New Cookbook a Fusion of Traditional Mexican Cooking and Modern Cuisine
by Larry Cox on Nov. 14, 2009, under UncategorizedMod Mex: Cooking Vibrant Fiesta Flavors at Home by Scott Linquist and Joanna Pruess with photography by Shimon and Tammar Rothstein (Andrews McMeel, $24.95) Reviewed by Larry Cox
This cookbook is a fusion of Old Mexico and modern cuisine, the creation of award-winning chef Scott Linquist of the highly successful Dos Caminos Restaurants of New York. In his collection, he is assisted by cookbook maven Joanna Pruess, author of eight popular cookbooks.
In Mod Mex, Scott reveals techniques and over 125 innovative recipes reflecting fresh and easy-to-prepare dishes which he has perfected during his more than 15 years of studying Mexican food and culture. The result is approachable, exciting foods that will satisfy almost any appetite. In addition to the recipes, there are informative sidebars and basic techniques for making essentials from salsa to masa. There is also a list of useful Mexican cooking tools from molcajete to tumbada.
There are tips on day-before preparation, recipe variations, cultural insights, holiday dishes, and cooking techniques that make this collection all inclusive. If you’re hungry for the taste of Old Mexico but with a generous dash of the 21st century, this cookbook should fit the bill.
This collection is divided into eight basic chapters, Little Bites & Starters, Salads and Soups, Main Courses, Side Dishes, Pastries and Sweets, Breakfast and Brunch, Drinks, and Essentials, basic techniques and cooking equipment. There is also a glossary, list of sources, metric conversions and equivalents.
Two Mod Mex recipes were tested, a delicious Arrachera, grilled marinated skirt steak, and the Sticky Coconut Jasmine Rice. Both were fairly easy to prepare.
Sticky Coconut Jasmine Rice
Serves six
Ingredients
2 c jasmine rice
3 c coconut milk
1 c wayer
1 stick cinnamon, preferable Mexican
2 Tbs sugar
1 tsp kosher salt
Wash the rice in several changes of cold water to remove the excess starch.
In a medium saucepan, combine the rice, coconut milk, water, cinnamon, sugar, and salt. Cover, bring to a gentle boil, and cook for 20 minutes. Remove from the heat and let stand for 10 minutes. Fluff the rice gently with a fork, taste to adjust the seasonings and serve.
