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Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens, by Pati Jinich
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Review
"Jinich...is nothing if not thorough in making Mexican cuisine accessible to northern chefs. Her cookbook brims with careful instructions and loads of advice on selecting ingredients to create the extraordinary spectrum of flavors offered by classic Mexican cooking." --Booklist
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About the Author
PATI JINICH is the host of the popular PBS show Pati's Mexican Table going on its fifth season and resident chef of the Mexican Cultural Institute. She appears regularly on NPR, The Splendid Table, NBC’s Today Show, ABC’s The Chew, and CBS's The Talk. She hosts live programs for the Smithsonian Institution and has cooked at the White House for President Obama's Cinco de Mayo celebration. She lives in Chevy Chase, MD with her husband and three sons.
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Product details
Hardcover: 320 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt (April 12, 2016)
Language: English
ISBN-10: 0544557247
ISBN-13: 978-0544557246
Product Dimensions:
7.9 x 1.1 x 10 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
139 customer reviews
Amazon Best Sellers Rank:
#39,477 in Books (See Top 100 in Books)
Pati Jinich’s first book sits on my counter and I refer to it often and was very excited for her second to be released. I have not been disappointed. The recipes are fresh and exciting, truly mixing past and present with both ingredients, historical perspectives and a true sensibility of the way people eat today.I love the format of the recipes. They are clearly written with the prep time, cook time and make ahead option listed up front, which makes for easy planning. I read another reviewer who said the ingredients were hard to find, and while some might be depending on where you live, there are alternatives listed. I live in a city and have not had any trouble locating ingredients for the recipes I’ve tried.The frequent sections of “Cook’s Tips†are filled with useful tidbits of advice. I cook often, but rarely go out on a limb and away from what I’m comfortable with. Pati Jinich makes me want to try different recipes and ingredients I never thought of. Her voice when telling the short stories that top each recipe are entertaining and fun to read, often including family anecdotes and entertaining moments. The large colorful blocks of information scattered throughout the book that discuss ingredients, methods, techniques and background information are visually exciting, educational, and often, a little bit sassy!I love the photography, the color choices and the idea that Mexican food can join any other type of food we make and enhance it. A true fusion of foods across our cultural kitchens. I love it.
I am in love with Pati Jinich and her show, she is delightful. Her energy, personality, stories and cooking always make me smile and want to eat Mexican food. I read that that this is for the modern kitchen and do find a wide assortment of practical recipes that can be easily made. I am a serious cook and I will search out any ingredients I need to have. Patti suggests some items that can now be found in a lot of major food stores, but also let's you know that you can work around not having something on hand.I don't know if you have looked up this woman's background, she comes from the business world and her credential are quite impressive. I have a hundred cookbooks, and use many of them beside e-books. This book has been my return to real print on paper pages cookbook. What a relief. If you watch her shows you will not be disappointed. If you haven't you haven’t, you might want to check her out on public television. I have found out that she will be giving a talk and cooking demo in my area and will bring this book in for her autograph. I feel like a kid again. What can I say, I like Mexican food, and as I mentioned, I am in love with this woman, because she is practical, down to earth and has great simple recipes. Hope this helps you.
I am the proud owner of Pati's Mexican Kitchen, I use her recipes frequently. So when I learned the second book was to be released, I immediately ordered pre publication. I was not disappointed when Mexican Today arrived. My friend ordered one as well and we are currently cooking our way through the book.We live in Mexico and find the pride and enthusiasm that Patti exhibits in her stories and recipes is so indicative of the Mexican people. If you love Mexican food, then you need both of Patti's books.
Simple and authentic Mexican recipes. As good, if not better than her first book; with easy to find ingredients. Cilantro can replace epazote for example. Most chiles and chile pastes can now be bought in Mexican stores in your area; unless there aren't any Mexican communities near you. Then order online; they are available. And, did I say delicious ! ? Try her simple black beans and use cilantro if epazote is not available. That's what I did and they came out perfect and with an indescribable flavor. When I reheated them the next day, the perfume of the cilantro lessened so i added a whole jalapeño to the pot and slowly brought the beans up to slow boil. Not hot, just a delicious extra flavor added to the pot of black beans. Buen provecho!
I've only made one recipe from this book and I have to say its the best mexican food I've ever had and it was incredibly easy to understand as well as fun to prepare. I made the Macaroni with Chipotle Chicken and we had a difficult time not eating all of it between the 2 of us, the leftovers were just as good the next day. Highly recommend this cookbook.
This is our second cook book from Pati and it's a gem. I've made a bunch of the taco recipes and they've all been great, but last Sunday I made the Chicken in a Red Mole that sealed the deal. I didn't stray from the recipe and I even found the special cinnamon. This dish is worth the price of admission for this book and I will make it until the day I die. It's very special. If you can make it a day ahead, do so. It's like chili or Lasagna where it's twice as good the next day.
Pati Jinich has once again brought Mexican food into my house in such a pleasing way! This cookbook is beautifully laid out, with gorgeous photos and recipes that look mouth-watering (I haven't tried them yet, but have ear-marked many pages). I'm already a fan because I have her first cookbook that is stained and beaten up by over-use, and am excited to try some of her new recipes such as the drunken rice with chicken and chorizo or the tuna tataki tostadas. What I like about her cookbooks is that the recipes are creative, but don't require a million ingredients that can only be found at specialty stores. Also, the taco section in this new book is thorough. Pati has put her mark on the traditional recipes and has also come up with some new combinations. I can't wait to try the plantain tacos with walnut, pepita and sunflower seed crunch. If you want to cook authentic Mexican cuisine, I urge you to try some of Pati's recipes, you will do your taste buds a favor.
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