Pati's Mexican Table

The Secrets of Real Mexican Home Cooking

By Pati Jinich
Rux Martin/Houghton Mifflin Harcourt, Hardcover, 9780547636474, 288pp.

Publication Date: March 5, 2013

List Price: $30.00*
* Individual store prices may vary.
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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 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.



About the Author
Pati Jinich is the host of the popular PBS show Pati's Mexican Table and the official chef of the Mexican Cultural Institute.She has appeared on the Food Network, NBC s Today Show, ABC s The Chew, CBS, Fox News, NPR, and The Splendid Table. She hosts live programs for the Smithsonian Institution and has cooked at the Blair House, the official guest house of the vice-president.
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