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Meatless Mexican Home Cooking: Traditional Recipes That Celebrate the Regional Flavors of Mexico Paperback – January, 1999
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From Library Journal
Zaslavsky is the author of the delightful A Cook's Tour of Mexico (LJ 11/15/95), which focused on the country's best outdoor markets and its street food. Her new book also offers authentic regional dishes from all over the country, collected from friends and other good home cooks; although they don't include meat, cheese and eggs are used in many recipes. Many of these are "family treasures," handed down from generation to generation, while others are the author's own particular favorites. Zaslavsky's enthusiasm and the simple but mouth-watering recipes give this book the same sort of appeal as Mary Sue Milliken and Susan Feniger's lively Cooking with Two Hot Tamales (LJ 2/15/97). Recommended for most collections.
Copyright 1997 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Most of the recipes, many written down for the first time, that are featured in this wonderful assemblage of traditional meatless Mexican fare have been collected from assorted Mexican home cooks. The result is an authentic representation of regional cooking in the home. An introduction to the all-important chiles precedes the usual array of recipes, which ranges from making tortillas and sauces to tamales, soups, salads, main and egg dishes, desserts, and drinks. There is also a chapter devoted to cooking rice, beans, pasta, and potato dishes. A handy glossary and a directory of mail-order sources add to the book's value. Forget the lard; go for refried beans cooked with butter, vegetable oil, or olive oil and for tortilla soup made with vegetable broth. Delicioso! Sally Estes --This text refers to an out of print or unavailable edition of this title.