Meatless Mexican Home Cooking: Traditional Recipes that Celebrate the Regional Flavors of Mexico [Hardcover]

Nancy Zaslavsky (Author)

Book Description

Publication Date: April 15, 1997

An award-winning food writer offers an authentic collection of Mexican recipes, including such favorites as Fresh Fruit Salsas, Corn Mushroom Quesadillas, Broiled Pineapple with Rum Sauce, and Oaxacan Mild Red Mole, all without meat, fish, or chicken.

Editorial Reviews

From Library Journal

Zaslavsky is the author of the delightful A Cook's Tour of Mexico (LJ 11/15/95), which focused on the country's best outdoor markets and its street food. Her new book also offers authentic regional dishes from all over the country, collected from friends and other good home cooks; although they don't include meat, cheese and eggs are used in many recipes. Many of these are "family treasures," handed down from generation to generation, while others are the author's own particular favorites. Zaslavsky's enthusiasm and the simple but mouth-watering recipes give this book the same sort of appeal as Mary Sue Milliken and Susan Feniger's lively Cooking with Two Hot Tamales (LJ 2/15/97). Recommended for most collections.
Copyright 1997 Reed Business Information, Inc.

From Booklist

Most of the recipes, many written down for the first time, that are featured in this wonderful assemblage of traditional meatless Mexican fare have been collected from assorted Mexican home cooks. The result is an authentic representation of regional cooking in the home. An introduction to the all-important chiles precedes the usual array of recipes, which ranges from making tortillas and sauces to tamales, soups, salads, main and egg dishes, desserts, and drinks. There is also a chapter devoted to cooking rice, beans, pasta, and potato dishes. A handy glossary and a directory of mail-order sources add to the book's value. Forget the lard; go for refried beans cooked with butter, vegetable oil, or olive oil and for tortilla soup made with vegetable broth. ­Delicioso! Sally Estes

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Product Details

• Hardcover: 224 pages
• Publisher: St. Martin's Press; 1st edition (April 15, 1997)
• Language: English
• ISBN-10: 0312151705
• ISBN-13: 978-0312151706
• Product Dimensions: 9.7 x 7.8 x 1 inches
• Shipping Weight: 1.3 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #1,885,117 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

4.0 out of 5 stars Very enjoyable and inspiring !, June 3, 1999

By A Customer

This review is from: Meatless Mexican Home Cooking: Traditional Recipes that Celebrate the Regional Flavors of Mexico (Hardcover)

I found this book to be very enjoyable. Being a chile fanatic, the red-hot combinations in some of the recipes were exactly to my taste.Being a vegetarian as well also helped! I love Mexican food but can never find that elusive combination of Mexican-Vegetarian; here it is! The Yellow Mole with Vegetables inspired me to invent a similar soup which went down (literally!) like a house on fire. The Banana tree in my garden helped me to enjoy "Verdura Pibil". I would recommend this book!

4 of 4 people found the following review helpful:

5.0 out of 5 stars This book has changed my cooking!, November 5, 2002

By A Customer

This review is from: Meatless Mexican Home Cooking: Traditional Recipes that Celebrate the Regional Flavors of Mexico (Hardcover)

I use this book every week. Now I make all my own tortillas, tamales, moles, enchilada sauces and broth and it is all fantastic! I am very grateful to have found this book. My criteria is "Would I pay money for this dish in a restaurant?" and for everything I have cooked out of this book, the answer has been yes!

2 of 2 people found the following review helpful:

5.0 out of 5 stars Great cookbook!, July 21, 2008

By 

catnip "witchy veg mama" (California) - See all my reviews

This review is from: Meatless Mexican Home Cooking: Traditional Recipes That Celebrate the Regional Flavors of Mexico (Paperback)

I love this book. The frijoles de la olla are wonderful, as are the huevos con frijoles. I like the style of writing, which makes me feel like I'm standing in a sun-baked plaza in Mexico talking to a local foodie. I also picked up some good tricks to refine our annual tamale-making venture. My husband grew up on traditional Sonoran cooking, and loves everything we've tried here. There are plenty of inspirations for vegans in this book, too, not everything is drenched in cheese and reliant on egg.