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Download Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking fb2, epub

by Roberto Santibanez,Romulo Yanes,JJ Goode

Download Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking fb2, epub

ISBN: 0470499559
Author: Roberto Santibanez,Romulo Yanes,JJ Goode
Language: English
Publisher: Houghton Mifflin Harcourt; 1 edition (April 1, 2011)
Pages: 272
Category: Regional & International
Subcategory: Food
Rating: 4.3
Votes: 234
Size Fb2: 1788 kb
Size ePub: 1136 kb
Size Djvu: 1783 kb
Other formats: azw lit mbr doc


TRULY MEXICAN by Roberto Santibañez with J. J. Goode and Shelley Wiseman focuses on sauces, with chapters on salsas, guacamoles, adobos and moles.

TRULY MEXICAN by Roberto Santibañez with J. So rather than create composed dishes, you can use his unusual red peanut sauce or deep, rich adobo D. made with chiles and Mexican chocolate, to dress rotisserie chicken. Try a few more recipes from Mr. Santibañez - Rosa Mexicano's culinary director before he opened Fonda in Brooklyn - and anchos, pasillas and guajillos could become regulars in your cupboard. New York Times Dining Section, November 2011).

In Truly Mexican, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious. An introduction to Mexican cooking covers the main ingredients as well as how they're best prepared-from toasting tortillas to roasting tomatoes-and offers a few simple kitchen commandments that make great results a given. He was the photographic eye for Gourmet for nearly 25 years, capturing memorable images for the magazine''s covers and travel and food segments. ▲. TRULY MEXICAN by Roberto Santibañez with J.

Goodreads helps you keep track of books you want to read. Start by marking Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking as Want to Read: Want to Read saving. Start by marking Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking as Want to Read: Want to Read savin. ant to Read.

Truly Mexican by Roberto Santibanez 9780470499559 (Hardback, 2011) Delivery UK delivery is usually within 9 to 11 working days. Read full description. Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking by J. Goode, Roberto Santibanez (Hardback, 2011). Brand new: lowest price.

Includes a useful Sources section to help readers track down authentic Mexican ingredients. Provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas. Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach.

Cooking by Roberto Santibanez discussion from the Chowhound Home Cooking, Mexican food community. It seems a very good book, relying more on techniques on Mexican Cuisine

Read the Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking by Roberto Santibanez discussion from the Chowhound Home Cooking, Mexican food community. Join the discussion today. It seems a very good book, relying more on techniques on Mexican Cuisine. My expertise on Mexican food is limited to the basic salsa (which I just learnt from the book is actually "Pico De Gallo" :-)) and maybe some Taco's, Nachos, with store bought ingredients. My question is, does any of the dear CH's own this book, if so, what are the recipes that you recommend.

Amazing, authentic Mexican cooking for the home kitchen

Amazing, authentic Mexican cooking for the home kitchen. In Truly Mexican, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking.

Amazing, authentic Mexican cooking for the home kitchen

Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious.

An introduction to Mexican cooking covers the main ingredients as well as how they're best prepared—from toasting tortillas to roasting tomatoes—and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more.Features 128 recipes for authentic Mexican favorites—from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green MoleIncludes a useful Sources section to help readers track down authentic Mexican ingredientsProvides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas

Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach. Sample Recipes Simple Pumpkin Seed Sauce Pipián Verde(Click for recipe)

Comments:

Skillet
Somehow I stumbled on Roberto's Tacos, Tortas and Tamales (I LOVE tacos!) and made a couple of recipes from that and was so impressed that I immediately purchased his other two books. I love this book and Roberto Santibanez's other two books but it is this one I am currently working through. I have every intention of cooking every recipe in this book and that's rare for me.

I moved to Arizona a few years ago and loving Mexican food I started visiting as many as possible, but.... I just thought it should somehow be BETTER, but I didn't even really know what I meant by that! Maybe we didn't go to the right restaurants (and yes, I would LOVE to eat at Roberto's restaurants - wish he had one here in Arizona) We have crossed the border and had a couple of meals in Mexico a couple of times (day trips) and that food was new to me and completely different to what I had found in AZ, and it all led me to decide that a major life goal for me was to make incredible Mexican food at home.

I am an avid cook who loves to cook across a wide variety of cuisines and who is a bit obsessive (I admit) about sourcing unusual ingredients. I see it as a challenge and extremely thrilling to source and learn how to use a new ingredient. Luckily, in AZ there are plenty of fantastic Mexican markets where I can buy fresh Epazote, Avocado leaves, tomatillos, a wide variety of fresh and dried chiles etc. What I can't buy locally I have sourced online.
Don't be scared off by that if you don't have a Mexican market locally. Roberto suggests subbing cilantro for epazote if necessary (if you can get fresh epazote though, it is worth it) If you can't get Mexican oregano use mediterranean, many recipes call for one chile OR another in case you can't get them all. Although that said there are lots of online resources for a wide variety of dried chiles.

I have now cooked the following recipes from Truly Mexican:
- Carnitas - to die for. I made this last night and I can't tell you how excited we are to eat it again tonight, Even my extremely fussy son loved it.
- Chipotle Avocado Leaf Black Beans - Avocado leaves are new to me, but this bean side dish is amazing (I also made it last night) and the avocado leaves add a nuance that I am not even sure I can describe yet. I need to think about that, but trust me, they are worth sourcing!
- Mexican white rice - I pride myself on my rice cooking skills (I love making Thai food) but these three rice recipes elevate rice incredibly!
- Mexican red rice
- Mexican green rice
- Zucchini and corn with cream (yum. Need I say more?)
- Cooked pork and stock (this and the poached chicken is the basis of a lot of the mole and pipiane recipes)
- Poached chicken and Chicken stock (as above)
-Ancho Adobo (At first I didn't like this one as much but Roberto suggests adding sugar and vinegar to taste. Once I added Agave and Vinegar it was very good. It needed a bit of sweetness and acid to lift the earthy toasted ancho flavor)
-Pork in Adobo (using the ancho adobo recipe)
-Mexico City-Style "Little Red Mole (a litlte bitter for my tastes. I didn't love this. Did I do something wrong? Not sure until I go to Roberto's restaurant - I'm saving my pennies!
-Red Peanut Sauce - Nice but the addition of peanuts to me is a bit too much like Satay. It confused me, because it didn't taste like what I think of as Mexican food. But then thats what this book is all about for me. Teaching me what I like and don't like so I can go on to improvise.
-Mole from Puebla (like another reviewer, I cooked this first cause I was desperate to know what the hype about chocolate chile mole was all about) It was earthy, heavy, sweet, and like nothing else. I made it with chicken. I am looking forward to using the frozen leftover mole for enchiladas or tamales (when I learn how to make tamales)
-Simple Pumpkin Seed Sauce - Oh Jeez! This was very quick and easy and hit the right note for me and my guests. I made it with shrimp, but you can also make it with poached pork or chicken. I am discovering that I love the fresher, lighter sauces and moles a little more than the heavy, thick, earthy dark rich ones. But they are all good and are all an incredible culinary experience and that's what this journey is all about for me!
I think that's it to date. I haven't even touched on the salsas and guacamoles. I have made a few so far, and created a few so far myself, using these recipes as a starting point, and they have all been wonderful!

IMPORTANT :For those reviewers complaining that this book is more about sauces and doesn't give recipes for main meals, well I couldn't disagree more! Mexican food is based on courses made with sauces!
Yes there are many pages of Salsas, pgs 44-99, Guacamoles 104-119, but then you have the Adobos 122-147, Moles and Pipianes 150-209, More Ideas for Using Mexican Sauces 212-243 then Sides 246-256. So that is a LOT of recipes for main courses! Pgs 122-243 are main courses! It's simple....For some recipes you add the meat as instructed and cook until the meat is done in the sauce. For others, you make the meat in stock (recipes are provided) Using pork, chicken or turkey and add the meat to ANY of the moles, pipianes, or other "sauces" as described in each recipe! And then you have your main dish! Each recipe that that the meat is not cooked IN, tells you which poached meat or meats is suggested for that "sauce" and when to add it. I am sure that a shredded BBQ chicken would be amazing in many of these recipes for those who are pushed for time!

Anyhow, I am happy to provide any info I have about sourcing various chiles etc, because well, as I said, I'm obsessive and before substituting an ingredient for a cuisine I am unfamiliar with, I want to use the recommended ingredient so I know exactly what the chef intended it to taste like, before I start substituting and playing with recipes. That's just me. Anyone who is currently cooking from this book or who has used another great Mexican book that I need to know about and who wants to chat about it, post a reply to this because new foodie friends are the best kind of friends :)

I will be among the first in line to purchase any more of Roberto Santibanez's books and one day I hope to visit his restaurant in Brooklyn, so that I can experience this food exactly as it is supposed to be, and refine my own skills. But until then I am thrilled with my purchase of this book and my new palette of flavors!
Xava
I love the way this book is organized. It gives you a breakdown of basic techniques - how to buy, store and roast chillies, veggies, fruit. What to use as a substitute - if you don't have Mexican chocolate handy, for instance.

Then it tells you how to use these ingredients - combinations and techniques to make sauces, adobos and salsas, with a whole section devoted to nut and seed-based sauces. Once you get the hang of it, it's easy to devise your own means to use things you have on hand, rather than assiduously sticking to the recipe (though they themselves are quite detailed and can be made even by novices).

The devil is in the details. For the best guacamole, for instance, the onion, chilies and cilantro need to me mashed to- not chopped - fine with salt before adding the chunked avocado. It makes all the difference. Then you apply this technique to variations you may want to try.

After roasting peppers, soak them and then discard the soaking water. Blending them with fresh water gives a cleaner flavour. Supposedly simple things that make a world of difference.

No chipotle morita peppers? Try anchos instead. Replace the almonds in a sauce with pecans if you wish. Or the vinegar with a dash of tamarind (I do that all the time). I'm from India with almost zero knowledge of traditional Mexican cuisine. I've made several recipes from this book and these far surpass the Mexican food I've eaten in restaurants so far.

I have hundreds of cookbooks, but this one has already seen heavy use since I purchased it last month. The hardcover version is worth it. I didn't realise how nuanced and varied Mexican cuisine really is until I got this book.

And there are those cascabel peppers I first learnt about from this book. I got the pound bag from Amazon. How ever did I cook without them before? Now that I have them, I want to add them to everything.
Iphonedivorced
Salsas, pipianes, moles and adobos are the spirit of authentic Mexican cuisine. They are the essential elements used to bring the food alive. In Truly Mexican renown master Chef Roberto Santibanez presents and teaches how to both prepare and use them to create authentic Mexican cuisine, both traditional and contemporary. The recipes are exceptional, the teachings are invaluable. Beyond presenting just another collection of recipes, many of which are available from other well established chefs such as Kennedy and Bayless, Santibanez teaches the ingredients, how to select, prepare and store them, and how to use them to properly create the essential components that elevate Mexican food to a superb world-class cuisine. Through his recipes and instructions he skillfully teaches both the why and how to master the basics, and how those basics can be adapted in any number of ways to a multitude of different finished dishes. Santibanez's approach is much like that used by Careme and Escoffier in developing their approach to French cuisine, the ensuing development of the five "mother sauces", and the endless number of spinoffs that ensue. Not only does he provide the techniques and methods for each representative he chose (and there are many), he also provides recipes and guidance for their uses in finished presentations.

If you want to master contemporary, true Mexican food, while respecting the rich history and tradition of its roots and origins, I highly recommend this book. If you add this book to your culinary library I also recommend that you not just race into the recipes, but rather you take the time to read and understand the first section (41 pages) titled "Basics" - it sets the stage for what Chef Santibanez provides in the rest of the book.

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