Product Description
by Pati Jinich (Author)
The host of the highly popular PBS show Pati's Mexican Table shares everyday Mexican dishes, from the traditional to creative twists.
Pati Jinich has a mission. She's out to prove that Mexican home cooking is quicker and far easier than most Americans think.
Surprising in their simplicity and freshness, Pati's recipes 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.
Front Jacket
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 a 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 Jalapeno 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.
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Back Jacket
Pati Jinich has created the most delicious guidebook to the magnificent market-driven home cooking of Mexico that I ve ever seen. This book makes it simple to create fresh and tasty Mexican food and inspires me to make soft fresh tortillas, pickle my own jalapenos, and delight in Chicken Tinga with my family. This book will become a family heirloom at my house forever. Mario Batali
Pati Jinich is a breath of fresh air in the food world. She s warm, beyond smart, and she s funny and a generous and gifted cook. She knows Mexican food as her heritage and as a scholar, but knows, too, the realities of being a working mother. She never gave up on the tastes she grew up with, but she s got an uncanny way of streamlining how she recreates them. This is one of those books you ll be cooking and learning from for a long time. Lynne Rossetto Kasper, host of The Splendid Table from American Public Media
Pati's Mexican Table is a gem of a book that guides us through the bold flavors of Mexican cookery. Pati has such skill in delivering recipes full of detail and complexity with a nurturing cadence. This is a staple for every cookbook shelf!" Hugh Acheson, author of A New Turn in the South
Pati's energy and spirit shine through in this beautiful book. The delicious, accessible recipes represent an exciting and fresh side of Mexican cooking perfect for sharing with family and friends! The stunning photos, helpful cooking tips, and concise ingredient explanations make this a favorite that you will turn to again and again. Joan Nathan, author of Quiches, Kugels, and Couscous
$30.00
ISBN 978-0-547-63647-4
1468461
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Author Biography
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.
