The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites [Paperback]

Deborah Schneider (Author)

Book Description

Release date: July 31, 2012

A collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish, engaging package.

When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, Zesty Shredded Beef (Barbacoa), famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.

Editorial Reviews

About the Author

DEBORAH SCHNEIDER is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed “the reigning queen of San Diego chefs” by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; ¡Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006; and is the co-author of Williams-Sonoma’s Essentials of Latin Cooking.

Product Details

• Paperback: 144 pages
• Publisher: Ten Speed Press (July 31, 2012)
• Language: English
• ISBN-10: 1607743167
• ISBN-13: 978-1607743163
• Product Dimensions: 8.5 x 0.5 x 9 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (26 customer reviews)
• Amazon Best Sellers Rank: #10,166 in Books (See Top 100 in Books)
  • #6 in Books > Cookbooks, Food & Wine > Regional & International > Mexican
  • #42 in Books > Cookbooks, Food & Wine > Special Appliances

More About the Author

Chef Deborah MacDonald Schneider

At this point I'm pretty sure I was Mexican in a past life. I've written 5 Mexican cookbooks, and I currently indulge my passion for Mexican food as muse and Executive Chef for SOL Mexican Cocina in Newport Beach, and SOL Mexican Cocina in hip Scottsdale,inspired by the laid-back surf culture of Baja California. When not at the restaurant, I can be found in San Diego, Tijuana or Tecate, haunting taco stands and markets, or cooking up a storm at home.I've been a working chef for 30 years and I still love to travel, cook and learn. What a wonderful adventure!

I blog at 1000tacos.com, write whenever I can, and even have my own youtube channel where I show you how to whip up all your Mexican favorites. Visit me on Facebook or check out SOL online - links are below, after the cookbooks.

DEB'S COOKBOOKS

THE MEXICAN SLOW COOKER (2012) is my latest, and you'll love it! Imagine, great-tasting traditional Mexican food (think rich moles, juicy tacos, savory tamales, homey soups and delicious stews) cooked in your favorite time-saving tool - the slow cooker.

¡BAJA! COOKING ON THE EDGE (Rodale,2006) introduces you to the foods and wines of Baja California. This gorgeous book, with photos by Maren Caruso, won numerous accolades, such as inclusion in Food & Wine Magazine's Best of the Best of 2006.

COOKING WITH THE SEASONS AT RANCHO LA PUERTA (Stewart,Tabori & Chang, 2008) was co-authored with Deborah Szekely, founder of the legendary fitness resort, and was nominated for a James Beard Award.

If you're ready for that cocktail now, AMOR Y TACOS is a great party book, full of inpired fresh-fruit tequila drinks, tasty antojitos and fun, simple tacos with a modern twist. Photos by the amazing Sara Remington take you to the fun side of the border.

I also co-authored WILLIAMS SONOMA'S ESSENTIALS OF LATIN COOKING (April 2010.)

DEB'S LINKS

MEXICO ONE BITE AT A TIME! http://1000tacos.com/

DEB ON FACEBOOK http://www.facebook.com/ChefDeborahSchneider

CHECK OUT SOL COCINA http://www.solcocina.com/

LEARN TO COOK IT 1000tacos.com tv coming soon

ALL THAT, BACK THEN
My professional background is heavy on BIG jobs, including 3 seasons with Premier Foods at Del Mar Fairgrounds and Race Track, where I oversaw dining for thousands at the annual Del Mar Thoroughbred Meet. I opened the popular Jsix/Jbar in downtown San Diego. I spent 6 years as Executive Chef of the four-star Hilton La Jolla Torrey Pines. Other stops in my career include the venerable Grant Grill of San Diego's U.S. Grant Hotel, local Zagat favorite Dobson's Restaurant and La Gran Tapa, all in San Diego. I write food features for print media (remember them?) and I love to teach cooking classes (YouTube channel coming soon.)

I received my CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation, recognizing over 20 years of professional cooking and other accomplishments.

Before I stared cooking professionally, I was Executive Editor of a specialty publishing house in Toronto where I designed magazines, wrote and edited copy, and oversaw production of souvenir books for clients as diverse as the Toronto Blue Jays, Canadian Opera Company, Stratford Shakespearean Festival and Winnipeg Jets hockey team.

In the early 1980's I spent 8 months on a BMW motorcycle touring France, Spain, the Canary Islands, North Africa, Italy and Greece. While living in Athens, I spent a year working as chef on a succession of luxurious charter yachts. I later worked as a yacht chef in Florida and the Caribbean before switching coasts and settling in San Diego in 1983. I reside in Pacific Beach, California with my husband Barry,a surfing animal and an omnivorous and uncomplaining diner. Both my kids can cook - my proudest accomplishment.

Most Helpful Customer Reviews

57 of 58 people found the following review helpful

3.0 out of 5 stars Good cookbook, but for the slow cooker? August 1, 2012

By Laura Owen VINE™ VOICE

Format:Paperback

I was really excited about this book. I love Mexican food and I am a busy single parent that loves to use a crockpot. A match made in heaven, right?

Well...my issue is that the real bonus of a slow cooker is to be able to turn it on and go to work and have dinner when you get home. The vast majority of the recipes in this book are in the slow cooker for 4 hours or less or do not use the slow cooker at all! While I am sure that there are some good recipes, I already have my standard Mexican recipes and I don't see making a lot of these that are similar. Just not what I expected.

13 of 15 people found the following review helpful

5.0 out of 5 stars Awesome chile verde October 27, 2012

By V Davis

Format:Paperback

As some of the reviewers have alluded to, these are not your usual slow cooker recipes. I made the chile verde and the prep work (roasting, dicing, grinding & processing) takes almost an hour & 1/2 - took the entire 2nd debate between Romney & Obama before the slow cooker came into the picture. Then it was another 2 hours...but all that effort and time was WORTH it! The chile verde was incredibly delicious with a bite that hits you just as you thought...hmmm this is not spicy enough then the heat sneaks up on you! Next recipe - the mole - 23 ingredients. Maybe on election night.

14 of 17 people found the following review helpful

5.0 out of 5 stars Not just a slow-cooker cookbook!! September 17, 2012

By Chrissy

Format:Paperback|Amazon Verified Purchase

Looking for slow cooker recipes, I discovered this wonderful cookbook. I have made several recipes so far and they have been by far the best Mexican recipes I have ever made. There are many different types of salas, or sauces, which flavor basic chicken and beef. Many of the recipes are the same as my daughter's Mexican in-laws. Due to a language barrier, we haven't been able to duplicate their recipes, until now!!!! Thank you Deborah Schneider for such wonderful recipes that are easy to do. I am now ordering two more cook books written by her!!