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Williams-Sonoma Collection: Mexican Hardcover – May 3, 2004

4.3 out of 5 stars 44 customer reviews

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Editorial Reviews

About the Author

Marilyn Tausend is the author of "Cocina de la Familia: More than 200 Authentic Recipes from Mexican-American Home Kitchens" (winner of the IACP Julia Child Award for the Best American Cookbook of 1998), "Mexico the Beautiful, Savoring Mexico", and "Mexican". Ricardo Munoz Zurita is the author of the acclaimed "Diccionario Enciclopedico de Gastronomia Mexican"a, soon to be published in English, in addition to numerous Mexican cookbooks.

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.
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Product Details

  • Series: Williams Sonoma Collection
  • Hardcover: 120 pages
  • Publisher: Free Press (May 3, 2004)
  • Language: English
  • ISBN-10: 0743253345
  • ISBN-13: 978-0743253345
  • Product Dimensions: 8.2 x 0.7 x 9 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Best Sellers Rank: #296,530 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I have lived many years in southern California where my tastes were influenced by everything from quick-stop hole in the wall cuisine, to first rate gourmet; from cricket tacos to walk-up taco stands near the Tijuana airport slums. I have traveled all over Mexico and the American southwest as well. If there is one thing I learned it is the wide variety of food labeled Mexican in the US. Having a step-mother of Mexican descent, I also leaned the time and effort put into authentic home-made cooking.

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.
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Format: Hardcover
It's beautiful and oddly comprehensive for such a small volume -- definitely not a must-have for anyone who knows even the basics of Mexican cooking, and I don't know if a beginner would ultimately be well served by such a slim offering.

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?
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Format: Hardcover Verified Purchase
I'm a real Mexican with a REAL sensibility of how authentic Mexican food is supposed to taste, and I must say the recipes in this book are great!!! It's one of my favorite Mexican food cookbooks!

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
-Mandarin Mousse
-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!!
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Format: Hardcover
I am a huge fan of Williams Sonoma's cookbooks. They have delicous recipes that are fail proof. Your dishes always come out tasting delcious!

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. ;)
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Format: Hardcover
I've made several of the recipes in this book and have yet to receive a complaint from anyone. I've tried at least 6 of the recipes and have not been disappointed. The empanadas and the carnitas are my favorite things to serve, and everyone loves them! Coming from an americanized mexican household, my knowledge on cooking mexican foods has been very limited. Needless to say, many people have been impressed with my cooking lately!
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Format: Hardcover Verified Purchase
A thin volume with enough basic recipes and information to initiate those new to Mexican classics, or for those of us who don't want a whole big book of recipes to look through; sometimes you just want to get to something in particular quickly. Beautitful and tempting food photography as to be expected from Williams-Sonoma.
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