1 comments about Mayan Cuisine.

1. A food rich in flavor to begin with, but taking on the best traits of other traditions of cuisine - Spanish, French, Asian, Caribbean, and so many more - it's one way to describe the food of the Maya. "Mayan Cuisine: Recipes From the Yucatan Region" is a look at the delectable food of the Mayan people, with step by step guides and full color photos to help one emulate the authentic Mayan flavor in their own kitchen. With Dishes like: Meat-and-Rice Stuffed Leaves, Tamale Pie, Yucatan Breakfast Sausages, and more, "Mayan Cuisine: Recipes From the Yucatan Region" is a must for any ethnic cookbook shelf or for anyone looking for a different taste to sink their teeth into.

2 comments about Que vivan los tamales!: Food and the Making of Mexican Identity (Dialogos Series).

1. (From Planeta magazine): Mexico's fiery cuisines stand in sharp contrast not only with traditional European cooking but also with each other. The regional variations and menus make Mexican cuisine one of the most sophisticated in the world. In a new book published as part of the University of New Mexico Press's Dialogos series, author Jeffrey Pilcher uses food itself to provide a unique, insider's guide to Mexican history and politics.

   ÁQue vivan los Tamales!: Food and the Making of Mexican Identity (ISBN 0-8263-1873-8, 234 pages, University of New Mexico Press, 1998,$16.95 or $37.50 hardback (ISBN 0-8263-1872-X) examines the evolution of mestizo recipes - the blending of Old and New World spices to make the famous turkey mole or gourmet flourishes, such as cuitlacoche rolled in crepes and covered with bechamel sauce.

   The author praises the creative role cookbook authors played in unifying the country's taste buds, especially in the 19th and 20th centuries when a national identify was being forged and the construction of railroads and highways lowered the costs of distribution of exotic agricultural products so that local specialties could be enjoyed throughout the country.

   Much of the book traces the differences and debates stirred by promoters of maize and wheat. Elites often criticized maize, and even suggested that the corn-eating population was at a serious disadvantage in terms of development. Their reasoning: the wheat-consuming Europeans were on top of the world, not the corn-eating Americans or rice-eating Asians. But such prejudices were not easily resolved. The problem was (and is) that corn simply grows better in Mexico than wheat.

   It's hard to understand the desire upper-class Mexicans had to break from their indigenous heritage. Throughout the colonial period, corn was under attack and likewise the construction of homes and buildings using adobe, a centuries-old technique used the world over and perfected in many of the regions in Mexico.

   Instead, colonial architects favored European-styled architecture, European-styled clothes and European-styled foods. Pilcher explains the logic of the time: "One did not have to be born a European, it was sufficient to act like one, dress like one, and eat like one."

   In reality, Pilcher says that "the tortilla discourse really served as a subterfuge to divert attention to social inequalities... Rural malnutrition resulted not from any inferiority in tortillas; instead, poverty, particularly the lack of land, made it impossible to obtain a well-balanced diet."

   The book is loaded with colorful tidbits, such as Christopher Columbus' description of lizard : "tastes like chicken," he said -- perhaps using this present-day cliche for the very first time.

   Pilcher also recounts how during the colonial period more beef was available than wheat bread. Priests were slow and often hesitant to use corn for communion wafers, though chocolate was sometimes consumed (covertly) at mass.

   The author's dry humor exerts itself in numerous passages, such as the discussion of how Frida Kahlo and Diego Rivera's criticisms of the then-prevalent prejucides against indigenous culture (and food) were subsequently taken up by the Middle and upper classes themselves.

   The end of the book reviews 20th century innovations, focusing on the automation of the corn milling and tortilla-preparing appliances, the development of the chain supermarkets and the new fame given to cookbook authors, such as Diana Kennedy, who received the Aztec Eagle award, the Mexican government's highest honor given to foreigners.

   If there is a problem with this book, it would be the author's penchant for odd transitions. He discusses the artful blending of recipes and fiction in the best-selling novel Like Water for Chocolate and moves effortless from a discussion of eroticism to a discourse on public hygiene. I read this paragraph several times without understanding the tread of logic.

   His criticisms of Taco Bell and U.S. fast food franchises in general bring the book to a close, but perhaps this, too, is a form of cultural blending that could be examined with a little more depth.

   But it's best not to be too harsh on the author, who has compiled an encyclopedic amount of information in ÁQue vivan los Tamales!. The author's clever synthesis of nutrition facts, national politics and regional idiosyncrasies breaks new ground.

   Author Pilcher would be the ideal dinner guest at any Mexican table. It's obvious that any omissions in Que vivan los Tamales! were a result of a lack of space, not knowledge. This book serves up a veritable smorgasbord of ideas, history and observations and is highly recommended.




2. Book is a good review on the origins and development of mexican cuisine. I found it very interesting how certain foods were associated with certain classes of people in Colonial and 19th century Mexico. Reading about the mechanization of the tortilla held a strong meaning for my family, since my great grandmother was effected by it when she lived in Mexico during those times!
   
   -Danny

5 comments about From My Mexican Kitchen: Techniques and Ingredients.

1. This cookbook is an exceptional production by Diana Kennedy, winner of the IACP (International Association of Culinary Professionals) Lifetime Achievement Award. The multitudinous photos (Michael Calderwood) use her hands as models of perfect techniques for most of the recipes. You can't read and view the book without knowing exactly what to do. Even if you know a great deal about Mexican and Southwest cooking, you will learn an immense amount from this well-illustrated book. She shares her secrets and knowledge with all, and you can choose just how complex to make a recipe, from toasted seeds (typical), to avocado leaves (traditional, but hard to find). I own a number of her cookbooks, including out of print books, and am utterly delighted to have this set of her experiences laid out before me. You will notice she is wearing a white apron and blouse, a great idea to deal with foods which stain easily, from peppers to tomatoes. I wish I had the address of her apron company; it would save me a lot of t-shirt stains.
   
   Seriously, this is the most explanatory of all her books so far. You would be remiss in not having it in your collection.



2. Diana Kennedy is the undisputed Queen of Mexican cuisine writing in English. I've been cooking from her books and giving them as gifts for years. This one is a wonderful companion to all the others, showing and discussing ingredients and techniques in patient detail.



3. This season, I decided to make tamales. Although I have had this cookbook on my shelf for a while, I hadn't bothered to read it . . . and then I made some tamales from a recipe from the internet . . . and suddenly, this book's value became very apparent. The chapters on fresh and dried chilies are worth every penny alone . . . what to look for, why, how to prepare, what NOT to do to them (and why) . . . fascinating late night reading! The section on tools is also handy. While I haven't tried any recipes from the book, I expect to refer to them frequently, to compare and contrast to others that have been recommended by friends . . . so many recipes out there on the internet are missing the subtleties of technique and why slight variations in preparation can make a big difference.
   
   This book explains clearly the hows and the whys for many ingredients and techniques, which helps greatly in figuring out how to make something better if it doesn't turn out as expected the first time. This is the kind of knowledge that desperately needs to be passed on and preserved, so I highly recommend this book to anyone interested in learning authentic Mexican cooking.



4. Great book and quick shipping. Recommend for amateur and professional cooks alike. Thanks.



5. What I like about this book is the photos of how to perpare the various ingredients. A simple description is often not adequate to reproduce a dish since it matters how the meat and vegetables are cut, the dough folded or shaped, how much the sauce is blended, how it looks when it is being prepared. This book fills in all these details and therefore distinguishes itself from all the many many other books about Mexican food. Good value I say.

5 comments about Tamales 101: A Beginner's Guide to Making Traditional Tamales.

1. I come from a long line of tamale makin' mama's. I know how to make tamales;basic beef, chicken and the sweet tamales. I wanted something more adventurious, that wasn't gonna happen with Nana...I work for one of the largest library systems in the United States so research for my new quest was super easy...infact, this book came across my desk one day almost two years ago. I figured that after so many times of checking out 42 copies and fraying the edges with masa, it was time to own my own copy. This book will take you to a whole new level of tamale making and it will take you on cultural adventures you can make and eat in your very own kitchen!!! Who knew a sweet tamale could taste so good with a little plantain and chocolate sauce drizzled on top?! mmmmmmm Bueno!!!



2. I liked all the filling and suace ideas. Was very disappointed in the masa harina recipe. First, for the amount of ingrediants, not a chance it's all going to fit in my 5 qt stand mixer, second the proportions of liquid ingrediants to dry and so far off, I ended up adding at least 2 more, if not 3 more cups of water.
   
   I did like the discussion and diagrams of all the different folding techniques, that is very helpful. I wasn't impressed that she provides a recipe for masa harina masa and then calls for fresh masa in all the tamale recipes. I've always used masa harina masa for my tamales since fresh masa is not easy to find. Would have been nice if she talked a bit more about using masa harina masa as a substitue for fresh masa.
   
   Overall, an ok book, but could be confusing for beginer tamale makers.



3. Tamales 101 by Alice Guadalupe Tapp is touted as the 'Gold Standard' for beginner's. It is that and so much more. Besides the excellent recipes, the pictures and artwork are excellent and well thought out. The history of tamales is a great read by itself. I highly recommend this book to anyone simply interested in how to make tamales as I was, and you'll be amazed at all that you will learn. Excellent writing and a professionally done book. If you are a classic 'cookbook' collector, grab one while they are still available. Ms. Tapp includes recipes for everyone's particular taste from the classic and traditional red chile sauce beef or pork tamale to vegan and everything in-between. She even tells you how to prepare vegan masa! Thank you Ms. Tapp for your wonderful book.
   
   Bob Allen
   June 2008



4. As a couple of others have pointed out, the only real problem with Tamales 101 is that the recipes aren't always practical for those of us with limited resources. I was delighted to find a good recipe for traditional pork tamales, but had to really get creative when it came time to mix all the ingredients together.
   
   I've always loved tamales, and I really appreciated the author's brief history lesson on this traditional food. My wife and I also enjoyed the simple tomatillo sauce recipe.
   
   One thing to remember: PLAN AHEAD. Even relatively simple tamales take lots of preparation and work. Having a helper is almost essential; my wife and I made the above-mentioned recipe together, and it still took 2 days from start to finish.
   
   Bottom line: A good book for beginners (like myself) who have always been a bit intimidated by the idea of making tamales from scratch.



5. Love this book. Good teaching tool for beginners and those wanting to expand into Mexican Quisine. Colorful cover looks great on the shelf reminding you to use often. Well written, educational.

1 comments about Cocina tradicional mexicana.

1. If you want original Mexican cuisine, thisi is it! Only rivaled by "Recetas de Todo México"by Angeles de la Rosa, this book has all original recipes from all over the country. And by original I mean OLD recipes passed on by Grandmothers.
   The recipes are very good, might be hard to find the ingredients in the US, but they are worth looking for.

5 comments about 1,000 Mexican Recipes.

1. For someone seeking a good compendium of Mexican recipes that go beyond the standards and are authentic in nature, I'm not sure a better book could be found. This is not for the "Taco Bell" fans. 1,000 does seem overwhelming and does not allow for photos (which I always like to see in cookbooks), but there would be little reason to need a second cookbook for this type of cuisine.
   
   My only complaints are that there should be a better guide to the "hotness" of a recipes (as you might see on a menu for example) and there's little guide to variations on recipes (such as more or less pepper and how it might effect the taste of the dish). Also, I expect for many some of the ingredients may be hard to come by (although in some instances an alternative is listed), in which case many of the recipes in the book may be useless.



2. Lots of awesome recipes! So many variations! I gave the book to my roommate as a gift and she absolutely loved it. It gave her so many ideas that she didn't think about. She says she can't wait to try out the recipes at her resturant!



3. I purchased this book for my son and his new wife.She is recently graduated with a Spanish major and loves anything that has mexican/spanish culture attached to it. This book more than filled the void for them since they love mexican food but didnt have much experience in cooking it. The book is unbelievably full of 1,000 great recipes.I have never seen such a nicely put together book of mexican recipes that are not off the wall meals. This is a julia childs style book with a mexican flavor for all.I recommend this book to all and to my husband who needs to buy it for me.



4. I not only own this book but have cooked several recipes from this book they have gotten rave reviews at family functions. I started wth the basics since I was a new cook when I first ourchased this book. The "fresh salsa mexicana" is a tasty, basic salsa to make thatg tastes excellent. I made the Ceviche which is located in the Appetizer section and people at work and at family functions have just went nuts over it, I could notbeleive it. I then went on to make the chicken taquitos/flautas with the fresh gauacomle salsa (pg. 23 I think) and I almost died from how tasty they were.
   To make a long story short, this book does not just throw 1,000 recipes at you it ,throws 1,000 recipes that actually taste wonderful and this book covers the whole Mexican food spectru so you will not need any other mexican cook books ! The only problem I had with this book is that there were no pics !



5. This book amazed me! Recipes for everything Mexican that I had ever heard of, and many that I had not heard of at all! Just reading it puts me in the mood to start cooking. If you love Mexican.. you'll want this book!1,000 Mexican Recipes

1 comments about Killer Chili: Savory Recipes from North America?s Favorite Chilli Restaurants: Savory Recipes from North America?s Favorite Chilli Restaurants.

1. We entertain a lot, and there is nothing better than a dish that lets friends help themself whenever they like. The variety in this book is so wonderful ~ delicious gems that are unique and delicious. Directions are simple and comprehensive - call me when you have a pot ready and I'll be right over with the Sangria!

5 comments about The Santa Fe School of Cooking Cookbook.

1. "The heart and soul of the School is the agriculture upon which the food is based. Many of the traditional methods of growing and processing regional foods - posole, atole, chicos - are almost lost arts. The Cooking School serves as a vehicle to expose and sustain traditional lifestyles." ~Introduction
   
   The Santa Fe School of Cooking Cookbook is filled with pictures from the school and some of them are rather amusing, like the picture of the goats next to the recipe for Open-faced Quesadillas with Goat Cheese and Roast Peppers. Pictures of peppers roasting over an open grill and blue corn being crushed in a molcajete gives this cookbook a warm sunny personality.
   
   I was especially appreciative of the section on the types of chiles. De Arbol, Serrano and Jalapeño are familiar, but Pasilla and Moritas are definitely new to me.
   
   Delicious Recipes Include:
   
   Blue Corn Pancakes
   Guacamole
   Black Bean Soup
   Wild Mint and Lamb Soup
   Jicama Salad with Watercress, Radishes, and Chiles
   Chicken Enchiladas
   Grilled Shrimp in Achiote Marinade
   Sopaipillas
   Spiced Winter Pears with Ginger Crème Sauce
   
   The Indian Fry Bread is easy to make and makes you feel a different connection to the earth and culture. It is different to fry bread and makes you feel like you are participating in some ancient breadmaking ritual as you pat out the dough by hand (Or you can roll it out, but I learned how to make it that way from my father's sister).
   
   The recipes for Fresh Tortillas will take your cooking to new levels or homemade bliss and there is also a recipe for Green Chile Sauce and the smoky dipping sauce called Chipotle. Spiced Bananas with Rum and a recipe for Pumpkin Cheesecake make this truly collectible. Each recipe has a story and there are cooks notes and plenty of pictures that will make you wish you were gathering the produce and walking through sunny fields of corn. I've walked barefoot in New Mexico and fell in love with the Sopaipillas and the warm earth and even survived a hailstorm in my "just purchased" car. Fortunately we found shelter fast.
   
   This cookbook brought back so many memories! It might inspire a vacation to New Mexico.
   
   ~The Rebecca Review



2. We consider this cookbook as one of the best southwest cookbooks available. Not only that, but we've been to the school in Santa Fe. It was a great experience to just be there. This cookbook is written by those living the culture of the foods. It's real stuff!



3. Disappointed that this cookbook did not have more hints for cooking a high elevations with hispanic flavor.



4. This is a wonderful book! I bought a copy when I attended a class at the Santa Fe School of Cooking but someone was "helping" me in the kitchen and spilled something on it. Most of the pages were stuck together before I found out about it. It has some of my very favorite recipes in it so I was glad to finally replace it with a new copy. Try the cookbook and if you are in Santa Fe, be sure to sign up for a great class at the School.



5. As a New Mexican, it's difficult to not be biased but I will say this, if there is only room for one Southwestern cookbook on your shelf then this one is it!
   
   Susan Curtis, the author and owner of the school, does an magnificent job of presenting a variety of delicious recipes which give an excellent overview of the diversity of the cuisine of the region. The recipes range from simple and traditional New Mexican fare such as Green Chile Stew to more contemporary Southwestern cuisine like Lime Marinated Grilled Salmon (a personal favorite that I serve for company regularly.)
   
   Susan has produced a book that contains recipes which are clear, concise and very easy to follow. In addition to excellent recipes, she includes descriptions of all of the ingredients and tips on using them. There are also many stories which convey the history and development of the foods of the area. It's truly a cookbook that you can just enjoy reading since there is so much more than just recipes between it's covers.
   
   Many of the recipes are from the classes taught at the school. If you're fortunate enough to visit Santa Fe then a class at the school should be on your "must do" list. If you can't, then this book is the next best thing!

5 comments about Chevys Fresh Mex Cookbook.

1. My only complaint with this book has more to do with amazon than this book. The book I received was an earlier edition, not the updated version as shown in the pictures. The recipes are wonderful with beautiful pictures and explanations. It also gives unique ideas for hosting your own Mexican theme celebration.



2. As a fan of Chevy's Fresh Mex restaurants, I was surprised to see they'd give away their secret recipes to the public. But it probably increased patronage of the restaurants. A smart move. A great little cookbook. To me, worth it for just three recipes alone -- the "master sauce" Chipotle Puree (that I always make with canned chipotles in adobo, by the way, not dried chilies), the Sweet Chipotle dressing, and the fish tacos. I always keep a jar of that chipotle puree in my frig. Just a tablespoon seasons so many recipes and it keeps for weeks. As expected for most restaurant cookbooks, many recipes are not simple, but require other recipes as "ingredients". The fish tacos is one, but is well worth the effort. As a local cooking teacher where I live, I've taught several classes based on the recipes in this book -- all to raves!



3. I bought this cookbook at a Rio Bravo restaurant about 6 years ago. The only recipes I use often are the pico de gallo and guacamole, although the rest of the book looks scrumptious. The pico and guac recipes (you need the pico to make the guac) are superb. I make them often at family gatherings and parties and get rave reviews. That said, neither recipe tastes anything like the versions served at Rio Bravo or Chevys. Really, the book's recipes are better - they are fresher and have more flavor.



4. Great cook book with a lot of GREAT FOOD inside their spice mix recipe is worth the price of the book!!! Jerry



5. I bought this book because it said it has tortilla soup receipe. LIE LIE Lie!!!!!! FALSE ADVERTISING!!!!!!!!!! I'm returning the book !!!!!!!!

5 comments about Williams-Sonoma Collection: Mexican (Williams-Sonoma Collection).

1. 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!



2. 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?



3. 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, port 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.



4. 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. ;)



5. I actually bought this for my husband and it's been a smash hit. The book is beautiful, intelligent and has little bits of extra culinary info that help when creating a recipe.