Patricia Quintana (1946–2018)
Author of Taste of Mexico
About the Author
Patricia Quintana Fernandez was born in Mexico City, Mexico on October 28, 1946. In the 1970s, she attended L'École Lenôtre in Paris. Her first cookbook, La Cocina Es un Juego (The Kitchen Is a Game), was published in 1979. She went on to write more than 28 books on Mexican food including The show more Taste of Mexico and Mexico's Feasts of Life. She also wrote a long-running column for Vogue México. She led culinary tours of Mexico, established a cooking school in Mexico City, started a food business called Gavilla, and ran a restaurant called Izote in Mexico City from 2001 until 2013. She died of non-Hodgkin's lymphoma on November 26, 2018 at the age of 72. (Bowker Author Biography) show less
Works by Patricia Quintana
Las fiestas de la vida en la cocina mexicana/ Life's Celebration in Mexican Cuisine (Spanish Edition) (1999) 4 copies
EN SU PUNTO 2 copies
La Cocina es un Juego 1 copy
Taste of Mexico 1 copy
Vegetariano 1 copy
Postres 1 copy
Tagged
Common Knowledge
- Legal name
- Fernandez, Patricia Quintana
- Birthdate
- 1946-10-28
- Date of death
- 2018-11-26
- Gender
- female
- Occupations
- chef
cookbook writer
fiction writer - Short biography
- Patricia Quintana is an acclaimed chef, teacher, and author who started Mexico City’s first culinary institute, penned over ten cookbooks, and continues to run the immensely popular Mexico City restaurant Izote, named for the orchid-like flower of the yucca plant. She has traveled the world as an ambassador of Mexican cuisine, been the executive chef for the Mexican Ministry of Tourism.
- Nationality
- Mexico
- Birthplace
- Mexico City, Mexico
- Place of death
- Mexico City, Mexico
- Associated Place (for map)
- Mexico City, Mexico
Members
Reviews
Although this is an older book it is by no means outdated. It is large with many nice colored photographs with an interesting mix of old B&W family photographs as well.
The ingredients are few to many (and might be difficult to find), the recipes are broken down into preparation stages and for the most part are easy to follow.
What I really liked about this cookbook, in comparison to the "Jerusalem Cookbook", is the fact that there are many, many more recipes per chapter. What I didn't like show more is there are more than 1 recipe per page and it was difficult for me to see where one ended & the other began.
Contents include:
Making of a Mexican Feast, methods & materials: Spices for dry roasting; preparation of chilies, salsas, & sauces; types of chilies; herbs; & Mexican cream.
Introduction, the four generations: a not-so-brief history of her family and their cookery.
Entering the world, The Christening Feast: Cake bread; Meringue filled pastry shells, Yemitas (little egg yolks); Coconut Charles cookies; Lime crepes; Tamales; Chicken w/ almond mole; Chile Poblano soup; and many more
Celebrations of Childhood, Christmas & All Kings Day: Buñelos; Quesadillas (w/ 7 different fillings); Roast crown of pork; Steamed turkey in Adobo sauce; Oaxacan meatballs in chile tomato sauce; & Almond pumpkin seed candy.
Circling w/ family, Weddings & Birthdays; Almond wedding cake; Stuffed c ornish hens in orange sauce; Lime soup; White cheviche; Squash blossom soup; 8 different salsas; Tournedeau w/ morels in a chile-cream sauce; & Cold pickled veal rump.
The Ordering of life, Breakfast, portable feasts, Independence; Chilaquiles w/ chicken, sausage, & cheese; Sieved black beans w/ chilie & epazote; Chorizo sausage, pitic style; Royal mountain turnovers; Meat & vegetable stew w/ chiles, saffron, & chorizo; and Rice & chile casserole.
The Altar of Sorrows, foods (Lent): Seafood soup w/ chiles & tomatoes; Shrimp pie; Capriotada (Bread pudding); Lenten turnovers (sweet egg yolk filling); 5 different preserves; Corn soup w/ chiles chipotles; and Red snapper w/ parsley.
Re-entering the world, Day of the Dead: Candied fruit bread; Flan; Pork & chicken tamales; Corn tamales; Chicken & vegetables w/ yellow mole; Pork w/ green mole (one of 6 different moles); Black beans w/ pork; Spiced lentil stew w/ plantains & pineapple; and Candied pumpkin.
Wonderful, now I need someone who is willing to prepare these foods for me! show less
The ingredients are few to many (and might be difficult to find), the recipes are broken down into preparation stages and for the most part are easy to follow.
What I really liked about this cookbook, in comparison to the "Jerusalem Cookbook", is the fact that there are many, many more recipes per chapter. What I didn't like show more is there are more than 1 recipe per page and it was difficult for me to see where one ended & the other began.
Contents include:
Making of a Mexican Feast, methods & materials: Spices for dry roasting; preparation of chilies, salsas, & sauces; types of chilies; herbs; & Mexican cream.
Introduction, the four generations: a not-so-brief history of her family and their cookery.
Entering the world, The Christening Feast: Cake bread; Meringue filled pastry shells, Yemitas (little egg yolks); Coconut Charles cookies; Lime crepes; Tamales; Chicken w/ almond mole; Chile Poblano soup; and many more
Celebrations of Childhood, Christmas & All Kings Day: Buñelos; Quesadillas (w/ 7 different fillings); Roast crown of pork; Steamed turkey in Adobo sauce; Oaxacan meatballs in chile tomato sauce; & Almond pumpkin seed candy.
Circling w/ family, Weddings & Birthdays; Almond wedding cake; Stuffed c ornish hens in orange sauce; Lime soup; White cheviche; Squash blossom soup; 8 different salsas; Tournedeau w/ morels in a chile-cream sauce; & Cold pickled veal rump.
The Ordering of life, Breakfast, portable feasts, Independence; Chilaquiles w/ chicken, sausage, & cheese; Sieved black beans w/ chilie & epazote; Chorizo sausage, pitic style; Royal mountain turnovers; Meat & vegetable stew w/ chiles, saffron, & chorizo; and Rice & chile casserole.
The Altar of Sorrows, foods (Lent): Seafood soup w/ chiles & tomatoes; Shrimp pie; Capriotada (Bread pudding); Lenten turnovers (sweet egg yolk filling); 5 different preserves; Corn soup w/ chiles chipotles; and Red snapper w/ parsley.
Re-entering the world, Day of the Dead: Candied fruit bread; Flan; Pork & chicken tamales; Corn tamales; Chicken & vegetables w/ yellow mole; Pork w/ green mole (one of 6 different moles); Black beans w/ pork; Spiced lentil stew w/ plantains & pineapple; and Candied pumpkin.
Wonderful, now I need someone who is willing to prepare these foods for me! show less
You May Also Like
Statistics
- Works
- 26
- Members
- 283
- Popularity
- #82,294
- Rating
- 4.4
- Reviews
- 2
- ISBNs
- 28
- Languages
- 2