Customer Reviews

Complete Book of Mexican Cooking

5 star:		(7)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

Excellent recipes from all over Mexico. Easy to follow directions and explanations .

In the book she describes how she not speaking any Spanish married a UN diplomat and moved was transferred with her husband to Mexico city and how she learned to love the food and the people and explored Mexico both from cultural and regional food basis. The recipes represent the best from all the states in Mexico.

If only had one Mexican cookbook this would be the one to have. I've had my copy since the late 60's and it's almost worn out. If you buy the book take a look at one of my favorite recipes. It's Mancha Manteles de cerdo or in English Pork tablecloth stainer. It's on page 190 of my copy but the newer edition may have a different page number

An extremely extensive cookbook in pocket book form that is terrific. The "Joy of Cooking" for mexican food. Only drawback is the lack of pictures - but then it is a pocket book... Have to buy one for my sister-in-law who wanted to keep the copy she borrowed in perpetuity. She will get her own copy for her birthday

Please reprint I need a new one! My book is falling apart because it is used so much! Every recipe I have tried has been a success. Try the stuffed turkey the next time you cook one, what a filling

I have used this book for over 20 years: the copy I bought recently was for a friend. One of the two best Mexican cookery books I have ever found - all the recipes are excellent, I have garnered nothing but praise for my Mexican cooking using it - also from my numerous Mexican friends. But it will put you off "mexican" restaurants for life - unless you live in e.g. Ciudad de Mexico.

I have had this book for many years and have never found another book equal to it. It goes far past the more usual recipes.

I bought this book for myself a long time ago. I've loved it so much, I bought it for my sister who kept asking me for recipes. She tells me she and her daughter-in-law love it and have discussed which recipe they want to make next.

I picked up this book at an estate sale many years ago and have found some of the most wonderful recipes in it for dishes that you will never find in most run-of-the-mill Mexican restaurants. There are a few recipes that I make for family and dinner parties several times a year, always "back by popular demand," and I've ordered a few paperback copies (sure wish that I could find another hard copy) for friends and family. I grew up near the border in Southern California and have travelled extensively in Mexico, and find that this book captures the best of what Mexican cuisine has to offer. ¡Bravisimo¡

This is the food I enjoyed in Mexico in the 70s. Not TexMex or tourist food. It has all you need to know. Peppers and the proper use ect. I used the tamale recipe in here and BINGO, perfect on my first try.( I will say that what ever you pay for fresh tamales is well worth it, since they are very labor intensive to prepare.)
I have purchased several copies of the book for relatives. I consider this a must have cookbook. There are seasonings and the proper use of them in the book that I never really had down right before. When you taste the dish it is like "Yeah, thats it!". Bear in mind Mexico is very diverse and different regions cook differntly. Just like America. The author tells you that and offers where the recipe is from and such. If you want real authentic tasting food and not "Tex Mex", this is it. She tells you the technique for preparing the dish step by step.

This book has been around for quite a while. I've been through two paperbacks but finally decided a hard cover would stand up better to the heavy use to which I put it. It is a wonderful introduction to a cuisine not fully appreciated in the US. It's much more than tacos and guacamole. Good discussion of the various chiles basic to Mexican cookery. For those who thought that Mole is just a chocolate-chile sauce for chicken (actually Mole Poblano)the book opens a whole new vista of regional Moles. Showing its age, perhaps, is the author's recommended use of blenders to puree the various sauces--a task I find easier and quicker with a food processor.

This book does have a lot of recipes but if you know anything about Mexican cooking you can pretty much figure out all these recipes on your own. It would be good for a beginner I guess but just wasn't what I was looking for.