NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • JAMES BEARD AWARD WINNER • IACP AWARD WINNER • A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébalo 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 BEST COOKBOOKS OF THE YEAR: Bon Appétit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal
Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México 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 Albóndigas en Chipotle; northern México’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.
Mi Cocina is an exuberantly colorful and well written ode to the beauty and variety of the Mexican culinary tradition with recipes curated by Rick Martínez. Due out 3rd May 2022 from Crown Publishing on their Clarkson Potter imprint, it's 304 pages and will be available in hardcover and ebook formats.
The book is arranged as a grand tour of the Mexican states, with each local cuisine taking a star turn on the stage. Recipes are formatted with title (in Spanish and English), an introduction, followed by ingredients in a bullet list. Ingredient measurements are given in both imperial (American) and metric (yay!), followed by step by step cooking instructions. Special tips and alternate preparation methods are provided in highlighted colored text in the recipes. Nutritional info is not provided. The book is also packed with extra useful information and knowledge including charts for evaluating and using different types of spices and chili peppers, and kitchen tips and tricks for getting the most out of ingredients.
Throughout the book, the warmth and fondness the author has for his culture and food shines through. The recipes are chosen with care and all the classics are represented alongside many which were new to me. I loved reading about his experiences as a second generation immigrant kid in south-central Texas, although the overt racism which he experienced was appallingly sad.
The photography throughout is spectacular, clear, and in color. Serving suggestions are attractive and the food styling is superb; everything looks appetizing.
Five stars. This is a classic and very useful cookbook.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
