5 comments about MexTex: Traditional Tex-Mex Taste.

1. It was 1986 when Matt's El Rancho opened at its new location on South Lamar in Austin that I savored their wonderful food for the very first time. Surrounded by a sea of people waiting to be seated, we were greeted warmly by Matt, Sr. with his gracious smile and sincere welcome. When we finally got a table and ordered our food, the Chile Rellenos were to die for! Since leaving Austin a decade later--having made countless trips to Matt's through the years for a Mexican food "fix"--the challenge became bringing Matt's El Rancho to our own dinner table.
   
   Thankfully, Matt Martinez, Jr. (Little Matt), has generously extended to homesick Texas expatriates, and to the world, the wonderful gift of his family's culinary heritage through his series of cookbooks. Mex Tex: Traditional Tex-Mex Taste is the latest and by far the best contribution of all. Unlike Matt's earlier efforts, Mex Tex is a rich and colorful tapestry of wonderful photographs that immediately transport the reader to the restaurant. It makes for an absolutely delightful dining-with-the-eyes experience. For those who've eaten often at Matt's, and treasure this family's vital contribution to "making Austin, Austin," the journey is enhanced greatly by many older photos and Matt's personal accounts, most notably the origin of "Bob Armstrong Dip."
   
   While Matt's delightful array of recipes is absolutely wonderful, and quite accessible to virtually anyone with cooking experience, the larger contribution of Mex Tex should not be overlooked. Beginning with his first book, Matt Martinez's Culinary Frontier appearing ten years ago; to, Matt Makes a Run for the Border: Recipes and Tales from a Tex-Mex Chef; to Mex Tex, Matt Martinez, Jr. is clearly concerned to establish for all time the legitimacy of Mexican food made by himself and many generations of Tejanos (Texans of Mexican descent) as being "authentic" in every sense of the word.
   
   This formidable challenge emerged in 1972 with the appearance of Diana Kennedy's, The Cuisines of Mexico. On the one hand, Kennedy did a good job of exploring much of the culinary picture and meaning and recipes of "Mexican food" as it exists in great variety within Mexico proper. Sadly, Kennedy, followed by legions of her admirers, has also been a mouthpiece of misinformation and misunderstanding regarding Mexican food as it has long been prepared by Texas Mexicans. Kennedy sought to convince the world (and with considerable success) that the Rio Grande River exerts a kind of magical demarcation, with the foods made south of it qualifying as "authentic," while food made to the north of it--tacos, burritos, enchiladas, etc.--as somehow counterfeit. The most obvious result of these misguided efforts was the emergence of the term, "Tex-Mex"--perceived initially (and accurately) as nothing less than a slur, as though Tejanos were unworthy of their own noble ethnic heritage.
   
   To his great credit, Matt Martinez, Jr. responded to this indignity, not with rancor and invective (at least not in print!), but by following Kennedy's lead in publishing cookbooks, in order to set the record straight. Without apology, Matt embraces the necessity of "Tex-Mex" by turning it into MEX TEX, so as to awaken the reader to the actual truth of the matter: Mexican Texas food, while differing in many respects from the "cuisines of Mexico," is genuine--and delicious!--in its own right. The proof (if such is necessary) is that "authentic" Texas-style Mexican food has never been more popular.
   
   Unfortunately, it has been years since I have dined at Matt's El Rancho on South Lamar. And yet, because of his wonderful cookbooks--the best being Mex Tex--Matt Martinez, Jr. makes it possible for us to get our "Mexican Food fix" with great regularity. It is a cookbook no Mexican food junky should be without.



2. Great book. The entire theme of this book is simplicity, fineness, well done. I have to believe this is as close to what MexTex should be (I've never been to his restaurants). You do need to read the beginning where the cooking methods are addressed. I found the toasting, etc, very important and has a huge impact on the finished dish. Ingredients are typical, it is just the combination and the prep. If you have any doubt, I suggest you make the TexMex spice mix and the Texas enchilada sauce. You'll want to put the sauce on everything. I keep doubling the recipe, still isn't enough. I read the previous review on how somethings might be left out. Could be true, could be the day to day restaurant experience at the hands of a professional, who knows. All I know is that I've got a few Mexican, TexMex books, this is now my go to.



3. I have the good luck to know Matt personally from some hunting trips to primitive camps in West Texas. He's as much fun as he is an inspriational and imaginative chef. This is his 3rd (I think) cookbook. I have 2 of them. This one is sort of a "30 minute" Matt's meals version. It's full of great TexMex standards (one of my favorites is beef enchiladas) and all of the recipes are easy to prepare. If you're overseas, check to see that you can find tortillas, the proper spices, and cheeses that will melt the "right" way. I had some unexpected cheese issues in Europe some years ago. It didn't melt. Turned into taffy-like goo instead. Matt's book is great. A necessary addition for anyone who likes Tex Mex food.



4. Fabulous Book! Matt's recipies, tips and tricks will perfect your MexTex cooking...
   A great "cooks" cookbook, as you need to have some experience in the kitchen to really fully enjoy this book...The recipes and techniques simplify preparation and offer consistent results everytime. Matt gives you the seasoning and sauce recipes that make it all come together.
   I find it a Great companion to "Matt Martinez's Culinary Frontier" Matt Martinez's Culinary Frontier
   You can see the progress and evolution in the recipies from book to book, but the older one has some "must have" recipes as well, such as the "I'm Not lying This Time Margaritas", you've just gotta try them!
   Consistently great recipes, we have prepared most of them and have not been disappointed yet



5. If you don't know Matt Martinez, you should! This book is teriffic! Every single recipe is a good one! Food, drink...whatever....it is all fantastic! If I could give more than 5 stars, I would. Alot of recipe books have things that are way over our heads....these are not. Give it a try!

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

4 comments about Cooking With Cafe Pasqual's: Recipes From Santa Fe's Renowned Corner Cafe.

1. My husband surprised me by purchasing this cookbook for me after one of our many trips to Santa Fe. We ALWAYS go to Pasqual's when in Santa Fe. The recipes are easy to follow, though some of the ingredients are a little tough to get in central Ohio. (But with the internet anything is possible these days.) The first recipe I tried was the Mac and Cheese (with poblanos). Wow...a real crowd pleaser. The Yellow Roasted Pepper and Fennel Salad was a refreshing change from the "usual" summer salad options. I made the Red Chili and Sugar Cured Bacon for a southwest themed brunch....Very popular. I should have made 2x more than I did. The Chinese Hacked Chicken was also really good. It was great as leftovers in the lunch box. Some of the recipes have very long lists of ingredients but don't let that deter you. It is so worth the effort. I can hardly wait until fall to make the Sugar Pumpkins filled with Vegetable Stew in Chipotle Cream Sauce.



2. The review I did for Ms. Kagel's previous book was entitled: Can You Fall In Love With A Cookbook? Well, the answer was yes and is yes. It is difficult to believe it has been a decade since the last wonderful book was published. In those years I have matured as a cook/baker and it appears Cafe Pasqual has matured, but in a good way. The recipes in this volume are a little different with a bit of Malaysia, Thailand and the exotic East thrown in for good measure. However, to be honest, it is the Southwest recipes I will probably enjoy again and again.
   
   The recipes you will find in this beautifully photographed book (the color is to die for)offer something for everyone. I gave the recipe for Linda's Golden Granola to a co-worker today and she rushed home after work to make some. She's a Yoga instructor, by the way, and vegetarian, of course.
   
   My particular favorite at the moment is the fantastic Red Chile & Sugar-Cured Bacon. If you have been bored to death with breakfast and haven't been able to find a recipe to rock your world in the morning, look no further. I made this yesterday (I pre-ordered the book and got it last week) and got rave reviews from my brunch guests. You simply MUST try this unique and wonderful recipe. Beyond yummy.
   
   Tonight I made the Shortbread Cookies and used my Scotty Dog and Cat cookie cutters. They turned out great. You can never have enough shortbread recipes. Great with Tea.
   
   This week I will be making the Moroccan Eggplant with Cilantro, Ginger & Garlic. I can almost smell the aroma!
   
   This wonderful book has it all. Fantastic recipes for:
   Breakfast, Soups, Salads, Lunch, Appetizers, Dinner, and Dessert. You can go on-line to their website and order a wide array of their signature goodies, as well as their fab T-shirts, coffees and other great items. There is also information at the back of the book on how you can order spices and other items mentioned in the book, from companies all over the US. So you can't use the excuse: My store doesn't have these ingredients. You will find them listed for you. Ms. Katherine has thought of everything!
   
   The cover photograph is festive and beautiful, colorful, inviting, warm and homey. At some point in the next couple of years, I will definitely be dropping in at Cafe Pasqual to meet Katherine Kagel and staff, and also enjoy some of the dishes that are represented in this wonderful book. Can't wait! However, you don't have to wait. Just order this book right now and spend an evening just sitting on the sofa going through page after colorful page. Yes, you CAN fall in love with a cookbook! I have. Twice.



3. It is not as good as the first one. The first book had recipes that I have used over and over, but this one did not have the same appeal. Still love the restaurant though, and can't wait to go back.



4. Excellent recipes and instructions with sources for ingredients identified for Southwest dishes.

5 comments about Fonda San Miguel: Thirty Years Of Food And Art.

1. The cookbook Fonda San Miguel: Thirty years of Food and Art seems to be one of those titles you see from time to time, when an established restaurant puts together a collection of recipes and a publisher hopes that name recognition will move copies. But open the cover, try some of the recipes, and you find a culinary gem.
   
   Fonda San Miguel is a well-regarded restaurant in Austin offering Mexican cuisine. Author credits are co-founders Tom Gilliland (runs the front of the house) and Miguel Ravago (the chef) as well as "text by" Virginia B. Wood, whom is an Austin writer. The foreword is by noted Mexican cuisine expert Diana Kennedy, who apparently is a friend of the founders and whose work has inspired some of the dishes.
   
   From first glance, the book is visually sumptuous: all color photography of the recipes and art in the restaurant with attractive design, hardbound. And here comes the first of my few quibbles: even though the publisher, Shearer Publishing, may have bought the rights to the photography, or even done it in-house, it should have given full credit to the people responsible for the actual photographic and food styling work. There also should have been better photo editing; I noticed a few out-of-focus images, one of which seemed planned and appropriate although the others looked like mistakes.
   
   The recipes, though - marvelous. I tried four for a family dinner: guacamole, Sopa de Elote (a smooth corn soup served with roasted chiles and cheese), Adoba Sauce (pork marinade made with ancho chiles, garlic, cumin, cinnamon, cloves, and black peppercorns), and Comote Y Piña (baked sweet potato puree with pineapple). The results were uniformly excellent. Unlike many cookbook recipes, I found that I could use each of these without modification or even adjusting amounts, which is pretty rare. I do wish that when a recipe referred to a preparation or technique elsewhere in the book that there was a page number associated, but, again, I did say quibbles.
   
   The book originally came out in 2005, which does have me wondering why the PR firm that sent the copy is promoting it now, but it's nice to see that someone is taking an active interest in promotion this excellent volume.



2. Beautiful pictures, great recipe. Perfect for a table book, not just a cookbook.



3. This book is a must for every Mexian food lover and art. I have attended a cooking glass by them and have eaten brunch at their restaurant. Absolutely fantastic. The almond flan is superb and very easy to prepare in a blender. The chicken in banana leaves is also a standout. Recipes are fairly easy to understand and prepare, it just takes a bit of time.



4. I do not cook- until now. We visited this restaurant in Austin and were so impressed by the beauty of the location that when I went home, I went online and purchased the cookbook. My only intention was to be an "armchair cook" until I read how easy most of the recipes are! I'm shocked to say it, but everything has been easy and delicious. Try it, you'll love it.



5. I thought this book was written by someone who owned a restaurant in Mexico, but was pleasantly surprised to find out the location was in Austin Texas. This book consists of recipes that are on their menu inspired by authentic Mexican connoisseurs like Diana Kennedy and former head chef Roberto Santibanez who now owns the New York based Mexican chain Rosa Mexicanos. Having lived for years in Mexico this has taken me back to the culinary culture that I love and miss dearly. The artwork that hangs in the restaurant is beautifully displayed as is the history. This is definitely a go to book since the recipes are right on to what I remember in Mexico. Definitely worth getting, but remember this is an authentic Mexican cookbook and not a Tex Mex cookbook.

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 Red or Green: New Mexico Cuisine.

1. This was such a well written and concise book to follow. I really enjoyed the wines area and the history of New Mexico foods and beverages.
   I recommend this book to anyone looking to get a 'flavor' of the state!



2. I've lived in New Mexico 16 years and never could tell one chile from another! Now I get it, thanks to Mr. Casey. And, like the other reviewer, I didn't know a thing about wine. I always had to tell the waiters whether I wanted dry or sweet, and they had to recommend something. So I've learned about two things of which I've been totally ignorant!
   
   The bonus is all the wonderful recipes--favorite foods to order in a restaurant can now be prepared at home, such as chile rellenos and sopapillas!
   
   Thank you, Mr. Casey!



3. I cannot tell you how much I enjoy Clyde Casey's latest cooking book:
   1007 - Red or Green New Mexico Cuisine is Clyde's newest publication. It is superb, interesting, scholastic, educational and very informative --- It is just outstanding.
   
   The author has a way of making you want to read his descriptions of New Mexico cooking - clear-cut and succinct. I especially enjoyed the section on New Mexico wines. I particularly got a kick out of his suggestion to keep ice cream along with milk and yogurt handy for those over zealous cookers.
   
   I probably would have said "it can't be done - if someone was to tell me that Clyde had published a new cooking book or New Mexico and those wonderful Southwestern flavors.
   
   - 1997 - Sassy Southwest Cooking - Vibrant New Mexico Foods.
   - 1994 - New Mexico Cooking - Southwestern Flavors of the Past and Present.
   
   All three books are a must for your Southwestern cookbook collestion.



4. Finally...a cookbook that captures the utilitarian essence of New Mexico cooking!! If you are looking for a book full of presentation photos or recipes that must be followed precisely, move on. The author, forgoing these parlor tricks, has chosen instead to focus on the reader's personal taste. In doing so, he encourages the flexibility and experimentation that is the root of this cuisine's popularity. In keeping with that premise, he has sprinkled informative facts and historical tidbits throughout his basic guide. This further inspires the user to create individualized versions, tempered to their own palate. A marvelously flavorful way to travel to the Land of Enchantment inexpensively and as often as your taste desires.
   Todd & Terry~



5. Red or Green: New Mexico Cuisine
   Once again, Mr. Casey has encapsulated the diverse - complexity of New Mexico Red and Green chili into authoritative simplicity. Mr. Caseys' refinement of organization with explanation of history, process and selection of fine New Mexico products is a real winner. A absolute requirement for the novice or culinary professional.

3 comments about Dona Tomas: Discovering Authentic Mexican Cooking.

1. I have never written a review of a cookbook, but I just received a copy of this excellent book. I get many cookbooks as gifts- primarily from my kids. This is the best cookbook I have ever received. I have been fortunate to have eaten at Dona Tomas in Oakland which is one of the many reasons I was interested in this book. Another aspect is the excellent review the book received in the LA TImes.
   
   This is not the typical burrito and taco cookbook. The book covers the finer types of good tasting Mexican food for all meals of the day. There are no greasy or bland recipes in this book. This book brings tasty flavorful Mexican cooking to a really high level. This is the book to get if you like flavors!
   
   The first thing that stood out for me is that, while lots of other cookbooks cover extremely complicated recipes that require a great deal of time to prepare, the vast majority of the recipes are quite simple to prepare, because they capitalize on the texture, and the balance of flavors in the ingrediants.
   
   I finally found out the key to a simple item - "Toasted Pumpkin Seeds" and the different types of sauces, such as "Poblano Cream", to add to main dishes. Each recipe really is a piece unto itself.
   
   Next one up for me this weekend is "Callos Con Calabaza"(sea scallops with butternut squash,chilies, and onions).
   
   This is an excellent book!



2. It is an excellent book. Great stories related to the excellent dishes. A rare treat.



3. I have "Discover" it is one of the worst Mexican Cooking books I have ever seen. It is in the waste basket!

3 comments about Salsa Lovers Cook Book: More Than 180 Sensational Salsa Recipes for Appetizers, Salads, Main Dishes and Desserts.

1. People have said powerful things come in small packages. Maybe that's why this "hot" book comes as a small thinner book. Salsa Lovers Cookbook comes with less than 130 pages, but is filled with "more than 180 sensational salsa recipes for appetizers, salads, main dishes & desserts!" Almost every page is filled with at least two recipes and I can't think of another salsa recipe that would possibly be missing from this collection.
   
   This book starts out with an Anatomy of the Chile section with history, cooking ideas, tips and suggestions. The recipes go from an All Canned Salsa to an All Purpose Salsa to recipes like: Cherry Red Salsa; Instant Fire Salsa; New England Salsa; Any Meat Salsa, Avocado Salsa for Fish, Black Bean Salsa; Chili Cheese Salsa; Cucumber & Radish Salsa; Dry Salsa for Seasoning Steaks; Fresh Vegetable Salsa; Holiday Salsa; Madera Salsa; Mango Salsa; Pico de Gallo I through V; Salsa Carne; Salsa por Scallops; Salsa with Bourbon; Sweet Spicy Salsa; Yellow Fruit Salsa; Avocado Salsa for Salads; Salsa for Fruit Salad; Salsa for Watercress Salad; Banana Salsa; Champagne Salsa; Chocolate Salsa I through VI; Coffee Salsa; Orange Peach Salsa; Pineapple Dessert Salsa; Raisin & Rum Salsa; and Wine Salsa for Fruit.
   
   Almost every recipe has ingredient readily available and can be made in only a few minutes. This is one of the only cookbooks that I can remember seeign that has each section in alphabetical order for very easy reference. Some of the recipes, in my opinion, have stretched the definition of Salsa, and some are a little-off-the-wall, however this is one of those fun books to add to your shelf.



2. The 180 salsa recipes in this book could be reduced to 12 or so good ones. Many are simply repeats of others in the book with only very slight variations and a different name. I'm glad I got the book, because I will use the 12 good recipes, but don't buy it for 180. You'll be disappointed if you do.



3. I enjoyed this book so much I had to purchase one for a friend! The book is inexpensive and I've had fun trying the various recipes to see which ones I liked the best. I also like the fact that some menus had canned items and some were for fresh items.

5 comments about Tamales.

1. I have search for several tamales books, I found this book to be the best one to show you how to make not just the classic tamales style, also you will learn new ideas on how to make deliciuos gourmet tamales for every ocassion



2. I got this and the tamales 101 book. this one has better masa recipes - easier to fit into my kitchenaid, easier to get done. While this one has more risque fillings than 101, I didn't need fillings - we had that covered. we threw a huge tamale party and everyone brought a different filling: mole, tinga, carnitas, etc. it was the masa that we needed to know, and a bit of the steaming times/wrapping tech. this one was more helpful IMO.



3. I've had this book for years (a gift) and have finally made my first tamales. I used the plain masa dough recipe with my own filling. I doubled the recipe, as it hardly seems worth the effort to make a single recipe and end up with only 8 tamales. After steaming for 40 minutes (a few minutes longer than suggested), and cooling a bit I tried one. The masa dough tasted and felt way too oily, and the texture is just not right. I will be looking for a more traditional recipe source and trying again.



4. Bought it for the wife who already makes tamales. She looked through it once and said that it's not likely that she would use it. Way too far out from what most would consider a tamale. Buy a more basic book.



5. This book is yet another excellent product of Mark Milner's innovative and fresh approach to Southwestern cuisine. He covers the fundamentals not only of basic tamale preparation but also offers numerous new and innovative combinations of ingredients. I had previously been to Mr. Milner's Coyote Cafe in Santa Fe to enjoy his tamale creations, so I defintely welcomed the opportunity to see in detail the techniques and ingredients used in their creation. This book should be a welcome addition to any kitchen whose cook enjoys this particular cusine.

5 comments about California Rancho Cooking: Mexican and Californian Recipes.

1. What a great book. I moved from the east coast to California about 6 years ago and I have been wanting to cook more californian. What a great resource this is to learn not only the recipes but the history of each dish. The stories are interesting, the recipes look relatively easy. I can't wait to start experimenting. I am especially looking foward to homemade tortillas. The only reason I didn't give this a five star rating is because a lot of the recipes are deep fried.



2. Cookbooks have a critical audience. A five-star book must not only have recipes that produce great dishes, but recipes that read well, producing in the reader's mind a dish that the reader can virtually see and taste. A great cookbook is also more than just a listing of recipes grouped by beef, chicken, and desserts. California Rancho Cooking hits on all these points. Through these recipes we get a glimpse into an early Californio family and through them into early Californio history and life. An additional benefit is that the author lets you in on how she modifies recipes into something new and different. As a cook myself, I know that this is how you really advance in your understanding of the art of cooking... and the fun of cooking.

   Two recipes especially piqued my interest in this regard: Chilena Pie and the old stand-by and oft poorly made, Chiles Rellenos Con Queso. Her (family's) Chilena Pie makes me ache to get started. In addition, I've already got thoughts on how to (hopefully) make improvements. For those who are similarly inclined, always make the base version first so you really understand the baseline, be careful you do not overuse a individual spice, and never try out your new creation with company first.

   For me, Chiles Rellenos in gringo-style restaurants are awful; the coating is reminiscent of white bread and then the poor things are covered in a bland ranchero sauce. McMahan's basic version is akin to mine, but her variations of wrapping them in tortilla is great, and I love the idea of the breadcrumbs. What great ideas. All I can add is to consider that you have other stuffing options than cheese. Oh, her Chiles Rellenos Con Queso are on page 125; it is listed in the index under cheese, not chiles, not rellenos.

   The only areas where I could suggest an improvement are:
   - Some of the recopies expect the reader to have the author's understanding of the technique to be used. This expectation should not bother most readers, but a new cook could experience some frustration.
   - As one who must watch his intake of fats, especially saturated fat, I appreciate it when the nutritional information is provided. This is really de rigueur for modern cookbooks.
   - To roast chiles/peppers, many cooks recommend rinsing the charred chiles under running water. McMahan's technique is to place the charred chiles under a wet paper towel to steam and then to wipe off the charred skin. Both techniques are fast and easy, but I prefer to steam them in a small paper bag or a small covered bowl and use the back of a knife or a spoon to remove the charred bits. It is more labor intensive but there is a lot of flavor in the liquid left over from the steaming that I am loath to loose.

   These are very minor points, and I really enjoyed this book.




3. In my 30+ years of cooking and buying cookbooks, this is the first cookbook I have found that every recipe is perfect. Want to have a successful dinner party where every guest goes home thinking you are the best cook ever? Then buy this book. Not only are the recipes fantastic, but you will find yourself completely mesmerized by the splendid history of the Californios and their small, but amazing, time period in California history.



4. I checked this out from my library and just had to get my own copy. McMahan spends a lot of time telling stories about her family history and the food memories particular to her California upbringing. The recipes themselves are straightforward, simple, tried-and-true, and delicious. I recently tried the recipe for spicy chicken at a barbecue and got great reviews--the chicken was moist, the preparation was simple, and the flavor was complex and satisfying. One of my favorite cookbooks of all time.



5. This is simply the best Tex Mex /authentic recipe cookbook out there. I have made a number of recipes already and find the recipes to be true and as good as described. I even bought one for my Aussie cousin who visited for Xmas. Buy it now