What do you think?
Rate this book
Pati's Mexican Table: The Secrets of Real Mexican Home Cooking―Quick and Easy Mexican Home Cooking Recipes
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.
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.
288 pages, Hardcover
First published January 1, 2013
688 people are currently reading
608 people want to read
About the author
Pati Jinich
5 books58 followersPati 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 Institute and has cooked at the Blair House, the official guest house of the vice-president.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 46 reviews
February 27, 2013
3 1\2
I'm a terribly sorry that until a few weeks ago I had never heard of Ms Jinich's blog.
I follow quite a few foodblogs and I often buy their authors' cookbooks. With the exception of my family's recipes, some of my best-known dishes come from them.
While enjoying this book, I realized that, unfortunately, I tend to be much more Eurocentric that I thought. And it's weird because we have pretty strong ties with Americas. Most of the food I/we eat comes from the Americas and my family shares much of Ms Jinich's culinary habits. (We were all under the Spanish flag until late 1800...)
The recipes are easy to read, with well defined passages and useful tips. My only worry is that I doubt many of those ingredients will be available outside the bigger cities with a strong Mexican population.
The pictures are really evocative, but not always useful (as in a step-by-step approach). It's not a problem for me, but it may be for any cook who is still learning his/her rope.
At 1/3 of the book I had already bookmarked so many pages I'm not sure I will have the time to actually cook all that stuff. Ms Jinich has even succeeded in convincing me to try her twist of my loved leek and potato soup! And we should all thank her for her chicken recipes :D (It's the everyday cooking that is often more tiring than the one we do for the big festivity days.)
And God! Desserts! I love all Mexican food, but I really miss the sweet breads (rolls), the pan dulce, I had every morning while staying in Mexico City.
I want to thank Ms Jinich and her publisher for offering an Arc to an unknown reader.
I'm a terribly sorry that until a few weeks ago I had never heard of Ms Jinich's blog.
I follow quite a few foodblogs and I often buy their authors' cookbooks. With the exception of my family's recipes, some of my best-known dishes come from them.
While enjoying this book, I realized that, unfortunately, I tend to be much more Eurocentric that I thought. And it's weird because we have pretty strong ties with Americas. Most of the food I/we eat comes from the Americas and my family shares much of Ms Jinich's culinary habits. (We were all under the Spanish flag until late 1800...)
The recipes are easy to read, with well defined passages and useful tips. My only worry is that I doubt many of those ingredients will be available outside the bigger cities with a strong Mexican population.
The pictures are really evocative, but not always useful (as in a step-by-step approach). It's not a problem for me, but it may be for any cook who is still learning his/her rope.
At 1/3 of the book I had already bookmarked so many pages I'm not sure I will have the time to actually cook all that stuff. Ms Jinich has even succeeded in convincing me to try her twist of my loved leek and potato soup! And we should all thank her for her chicken recipes :D (It's the everyday cooking that is often more tiring than the one we do for the big festivity days.)
And God! Desserts! I love all Mexican food, but I really miss the sweet breads (rolls), the pan dulce, I had every morning while staying in Mexico City.
I want to thank Ms Jinich and her publisher for offering an Arc to an unknown reader.
August 30, 2021
I've enjoyed everything I've made from this book, and learned so much about peppers and gotten several basic recipies that are very useful. I'm cooking differently with low sodium and they are all very adaptable to my needs but packed with flavor. Also I have lots of peppers in my garden so this gives me many ways to use them! While some are basics you've heard of, others like the red onion pickle with bitter orange were new to me, and it's my new favorite thing...with everything! I got brave enough to make my own tortillas, and found it pretty easy! (Although they won't be winning any beauty contests..) And the red rice was so good I made it two days in a row after first trying it. I bought both her cookbooks and I'm sure I'll use both, but this one is by far the most useful if you're new to Mexican cooking.
May 21, 2013
Pati rocks! And she's cooked at the White House! Her recipes are accessible to home cooks, both new and accomplished. This cookbook is so easy to read and to put to practice-just do it.
December 3, 2024
more like 3.75
If you can get it used or on sale then it’s totally worth it. But she has better books. However, these are good recipes… not great
If you can get it used or on sale then it’s totally worth it. But she has better books. However, these are good recipes… not great
December 31, 2021
3.5 stars
I’m looking at the copyright date, I think this was Pati’s first foray into cookbooks. Sadly, it shows. It’s a bit unpolished and the lack of pictures of the recipes is glaring. Despite those critiques (I’ll own it — I need pictures of most, if not all, the recipes as finished products), it’s still a decent cookbook but not necessarily one I’ll want to add to my outta cookbook collection.
I’m looking at the copyright date, I think this was Pati’s first foray into cookbooks. Sadly, it shows. It’s a bit unpolished and the lack of pictures of the recipes is glaring. Despite those critiques (I’ll own it — I need pictures of most, if not all, the recipes as finished products), it’s still a decent cookbook but not necessarily one I’ll want to add to my outta cookbook collection.
April 16, 2021
Can't wait to dive into some Mexican cooking! I have loved watching Pati on PBS for years!
April 21, 2022
An essential book for anyone looking to cook authentic Mexican food up to a few fancier dishes. I made the red pozole and it was delicious. I still have some in my freezer.
Mexican food isn't necessarily about spiciness, but about layering flavors together to form delicious sauces and bases.
I checked this one out at my local library and have added it to my to-purchase list.
Mexican food isn't necessarily about spiciness, but about layering flavors together to form delicious sauces and bases.
I checked this one out at my local library and have added it to my to-purchase list.
December 25, 2019
This is very good. I've made several recipes, and they've all been delicious! My only complaint is that sometimes the directions aren't as clear as they should be, but I've been able to puzzle out what should happen (toasting chiles before reconstituting them is mentioned in a sidebar after the recipe, for example). I'm going to buy this one for my collection!
March 2, 2013
Pati Jinich, a native of Mexico City, proves a most engaging guide to homestyle Mexican dishes from street foods to colonial gems, Middle Eastern influences to comfort foods from across Mexico: you’ll find references to Guadalajara, Oaxaca, Veracruz, Michoacán, the Yucatan Peninsula and Mexico City. Her PBS show Pati’s Mexican Table features two seasons of episodes that revolve around a certain ingredient, holiday, or theme.
I was lucky to receive a review copy several weeks ago courtesy of Pati’s publicist, and in that time I’ve tried several recipes from the various sections, including two of the salads (red leaf, avocado, and grapefruit salad with olive-mint vinaigrette and the spinach goat cheese salad with caramelized pecans and jamaica vinaigrette), a soup (Mexican alphabet soup), several of the egg dishes (huevos rabo de mestiza, Mexican frittata with poblanos, potatoes, and feta), and two of the desserts (triple orange Mexican wedding cookies, Alisa’s marbled pound cake). I also made the tamarind, apricot and chipotle sauce for use with another dish.
Pati’s easygoing manner and clear explanations translate well to the written page; many of the recipes in “Pati’s Mexican Table” come complete with a “Mexican Cook’s Trick” sidebar with the types of tips that add an extra layer of authenticity: you’ll find tips on enhancing the flavor of cucumbers by rubbing them with the cut ends, that your masa should have the consistency of Play-Doh, tips on working with tortillas before adding sauce, and using rice flour in tortes. These little tidbits are the types of things that you don’t often find in cookbooks, and it’s a nice touch that makes you feel like you’re being let in on a family secret.
The recipes are clearly laid out and easy to follow. I loved the unique salad dressings like the olive-mint vinaigrette and the hibiscus flower vinaigrette; these will become a regular staple in my kitchen. I found that for two of the dishes I tried, the Mexican Alphabet Soup and the triple orange Mexican wedding cookies, that I made a few small tweaks to the recipes as written. The Mexican Alphabet soup only called for ¼ cup chopped onion, 1 clove garlic and 1 tsp salt for 8 cups of broth and a 28-oz can of crushed tomatoes; I added more onion and garlic and sautéed them first before pureeing them. If you’re serving this to adults and not kids, I’d also recommend adding a reconstituted ancho chile to the onion, garlic and tomatoes before pureeing. The triple orange Mexican wedding cookies differ from the more “traditional” Mexican wedding cookie featured in episode 201, which called for shortening (or you can use lard) and ground pecans. The triple-orange Mexican wedding cookies in the cookbook have neither shortening nor ground pecans, which gave them more of a cakey texture than polvorones. I would also recommend adding ½ teaspoon of orange extract to bump up the orange essence. You may also want to try using half shortening and half butter (the recipe is written for 2 sticks butter).
There’s a good sampling of recipes taken from the show’s two seasons; I did a quick scan on the show’s website, and it would appear that at least one recipe from each show made it into the cookbook. You’ll find show favorites like Chicken with Tamarind, Apricots and Chipotle Sauce, Chicken À La Trash, Mexican Meatballs with Mint and Chipotle, and Steak Tacos with Jamaica-Jalapeño Sauce, along with vegetarian-friendly recipes, kid-friendly recipes, and even a few gluten-free recipes to boot. There are also some international dishes like watermelon and tomatillo salad with feta cheese, tomato and mozzarella salad with pickled ancho chile vinaigrette, and crab cakes with jalapeño aioli that are given a fun Mexican-inspired twist. Gorgeous photography and a user-friendly bilingual index (Spanish recipe titles are printed in italics) round out Pati’s Mexican Table.
Verdict: Fans of Pati’s TV show and those looking for an easy, tasty introduction to homestyle Mexican cooking will be sure to enjoy Pati’s Mexican Table (let’s hope there are many more seasons and a second cookbook to boot!). ¡Provecho!
Review copy courtesy of Pati’s publicist – ¡muchas gracias!
January 13, 2022
Beautiful and thoughtful, with almost enough photos for me.
I am looking forward to trying several of the recipes.
I am looking forward to trying several of the recipes.
March 26, 2013
This is a beautiful cookbook. The pictures of the food are mouthwatering and the pictures of ingredients are informative. Pati has brought recipes for salsas, soups, salads, vegetarian dishes, fish, poultry and meat dishes together with some deserts and drinks to finish. My wife and I have been cooking our way through the book and have been very happy with the results. Even living north of the 53rd parallel, we have been able to get most of the spices and ingredients.
Fish-Tacos
Tacos with Fish Rodrigo and Mango Pico
The meals that are outlined in the book take some time and care to cook. This is not instant cuisine, but the results are rich and varied. Some recipes have more heat than others, but nothing we have tried has been too spicy. With just the two of us in the house we have cut most of the recipes in half and found that they still gave a substantial meal with leftovers for another day.
As an added bonus to the recipes and pictures, Pati has tips for making the work easier along with explanations of what some of the ingredients and staples of Mexican food are about. I enjoy reading the small articles sprinkled through the book almost as much as I do eating the food. I was very interest to learn more about the authentic culture and food of Mexico. For those who are used to fast food Mexican, you are in for a real treat.
I would recommend this book for anyone who enjoys good food of any variety, and for those looking for Mexican quisine, this book is a must.
Fish-Tacos
Tacos with Fish Rodrigo and Mango Pico
The meals that are outlined in the book take some time and care to cook. This is not instant cuisine, but the results are rich and varied. Some recipes have more heat than others, but nothing we have tried has been too spicy. With just the two of us in the house we have cut most of the recipes in half and found that they still gave a substantial meal with leftovers for another day.
As an added bonus to the recipes and pictures, Pati has tips for making the work easier along with explanations of what some of the ingredients and staples of Mexican food are about. I enjoy reading the small articles sprinkled through the book almost as much as I do eating the food. I was very interest to learn more about the authentic culture and food of Mexico. For those who are used to fast food Mexican, you are in for a real treat.
I would recommend this book for anyone who enjoys good food of any variety, and for those looking for Mexican quisine, this book is a must.
June 30, 2014
I always enjoy Pati's show but her recipes did not impress me. I'm a Texan by birth so perhaps my prejudice towards Tex Mex is why this didn't work for me. Two of the three recipes I tried had almost no flavor at all.
One of my college friends taught me to make her Mexican-American mother's arroz rojo. It is a fiesta of flavor and a favorite in my family. Therefore the first recipe of Pati's that I tried was the arroz rojo. Blah! This was bland, bland, bland. I had to add some cumin and chili to spice it up a little it and even then it was not as good as my college days recipe.
Next I tried the arroz verde. It was a little tastier than the arroz rojo but not one I'm likely to cook again.
I feel like I have to try 3 recipes from cookbooks so I crossed my fingers and took a leap of faith with Rodrigo Fish. I'm glad I did. It was simple and quite tasty. I'll make this one again for sure.
I won't be sad when I return this one to the library.
One of my college friends taught me to make her Mexican-American mother's arroz rojo. It is a fiesta of flavor and a favorite in my family. Therefore the first recipe of Pati's that I tried was the arroz rojo. Blah! This was bland, bland, bland. I had to add some cumin and chili to spice it up a little it and even then it was not as good as my college days recipe.
Next I tried the arroz verde. It was a little tastier than the arroz rojo but not one I'm likely to cook again.
I feel like I have to try 3 recipes from cookbooks so I crossed my fingers and took a leap of faith with Rodrigo Fish. I'm glad I did. It was simple and quite tasty. I'll make this one again for sure.
I won't be sad when I return this one to the library.
February 10, 2019
Being “snowed in” today, I watched a bunch of PBS cooking shows, including Pati’s, which streams for free on Amazon Prime. I’ve watched her show since about 2012 and bought this when it was first published. I’ve also been going to the Baja Peninsula since right around that time. Fast forward to today, I binge watched her 7th season which is based in Baja. I dusted off this cookbook (one of the few I haven’t purged) and was reminded not only how amazing her recipes are but also with how much she both cooks and writes from the heart. Just *so* good!
June 12, 2022
I picked this up when it was on special as a friend has recommended Pati Jinich's cookbooks to me and this was a great purchase! I haven't watched Pati on PBS yet, but I'm going to seek out her show.
The cookbook is extremely approachable and well-organized. Worth the purchase just for the sauces and salsas section. All the recipes I've looked through so far look very do-able and realistic. Not loaded down with a million ingredients each or with items that will send me to 5 different stores looking for them. I like her approach that you can do it all from scratch but there's nothing wrong in using some pre-made ingredients when it makes sense to do so.
I made the pickled carrots and jalapenos and the salsa verde the first weekend I had the book and they were both great and easy to follow and made nice additions to a Mexican-themed party. I look forward to cooking more from this book.
The cookbook is extremely approachable and well-organized. Worth the purchase just for the sauces and salsas section. All the recipes I've looked through so far look very do-able and realistic. Not loaded down with a million ingredients each or with items that will send me to 5 different stores looking for them. I like her approach that you can do it all from scratch but there's nothing wrong in using some pre-made ingredients when it makes sense to do so.
I made the pickled carrots and jalapenos and the salsa verde the first weekend I had the book and they were both great and easy to follow and made nice additions to a Mexican-themed party. I look forward to cooking more from this book.
June 19, 2022
Excellent book, well written. Her instruction and list of ingredients are clear/ Her recipes come across as not that complicated. Some of the other books that I have on Mexican cooking seeming so time consuming and the list of ingredients are not available or I don't know what they are. I like the Mexican secrets at the end of a recipe. Very helpful. I have been following Pati on TV when ever I get the chance. Don't think you will be disappointed if you purchase this book. She also gives you the American names of the ingredients and the name of the recipes and the ingredients in Mexican.
April 12, 2018
Authentic Mexican cooking from a woman who's spent most of her life there. Pati Jinich also has a TV show on PBS. The recipes cover everything from (literally) soup to nuts. Tortilla and black bean casserole, red and green pozoles and (yes, really) Creamy Peanut and Vanilla Aperitif (it's sort of like a peanut butter shake).
December 17, 2018
I love this book. The recipes are interesting and are complemented by classy, beautiful photographs. The food is a good introduction to Mexican home cooking. The recipes aren't tacky bastardized recipes and they're also presented in a way a contemporary foodie can appreciate. It's definitely a book I recommend adding to your collection.
May 5, 2025
There are some good recipes in here and the explanations are pretty good, but the formatting for the ebook is a disaster. It is super hard to navigate, there are links that don't work (for incorporated sauces and the like), and it will be very hard to use unless I transcribe the recipes I want to use into a notebook or notes app.
May 25, 2019
Pati has a wonderful show and makes delicious dishes. It's Mexican made accessible, true to origins, showcasing more than the stereotypical and popular dishes most associate with Mexican food. While I do think I prefer her other book more, this one is still undoubtedly good.
April 11, 2020
I wanted gourmet Mexican and this is it. The flip side is some ingredients I have never heard of and do not have access to, that I know of. This is not the author's fault. Authentic recipes have some not common to America ingredients!
December 17, 2024
The most beautiful Mexican cook book I've seen yet. So many recipes sound + look worthy of a lovely, fresh, authentic Mexican restaurant. Very much look forward to putting these recipes to the test.
June 15, 2017
Not that I'd know, but I think this is what real Mexican cooking should be. They all sound great and I can't wait to try a few on our table.
July 29, 2019
Great book!
I love this book. I have read it twice, and can’t stop trying new recipes. I also love that you can watch her on Amazon as well. Great book to learn Mexican cooking.
I love this book. I have read it twice, and can’t stop trying new recipes. I also love that you can watch her on Amazon as well. Great book to learn Mexican cooking.
September 7, 2019
Lots of interesting, tasty recipes but none that made me want to cook them again.
November 29, 2021
I love this book:so exciting to learn true Mexican cooking !
August 30, 2022
Her recipes are scrumptious and easy to follow. I enjoy her stories and continually reach for this recipe book.
July 21, 2024
Very clear instructions and appealing recipes.
Read
May 26, 2021Good stuff in this. We really liked Pollo a la Basura (or garbage chicken) especially the leftovers. We're putting onion hold in our diets for a bit so didn't get to make as many recipes as normal. Hopefully we'll be through this soon and I can give the book a more thorough test. 4/5
March 6, 2013
At first this reviewer thought "oh, not ANOTHER Mexican cookery book!" yet first impressions can be very deceptive… In fact this is a bit of a special little gem.
The key aim of the book is to provide a range of recipes for making everyday, authentic Mexican food for everyday families. Some of the recipes are not your typical "Mexican fare" but they are said to be 100% Mexican. You may just need to adjust your perceptions and expectations (and all for the better). In many areas what we think of to be a typical food from a region is, in fact, nothing like what the locals would eat over there. Localised food for a localised taste, if you will, often lacking in true authenticity.
After an interesting, personal overview of the author and what makes her tick it is straight into the recipes. Split into chapters of salsas, pickles & guacamole; salads; soups; anytime vegetarian; seafood; poultry; meat; sides; desserts and drinks there is going to be something new to try here, that is surely clear. Whilst this is a book you can clearly pick up and down, select a recipe and go, you really should take a sequential read through at least once to immerse yourself in the background, hints, tips and diverse comments given by the author to the various dishes and Mexican cuisine as a whole.
You should not be surprised to note that the wide range of recipes will surely have something for everyone. No boring variations on a variation here. The recipes are ably accompanied by a lot of wonderful full colour photographs, so clear and inviting that you want to reach through the page and start munching away. The recipes are well-written, easy to follow and convey all the bits of information that you need including a typical preparation and cooking time. Hurrah! OK, the measurements are only listed in an imperial format and in today's international climate that's a bit of a no-no but c'est la vie! At least you can get a handle on how long an unfamiliar recipe might take to make.
This book is more than just a collection of recipes. It is a deceptively cunning tool to get you inspired to try and make your own Mexican food as well as to try a lot of possibly new things. Certainly this reviewer can see it responsible for a bit of a dietary shift for many households once the cook gets addicted. An everyday book for everyone. Does the author have anything left for a further volume?
Pati's Mexican Table: The Secrets of Real Mexican Home Cooking, written by Pati Jinich and published by Houghton Mifflin Harcourt. ISBN 9780547636474, 284 pages. Typical price: USD30. YYYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
The key aim of the book is to provide a range of recipes for making everyday, authentic Mexican food for everyday families. Some of the recipes are not your typical "Mexican fare" but they are said to be 100% Mexican. You may just need to adjust your perceptions and expectations (and all for the better). In many areas what we think of to be a typical food from a region is, in fact, nothing like what the locals would eat over there. Localised food for a localised taste, if you will, often lacking in true authenticity.
After an interesting, personal overview of the author and what makes her tick it is straight into the recipes. Split into chapters of salsas, pickles & guacamole; salads; soups; anytime vegetarian; seafood; poultry; meat; sides; desserts and drinks there is going to be something new to try here, that is surely clear. Whilst this is a book you can clearly pick up and down, select a recipe and go, you really should take a sequential read through at least once to immerse yourself in the background, hints, tips and diverse comments given by the author to the various dishes and Mexican cuisine as a whole.
You should not be surprised to note that the wide range of recipes will surely have something for everyone. No boring variations on a variation here. The recipes are ably accompanied by a lot of wonderful full colour photographs, so clear and inviting that you want to reach through the page and start munching away. The recipes are well-written, easy to follow and convey all the bits of information that you need including a typical preparation and cooking time. Hurrah! OK, the measurements are only listed in an imperial format and in today's international climate that's a bit of a no-no but c'est la vie! At least you can get a handle on how long an unfamiliar recipe might take to make.
This book is more than just a collection of recipes. It is a deceptively cunning tool to get you inspired to try and make your own Mexican food as well as to try a lot of possibly new things. Certainly this reviewer can see it responsible for a bit of a dietary shift for many households once the cook gets addicted. An everyday book for everyone. Does the author have anything left for a further volume?
Pati's Mexican Table: The Secrets of Real Mexican Home Cooking, written by Pati Jinich and published by Houghton Mifflin Harcourt. ISBN 9780547636474, 284 pages. Typical price: USD30. YYYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
September 12, 2016
This was interesting but there were too many ingredients for most of the recipes. I think that I would eat the recipes if they were made for me but to make them myself I don't think I could put the effort in. There may have been one or two recipes that I would have made but to put in the time it would be cheaper and easier to just go somewhere.
Displaying 1 - 30 of 46 reviews