Product Description

Customer Reviews (2)

awkward spanish & recipe format
while the recipe content is superb regarding quality & simplicity, the spanish terms used are stilted and archaic, which would result in problems were one to request the book's ingredients in the usa. the other glaring omission and a disservice to the buyers is the format of the recipes, which read like paragraphs instead of vertical columns. my book because of both features will merely gather dust instead of friends. the author makes it very hard to use & appreciate this otherwise excellent book. please improve on it. pako.

Great
Took months to come, but well worth it. ... Read more

Product Description

THE BESTSELLING AUTHOR OF SO FAT, LOW FAT, NO FAT GOES SOUTH OF THE BORDER TO BRING YOU MORE THAN 160 EXCITING LOW-FAT RECIPES WITH A MEXICAN ACCENT.

Now you can enjoy the flavors of a fiesta every day with these healthful, taste-tempting dishes from America's favorite low-fat cook. Betty Rohde shares dozens of her recipes for Mexican dishes, from traditional favorites to contemporary variations. Spice up your diet with:

Product Description
In Mexican Culinary Treasures, Mexican native Maria Elena Cuervo-Lorens welcomes you into her kitchen. She takes you back to the Sundays of her childhood, spent around her grandmother's table; on a shopping expedition with her mother to Mercado La Merced; and for a merienda (snack) of café con leche and biscochos (sweet rolls) at a bakery in downtown Mexico City. Many of the recipes shared were handed down by her mother and grandmother; others were collected from favorite restaurants. The authentic recipes in Mexican Culinary Treasures include old favorites such as tacos, quesadillas, and enchiladas, as well as the nouvelle cuisine of cosmopolitan Mexico City: crepes filled with cuitlacoche, oysters with chipotle chile, and chicken in prune and red wine sauce. This beautifully written book brings Mexico's vivid, enticing flavors into your kitchen. ... Read more

Customer Reviews (1)

A survey of both traditional to newer creations
With so many Mexican cookbooks already on the market, how could yet another make its mark of distinction? Yet, Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen does so with a flourish: Maria's extensive knowledge of her native country's foods lends to a survey of both traditional to newer, more cosmopolitan creations, form Mushroom Quesadillas to Stuffed Poblano Chiles in Walnut Sauce and Guajillo Chile Enchiladas. It's the cook seeking such a wide-ranging mix who will find Mexican Culinary Treasures especially inviting.
... Read more

Product Description
In Mexico, the recipes, techniques and heritage of great Mexican cuisine pass easily by word of mouth from generation to generation. These secrets are now passed north of the border by Luis and Marilyn Peinado in this collection of authentic recipes mastered by the authors while living in Mexico. Color photos. ... Read more

Customer Reviews (1)

Great learning book on true Mexican cooking
For the simple everyday meals, making the basic ingredients is what counts, and this book gets you prepared for just that.Tortillas, salsa, enchiladas, tostados, and the right spices for each recipe are presented ineasy to follow directions.Secrets and shortcuts are given to you by LuisPeinados, who was a chef in Mexico City and his wife Marilyn, who is anative of Mexico.With a couple hundred recipes, this book quickly makesyou a mexican chef in your own kitchen. ... Read more

Product Description
150 exotic and authentic dishes, shown step by step in more than 500 inspiring colour photographs ... Read more

Product Description
This gorgeous cookbook offers more than forty Mexican recipes from famous Houston restaurants, chefs, and caterers, along with photographs, history, musings, and stories. These recipes are knockouts for the eye and taste buds. ... Read more

Product Description
The third book in this great new series for beginning cooks offer 70 easy recipes for everyone's favorite Mexican dishes. Siegel covers the basics of Mexican cuisine--how different spices and cooking techniques effect flavors, shopping for a Mexican meal, and what utensils to buy or how to make do with what you own. Line drawings throughout. ... Read more

Product Description
Salpic n! is the beloved Chicago restaurant renowned for its upscale Mexican menu. Its unique culinary approach fuses classic European dishes with traditional Mexican seasonings and flavors that result in such wonderful dishes as salmon tartare cured with tequila. This elegant cookbook includes recipes for every course and provides wine pairing suggestions for each dish. With stunning photographs throughout featuring the food and the restaurant itself, The Salpic n! Cookbook is both a lovely keepsake and a fascinating introduction to high-end Mexican cuisine. ... Read more

Customer Reviews (4)

great mexican cookbook
For those people who are following the current trends in food, this is a great book to set some foundations for how to translate Mexican food from its humble and functional origins to haute cuisine.I would actually say these recipes border on the molecular gastronomy trends of Alinea, Fat Duck, etc.but do not use the chemical compounds.Instead they use the traditional ingredients, combined and arranged in unique and exciting ways.I look forward to working through this book and using the tools and ideas I develop from this to redevelop some of the Kennedy and Bayless recipes I adore.

Inspirational!
One of my very first food memories is of the Mexican food that a friend of my mother's sent to her in cold New England all the way from Santa Fe.Those canned tamales certainly were nothing to write home about, but they were a rare treat in 1952, one that delighted my mother's heart and sparked a lifetime love of all food Mexican for me.

I bought The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine several weeks ago for just a single recipe, the Pescado a la Veracruzana on page 102.Strongly reminiscent of one of my favorite Puerto Rican dishes, this is simply sublime. The salsas are wonderful, the sides dependably delicious and the dessert section, while not large, is enticing.If you are looking for inspiration, you'll find it here - and rest assured that if I ever again get to Chicago Salpicon will be my first stop for dinner.

In all honesty, though, there are only a few dishes here that I would make exactly as written.Many of the dishes (particularly the appetizers) are built around crab, shrimp and the like, foods that we cannot cook because of the allergies of one of our household members.There is an emphasis on duck, quail and veal, meats that only rarely grace my kitchen, and little in the way of beef.I rarely present a separate appetizer course (though these look just lovely) and hate waste.In my house the Papas Con Crema y Queso Anejo comes in squares rather than circles and when I want 2-inch tacos I either buy the bagged chips or make my own.

Do note that this book is titled "Contemporary Mexican Cuisine", not "Contemporary Mexican Cooking."This is high end food, not the street food more commonly seen in Mexican restaurants here in the US.And this is not a primer on Mexican cooking.For that look to Elena Zelayeta, Dianna Kennedy & Rick Bayless.

Great plating and fusionideas
The way she approaches reinventing Mexican cuisine is utterly exhilarating. This ain't no TexMex book, oh goodness no. You should grab a copy of this and Latin Evolution by Jose Garces.... Get inspired and get Latin in the Kitchen.

Contemporary Mexican cuisine at it's best...!
First of all I can't believe that I'm the first one to comment since I personally can't stop referencing this book on a daily basis for something. Anyways, The Salpicon! Cookbook comes from the chef and sommelier of the fine Mexican restaurant Salpicon in Chicago Priscilla and Vincent Satkof ( Priscilla is a protege of famous Mexican chef Rick Bayless).

I found this book when I was looking for something to cook for my wife's birthday.One of her favorite dishes is the "pastel tres leches" 3 milks cake. So it was one of the recipes in the book and decided to buy it.

When I was done, I did not realize how simple it was to re-create. Later after 3 months I have pretty much recreated about 95% of the recipes. The other 5% I haven't found the correct ingredients.

Salpicon! offers more than just great Mexican cuisine. It offers you a window of possibilities that you never thought it could easily be matched. One of the recipes is mexican style gazpacho. Even though it's an European dish, it was given the Mexican treatment and worked well.Similar dishes are found thoughout the book and some of them will challenge your conventional wisdom of mexican food. But one thing is clear, they are all delicious. One thing that clearly distinguishes this book from the rest are the wines notes accompaning the recipes, even though i have a hard time getting a hold on some of the suggestions it's a nice touch. Buy this book, you won't regret it, ... Read more

Customer Reviews (1)

Great recipes
This is a great cookbook for healthy, low fat, delicious Mexican meals.The book gives an overview of the food groups and also presents lessons in smart eating at the beginning.The book includes recipes sections of appetizers, soups & salads, tortilla dishes, main dishes, plus a nutrition reference and metric chart.My favorite recipes from this book include: Chili-Crusted Grilled Chicken Caesar Salad, Gazpacho, Layered Mexican Salad, and Chicken & Chile Chimichangas.Most recipes call for a number ingredients but nothing extremely weird or tough to find outside of your local grocery. ... Read more

Product Description
Beauty, health, and good taste...presented with a dash of Latin spice! What could be better?

Jazz up your life with gorgeous dishes from the cosmopolitan yet healthy cuisine of up-to-the-minute Mexico City. The first US edition of this acclaimed cookbook reveals the secrets of light and lovely Latin cooking to other cooks, who may be surprised to discover how these talented chefs use simple techniques to make fresh, nutritious ingredients not only tasty but visually stunning.

Here's a sample menu: Vegetable Fiesta with Eggplant Puree, Salmon with the Aroma of Ginger, Mashed Potatoes with Dill, and Orange Foam delicately drizzled with honey. What's the secret? Not only is this menu delicious—it's also very low in fat, sugar, calories, and cholesterol. And it fulfills nutritional needs in all food groups. Over 65 photographs.

And many other secrets come out, large and small: cooking tips, dietary hints, and ideas for glorious presentations of 60-some dishes that include

• Vegetarian Paella
• Pasta with Rosy Sauce
• Fish "Hamburger"
• Rice with Guajilla Chile
• Chicken in Banana Leaves
• Vegetable Spirals
• Strawberry Mousse
• Meringue Nests with Fruit
• Coffee Flan

Customer Reviews (1)

Could be Better
I just received my copy of Secrets of Light Latin Cooking.Expecting that this cookbook will focus on cooking and preparing some of my favorite Latin dishes.However, this cookbook left out some key information.I was very disappointed that for a light cooking book, that there were no calorie counts for each and every recipe.This information I feel that the author didn't feel was important or valuable to include since every recipe had no nutritional information.This is a major disappointment in the book.I found the recipes to be ok but I have to admit that the author's definition of Latin is very broad as it includes Mediterranean recipes.I would like to have seen information on the food, the country of orgin.

The author appears to use a great deal of gelatin for the desserts which seem to be a less creative.I gave this a 3 star since the book was just OK, not the best of light cookbooks that the author could have spent more time to work on the book and been a bit more creative.

I hope the author will realize that for a light cookbook nutritional information is very important.Also, please define how you are using Latin since I expected this cookbook to look at Latin cooking from that Latin countries and not Italian, Greece etc. ... Read more

Product Description
Written with children working at Key Stage Two in mind the books in this series use step-by-step illustrations to show young chefs how to make delicious meals and snacks that will impress even the fussiest of adults. ... Read more

Customer Reviews (1)

A superb treat to cook and eat from
The Young Chef's Mexican Cookbook series is an excellent set of four, 40 page, illustrated, easy-to-prepare recipes with step-by-step instructions, intended for young cooks ages 7-12 with eighth grade reading skills. With plenty of full color photographs, kitchen safety instructions, and a special section featuring the costumes, food, and fun of the Day of the Dead festival, The Young Chef's Mexican Cookbook is a superb treat to cook and eat from. Also very highly recommended for any budding young chef are the companion books in the Crabtree Publishing Company's outstanding "Young Chef" series for kids: The Young Chef's Italian Cookbook (0778702936), The Young Chef's Chinese Cookbook (0778702944), and The Young Chef's French Cookbook (0778702960). ... Read more

Customer Reviews (1)

The best cookbook on Mexican cooking -- and I should know.
I'm a good cook, and I know Tex-Mex cooking inside out. This book helps you identify and understand Mexican ingredients (yes, you use lard; get over it) and gives you easy-to-follow, clear instructions on how to make a variety of good Mexican dishes.Excellent photos.The lime-cumin salad dressing for chalupas has become one of my family's favorites.Find this book if you can, but I'm not selling mine. ... Read more

Product Description
This book traces the cooking from its Indian roots, through its development in response to European influences, to its arrival in the American Southwest. ... Read more

Customer Reviews (8)

fine, but where's the beef?
It's a good book, but disappointing that on page 176 the recipe ingredients are omitted.They didn't proof it?

One of the best Southwestern Cookbook
I own quite a few Southwestern cookbooks and my parents lived in Southwest for quite a few years.I find this cookbook to be the best resource for authentic Southwestern recipes. Highly recommended.

A Whole Bunch of Good Recipies
The first thing that attracted me to this book was the title -- Mexican-American Cooking. What we typically call 'Mexican Food' in this country really isn't at all like the foods that the typical restaruant will have as you progress away from the American influenced border towns. Mexican-American food is derived from the foods of interior Mexico, but these food have been heavily modified as they crossed border. And YES, Mexican-American food is the style of food that I happen to like.

Then when he was talking about favorite Mexican restaurants and he said 'These were places you needed to be - at least once a week.' And he started talking about going into withdrawal, he was talking my language. To feed my withdrawal symptoms I've gone seeking Mexican restaurants in London (much improved in recent years), Bremen Germany (the Guacamole was Pink), Taipai (not too bad if you just don't think of it as Mexican).

Anyway, he says that he has been collecting the recipies for 18 years. And he's done a supurb job. I've found a lot of things that I want to try.

One small complaint - in the appendix he lists some mail order sources for ingredients. Fine, but he doesn't give web sites where the products might be ordered. And, another source that I've found excellent for hard to find items is the Gourmet Foods section at Amazon. But a new hispanic grocery store just opened across town so I guess I really don't care.

Outstanding
I am not sure how I overlooked this book. The author deserves the top awards anyone can heap upon him. Well researched, and the history is extremely good. The recipes are extensive, wonderful, and covering every region. An outstanding book. Now I will have to look for other cookbooks from this author.

A FINE GUIDE TO MEXICAN CUISINE

Those of us who live in the Southwest simply have to have a periodic Tex-Mex fix, so we head for the nearest drive-in or our favorite Mexican restaurant. One of the best things we've done is buy a copy of La Cocina De La Frontera, a comprehensive collection of recipes for preparing Mexican-American dishes, and also a view of this particular ethnic cuisine from both a historical and culinary perspective.

Emphasizing the styles found in California, Arizona, New Mexico, and Texas, the 349 page volume offers everything from Bebidas (drinks) to Postres y Dulces (desserts and sweets).In between you'll find flautas, enchiladas, beans, quesadillas, burritos, chiles relenos, and a host of other delicacies that Mexican food aficionados find irresistible.

After 18 years of research, James Peyton has collected what is in my estimation one of the finest guides to this popular cuisine.Also included is an appendix of mail order sources for some of the ingredients, plus hints for adapting recipes to low-fat and low-cholesterol diets.

- Gail Cooke
... Read more

Product Description
200 color photos. 9 1/2 x 13 1/4. ... Read more

Customer Reviews (4)

The Mexican Gourmet
This is the ultimate authentic Mexican food cookbook.Not only are the recipes easy to follow they also have wonderful, enticing pictures and a rich history of which part of Mexico the recipe comes from and how many dishes originated.It has recipes from sauces and snacks to drinks, deserts, and holiday specialties.This cookbook has wonderful hard to find recipes and includes many basic recipes in addition to the many specialty dishes.If you can only afford one Mexican cookbook or only have space for one - this is the cookbook to choose.I use it all year round and it is my favorite cookbook.

the best I've seen
Forget the Beautiful Cookbooks... this (much too-)short series from Thunder Bay publishers -- one Mexican, one Italian, and one Chinese book -- is the best of the genre.It is at least as attractive as the Beautiful Cookbook series, and comprises a far more serious study of ethnic cooking. It concedes not one inch to Western kitchens at the expense of its authenticity (and for that reason may not alway be practical, but I don't care), and includes many abundant and enlightening discussions of the customary use of ingredients and traditional recipes.I like cookbooks -- I own a lot, and I read them a lot.These three are my most prized.I suppose this is partially because they are now out of print, which is a great shame; the series ended after only three entries.It would have been great to see what they could do with some other venerable cuisines like, say, French and Indian.The ones that do exist, however, are real food-lovers books.

Fantastic collection of recipes and resources.
This is one of the very best cookbooks I have ever discovered!It is as much an enclycopedia as a cookbook - offering much information on unfamiliar ingredients, utensils and techniques.I have learned more aboutMexican cooking with this book than with any other.The recipes areauthentic - some seem exactly as I have tasted in Mexico. The photos andlayout are very attractive and easy to read.Would recommend this cookbook to anyone who really wants to learn about Mexican cooking.

Wow! What a great intro to mexican foods!
This lavishly illustrated book is more than just a great collection of authentic mexican recipes, it's a wonderful introduction to the flavors, aromas, colors, and textures of ingredients that are going to be largelyunfamiliar to anyone outside mexico. Likewise, special techniques used bythe mexican cook are explained, so that the book teaches something of theculture (as well as being a great collection of recipes). Learn about theflavors and textures of authentic mexican-style cheeses, the range offlavors and uses for different types of chilis, and the intricacies of thehumble torilla. Torres really knows her stuff! ... Read more