Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Quick & Easy Mexican Cooking: More Than 80 Everyday Recipes (Quick & Easy (Chronicle Books)) Paperback – April 6, 2011
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
About the Author
Leigh Beisch is an award-winning food and lifestyle photographer based in San Francisco.
If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 70%). Print edition purchase must be sold by Amazon. Learn more.
For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.)
Top Customer Reviews
It is short on recipes--only about 80. It also tries to cover all the categories: From soup to nuts, and salads and drinks. Just by reading my last two sentences, you must realize that something's going to be short-changed.
It uses canned beans and other canned products. It also uses chicken breasts in the chicken soup recipes....There is even a chicken soup recipe that uses rotisserie chicken, and a suggestion to use the bones to flavor the soup if you have the time.
It has a very nice, comprehensive section on Mexican cheeses. And Mexican words are included along with the English, so the book can be helpful if you are trying to make sense of your Mexican market.
If you are wondering how it came to be that the author has a Korean name: Her parents owned a Mexican market on the West Coast, and the author studied and lived in Mexico City for a period of time. The writing is personable and her teaching/communicating skills are average.
A better book that's been published recently is Tacos, Tortas, and Tamales: Flavors from the griddles, pots, and street-side kitchens of Mexico. It doesn't cover the cheeses so well, and it doesn't cover soups (but the soup recipes in this Quick and Easy are pretty worthless anyway...). It's worth taking a look at it before purchasing this one. Maybe the two together would get you where you want to be Mexican-cooking-wise.
The first part of the book explains a bit of the history of cooking and the author's history with Mexican cooking, followed by lists of the seasonings and essential ingredients, a glossary of ingredients and an introduction to Mexican cheeses and easier to find substitution suggestions.
Most of the recipes, with only a few exceptions, are cooked on a stove top, not baked or roasted in an oven.
The recipes are all listed with a descriptive name in English, followed by the Español name. There are gorgeous, mouthwatering full color photos of much of the food.
It's separated by recipe type. Sauces, salads, soups, entrees by main ingredient type (poultry and eggs, pork and beef, fish and shellfish), desserts and snacks and drinks. Since the author was a vegetarian at one point, she offers tips on some of the recipes like the refried beans for adapting the recipe for vegetarians, and some of the recipes like the soup would be easy to adapt as well. It's not a vegetarian cookbook, but if you're planning a dinner with guest who don't eat meat, you can find flavorful recipes in this book to serve them.
The recipes are wonderful, easy to prepare using short cuts like canned beans and grocery store rotisserie chickens. Most of the prep time is in cutting up ingredients. All the recipes are things that can be made in about an hour, a few of them go a little over that in cooking time, but the prep time is a lot shorter.
What I like best about this cookbook, other than the easy to make recipes, is also how easy they are to follow.Read more ›
So far I've made the beef stew, the black beens, green salsa, chicken enchiladas, stuffed peppers, and the meatball soup. All have come out pretty tasty. My husband doesn't really like meatballs but loved the meatball soup so much he had seconds. The stuffed peppers turned out messy and not like the picture but still tasted good. I think I just need more practice with that one. I'm looking forward to trying the tortilla soup, chicken and hominy soup, aztec zucchini, and of course the tres leches (three-milks) cake.
I'm thinking of buying a second copy to give to my younger sister. She is pretty good at Mexican cooking but is looking to cut down on some of the fat that traditional dishes have. I really like that the author offers healthier versions of those traditional dishes while also mentioning what the original ingredients are. My only gripe is I'd like to have more pictures but that would probably increase the price. In any case, it's a good starter book.
Most Recent Customer Reviews
Haven't tried any recipes, but there are plenty of ones that I am planning to make shortly. Very nicely organized.Published 6 months ago by The Squid
Mexican food is not usually my go-to cuisine, but I love this cook book. First of all because everything so far has been delicious, but also, because the recipes are quite simple. Read morePublished 14 months ago by dayzee
After leaving Los Angeles, I craved good Mexican food so I purchased this book. I can't say I've used a lot of these recipes, but most of the ones I've tried have been good.Published 24 months ago by Amazon Customer
also had a wide variety of recipes to choose from. Very simple with ingredients and my first try with one of the recipes turned out great.Published on March 7, 2013 by Amazon Customer
This is a great book. It gives a brief overview of key Mexican ingredients, and the recipes have beautiful pictures & they're simple to follow.Published on January 29, 2013 by RB