food in all its surprising freshness and variety, ranging from the simplest
dishes to more complex ones, and including both the classic and the
lesser-known regional gems of this cuisine.
Nopalito provides a snapshot of regional Mexican cuisine from the perspective
of Gonzalo Guzman, head chef at San Francisco's popular restaurant of the same
name. With recipes for 100 traditional Mexican dishes (but through a California
lens) from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--including
many recipes from the author's hometown of Veracruz--this beautifully
photographed cookbook brings the warmth of Mexican cooking into the kitchens
of home cooks. The book includes fundamental techniques of Mexican cuisine,
insights into Mexican food and culture, and favorite recipes from Nopalito.
PAT'S REVIEW
| A very good book about Mexican cooking and the different equipment you could use to make the process easier. Now the recipes in the book are easy to follow and the author traditional and also some with a twist on them. Now I grew up cooking but not Mexican food until I married into my wife’s family, and one thing I have noticed is that each family is different in their cooking. One thing that is the same as in this book is when making salsas and how the flavor changes with how you prepare the chilies. Either by roasting them, boiling everything in a pot and peeling everything and then putting it all in a blender, or making it raw. My wife’s noni made it all of these ways and this book goes into it as well. The only thing that was different was that she never used a tortilla press she always made them with her hands, and in the book, he suggests that by having one will make the process go faster. The recipes are easy to follow and the stories with the chapters were a good touch also, with good photos this is an excellent book all around. I received this book from Netgalley.com I gave it 5 stars. Follow us at www.1rad-readerreviews.com |
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