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Review Quotes: "Pati Jinich is a breath of fresh air in the food world. She's warm, beyond smart, she's funny and a generous and gifted cook. She knows Mexican food as her heritage and as a scholar, but knows, too, the realities of being a working mother. She never gave up on the tastes she grew up with, but she's got an uncanny way of streamlining how she recreates them. This is one of those books you'll be cooking and learning from for a long time." - Lynne Rossetto Kasper, Splendid Table host, on Pati's Mexican Table "This dogged pursuit of history--of context--is what has long distinguished Jinich in the culinary world. Her energy is sunny, but her work has real gravity, informed by a deep respect for tradition and a boundless curiosity about the ways humans find sustenance, joy, and meaning through food." - Nina Renate Aron in Departures, on Pati Jinich "The book is filled with bright, fresh flavors and dishes that are wonderful in their simplicity." - Publisher's Weekly, on Pati's Mexican Table Publisher Marketing: From Pati Jinich, acclaimed chef, New York Times bestselling author, and star of James Beard Award-winning PBS series La Frontera with Pati Jinich and Pati's Mexican Table, a cookbook of 125 recipes celebrating the rich cultures and foods from where the U.S. and Mexico meet. To Pati Jinich, the word "border" sounds forbidding. She much prefers the Spanish name, "La Frontera," or "frontier," suggesting not just one place, but the beginning of another, a place of origins, opportunity, and invention. Throughout her zigzag travels in the U.S. and Mexico, Pati shows that where our two nations meet, exciting things happen, and nowhere is that more true than in food. After all, several of the world's favorites were born in La Frontera: nachos, burritos, Caesar Salad, and margaritas. As Pati reveals, the food of the Borderlands is richer and more varied than in any single Mexican state. Though it's often equated with Tex-Mex food, it's much more than that, encompassing styles from all over Mexico. And when it is Tex-Mex, it comes in a surprising range of forms and flavors--from the outstanding barbecue with pickled jalapeño slaw and grilled corn in Marfa, West Texas, to the silkiest queso with roasted poblanos in the Rio Grande Valley. In Pati Jinich La Frontera, Pati Jinich casts the border in a new, delicious light, sharing essential recipes from the borderlands, even for desserts, including: - Tamales de Frijol con Chile Verde y Queso (Mashed Bean, Green Chile, and Cheese Tamales) Expertly tested in Pati's home kitchen in Maryland and shared with stories, living histories, and lavish photographs, the recipes in Pati Jinich La Frontera enable you to enjoy these dishes exactly the way they are made in the Borderlands.
Contributor Bio:Jinich, Pati Pati Jinich (pronounced HEEN-ich) is the author of New York Times bestselling Pati Jinich Treasures of the Mexican Table and the host of the three-time James Beard Award-winning PBS series Pati's Mexican Table, going on its fifteenth season, James Beard Award-winning PBS series La Frontera with Pati Jinichi, and her newest docuseries Pati Jinich Explores Panamericana. Named one of the "100 Greatest Cooks of All-Time" by Epicurious and Bon Appétit, she has won a Gracie Award for her television work and is a four-time Emmy nominee and five-time IACP Award winner. She is the resident chef of the Mexican Cultural Institute and has appeared on NPR's All Things Considered, ABC's Good Morning America, NBC's Today, and CBS's The Talk. Born and raised in Mexico City, she lives in Chevy Chase, Maryland, with her husband and three boys. |
