Pati Jinich, conductora de la popular serie de televisi\u00f3n de PBS TV, Pati\u2019s Mexican Table <\/em>(ya en su novena temporada), ofrece docenas de deliciosas y probadas recetas para preparar platillos mexicanos en este su nuevo libro, MEXICAN TODAY: New and Rediscovered Recipes for Contemporary Kitchens<\/em>.<\/p>\n\n\n\n Conductora de televisi\u00f3n, autora de libros de cocina, chef residente del Instituto Cultural Mexicano en Washington, DC y orgullosa mam\u00e1 de tres hijos, Pati Jinich es conocida por preparar comida mexicana que es al mismo tiempo deliciosa y accesible. Pati naci\u00f3 y creci\u00f3 en la Ciudad de M\u00e9xico, en el seno de una familia de talentosos cocineros y de ah\u00ed que muchas de sus recetas sean adaptaciones de la comida que la nutri\u00f3 mientras crec\u00eda. \u201cEstos platillos tienen un lugar especial en mi hogar en DC y en mi coraz\u00f3n, ya que nos mantienen a m\u00ed y a mis hijos conectados con nuestras ra\u00edces; esta comida les da un mejor sentido de qui\u00e9nes son y de nuestros or\u00edgenes.\u201d<\/p>\n\n\n\n Este libro est\u00e1 lleno de recetas familiares y muy conocidas, pero tambi\u00e9n incluye nuevas interpretaciones que son realmente sorprendentes. Pati aplica su \u201csaz\u00f3n\u201d mexicano a todo tipo de comidas, desde la Americana o Tex-Mex, a la Japonesa o a la Jud\u00eda, con platillos como la Ensalada de Fajitas de Pollo, la Pasta con Pollo y Chipotle y la Sopa de Matzo con Jalape\u00f1os. La comida de Pati siempre es una buena excusa para reunirse con la familia al final del d\u00eda, en un club de lectura con amigos o para cenar con los vecinos llevando cada uno un platillo diferente.<\/p>\n\n\n\n Here is what the culinary world is saying about “Mexican Today.”<\/p>\n\n\n\n Pati Jinich is one of the best Mexican chefs we have here in the United States. Mexico\u2019s vibrant culture and its many influences shine in the recipes from this new collection. Each dish contains a story, and Pati brings the food of Mexico \u2013 and her kitchen \u2013 into our homes.<\/p>Jos\u00e9 Andr\u00e9s, chef\/owner, Minibar by Jos\u00e9 Andr\u00e9s & ThinkFoodGroup<\/cite><\/blockquote>\n\n\n\n Mexican Today<\/em> is like having Pati in your kitchen, and all to yourself. Her warm personality and knowledgeable voice guide you as you cook your way through these recipes. Pati takes Mexican food into the present tense, which is just where it should be.<\/p>Carla Hall, co-host, ABC\u2019s The Chew<\/em> and author, What I love about Mexican Today is that it is such a true reflection not only of the food of Mexico but also of Pati herself. Fun and bright, with satisfying meals that are full of flavor, this book will have you scanning the pages for meals that you can enjoy with your family. Once you see the smiles on their faces, you will quickly realize that food truly does make people happy \u2013 and you will have Pati to thank!<\/p>Michael Symon, James Beard Award-winning chef, \u201cJinich\u2026is nothing if not thorough in making Mexican cuisine accessible to northern chefs. Her cookbook brims with careful instructions and loads of advice on selecting ingredients to create the extraordinary spectrum of flavors offered by classic Mexican cooking.\u201d \u2013\u00a0Mark Knoblauch,\u00a0Booklist<\/em>. 3\/17\/16.\u00a0Read full review<\/a><\/p>\n\n\n\n \u201cWe all know Tex-Mex, but now there\u2019s Cal-Mex, Chicago-Mex, New York-Mex, Fusion-Mex and, perhaps, Pati-Mex. In Mexican Today, Jinich, host of the popular PBS series \u2018Pati\u2019s Mexican Table,\u2019 invites us into her kitchen, where she uses her knack for Mexican seasoning to add a bit of Latin flair to all kinds of foods. As a wife and working mother of three boys with packed schedules, she knows the ins and outs of getting good, interesting, family-pleasing food to the table every night.\u201d \u2013 Sybil Pratt,\u00a0Book Page<\/em>. 3\/30\/16.\u00a0Read full review<\/a><\/p>\n\n\n\n \u201cMexican Today delivers the kind of authenticity for these foods that you\u2019ll never get from Betty Crocker\u2026These are wonderful recipes. You\u2019ll want them not only for themselves, but also for the new ideas they\u2019ll inspire in your own kitchen.\u201d \u2013\u00a0Karen Yencich,\u00a0Examiner<\/em>. 4\/13\/16.\u00a0Read full review<\/a><\/p>\n\n\n\n \u201cJinich\u2019s new cookbook deftly combines her own family recipes with new Mexican-flavored takes on everyday mealtime staples. From dishes inspired by growing up in Mexico City to meals planned by a busy mother for a family of five, \u2018Mexican Today\u2019 is just that: a modern collection of recipes that never stops looking at the past as it reinvents the future.\u201d \u2013\u00a0 Greg Morago,\u00a0Houston Chronicle<\/em>. 4\/18\/16.<\/p>\n\n\n\n \u201cJinich\u2026has introduced food lovers to the multi-flavors of the Mexican table and her own take on the culturally rich cuisine. Her latest book\u2026\u2019Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens\u2019 offers a variety of dishes for everything from salads and tortas to sandwiches, soups and one-dish meals to desserts and drinks.\u201d \u2013\u00a0Eloise Marie Valadez,\u00a0NW Times<\/em>. 4\/20\/16. \u00a0Read full article<\/a><\/p>\n\n\n\n \u201cLike the verb derived from the noun salsa\u2013salsear, meaning making \u2018something better, adding an extra layer of life, of seasoning, of joy\u2019 \u2014 Pati Jinich\u2019s passion is to share the food of her native Mexico while enhancing it with her multi-ethnic heritage.\u201d \u2013 Cheryl Krocker McKeon,\u00a0Shelf Awareness<\/em>. 4\/23\/16.\u00a0Read full review<\/a><\/p>\n\n\n\n \u201cIn Mexican Today, you have the guidance to produce authentic, delightful and often hot Mexican food of distinction. This is a striking book about how to achieve excellence. It really isn\u2019t that hard. You just start with one poblano, an avocado, and keep turning the pages of Mexican Today.\u201d \u2013 Brian O\u2019Rourke,\u00a0Huffington Post<\/em>. 4\/25\/16.\u00a0Read full review<\/a><\/p>\n\n\n\n \u201cMexican Today [is] an exploration of contemporary Mexican food that defies all borders.\u201d \u2013 Ana Sof\u00eda Pel\u00e1ez,\u00a0NBC News<\/em>. 4\/26\/16.\u00a0Read full article<\/a><\/p>\n\n\n\n \u201cMexican Today explores not just traditional fare, but the country\u2019s evolving cuisine and the many immigrant groups who have influenced it.\u201d \u2013 Maria Godoy, NPR\u00a0The Salt<\/em>. 5\/5\/16.\u00a0Read full article<\/a><\/p>\n\n\n\n \u201cSmooth and subtle hearts of palm soup with sweet potato croutons, light crepe enchiladas with Swiss chard and potatoes, and Chinese five-spice plum and apricot empanadas join well-loved Mexican classics such as tacos al pastor, traditional chicken tostadas and chiles rellenos.\u201d \u2013 Laura Brehaut,\u00a0National Post<\/em>. 6\/7\/16.\u00a0Read full article<\/a><\/p>\n\n\n\n
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Carla\u2019s Comfort Foods<\/em> Lynne Rossetto Kasper<\/cite><\/blockquote>\n\n\n\n
restaurateur, television personality, & author<\/cite><\/blockquote>\n\n\n\nPress<\/h2>\n\n\n\n