Cover Image: Pati Jinich Treasures Of The Mexican Table

Pati Jinich Treasures Of The Mexican Table

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Member Reviews

I didnt think I needed another Mexican Cookery cookbook.. but after perusing this one.. it had more recipes that I wanted to cook than I initially expected it to. The refried bean recipe alone is worth the price of admission! This is a comprehensive book, that I will continue to revisit. This and Nopalito are my two main sources for Mexican cooking recipes.

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I read a lot of cookbooks, and I enjoy cooking very much. For me, this cookbook was almost overwhelming in the number and kinds of recipes included. Maybe if I were a fan of the show I would have appreciated it more?

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I grew up watching Pati's Mexican Table with my family, so I was sure I would love this cookbook! This book was a great way to learn about different Mexican cuisines. It has also given me the opportunity to learn new recipes that impress my Texan family members. Of particular interest were the recipes for tortillas, tacos, salsa verde, and huevos rancheros.

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I did not read Treasures of the Mexican Table by Pati Jinich through an educator lens.

Treasures of the Mexican Table by Pati Jinich was wonderful! I loved the truly authentic Mexican cuisine brought into this cookbook. The photography throughout the cookbook is just fantastic and I really appreciated reading more on the history of the dishes. I would highly recommend this one to others!

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I love cookbooks with family stories in them. The recipes were great, and I can’t wait to make them. I really enjoyed reading the stories as well as the recipes.

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Anyone who loves authentic, delicious Mexican food will want to immediately pick up Treasures Of The Mexican Table: Classic Recipes, Local Secrets by television food personality Pati Jinich. This cookbook is filled with mouthwatering dishes that everyone will love.

Not only does this excellent cookbook include Mexican basics, it is filled with unique ways to vary those basics and take Mexican food to a much higher level. The dishes are influenced by dishes from many areas of Mexico, and include yummy items that may not be quite so well-known. The prose is well-written and fun to read, and the recipes are written in the traditional manner so that they are easy to follow.

This cookbook also includes recipes for sauces, salsas, and condiments that complement the main dishes – tacos, burritos, flautas, quesadillas, sopes, appetizers, side dishes (rice, beans, pasta), and even luscious desserts. Just reading this cookbook will inspire everyone to start cooking Mexican dishes. There is something here for everyone, and the recipes are written so that anyone can follow the instructions for picture-perfect dishes. Incidentally, the photographs are beautiful, and almost every dish is pictured.

Anyone who is serious about learning to cook excellent Mexican food should immediately pick up this book. It will make a perfect addition to a good recipe book collection and also would make a good gift for someone who loves to cook. Highly recommended.

Special thanks to NetGalley for supplying a review copy of this book.

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I could just sit and read this cookbook like a novel and be completely happy. All of the descriptions make me want to get in the kitchen so I can taste all of these amazingly described foods. The ingredients are easy enough to source given the region that I live in. I honestly just want to cook my way through the entire book!

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This book feels like such an important book for understanding regional Mexican cuisine through the eyes of a woman whose own life and family history tells a fascinating story of immigration through Europe, Mexico and the USA. I have all three of Pati Jinich's cookbooks, love her show, and enjoy reading through her cookbooks as much as cooking through them. And the ingredients are ALWAYS easy to find if you know which grocery stores in your area stock poblanos and have a strong Hispanic ingredients section. Her techniques are home-cooking friendly. It was really watching her show over the years that made me realize that I could make Mexican food, that the techniques and ingredients were actually quite simple and affordable, and not overwhelmingly spicy.

From this cookbook I've enjoyed the Panfried Fish with Garlic, Almonds and Guajillos (super easy, light and flavorful), Chicken Pozole with Pinto Beans (Gallina Pinta, oh my goodness so good!), and the Flourless Chocolate Almond Cake that uses sweetened condensed milk. I can't wait to try the Four-Milk Cake with Plums and Apricots when stone fruits come into season.-- a tres leches style cake with dulce de leche as the "fourth" milk., and the Mole Poblano with Chicken -- yes there are 26 ingredients, but I live in southern California and can get them (plus she lists substitutions for things like lard and piloncillo that are a little harder to find).

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Pati Jinich, from Pati's Mexican Table, now in it's 9th Season on PBS, has been named one of the "100 Greatest Cooks of All-Time" by Epicurious and Bon Appetit.

I've seen a couple of episodes and am always riveted to the TV, watching her make beautiful dishes that I can't pronounce and which give me heart burn just by looking at all the peppers, but which I feel like I immediately need to cook!

When I was given the opportunity to review her new Cookbook, I jumped on it!

I loved so many things about this cookbook, mostly that it helps to expand my mind on what Mexican Food actually means. I've grown up on Americanized Tacos, Burritos and Quesadillas. This, to me, is Mexican Food. Logically I know that's not true, but this is how my brain thinks.

There were many great recipes in this book and probably a handful that I would like to try first, sans peppers, to see if I can master them.

I love the tips she includes as well. Take this one regarding using dry beans in the recipes:
"You may think that you don't have the time for cooking them, because you've heard they need an overnight soak before cooking. This is really a myth. Soaking reduces the cooking time by only about a quarter, and it makes no difference in the flavor and texture of the cooked beans. All you need to do is give them a good rinse, and you're ready to go..."

A big disappointment I had though was the pictures. Half of enjoying your food is eating with your eyes first, right? I think I heard that somewhere. There are pictures in this book of only some of the recipes but they aren't big, beautiful shots. That would have made this book so much better!

Thank you to #MarinerBooks and #NetGalley for making this book available. All opinions expressed are my own.

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What a wonderful Cookbook!

⭐⭐ SCRUMPDILLYICIOUS⭐⭐

Yes, I am dating myself with that word (old Dairy Queen commercial)...but it was the best word I could come up with to describe the dinner I made last night!!

I received a Kindle copy of Pati Jinich's new cookbook, Treasures of the Mexican Table, from Mariner Books. I poured through this cookbook and ultimately decided that Northern- Style Lima Beans / Paroles Duranguenses would make a delicious Sunday Dinner. I was right! So simple and so much flavor!! My husband went back for seconds and took it for lunch today. With Mexican Chorizo, Ham, Turkey Sausage, Bacon, Onion, Lima Beans and Pickled Blond Chilies( I used Peperoncini), it was a hearty meal and perfect for a chilly fall evening.

Thank you to Netgalley, Mariner Books and Pati Jinich for the eARC of this Cookbook in exchange for my honest review.

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I enjoy watching Pati’s cooking show, so I’m thrilled and grateful to review Treasures of the Mexican Table. I found some recipes to be more intermediate than beginner and some ingredients are unavailable in my local grocery stores, so I’d have to purchase them online. There's many familiar Mexican dishes, as well as many new recipes to try. I appreciate the pictures because it helps to see what a finished recipe looks like. I wish there were more pictures to go with the recipes. It’s the pictures that draw me in. This is a comprehensive book about Mexican cuisine. I’m a bit wowed by all the information she included. I appreciate all her hard work and effort.

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The richness of Mexican culture and its food is so much more than tacos and burritos. Region by region, the recipes offer so much variety and taste experiences. Excellent book.

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This book is a gem!

I enjoy cooking at home, but also frequently haunt the many amazing Mexican restaurants near my home, so this was a real treat for me. Pati showcases Mexican cuisine with an approachability that will inspire even the most hesitant of home cooks to try new things.

I received an eARC but eagerly bought my own hardcover copy on release day.

-- will update review as I try more recipes inside.

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The food in this cookbook is very similar to the recipes Pati does on her show. There is a wide range of food from soups to desserts and they come from various areas in Mexico like much of her show. I am definitely most interested in the sopas like the garlic soup and mushroom soup but most of the rest is not really my style. I do not like chilies and peppers so for most recipes I would need to remove an ingredient that probably shapes the flavor of the dish. I think if you are a huge fans of traditional Mexican and not American Mexican you would like this book.

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This was a great cookbook and I really enjoyed reading through the recipes. I love watching Pati on TV and I definitely found some recipes that I will be making at home.

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As a fan of Patti’s Mexican Table, I was eagerly anticipating this cookbook. It does not disappoint, it is an enjoyable read and great recipe resource. Using her conversational style Patti’s enthusiasm comes through in the book as she explains foods unique to different regions in Mexico. Patti provides origin stories for the dishes which are as unique and varied as the country’s terrain. The photos are especially appealing, leaving one hungering for a taste. Her tips and notes are particularly helpful and encourage one to try these recipes in their own home. A beautiful and delicious exploration of authentic and varied dishes from Mexico.
Thank you to NetGalley for providing an ARC in exchange for an honest review.

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Pati Jinich has become a household name thanks to her award winning cooking show Pati's Mexican Table that showcases her bouyant personality as she explores one of the world's oldest and most complex cuisines. In this her third book, Jinich introduces more experienced cooks to regional dishes they may want to investigate. Along the way she shares tips and tricks such as a preference for using Roma tomatoes because they work well in sauces and even gives permission to open a can of fire roasted tomatoes when needed. She stresses why one uses white onions instead of relying on sulfur producing yellow onions. Jinich has lovingly visited all of Mexico's 32 states to unearth dishes that may be new to local cooks. She elevates the voice of the abuelos, tios and others who lovingly passed down family recipes so she can bring them to a wider audience. As this book was being released Jinich produced an amazing new series on PBS "La Frontera" that explains life on both sides of the border. The series documents the mostly seamless commerce that has flowed back and forth for many generations among families living in border cities Ciudad Juarez, Mexico and El Paso and Laredo. Thus, reading Treasures of the Mexican Table serves as a valuable backstory to that series. This is far more than a new book of Mexican recipes but an opportunity for the curious cook to experience a deepened relationship with a culinary culture that continues to evolve. Highly Recommended.

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Authentic and approachable Mexican food! Pati Jinich has pulled together another standout cookbook,. The recipes are simple with short ingredient lists but packed with flavor. This should be your go-to cookbook for traditional Mexican staples.

Thank you to Mariner Books and NetGalley for allowing me to read an advance copy of this cookbook. My review is voluntary and all opinions are my own.

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*4.5 stars*

Rich in flavour and history…

I’ve been enjoying this author’s cooking series on TV, where each recipe has a story. Whether a family remembrance or a new tradition, or memories of food discovered in her hometown of Mexico City, there is always more than just food on offer. This book – part cookbook, part travel-logue, and with a whole lot of culinary history – offers more of the same. Food and history intertwined…

Most importantly, I think, is this book had me hungry through most of it. Offering the traditional recipes as well as possible substitutions and changes over time, the recipes could have come from anyone’s kitchen. And they did. The author offered a culinary walk through all of Mexico’s states and regions, including local twists on standards as well as unique dishes found only in certain areas. What they all had in common was their ability to tweak the taste buds and to offer a lens in a hugely diverse cuisine.

Armed with a staple list of ingredients, I can’t wait to dive in and try some of my own favourites and lash out and try something new!

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I loved reading the tidbits of culture and personality the author included in this cookbook. Mexican cooking is so fascinating to watch and experience and I loved reading about it from the point of view of the chef.

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