- Hardcover: 224 pages
- Publisher: Lorenz Books (March 12, 2008)
- Language: English
- ISBN-10: 0754818160
- ISBN-13: 978-0754818168
- Product Dimensions: 9.9 x 1 x 11.4 inches
- Shipping Weight: 3.6 pounds
- Average Customer Review: 4.4 out of 5 stars See all reviews (5 customer reviews)
- Amazon Best Sellers Rank: #6,312,974 in Books (See Top 100 in Books)
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Mexican Cooking: The Authentic Taste Of Mexico: 150 Fiery And Spicy Classic And Regional Recipes Shown In 250 Stunning Photographs Hardcover – March 12, 2008
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Top Customer Reviews
The book starts with a culinary travel to the different regions of Mexico. And then there is a section explaining the ingredients used in Mexican cuisine and how to shop for the best and to prepare each of these ingredients. ALL of these are supported with color, "how-to" photos. The recipes are also supported with beautiful color photos. At a price that is less than normal shipping charges and $3.99 shipping-this book is an epic steal!
* Lavishly stocked with full color photos (typical for Hermes House books, which seem to emphasize photos over substance)
* Most recipes have helpful head notes.
* Easy to read instructions and lists of ingredients.
* Decent, if unspectacular, overview of ingredients.
* Head notes, while present for most recipes, are too anemic for my preference.
* Aside from a very top-level chapter grouping (by course/subject), recipes appear within any given section without any discernable order whatsoever - alphabetical or otherwise. Don't you just LOVE publishers who hire incompetent editors, pay them more then the authors who write the books they're supposed to be in charge of grooming ... only to come up with books containing idiotic organization blunders like this ? Whoever was SUPPOSED to edit this book for HH should have their tender parts lopped off, cross-scored with a sharp knife, lightly dredged in generously salted flour, deep fried in their own lard, and then served back to them, garnished with finely minced hot green chilies.
Overall, this is a decent introductory book on ingredients and basic recipes typical in Mexican cuisine. More serious readers are referred to more substantial and competent works by people like Rick Bayless. It's still a decent book, despite its organizational and editing shortcomings.