30-Minute Vegetarian Mexican Cookbook (The 30-Minute Vegetarian Cookbook Series) [Hardcover]

Sarah Beattie (Author)

Book Description

Publication Date: July 1998 | Series: The 30-Minute Vegetarian Cookbook Series

Using a few basic and inexpensive ingredients, the author of "Neither Fish Nor Fowl" and "Meatfree Eating for Pleasure" has created a collection of more than 100 quick and easy vegetarian recipes with a distinctive Mexican flair.

Editorial Reviews

From Publishers Weekly

British columnist and cookbook writer Beattie (The Table of Content: A Vegetarian Dinner Party Book for All Seasons) has come up with over 100 meatless Mexican soups, main courses, salads, snacks and desserts to be prepared quickly. Savory offerings include chili-spiked chickpea soup, Sopa de Garbanzos; tomato-tortilla layered Mexican Lasagne; and eggplant and roasted pepper Fajitas. Desserts are highlighted by super-fast coconut ice cream (Helado de Coco), prepared with canned coconut milk, corn syrup, half-and-half and flavored with rum. The use of canned corn or canned creamed corn?called for in Corn Soup, the corn-based stew, Pepian, and Mexican Corn Pudding?may strike American cooks as somewhat odd, but when speed's the issue, such products can be a blessing. Occasionally other British usages (e.g., "Blacken the tomato skins") might give pause to inexperienced American cooks, but many of Beattie's selections will please adventurous palates?and beat the clock. (July) FYI: This book and a simultaneous publication, 30-Minute Vegetarian Indian Cookbook by Mridula Baljekar ($21.95 176p ISBN 0-88001-600-0), launch Ecco's new ethnic 30-Minute Vegetarian Cookbook series.
Copyright 1998 Reed Business Information, Inc.

Product Details

• Hardcover: 144 pages
• Publisher: Ecco Pr; 1st edition (July 1998)
• Language: English
• ISBN-10: 0880015985
• ISBN-13: 978-0880015981
• Product Dimensions: 8.5 x 8.4 x 0.8 inches
• Shipping Weight: 13.6 ounces
• Average Customer Review: 3.3 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,560,293 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

19 of 25 people found the following review helpful:

5.0 out of 5 stars new wave vegetarian food, June 19, 2000

By A Customer

This review is from: 30-Minute Vegetarian Mexican Cookbook (The 30-Minute Vegetarian Cookbook Series) (Hardcover)

This book has a great cover, it's a good shape (square) and even more important, it's written by one of Britain's best new-wave vegetarian food writers and cooks, Sarah Beattie. She definitely stands in the vanguard of modern vegetarian food - not worthy, dull and difficult, not old-fashioned or clichéd but helping the reader create food that is beautiful, fun, delicious and life-affirming. This book zips through not just the basics of Mexican food but more unusual stuff too - cactus soup, for instance. It uses inexpensive, easily-obtainable ingredients and yet always inspires you with the author's passion for, and interest in, the magic of food.

1.0 out of 5 stars 30 minute my eye, December 30, 2010

By 

M. McAlister - See all my reviews
(REAL NAME)   

This review is from: 30-Minute Vegetarian Mexican Cookbook (The 30-Minute Vegetarian Cookbook Series) (Hardcover)

I tried several of these so called 30 minute recipes and was unhappy with each of them. One example of why this cook book is terrible is the recipe for sweet potato enchiladas. It calls for 1 large sweet potato to make 12 enchiladas. I bought the biggest one at the store and it made 8 VERY skimpy enchiladas. The recipe said to steam the tortillas. I was skeptical as I have made lots of different kinds before, but never using the steam method. As I suspected, the steam did not sufficiently soften the tortilla to dip fill and roll, and the thing broke in several places. I ended up having to fry the tortillas in oil in order to get them to have the proper consistency for enchiladas! The sauce which consisted of canned crushed tomatoes and a jalapeno tasted like canned crushed tomatoes. It said to cook at 400* for 10 minutes, but they were barely warm and I had to cook longer. Like every recipe I tried, this one took a little over an hour to make and was then disappointing. I'm from CA and know GOOD Mexican food. Maybe this is considered good in Britain? I have given up on this book and would never buy a cookbook by this author again. Don't waste your time.

4.0 out of 5 stars Yummy, quick recipes, July 1, 2010

By 

elancee (arizona) - See all my reviews

Amazon Verified Purchase

This review is from: 30-Minute Vegetarian Mexican Cookbook (The 30-Minute Vegetarian Cookbook Series) (Hardcover)

I use recipes as guides more than following them to the letter. However, there are some really delicious dishes in here (with or without modification). I first got this cookbook from the library and liked it so much I bought my own copy!