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Williams-Sonoma Collection: Mexican Hardcover – May 3, 2004
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About the Author
A treasured American icon, Chuck Williams opened the first Williams-Sonoma store in the town of Sonoma in 1956, later moving it to San Francisco. His humble shop has now grown to more than 260 stores across the country. Under his watchful eye, more than 300 branded cookbooks have been published to date. America's best-loved brand of cookbooks have sold over 32 million copies.
Top Customer Reviews
This book does an excellent job of simplifying many of my favorites including carnitas, enchiladas, and tortilla soup. They have some nice shortcuts that bring authentic flavors to the front in their recipes for fish tacos, and carne asada. My biggest gripe is too much emphasis on meats and not enough on vegetables.
The photos are excellent, jst as they are with the other books in this series. The cooking tips are useful for newbies, and most of the recipes stick to readily available ingredients and list suitable substitutes when needed. There is a nice geographic representation of dishes, but they do seem to concentrate on pacific/Baja Mexican cuisine. Nonetheless, there are a few dishes from elsewhere like mole poblano, pork tatemado, and duck in green pipian.
I like cookbooks for ideas. Aside from preparing the dishes I use this book as a starting point for other creative dishes and this is where I love the shortcuts and substitutions suggested. I would have given marks higher than 3+/4- if there were more vegetarian dishes and some good basics (e.g. rice, refried beans) presented with the same flair and creativity of the existing recipes.
The guacamole was good (although not drastically different than many others I have made, or even my basic "throw it all together" method), the chocolate-almond cake with ancho cream is excellent and not as odd as it sounds, but the posole verde recipe seems to have a serious flaw in the ingredients list: the author calls for 3 *pounds* of posole for a single batch, which would have been an amazingly awful mistake. (Luckily, this seemed odd to me, so I checked with other sources. Yep, more like 1/2 pound was the right amount.)
It's not a bad book, especially considering the source. But I'm finding it hard to know why anyone would buy this book, unless they were collecting all of the W-S series. Maybe for a vacation house or some other kitchen with limited space?
Some of the recipes I've tried are the following:
-Mole Poblano (from scratch)
-Coffee and Kahlúa Flan (my favorite desert now thanks to this book)
-Chocolate Cake with a hint of Chile Ancho
-Stuffed Poblano Chiles with Walnut Sauce
-Chicken Enchiladas With Salsa Roja
-Pork Chops Marinated in Adobo Sauce
-Watercress Salad with Jicama, Orange and Avocado
What I love about this book is that it teaches the American reader/cook that Mexican food is much more than just burritos and tacos. It's diverse, just like each region of Mexico is very different, and this book showcases this diversity very well; it also demonstrates that Mexican dishes can be (and often are) gourmet.
I also LOVE the photographs that are included with each recipe. I prefer books with pictures because it makes you want to cook that dish.
The Mole Poblano recipe in this book is DELICIOUS!!! I hosted a dinner party in which I prepared this mole, and my friends were impressed with the fact that I was able to make a dish as complicated as Mole Poblano from scratch (many people don't bother to make it from scratch anymore). It's a bit labor intensive, but definitely worth it!!
I have eyeballed this cookbook for some time. I was so excited to try this, and boy I was not disappointed. My first try I used the mexican red rice and carnitas for a superbowl party. YUMM! The red rice has become a staple at my house...
A great cookbook for those of us who love Mexican food, but weren't blessed to be born with a Latina mother. ;)
Most Recent Customer Reviews
I found the recipes to be authentic and I'm picky about Mexican recipes having been born and raised in the Southwest. Read morePublished 1 month ago by scubachick
I don't have the book yet but knowing the quality of the author I am looking forward to using step by step instructions to make some tasty 😋 Mexican meals.Published 7 months ago by Amazon Customer
I was not expecting this Williams-Sonoma Mexican cookbook to be different from the Tex-Mex cuisine found in most Mexican cookbooks. Read morePublished 7 months ago by snobird39
It's Mexican, a little bit more upgraded but not the real Mexican but I still likePublished 10 months ago by Angelica Ortega
Typical Williams-Sonoma cookbook. Each recipe takes up 2 pages: One for recipe and one for beautiful color photo of finished product. Read morePublished 15 months ago by Vinnie's Mom