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The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites Paperback – July 31, 2012

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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 PuertaAmor 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.

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Product Details

  • Paperback: 144 pages
  • Publisher: Ten Speed Press (July 31, 2012)
  • Language: English
  • ISBN-10: 1607743167
  • ISBN-13: 978-1607743163
  • Product Dimensions: 8.4 x 0.4 x 9 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (88 customer reviews)
  • Amazon Best Sellers Rank: #34,615 in Books (See Top 100 in Books)

More About the Author

Chef Deborah MacDonald Schneider

At this point I'm pretty sure I was Mexican in a past life. I'm inspired by the laid-back surf culture of Baja California, only 20 miles from my front door, and my many travels deep into Mexico. So far, I've written 6 Mexican cookbooks. I currently indulge my passion for Mexican food as muse and Executive Chef for SOL Mexican Cocina in Newport Beach, Scottsdale Arizona, Playa Vista CA and Denver's Cherry Creek.

A new concept, solita Tacos & Margaritas, has joined the family, with locations in California in Huntington Beach and Valencia. At solita I get to play with an oak-fired santa-maria grill and iron smoker, inspired by the cowboy cooking of Northern Mexico.

If you like to watch and cook along, check out my two full-length cooking series on Craftsy.com: Mexican Street Food and Mexican Comfort Food.

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!


DEB'S COOKBOOKS

SALSAS & MOLES (2015)
As my Mexican friends say, the salsa IS the meal! All my most delicious and essential recipes for all kinds of salsas, both familiar and inspiring. There are salsas for dipping, mind-blowing hot sauces, enchilada sauces, chunky salsas and of course I will walk you through every step of making phenomenal moles, the queen of salsas!

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 for craftsy.com

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.


Customer Reviews

Most Helpful Customer Reviews

107 of 112 people found the following review helpful By Tiger VINE VOICE on August 1, 2012
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.
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36 of 41 people found the following review helpful By V Davis on October 27, 2012
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.
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13 of 13 people found the following review helpful By Joe Shurl on June 15, 2014
Format: Kindle Edition
Lets get it straight right off the bat; this book has great recipes.

If you are more than slow cooker adept in the kitchen you should be able to prepare most these in a short amount of time. If you need to drag them on, then follow the directions word for word. Be forewarned, however, these recipes are not simply set and forget. They involve care taking unlike what we tend to thing of as slow cooker recipes. That means that some times you will need to add suace, move meats, change temperatures, etc. The flavors you will get for being around while it cooks is way worth it.

The author definitely spent some time traveling, tasting, and getting it right. My best advice, especially for the average kitchen chemist like myself, is to avoid changing things too much. The biggest lesson from this book is that simple flavors, cooked properly, deliver the biggest flavors. Does that mean cooking in a crock pot is the only way? Definitely not. But even with the couple of times you'll have to move things or prepare a salsa at the end of cooking you will be rewarded with a cuisine as delicious as the pictures shown in the book.

Additionally, her flavors are right on point with Rick Bayless; she's definitely doing something right.
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16 of 17 people found the following review helpful By L. McClendon on February 6, 2013
Format: Paperback Verified Purchase
nothing really wrong with it, but most of the recipes really don't require a slow cooker. I end up using the techniques to adapt recipes from Rick Bayless.
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57 of 70 people found the following review helpful By Shelley on November 7, 2012
Format: Paperback Verified Purchase
I don't mind doing the extra prep work and using a skillet for slow cooker recipes, but this book is just ridiculous. I have a 5.5 quart slow cooker and the recipe for chicken posole verde called for a 6 quart slow cooker. Now I know you can make adjustments for this, but even when measuring everything out, there is no way that the recipe is for a 6 quart slow cooker. I only dumped half the ingredients into the slow cooker and it filled mine to the brim! Even with a 6 quart slow cooker, the recipe would barely fit.

On top of that, the recipe called for opening the lid of the slow cooker a couple of times throughout the process. That defeats the purpose of having a slow cooker. When you open the lid you tack on extra wait time. And that also means you have to be home every couple hours to add something.

Also, a lot of the recipes calls for slow cooking meat with water and salt for most recipes for 4 hours. and then assembling the meal with a type of salsa. Again, why not just boil a pot of water and boil chicken? or boil beef?

The recipes seem really good, but it just seemed pointless to use a slow cooker. Half way through the recipe of chicken posole verde, I just dumped it all into a stock pot and cooked. Still good. Saved myself 5 hours.
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12 of 13 people found the following review helpful By Amazon Customer on May 21, 2014
Format: Paperback Verified Purchase
I really hate the slow-cooker 'boiled-out' taste. I first checked this book out from my library and was hooked. The recipes are authentic and very involved, just like the Mexican food i grew up with. No, this is not your 'typical' dump-and-go slow-cooker book and I love it for that. After using my America Test Kitchens slow-cooker books (1 and 2) I realized I hated slow-cooker books BECAUSE of the dump and go mentality . Most food just doesn't work well with that (for me). I also use my America Test Kitchens book a lot and books like these are amazing. I do recommend this book to those that want the food, and can do the prep required, though I would't recommend it for those looking for an dump-and-go meal they can come back to at the end of the day.
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19 of 23 people found the following review helpful By Chrissy on September 17, 2012
Format: Paperback 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!!
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