Book : Mi Cocina Recipes And Rapture From My Kitchen In...

-Titulo Original : Mi Cocina Recipes And Rapture From My Kitchen In Mexico A Cookbook

-Fabricante :

Clarkson Potter

-Descripcion Original:

NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER * A highly personal love letter to the beauty and bounty of Me xico in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruebalo on YouTube and Food52’s Sweet Heat “This intimate look at a country’s cuisine has as much spice as it does soul.”-Publishers Weekly (starred review)ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022-Time, Food52Join Rick Marti nez on a once-in-a-lifetime culinary journey throughout Me xico that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire.Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albo ndigas en Chipotle; northern Me xico’s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick’s poignant essays throughout lend context-both personal and cultural-to quilt together a story that is rich and beautiful, touching and insightful. About the Author Rick Martinez is the host of the companion video series Mi Cocina and Sweet Heat, both on the Food52 YouTube channel and Pruebalo on the Babish Culinary Universe channel. He cohosts the Borderline Salty podcast with Carla Lalli Music, is a regular contributor The New York Times, and teaches live, weekly cooking classes for the Food Network Kitchen. He currently resides in Mazatlan with his dog, Choco, where he cooks, eats, and enjoys the Mexican Pacific coast. Excerpt. © Reprinted by permission. All rights reserved. IntroductionWhen I was growing up in Austin, Texas, my mom and I spent a lot of time watching cooking shows. I’d stretch out on the hideous gold plaid sofa in front of our rear-projection big-screen TV (that took up half of the living room) and Mom would watch from the kitchen, usually while sweeping the floor with one of the superior Mexican brooms she’d buy across the border and bring home. We loved Two Fat Ladies on the BBC and Emeril Live, but our favorite show was Diana Kennedy ’s. We’d watch her make chorizo with green and red chiles from a mercado in Michoacan, and were deeply envious of her sundrenched kitchen full of red clay bowls. It all just seemed so magical. And dammit, I wanted all of those things, too! I decided then and there that I would grow up to be just like her. Now I know that this desire was masking a deeper one: the desire to understand myself. Sure, part of me wanted the ego recognition of being “the best” or “the authority,” but what was so devastating to me as a Mexican American boy growing up in Texas was that she knew more about my culture and my people than I did. That a British woman and Rick Bayless, a white man from Oklahoma, got to represent the culinary diversity of Mexico while my Mexican American family tried to enculturate with meatloaf and Chef Boyardee. My gread-grandfather Andres Castruita was a dairy farmer in Torreon, a city in the northern state of Coahuila. He sold his farm in 1910, moved his family, including my five-yearold grandfather Agustin Flores Castruita, across the border and bought a small farm just south of Austin. Even though my grandfather only spent the first five years of his life in Mexico, somehow, he was able to hold on to it-from the intense sea-green color of his house to his embellished style of h