Nopalito
A Mexican Kitchen [A Cookbook]
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- ¥1,100
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- ¥1,100
発行者による作品情報
Winner of the 2018 James Beard Foundation Cookbook Award in "International" category
Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards
A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant.
The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.
The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.
PUBLISHERS WEEKLY
Guzm n, chef at the Nopalito restaurants in San Francisco and native of the village of Catemaco in Veracruz, displays refreshing lack of pretension in this personal selection of 100 dishes that "have made the deepest impressions" on him. Chapter introductions are informative: "In the Mexican Kitchen," for example, lays out three pillars of Mexican cooking (growing your own food, preserving food, using every scrap), and another piece describes how salsa writes a chef's culinary biography. A primer on chiles and a guide to making masa are useful beyond the scope of this book. These dishes may be "humble," but the author's claim that many "are designed for easy weeknight home cooking" is often contradicted. The recipe for quesadillas rojas con chicharr nes requires the pork to braise for two hours, and readers will have to turn elsewhere to make salsa, ancho-corn tortillas (store bought is permitted), and pork rinds. Birria de res (a silky short rib stew with tomatoes) and enchiladas de mole poblano should be made a day in advance. The few simple sweets include camote enmielado, a sweet potato simmered in spiced syrup for an hour. The author's welcoming affect and sure hand offer much-needed balance to these rewarding but sometimes challenging recipes.
