Pati s Mexican Table
Score: 5
From 2 Ratings

Pati s Mexican Table


  • Author : Pati Jinich
  • Publisher : Houghton Mifflin Harcourt
  • Release Date : 2013-03-05
  • Genre: Cooking
  • Pages : 288
  • ISBN 10 : 9780547636467


Pati s Mexican Table Book Description :

The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think. Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico. Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas. Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga — (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.

Mexican Today
Score: 5
From 1 Ratings

Mexican Today


  • Author : Pati Jinich
  • Publisher : Houghton Mifflin Harcourt
  • Release Date : 2016-04-12
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9780544557253


Mexican Today Book Description :

Intriguing recipes for everyday meals from the host of the PBS series Pati’s Mexican Table On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. “Sweaty” Tacos with ripe tomatoes and cheese are so convenient they’re sold on Mexican streets by bicyclists. Her grandmother’s Cornflake Cookies feel just as contemporary now as they did then. Pati has “Mexed up” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.

I Am a Filipino

I Am a Filipino


  • Author : Nicole Ponseca
  • Publisher : Artisan Books
  • Release Date : 2018-11-13
  • Genre: Cooking
  • Pages : 304
  • ISBN 10 : 9781579658823


I Am a Filipino Book Description :

2019 James Beard Award Finalist Named a Best Cookbook of the Year by The New Yorker, Boston Globe, Chicago Tribune, Los Angeles Times, New York Times Book Review, Houston Chronicle, Food52, PopSugar, and more Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, bold—no wonder adventurous eaters consider Filipino food the next big thing (Vogue declares it “the next great American cuisine”). Filipinos are the second-largest Asian population in America, and finally, after enjoying Chinese, Japanese, Thai, and Vietnamese food, we’re ready to embrace Filipino food, too. Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine. The techniques (including braising, boiling, and grilling) are simple, the ingredients are readily available, and the results are extraordinary. There are puckeringly sour adobos with meat so tender you can cut it with a spoon, along with other national dishes like kare-kare (oxtail stew) and kinilaw (fresh seafood dressed in coconut milk and ginger). There are Chinese-influenced pansit (noodle dishes) and lumpia (spring rolls); Arab-inflected cuisine, with its layered spicy curries; and dishes that reflect the tastes and ingredients of the Spaniards, Mexicans, and Americans who came to the Philippines and stayed. Included are beloved fried street snacks like ukoy (fritters), and an array of sweets and treats called meryenda. Filled with suitably bold and bright photographs, I Am a Filipino is like a classic kamayan dinner—one long, festive table piled high with food. Just dig in!

Casa Marcela

Casa Marcela


  • Author : Marcela Valladolid
  • Publisher : Houghton Mifflin Harcourt
  • Release Date : 2017-04-25
  • Genre: Cooking
  • Pages : 288
  • ISBN 10 : 9780544808577


Casa Marcela Book Description :

California-Mexican-style recipes and menus from the beloved Food Network host From the long-time host of Food Network's Mexican Made Easy and now co-host of The Kitchen comes Marcela's most personal collection of recipes yet, a reflection of her experience growing up in Tijuana and traveling back and forth to San Diego to see family and friends and for school. This book captures a culture centered around food, loved ones, and gatherings with mouthwatering recipes and in vibrant photography, all shot at Valladolid's home. Mexican food really is simple at its core, if you have some extra time for slow roasting meats or to prepare a few salsas, and the results are sure to impress. There are small bites like Cod Fritters with Chipotle Tartar Sauce and Grilled Steak and Cheese Tostadas; entrees such as Red Chile Lamb Stew and Roasted Tomatillo Salmon; and even drinks and desserts for special occasions, including Strawberry Layered Tres Leches Cake. With mouthwatering recipes and evocative photography, Casa Marcela presents Mexican food in a way never seen before.

My Sweet Mexico
Score: 5
From 3 Ratings

My Sweet Mexico


  • Author : Fany Gerson
  • Publisher : Ten Speed Press
  • Release Date : 2011-06-08
  • Genre: Cooking
  • Pages : 224
  • ISBN 10 : 9781607742364


My Sweet Mexico Book Description :

After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats. From the Hardcover edition.

Mexican Made Easy

Mexican Made Easy


  • Author : Marcela Valladolid
  • Publisher : Clarkson Potter
  • Release Date : 2011-09-27
  • Genre: Cooking
  • Pages : 224
  • ISBN 10 : 9780307888273


Mexican Made Easy Book Description :

Why wait until Tuesday night to have tacos—and why would you ever use a processed kit—when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy? On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show. A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast—and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection. With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela’s show into your home. Chipotle-Garbanzo Dip makes 3/4 cup 1 (15.5-ounce) can garbanzo beans, rinsed and drained 2 garlic cloves, peeled 1 tablespoon fresh lemon juice 2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving 2 teaspoons sesame seed paste (tahini) 1/3 cup olive oil, plus more for serving Salt and freshly ground black pepper 1 tablespoon chopped fresh cilantro Tortilla chips Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a l

New Tastes from Texas

New Tastes from Texas


  • Author : Stephan Pyles
  • Publisher : Three Rivers Press
  • Release Date : 1999
  • Genre: Cooking
  • Pages : 239
  • ISBN 10 : 0609804979


New Tastes from Texas Book Description :

Offers recipes for tamales, chilis, nachos, and fried steaks, as well as desserts, meat and seafood dishes, and beverages

The World Cookbook for Students
Score: 1
From 1 Ratings

The World Cookbook for Students


  • Author : Jeanne Jacob
  • Publisher : Greenwood Publishing Group
  • Release Date : 2006
  • Genre: Cooking
  • Pages : 236
  • ISBN 10 : 0313334544


The World Cookbook for Students Book Description :

Offers recipes from countries all over the world, including information on eating customs, typical foods and dishes, and preparation techniques.

Tuna Wars

Tuna Wars


  • Author : Steven Adolf
  • Publisher : Springer Nature
  • Release Date : 2019-11-09
  • Genre: Science
  • Pages : 400
  • ISBN 10 : 9783030206413


Tuna Wars Book Description :

Historically, whenever tuna was hauled ashore, the sounds of battle were never far away. ‘Tuna Wars’ tells the untold story of the power struggles emerging around tuna, from the distant past to your present-day dinner table. In the ancient past, the giant tuna was the first fish to become the basis of a large-scale industry and a ‘global’ trade that created fortunes: Hannibal was able to finance his elephant campaign on Rome thanks to tuna. From the Middle Ages on, a tuna fishing monopoly on Spain’s southern coast allowed the nobility to completely dominate the area and even lead the ‘invincible’ Armada. When the markets for tuna increased exponentially thanks to technical advances, tuna eventually became a billion-dollar business and one of the most-consumed fish species worldwide. But this massive expansion came at a price. An 18th century monk in Madrid was the first to warn that tuna fisheries needed to be run sustainably for the sake of future generations. And the issue of sustainability would go on to become a game-changer in the modern tuna wars, characterized by new alliances and partnerships, hybrid warfare and commercial power struggles. In addition to accompanying you through the history of tuna and sharing insights into fisheries science and approaches to sustainably managing fisheries, Tuna Wars offers practical guidance on choosing sustainably fished tuna. In short, it will tell you everything you ever wanted to know about tuna, but were afraid to ask.

Chicano Eats

Chicano Eats


  • Author : Esteban Castillo
  • Publisher : HarperCollins
  • Release Date : 2020-06-30
  • Genre: Cooking
  • Pages : 224
  • ISBN 10 : 9780062917386


Chicano Eats Book Description :

The creator of the popular Chicano Eats blog and winner of the Saveur Best New Voice People’s Choice Award takes us on a delicious tour through the diverse flavors and foods of Chicano cuisine—Mexican food with an immigrant sensibility that weaves seamlessly between Mexican and American genres and cultures. Esteban Castillo grew up in Santa Ana, California, where more than three-quarters of the population is Latino. Because Mexican food was the foundation of his childhood, he was surprised to see recipes for dishes on popular food blogs that were anything but the traditional meals he grew up eating. He was inspired to create the blog, Chicano Eats, to showcase his love for design, cooking, and culture and provide a space for authentic Latino voices, recipes, and stories to be heard. Building on his blog, Chicano Eats is a bicultural and bilingual cookbook that includes 85 traditional and fusion Mexican recipes as gorgeous to look at as they are sublime to eat. Chicano cuisine is Mexican food made by Chicanos (Mexican Americans) that has been shaped by the communities in the U.S. where they grew up. It is Mexican food that bisects borders and uses a group of traditional ingredients—chiles, beans, tortillas, corn, and tomatillos—and techniques while boldly incorporating many exciting new twists, local ingredients, and influences from other cultures and regions in the United States. Chicano Eats is packed with easy, flavorful recipes such as: Chicken con Chochoyotes (Chicken and Corn Masa Dumplings) Mac and Queso Fundido Birria (Beef Stew with a Guajillo Chile Broth) Toasted Coconut Horchata Chorizo-Spiced Squash Tacos Champurrado Chocolate Birthday Cake (Inspired by the Mexican drink made with milk and chocolate and thickened with corn masa) Cherry Lime Chia Agua Fresca Accompanied by more than 100 bright, modern photographs, Chicano Eats is a melting pot of delicious and nostalgic recipes, a literal blending of cultures through food that offer a taste of home