Savoring Mexico: Recipes and Reflections on Mexican Cooking (The Savoring Series) (Hardcover)

~ (Author), Chuck Williams (Author, Editor), Marlene McLoughlin (Illustrator)

Product Details

• Hardcover: 256 pages
• Publisher: Time Life Medical (April 2001)
• Language: English
• ISBN-10: 0737020490
• ISBN-13: 978-0737020496
• Product Dimensions: 12.9 x 8.8 x 1.1 inches
• Shipping Weight: 3.8 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #958,441 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars Excellent mexican cooking book!!!!, December 27, 2002

By	J. Dufour (Saint-Jerome, Québec Canada) - See all my reviews (REAL NAME)

This review is from: Savoring Mexico: Recipes and Reflections on Mexican Cooking (Savoring ...) (Hardcover)

I was looking for a good authentic mexican book (my husband is mexican) and this one captured my attention. My husband reviewed it and he aggreed that the recipes are authentic from a lot of regions in Mexico. Each recipes has its own picture and very well presented.

I recommend it to all people who wants to cook mexican cuisine. The recipes are relatively easy to make and it's easy to find the ingredients.

A fabulous book!

7 of 7 people found the following review helpful:

5.0 out of 5 stars Simply Exquisite, August 15, 2003

By	Travel Enthusiast (International) - See all my reviews

This review is from: Savoring Mexico: Recipes and Reflections on Mexican Cooking (The Savoring Series) (Hardcover)

Once again Marilyn Tausend does not disappoint! I own the Spanish edition of this book and have given the English edition to friends visiting Mexico and wanted a "real authentic Mexican cuisine" cookbook. She does a great job on explaining the traditions and festivities that go hand-in-hand with a lot of foods in Mexico. The Christmas punch is a family favorite served annually at our Posadas and Christmas meals. (Recipe tip: remove the seeds from the Guavaba fruit before adding to the punch.)

Even if you don't relish roasting and peeling a Poblano Chili, just reading the recipes and looking at the tantalizing photographs will make your taste buds tingle. This book is so beautiful, it would even look lovely on your coffee table. Mrs. Tausend's work, replete with interesting historical explanations, is a true portrayal of Mexico's rich cuisine and culture. If this book is not enough for you, then I recommend that you accompany Mrs. Tausend on one of her wonderful culinary trips to various parts of Mexico for a "hands on" experience of Mexico and its unparalled cuisine.

Favorite cooking tip: many of the Mexican chili salsas can be made in large batches and then frozen in smaller portions for use at a later time.

6 of 6 people found the following review helpful:

4.0 out of 5 stars Delicioso!, February 21, 2002

By	Elaina (Austin, TX) - See all my reviews

Every cookbook should be loaded with pictures like this one is. This book has a great sampling of dishes from all over Mexico, and helpful substitutions for hard to find ingredients. Not only are the recipes great, but the history behind the dishes are interesting also. I found most of the recipes require a lot of preparation time, however that is due more to the nature of Mexican cooking. I haven't found a bad recipe yet in the whole book.