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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

4.4 out of 5 stars 5 customer reviews

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Product Details

  • 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)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
First, I was surprised at the size of the book. It is the size of a book you would place on a coffee table for decoration - maybe 14x9 (guessing). Excellent information and healthy recipes. The book is full of colorful, step-by-step recipes that are healthy and filling, but not bland.

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!
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Format: Paperback
I got this book years ago when my family first developed enthusiasm for Mexican food. Terrific book for cooks new to Mexican food. It describes the specialty ingredients and their preparation. Recipes are beautifully presented with pictures and excellent step-by-step directions. Best of all, the author includes a nice mix of traditional recipes and more unusual ones. This book gave me confidence to tackle Mexican cuisine and several recipes are now favorites. I write this as -- several years after publication -- I seek a pristine copy to buy as a gift for friends. Buy it and enjoy! (P.S.: I have no connection to the author, publisher, etc.)
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Format: Paperback
I love this book, gave me confidence to make some of the recipes that I didn't think I could do myself, Lots of good info on history for mexican dishes, I am going to purchase a few copies and give as gift to friends.
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Format: Kindle Edition Verified Purchase
This is the same as her newer one the only difference is this one doesn't have the pictures
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Format: Paperback
A decent offering ...

Strengths:
* 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.

Complaint:
* 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.
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