General Note Includes index.
Formatted Contents Note Basicos staples of the Mexican table -- el Bajio and central Mexico -- Oaxaca and the south Pacific coast -- Yucatan peninsula-- el Golfo central -- el Norte the northern states -- Pacifico central-- Baja California peninsula.
Summary, Etc. "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"-- Provided by publisher.
Subject Added Entry - Topical Term Cooking, Mexican.
Index Term-Genre/Form Cookbooks. lcgft.
Added Entry, Personal Name Fuller, Ren, photographer.
Additional Physical Form Entry Online version: Martínez, Rick. Mi Cocina New York City : Clarkson Potter, 2022 9780593138717 (DLC) 2021034745.
Location 641.597 MAR 31662001690874

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