With all the gusto of Mexico itself, the award-winning chef and author Scott Linquist dives into traditional Mexican cooking, refreshes the authentic and adapts it to modern tastes. Though of Swedish descent and American birth, Linquist knew his calling would be Mexican cooking. With a culinary background in classical cuisines, his creative instinct flowered with the vibrant flavors of Mexican food. At the Dos Caminos Restaurant in New York City, he found what would become such a spectacular showcase for his talents that there are now three Dos Caminos restaurants - on Park Avenue, in Soho and Midtown Manhattan.
Working with co-author Joanna Pruess, Linquist now brings his philosophy of Mexican cooking as well as quite a few secrets from Dos Caminos to home cooks. "These dishes," says Linquist, "while respectfully based on the age-old traditions of Mexican mamamcitas and fine cooks from across that diverse country, are adapted to appeal to a generation of food-savvy diners. Many dishes are updated traditional preparations. Others are originals inspired by Mexican techniques and ingredients that I combine with my classic culinary training."
Linquist and Pruess start with a short chapter on basic techniques and ingredients, and even the most cursory glance at these pages will add zing to salsa and make guacamole rise to creamy perfection. There is a section on how to dress up guacamole (imagine finding lobster in your guacamole!) as well as a section on the different chiles and their heat levels.
When you look through the recipes you can almost hear Linquist singing as he devises his fresh new take on the classic. The meal is covered from bocaditos, those little finger foods inspired by street fare to salads, soups, main courses, side dishes, pastries and sweets. There are also chapters on breakfast and brunch as well as a drinks chapter. Among the recipes, all of them with a festive feeling, are such dishes as Mexican Shish Kebab, Roasted Chicken Enchiladas al Pastor with Tomatillo Salsa Verde and Chihuahua Cheese, Ancho-Rubbed Roasted Turkey, Chipotle Barbecued Ribs, Poblano Rice and Mexican Green Rice. For a sweet dessert there are classic Churros and Bunuelos as well as Coconut Flan, Roasted Banana Crepes and an Oaxacan Chocolate Fondue.
In addition to the dazzling array of recipes, there is vibrant photography by Shimon and Tammar Rothstein, informative head notes and sidebars throughout the book which offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more.
¡Viva Mexico, yesterday and today!
About the Authors:
A graduate of the Culinary Institute of America, chef Scott Linquist has a flair for flavor that has been praised by Food & Wine, the New York Times, New York Daily News, New York Post, New York magazine, and more. The techniques and recipes he presents are culled from more than 15 years of studying Mexican food and culture. He lives in New York, N.Y.
Award-winning cookbook author Joanna Pruess has written eight cookbooks and is consistently praised for her clear prose and well-tested recipes. She lives in the Bronx, N.Y.
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