Customer Reviews (1)

Excellent Reference Book
When I first bought this book in 1984, I found it to be an excellent reference book for Tex-Mex style cooking.There is a wonderful collection of creative recipes from salsas and beverages to soups, main dishes and desserts.I find myself referring back to this book time after time, with the end result being empty dishes (and that is a good thing!) I would recommend the book to all new brides, for their pantry reference. I plan on replacing my old, stained and dog-eared copy! ... Read more

Product Description

Originally published in 1908 by the Gebhardt Chili Powder Company, this cookbook collected for the first time in the U.S. recipes that went on to define Mexican food for generations. It includes mouthwatering preparations for chicken, cheese, egg, fish, game and oysters as well as chilis, enchiladas, tamales, envueltos and more.

The Gebhardt Chili Powder Company was founded in 1896 in San Antonio, Texas by Willie Gebhardt. It is now a part of Conagra, Inc.

Product Description
Presents regional specialties while providing easy-to-follow, photographed instructions for a variety of dishes including Seviche, Chile Verde, and Sopaipillas, and includes recipes for such extras as Tortillas, Salsa Roja, and Margaritas. ... Read more

Customer Reviews (4)

good eating
My family loves Mexican food and this book has everything they love. I will enjoy making meals for them using the recipes in this book.

A favorite
I purchased this book a few weeks ago when looking for recipes for Cinco de Mayo. It is now one of my favorites out of my many Mexican and Latino cookbooks - the recipes are simple and turn out well. They may not be the most low fat recipes, but the editor stayed well enough away from ChiChi's fare. Mexican cooking appears to require much oil - blend the recipes from here with those in 'Latina Lite' for better health.

Easy To Follow And Easy To Prepare
I have purchased several cookbooks from Heather Thomas. She simply has the skill to explain cooking in a non intimidating way. Every publication of Heather Thomas that I have purchased is excellently illustrated withphotos, which help make it easier to understand the whole process fromstart to finsih. This has brought my guests and me a lot of pleasure. Ifyou have previously been a failure in the area of cuisine mexique, you willgain selfconfidence after reading and cooking with this book. I highlyrecommend it.

Picture Book or Recipe Book?
I bought this book because I wanted step-by-step instructions and I like to see a picture of the finished product.In this respect, the book is a success.However, I was confused by the hodge-podge way the text, ingredients and procedures were presented.The photographs were not as helpful as I had hoped and the lay out very artsy.Please note there is no Nutrition Information Per Serving available.And don't forget to stock up on oil.My suggestion is to try a different book, unless you need something pretty for your coffee table.It did make me realize that I really should buy some more festive dishes ... Read more

Product Description
A fresh, exciting, accessible approach to Mexican cooking, in glorious full-color, by the highly respected chef of the wildly popular Rosa Mexicano restaurants.

Rosa Mexicano has been named Best New York City Mexican Restaurant by New York Magazine, The Village Voice, CitySearch, and Zagat. Rosa’s chef, Roberto Santibañez, has been featured everywhere from Martha Stewart Living, Gourmet, and Bon Appétit to Us and Life. Together, this chef and these restaurants are at the very pinnacle of Mexican food—a mediagenic star and his extraordinarily popular restaurants that serve more than 1 million (!) customers a year. Rosa's contemporary approach—lighter, easier, more accessible—is a much needed breath of fresh air for Mexican cooking, including:

• Starters such as Rosa's world-famous Guacamole and incredibly easy ceviches like Red Snapper with Mango
• Triumphant tortilla creations like Tacos with Grilled Adobo-Marinated Chicken, and Octopus Enchiladas with Yellow Tomato Sauce
• Entrées such as Salmon in a Fruity Mole, Boneless Slow-Braised Short Ribs, Shrimp and Vegetable Skewers, and Rack of Lamb with Pistachio Pipian
• Simple, delicious sides like Grilled Corn Street Vendor Style and Traditional Refried Black Beans, and irresistible desserts such as Chili-Spiked Chocolate Cake, Cajeta and Cream Cheese Flan, and Almond Cinnamon Cookies.

An exhaustive, authoritative section on essential ingredients, equipment, and techniques rounds out this eminently useful, home-cook-friendly—and beautifully photographed—book, which is destined to set a new standard in the category. ... Read more

Customer Reviews (8)

Very good book
Very good book with great pics too and the recipes are easy to re-create too.

Amazing!
This book is fantastic. It contains recipes for all of my favorite dishes from the restaurant: the fillet mignon in mushroom/tequila sauce, duck in nut/prune mole, and many others. And the best of all, it actually provides the recipe for Rosa's famous guacamole. In general, the instructions are easy to follow and I appreciate many colorful photos. If you enjoy gourmet Mexican, this book is a must!

Excellent Book!
I can recommend this book to anyone who wants to get to know the mexican cuisine! Everything is explained in detail and there is also a lot of additional information about the background of mexican food in it. A great value for this price!

Fantastico!!
Purchased the Rosa's New Mexican Table" cookbook for my daughter for Christmas.She loves it and has already made several recipes from it.The short ribs and the guacomole dip were to die for!!

Would recommend this cookbook to anyone who loves to try new dishes.

Oh, how I LOVE this book!
Wildly imaginative and colorful in both content and design, this book and its inventive recipes remind me of wonderful meals at Rosa Mexicano each time I open it. It's tough to evoke the sensual memories of a really good restaurant on two-dimensional pages, but that's what this marvel of a cookbook does. Anyone who's been to Rosa Mexicano cannot help but remember the bold splashes of color, both on the walls and on the plates. Open 'Rosa's New Mexican Table' and I think you'll be transported as I was. The recipes are clear and easy to follow, using ingredients that are easy to find in most markets these days. The section on the many different kinds of chilis is an education in itself. The explanations and headnotes to the recipes offer an insider's perspective that makes me want to rush back to the restaurant and try the many dishes I've eaten there all over again. If you've been to Rosa Mexicano, you'll know what I mean. And if you haven't been yet, check out this book and you'll soon be making a special trip there. ... Read more

Customer Reviews (1)

Old Fashioned Mexican food at its finest!
Classic Mexican recipes that taste wonderful and are easy to make!I was excited to find this book and have not been disappointed in any of the recipes I've tried. ... Read more

Product Description

Customer Reviews (8)

Great photos and cultural tidbits
After just looking through the book, it has great photography and shares cultural information on the local cuisine and traditions. I am looking forward to making the fish tacos!

Not Baja Cuisine
I am a Chef and native Baja Californian, and this book is definately not about Baja cuisine. Most recipes in this book are unheard of here in Baja, so i can't understand why someone would title their book BAJA cooking, when the recipes are just your average americanized tex mex cuisine. Baja cooking is about olive oil, mezquite grilling, fresh seadfood, and wine. A touch of chiles, not many spices like central Mexico cuisine, cilantro, flour, not corn tortillas, venison and lamb. I bought this book because of the title, and it was a mistake. If you like the recipes in this book, go ahead and buy it, theres nothing wrong with that, but our cooking here in Baja is nothing like this book suggests.

Baja! Cooking on the Edge
This book is very well done and refreshing.

Having spent many years traveling, backpacking, camping, boating, fly fishing, diving and off-road racing in Baja it brings back many happy memories.I particurally enjoied the historic references i.e., the Puerto Nuevo lobster craze.

Baja Cooking
I have had great success with the recipes in this book. The salsas are fabulous. One recipe I really like is the "Mariscos en Papellote".

Baja California Mexican cusine cooking
What a surprise to find a cookbook that invokes both the flavors and diversity of Baja California! Deborah Schneider takes us on a culinary journey that includes"street food" and farms to the wine regions and coastal cuisine of Baja California.Her recipes are quite easy to follow and she includesthe basics for those who may be new to Mexican cooking. One of my favorites is the recipe for Pollo Lucas Tacos. "Lucas" means "crazy" and it is the sweet/salty contras tof this spice which makes it especially wonderful. I highly recommend this book to anyone wanting to try adventuresome cooking from a gifted chef. ... Read more

Product Description
In the tradition of the popular Mexicolor, photographer Melba Levick captures the bright colors and bold shapes of the kitchens of Mexico, this time touring private historic homes, resorts, and cooking schools. Here, priceless collections of indigenous pottery sit side-by-side with sleek appliances, Frida Kahlo's wooden spoons are right where she left them, and San Pasqual Bailón, the patron saint of cooks and kitchens, blesses every last handmade copper kettle, Talavera tile, and neon sign. Mexicocina tantalizes more than just the eyes, featuring mouthwatering recipes for innovative Mexican dishes at the end of each chapter, from appetizers to dessert. Inspiration abounds in these Mexican kitchens, whether the reader is redecorating, making travel reservations, or just dreaming of the scent of café de ollas. ... Read more

Customer Reviews (9)

Love the book, hate the binding
I bought this book in paperback about a week ago and it was delivered three days ago, which was all according to my expectations. But it didn't take more than a day before the binding came completely off the book. The glue is still tacky, but not enough for the book to be easily repaired or put back together without taking it to a book binding specialist.

This is so disappointing, especially because I love the contents of the book. The photographs are wonderful, the text descriptive and concise. I am interested enough in the subject that I have several other books in the series. All of them are paperback like this one, but I have not had the binding problems with them that I had with this.

My complaint is not with Amazon, which filled the order promptly and at a good price, but with the manufacture of the item. And I'm concerned that a return will not fix the problem, as my suspicion is that the issue is the quality of the binding glue, not a defect in the construction. In any case, this is a word of warning for others interested in this book. You might have better luck buying it used.

If you want eye candy......this is for you!
I love this book and I never tire of looking through it! Lots of wonderful pictures! A must have if you long for a yummy colorful mexican kitchen.

Richly hued kitchens and cheerful decoraction
If you have a Spanish style home, or are merely interested in decoration, this is simply a wonderful book. The kitchens are all brilliant with color and festive with decoration. Lots of tile, alcoves, and sunny spaces captivate the eye. This is happy book, and full of inspiring ideas.

Another beautiful book in this great series
I'm addicted to Mexican style, colors, and design aesthetics.This newest book in the "Mexi-" series focuses entirely on kitchens.The photos are profuse with color, light, and (if you love this stuff the way I do) decorating ideas!

As a bonus, if you own all the books in this series (Mexicolor, Mexicasa, In a Mexican Garden, and Mexicocina), they themselves become a terrific Mexican-style design accent placed together on your bookshelf.:-)

Wonderfully Informative, 'Ole!
I ordered Mexicocina because I was looking for decorating ideas for my kitchen.But, I found so much more!This book is not only equipped with beautiful Mexican kitchens, but also the history behind the kitchens, and tasty recipes.Me and my husband's favorite country to visit is Mexico.This book gave us some great information on bed and breakfasts in different areas of Mexico.

This is a great coffee table book too!

Thank you,
Adrianna ... Read more

Product Description
More than 175 favorite Mexican recipes you can prepare in less than thirty minutes. Traditional items such as tacos, tostadas and enchiladas. Also features easy recipes for salads, soups, breads, desserts and drinks. Tips for quick preparation. ... Read more

Customer Reviews (2)

Don't bother with this book
This is simply not worth the money, unless you need instruction on how to mix canned tomtatoes with canned refried beans and Velveeta cheese.Oh yeah, don't forget the packet of Taco Seasoning Mix.

To make Chili Tamale Supreme, you need a can of tamales, a can of chili - with or without beans - grated cheese and chopped onion (no indication of quantities on the last two ingredients).Wow, thanks for the culinary knowledge.Sheesh.

My guess is that this is a collection of recipes from packages of Kraft food products.Terrible.

Showcasing more than 150 tasteful and easy dishes for dips, breads, soups, salads, appetizers, beverages, entrees, and deserts
Quick-N-Easy Mexican Recipes: Marvelous Mexican Meals--In Minutes! by Susan Bollin is a delightful and "kitchen cook friendly" compendium of Mexican culinary recipes each of which can be accomplished in just minutes for quick, easy, delicious dining. Showcasing more than 150 tasteful and easy dishes for dips, breads, soups, salads, appetizers, beverages, entrees, and deserts, Quick-N-Easy Mexican Recipes offers wonderful "south of the border" recipes ranging from Sloppy Joses; Chile con Queso II; and Nogales Cheese Dip; to Marinade por Fajitas; Mexican Eggnog; and Saltillo Corn Pudding. With a comb binding for flat spreading the book on the kitchen counter, Quick-N-Easy Mexican Recipes is very strongly recommended, especially for the novice chef wanting to build up their collection of ethnic and regional cookbooks for its array of flavorful and quick Mexican dining for breakfast, lunch, dinner, or in-between snacking.
... Read more

Product Description
Meet Miles Standish Pickerel: bamboozler, American ne'er-do-well, and poor gringo extraordinaire. Newly divorced, culinarily clueless, and living in Mexico with his faithful canine companion, Ladron, he shamelessly prepares traditional Mexican cuisine from low-cost (or no-cost) ingredients. If Miles Pickerel can't raise it, trap it, steal it, borrow it, pick it, or run it over, he doesn't put it in his pot. Neighborhood strays and local farmers beware. His recipes redefine the meaning of eating cheap in Mexico. They include: Suicide Hen, Stingray Stew, Aztec Soup, Fired Tequila Goat, Cortez-on-Foot Burritos, Run-over Rooster, Shrimp Head Omelet, Unholy Mole, Pan-fried Horse, Cabbage Cakes, Soused Marlin, and Hibiscus Cooler ... Read more

Product Description
Cilantro and chiles, mole and salsa, succulent sweet shrimp and red snapper, zesty tacos, nachos, and quesadillas--no cuisine in the world is more fun than that of Mexico. In Mexican Light, first published in hardcover in 1996, Martha Rose Shulman takes the fat out of America's favorite good-time food, creating mouthwatering and healthy adaptations of Mexican classics. Mexican Light lets you eat all the irresistible foods from south of the border without any of the guilt.

Savor creamy Chipotle Dip; luscious Refried Black Beans with Plantain Pancakes; delicious Soft Tacos with Chicken, Corn, and Avocado; smoky Pan-Cooked Salmon Fillets with Tomatillo Salsa; and homey Green Hominy Stew with Chicken. Desserts include delectable fruits and ices, and traditional Mexican rice pudding and flan, adapted for lower fat content. Even snacks are healthier versions of our favorite indulgences: crisp nachos and toppings, soft tacos, green enchiladas, and fabulous quesadillas with wild mushrooms and smoked jalapenos.

Each recipe is accompanied by a complete nutritional breakdown, including calories, sodium, and fat. Mexican Light captures the essence of one of the world's greatest cuisines in healthful versions so good you'll never miss the fat!  Cilantro and chiles, mole and salsa, succulent sweet shrimp and red snapper, zesty tacos, nachos, and quesadillas--no cuisine in the world is more fun than that of Mexico.

Customer Reviews (3)

Great Mexican
This is one of the best of the Mexican cookbooks for people who want to incorporate food more authentic than "Tex-Mex," cheese-smothered dishes into a health-conscious lifestyle.While the dishes aren't meant to be historically and culturally precise, they do in my opinion represent the progression in Mexican cooking that has been overdue.A vegetarian-friendly cookbook, "Mexican Light" was written by a woman who clearly has eaten what she cooks, and has tinkered extensively with her creations to come up with just the right textures, flavors, and spices.The recipes run the gamut and can be made every day or for special occasions.Her approaches for fat-free chips have eliminated store-bought kinds in my household.The tostadas, blackbean-and-tomato soup, quesadillas, and pureed fruit desserts are wonderful.The potato-and-chicken soup with lime is fantastic and simple, easily converted to vegetarian by substituting seitan for the chicken.The chayote-and-yam stew is a favorite amongst my friends, as is the potato-and corn salad.The corn soup dish, while time consuming, is spectacular and makes the best of sweet corn in August.The most-made dish in my house is the green chilaquiles, totally unique and better in her recipe than any I've had in a restaurant.

Flavorful recipes that give "light" a good name.
This is a very useful book filled with delicious recipes that my pickyhusband and our guests love.Try the chipotle chicken salad! Theinstructions are simple to follow and most recipes are not too timeconsuming.

Great set of tasty, healthy, but not authentic recipes
Most of the dishes I've cooked in the last few months have been recipes from this excellent book. If you've used Shulman's other cookbooks, you'll recognize the style: chatty writing, bold flavors (e.g., lots of garlic and cilantro), a mixture of vegetarian and meat dishes, careful instructions in the recipes, a nutritional summary for each recipe, and a separate chapter on unusual ingredients.Many of the dishes in this book can be made in 30 minutes to an hour, though some are more complex.And while the food may be good for you, it tastes terrific.

Don't expect this book to be an authoritative survey of Mexican cooking.There's no mole poblano, or even a burrito recipe.Some recipes are fairly authentic, others merely "inspired" by Mexican ingredients.Since the recipes she concocts are often as good as the classics she leaves out, that's a minor drawback. ... Read more

Customer Reviews (4)

Real Gulf Coast Cooking, Real Doggone Good
Gulf Coast Cooking is one of the five best Florida/Gulf Coast cookbooks out there. Well, that's my opinion. I've been updating my Amazon "So You'd Like to Guides" and I have one on Key Lime Pie. Take a look at it if you want. Anyway, I've included fifty cookbooks (the maximum Amazon will allow) in all my guides, so I've had a chance to go through my collection. And quite a collection it is, I've got hundreds of cookbooks and I go through them all the time. That's my problem, how to organize them. While going through what I wanted to include in my guides, I started separating them into piles, the ones I couldn't live without and the ones, if I absolutely had to, I could give away as gifts, you know, like if we moved into a very small place.

Gulf Coast Cooking is one I could never part with. I love the food and the atmosphere of Florida and the Gulf Coast, have spent a lot of time there, as I'm a sailing lady. I'm also somewhat of a gourmet chef. I spend a lot of time in the kitchen, or galley, depending if I'm at home in the States or on our boat in the Caribbean. The recipes here will make your family, or even just yourself, if you live alone, drool. They are mouthwatering good and that's the truth.

The BEST seafood cookbook ever!
I gave this cookbook to my mother as a gift shortly after it was published. Initially I thought it was just a beautiful coffee table book- the pictures are that good, but the recipes are even better. Over the years it has been borrowed by friends and family members constantly. Some of the recipes have even made their way to our favorite restaurants! A few of the recipes are time-consuming, but well worth the effort. One of my personal favorites is the last chapter on fish basics, rubs, sauces, and dressings. If there is one negative, the recipes are not categorized by main ingredients (like shrimp recipes), but by regions. Except that is the forte of this book, to highlight how different areas influence taste and flavor. If you're looking for a gift for that special someone who enjoys seafood and cooking, you just found it- period. It will be a instant treasure in their collection of cookbooks. Maybe there is one more negative, I can't seem to buy enough of them!

Gulf Coast Yum!!
I was standing in line to buy shrimp in Port Aransas and asked the lady next to me what she was going to make. She picked up a copy of Gulf Coast Cooking: Seafood from the Florida Keys to the Yucatan Peninsula that they had in the store and showed me a recipe for Shrimp with a green pepper sauce. I bought the cookbook on Amazon and have tried a new recipe every weekend since. This is the best seafood cookbook ever. Lots of different ways to cook shrimp and fish, sides, and many sauces. I can make something different every week and never get tired of seafood and we are eating something that is actually good for you. Well, unless you make some of the desserts like frozen key lime pie(really good), but gotta splurge sometimes.

Excellent source for authentic regional seafood recipes
A beautiful book filled with mouth-watering recipes and gorgeous photographs.One which will be treasured in your library for years to come. ... Read more

Product Description
¿Cómo se dice "appetizers"? ANTOJITOS, of course. The north-of-the-border love affair with Mexican food heats up with this luscious collection of 75 authentic Mexican appetizers and drinks from two of Greenwich Village's favorite restaurateurs. Readers will be inspired to craft crunchy, cheesy Chalupas, succulent Shrimp Ceviche, ruby-red Hibiscus Margaritas, and more. Sidebars on Mexican cooking and entertaining, suggested menus for party themes from cumpleaños (birthdays) to Cinco de Mayo, and a stylish design filled with colorful Mexican folk art and food photographs round out this spicy treat of a book. ... Read more

Customer Reviews (1)

Original recipes
...for cooking Mexican.Everything I've made is yummy - the guacamole with tomatillo and peach is amazing as is the duck breast tostada.A happy addition to any kitchen. ... Read more

Product Description
The next book in the series of Low-Fat & Fast cookbooks from the editors of Vegetarian Times magazine is Vegetarian Times Low-Fat & Fast Mexican. Mexican cuisine is more popular than ever, but as several studies have shown, Mexican food is high in fat. With Vegetarian Times Low-Fat & Fast Mexican, Mexican food lovers can have their favorite dishes without the fat. Low-Fat & Fast Mexican will be the first cookbook of its kind -- a collection of all meatless Mexican dishes. As with other books in this series, every dish will be easy enough to prepare in 20 to 30 minutes and will include a complete nutritional breakdown. Our on-going series with Vegetarian Times magazine also includes Vegetarian Times Complete Cookbook, Vegetarian Times Beginner's Guide, and Vegetarian Times Vegetarian Entertaining. ... Read more

Customer Reviews (10)

Low-fat and Fast Mexican Vegetarian cooking
I received this item in good time and condition.I am confident that I will be using this cookbook often.Thank you.

Simple, cheap and tasty recipes
This book has a lot of easy to cook gems, but at the same time, a lot of it pretty basic (if you have cooked Mexican food, it doesn't take a rocket scientist to either leave out meat or add a vegetarian meat substitute and season it as you would meat).

If you don't already have a cookbook for Mexican recipes, it is a great buy, else wise it might be worth altering recipes you already have in hand (then again, this is an inexpensive cook book, so if you like exact recipes, go for it!)

I have other books from the "low-fat, Vegetarian and fast" series, and so far I like all of them.

Great Mexican flavor without all the fat
The fourth in the series of Vegetarian Times Low-Fat & Fast cookbooks Vegetarian Times Low-Fat & Fast Mexican is jam packed with a variety of delicious recipes that pack all the flavor of Mexican food without going overboard on the calories and fat.As someone who has had great experiences with recipes from Vegetarian Times (1-year) this cookbook more than lived up to my expectations.It's great for people who love food and don't believe that low fat cooking has to be devoid of flavor and variety.

The book starts off strong with an introduction that includes tips on how to cook low fat (although much of this will be a review for people who have already been doing healthy cooking) and guidance on where to find some of the more exotic and specialty ingredients called for in the recipes.It goes on to provide recipes for appetizers, soups and salads, main dishes, side dishes, and desserts, all organized by course/type.

I was especially impressed by a few things in the book.The first is that unlike a lot of other "fast" cookbooks this one doesn't rely heavily on pre-made and processed ingredients.Instead what you will find is recipes that call for a lot of raw whole ingredients like vegetables, legumes, and whole grains.Because of this you get recipes that are not just low fat, but also packed with nutrition.

Second, I really liked the variety of recipes in the cookbook.Not only does it include Mexican American recipes you would expect like Salsa Verde, Tortilla Soup, Tacqueria Tacos, and Horchata, but you'll also find more unusual and fusion recipes.Because of this it feels like this cookbook provides recipes you couldn't find in any other book.I love the idea of recipes like Mexican Tabbouleh, Macaroni Con Queso, and Hummus Tostadas with Jalapeño Peppers.

Two of the concerns that have been raised with this book are whether the recipes are truly fast and the ingredients easy to find.As far as the first point goes, I found the amount of time needed to make them reasonable, but can understand why others might not find these fast.They do often require a fair amount of chopping.However, I've found that a food processor goes a long way in cutting down the prep time.I have also found that the recipes for items I have already made like Horchata definitely require less time than the recipes I have found elsewhere.As far as the ingredients go, there are certain things that cannot be found at a standard grocery store, but can easily be found at health food stores as well as Mexican grocery stores.The one downside as it relates to the ingredients is that because there are no pictures in the cookbook at all there are also no pictures of the more unfamiliar ingredients.To me this is too bad because if you have not used an ingredient before just knowing what it looks like can go a long way in finding and cooking with it.It's one thing that another favorite cookbook of mine, World Vegetarian Classics does really well.

The other small nit about this cookbook, as others have mentioned are the errors in the book.So far I've only noticed a couple of typos and the omission of the pumpkin in the rice pudding recipe.I've been willing to overlook them because the book contains SO many great recipes.However, it certainly does make you doubt if anything else is missing.I also wish that the cookbook explicitly called out which recipes were vegan.While I am not vegan, I do know others who are so appreciate this indication to help me choose recipes when I cook for them.

Overall, this isn't a perfect cookbook but it does do a great job of providing flavorful and unique recipes that will satisfy your craving for great Mexican and Mexican fusion food without feeling like you are breaking the calorie bank.

Reasonable cookbook
This cookbook has some interesting recipes which are not particularly hard to make (like all vegetarian recipes, tends to use lots of ingredients).My main complaint is that it's not particularly authentic and is more an Americanized-vegetarian version of Mexican.If you want authentic, I think you need to keep looking.

No pumpkin in the Pumpkin-Rum Rice Pudding
The back cover of the book lists several titles of sample recipes, such as the Pumpkin-Rum Rice Pudding.So I looked up the recipe in the cookbook.Although the side note on page 149 writes, "Canned pumpkin brings a taste of autumn to this savory rice pudding treat," there is no pumpkin in the list of ingredients! and it is not mentioned in the recipe steps either!This is poor editing of a cookbook and makes me wonder whether other recipes in the cookbook have the complete list of ingredients and right amounts...Also, if you are used to GOOD authentic Mexican food, the recipes won't satisfy your cravings. ... Read more

Product Description
BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking.

In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless providesthe inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarityand humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stopscelebration fare.

Bayless begins the journey by introducing us to the building blocks of Mexican cooking. Withinfectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeplyflavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmadetortillas.

Fascinating cultural background and practical cooking tips help readers to understand thesepreparations and make them their own. Each recipe explains which steps can be completed in advance tomake final preparation easier, and each provides a list of the dishes in later chapters that arebuilt around these basics. And with each essential recipe, Bayless includes several "Simple Ideasfrom My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili.

Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use thesepods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero.

Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations.

There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal.Amazon.com Review
Not since his first book, Authentic Mexican,has there been such an accessible opportunity to learn about realMexican cooking. Rick Bayless's Mexican Kitchen offerstranslations of authentic Mexican dishes that preserve theirauthenticity. The book opens with 14 salsas, sauces, and seasoningsthat Bayless calls "cornerstones of Mexican dishes." Otherthan some chile peppers essential to certain dishes, most ingredientsare found in any supermarket. For any less common ingredients, amail-order source or an easy substitution is provided. This brilliantbook is engaging, informative, and inspiring. ... Read more

Customer Reviews (49)

Rick Bayless Mexican Kitchen Review
I just love this book.It's a great way to become familiar with Mexican cooking.And, the bookseller who got the book to me so fast (Getmore4less2) was just GREAT!Rick Bayless was coming to my town, and I was able to get him to sign it for me.It worked out perfectly!

Still exciting after more than 12 years of use
I love the organization of this book, starting with the various kinds of salsas. Not only are the salsas great tasting, this is also a really nice way to gain an understanding of Mexican food. Bayless is eager to share his deep knowledge of the breadth of this fantastic cuisine and this is a cookbook that can be read cover to cover. Thanks to this book I learned to make my own corn tortillas (using Maseca flour), and knew what to look for in a molcajete. It also helps that we have not had a single dud from this book. We have loved every recipe we have tried. This is cooking from scratch so some of the recipes take quite a bit of time to make and some ingredients may not be available at the local grocery store, but none of the recipes we have tried have been overly difficult to make.

A classic, must-buy book.
I've been a fan of Bayless's restaurants for years and this cookbook is nothing short of amazing.Some reviewers have complained that his recipes are overly complicated, and while that may be true of some recipes, it's worth noting that a lot of his entree recipes are useful starting points and he often includes variations at the end of each one.I haven't had anything bad from this cookbook.It is one of my top three cookbooks and one that has generated countless family dinners and midnight snacks.His chilaquile recipe kept me going through grad school and has been passed along to all my grad school friends and their families.

Bayless's desserts are sadly under-appreciated.I encourage anyone who buys this book to make the Tropical Mango Trifle and Chocolate Pecan Pie.I've been making both for years now and people always ask for the recipe.My boyfriend, who is from the south and has already eaten more pecan pie than I ever will in my lifetime, instantly declared the Chocolate Pecan Pie the best version of pecan pie he has ever had and insists that we keep a few mini pies in the freezer "for emergencies."

Love Rick Bayless
Rick Bayless is one of the best chefs.His insights into Mexican cooking are incredible.His book is a must have for Americans who wants to make authentic Mexican food.

Rick Bayless Mexican Kitchen, Capturing the Vibrant Flavours of a World Class Cuisine.
The author is a authority "par excellence" on Mexican Cooking, this work comes across as an enthusiastic and well informed treatise on the subject.It is so refreshing to try some of these authentic recipes and discover a taste that can only be found in Mexico. Mr Baylesses anecdotes of the Mexican Cuisine and culture puts an authentic face on this work. As far removed from Tex Mex as you can get.Excellent!! ... Read more

Product Description
Chefs across the country will use these recipes to add a dramatic dose of meatless flavor to their repertoire. From pre-Columbian specialties to contemporary favorites, these absolutely authentic and amazing dishes include: Squash Blossom Quesadillas, Stuffed Ancho Chilies, Avocado Rellenos, and Tortilla Soup with Pasilla Chilies. ... Read more

Customer Reviews (1)

Excellent!
I love Mexican foods and was so happy to find this cookbook. There are both vegetarian and vegan recipes in here.The vegan ones have a notation under the title indicating that they're vegan which is nice. Most of the others can be made vegan by just replacing the cheese with a non-dairy alternative (like silk cream or soy milk or soy cheese) or leaving it out.One things that I really love about this cook book is that it has moles in it.I had been holding on to a non-veg cookbook that had some great recipes for mole but since finding this cookbook I've passed on my old cookbook.Each recipe also tells the calories, protien, fat, fiber, carbs, sodium and cholesterol. ... Read more

Customer Reviews (8)

Love this series!
I love this series of books. Purchased several of the "Everything" books and I am very happy with them all. It truly has "everything" in it - so much more than I expected.

Excellent Mexican Cookbook
Great recipes that will keep you in the kitchen cooking as they clamor for more. We have quite a few in this series. All good, especially the Soup cookbook.

Better Mexican cookbooks are available
Some of the recipes in this cookbook are good, but there are much better Mexican cookbooks available. It is what one should expect from a Mexican cookbook written in Wisconsin. With the title 'The Everything Mexican Cookbook' a recipe for menudo should be included.

Somewhat misleading
This is an ok cookbook, in that many of the recipes seem to work out fine and be tasty.My problem with it is that it looks like a beginner's cookbook, yet is misleading in areas.For example, right at the start it explains how to make the most basic staple - tortillas.By using cornmeal.That is either a seriously unlucky typo or a sign the writer doesn't cook tortillas themselves.I assume they meant corn flour, trying to make tortillas with corn meal is an exercise in futility.

Yum
This book was exactly what I wanted. It's basic, easy to follow, and the pictures were good. ... Read more

Product Description
Mexico grows more varieties of chilies than anywhere else in the world, and their nutritious value is credited with helping to keep the country healthy. Lime Soup with Habanero Chilies, Shredded Chicken Yucatan Style, and other fiery treats will give anyone's cooking a Mexican accent. ... Read more