The Book of Mexican Foods [Paperback]

Christine Barrett (Author)

Product Details

• Paperback: 120 pages
• Publisher: HP Trade (July 8, 1991)
• Language: English
• ISBN-10: 1557880328
• ISBN-13: 978-1557880321
• Product Dimensions: 11.1 x 5.6 x 0.4 inches
• Shipping Weight: 10.4 ounces
• Average Customer Review: 3.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,488,535 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

4.0 out of 5 stars Great introduction to Mexican cooking., January 8, 2003

By 

Themis-Athena (from somewhere between California and Germany) - See all my reviews

This review is from: The Book of Mexican Foods (Paperback)

In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Mexican Foods, starts with a brief introduction into the basic recipes of the Mexican cuisine, the necessary equipment and a glossary of ingredients, and then presents recipe suggestions for all major courses, from soups and starters to salads, vegetables, desserts and drinks. Special chapters are dedicated to egg and cheese dishes, seafood, poultry and (red) meat, and sauces. Lots of different varieties of all the classics (burritos, refried beans, stuffed bell peppers, caramel custard (flan), enchiladas, ceviche, chimichangas, tortillas, chili con carne, guacamole, margarita, mole poblano, nachos, picadillo, quesadillas, huevos rancheros, salsa, tamales, tacos and tequila drinks) appear next to unique recipes such as apricot and coconut balls, chocolate orange mousse, lamb with red wine, lemon tequila souffle, orange bread pudding, red snapper in cilantro, shrimp with chile cheese, spinach with pimento, and tuna and cheese casserole.

From almond jelly to wholewheat tortillas, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Mexican cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on Southwestern cooking, and on dips and salsas.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006

1 of 1 people found the following review helpful:

2.0 out of 5 stars Midwest Mexican Food, January 25, 2006

By 

Robert Burton - See all my reviews
(REAL NAME)   

This review is from: The Book of Mexican Foods (Paperback)

The Good:
Lots of pretty pictures
Clear instructions

The Bad:
"The Book of Mexican Foods" by Christine Barrett lacks culturally important and interesting Mexican dishes. The book includes dubious Mexican recipes such as " Eggs With Potatoes & Ham" and others, while leaving out the following common and important dishes: menudo, barbacoa, chili rellenos, and pork rinds. I have owned this book for over ten years and have yet to use it.

1 of 1 people found the following review helpful:

4.0 out of 5 stars A nice introduction to Mexican cooking, February 20, 2003

By 

Caitlyn (USA) - See all my reviews

This review is from: The Book of Mexican Foods (Paperback)

The easy-to-follow format and numerous, mouth-watering pictures make this book useful for a foray into Mexican cuisine. However, it is missing the recipe for chili rellenos.