4 comments about Zarela's Veracruz: Mexico's Simplest Cuisine.

1. Mexican chef and New York restaurateur, Zarela has very decided and exacting ideas about food. She came late to the cuisine of coastal Veracruz, thinking it too touristy and modern for her taste. But she has come to love the place and opens her book with a culinary driving tour of the region, discussing terrain, local ingredients and the best restaurants. The recipes make plentiful use of seafood, various chilies, corn, beans, tomatoes, citrus and avocado.
   
   From Almond Soup to Shrimp Salad to Totonac-Style Beans with Pumpkin Seeds to Shredded Chicken in Blackberry Liqueur Sauce, Zarela insists on fresh herbs, painstaking preparations and the finest ingredients (which she often laments of finding in the U.S.). Dishes range from simple to elaborate (more time-consuming than complicated); the photographs of the region and the food are beautiful, and Zarela's directions are clear. This is Mexican food at its finest.



2. If you think Mexican cooking is all refried beans and tacos, think again. This book will introduce you to the coastal cuisine of Veracruz, where Spanish, Caribbean, and Mediterranean influences all can be found. A long introduction to the region, cooking, and people of Veracruz precede the recipes, which include everything from appetizers and small plates to dessets, beverages, rice and of course seafood and meat.
   
   Some dishes are simplicity themselves, such as the wonderful Peppered Shrimp. Others are much more involved and complicated, such as the Stuffed Boned Chicken Legs. Still, if you are truly interested in learning about a wonderful and often overlooked cuisine, there is no better Mexican cookbook I've found yet that contained so many delicious and different recipes. Highly recommended.



3. From simple to more complicated, this book takes the reader into fine Mexican cooking. I enjoy reading it for the fun of it as well as for finding practical meals.



4. The food is great, recipes easy enough to follow, and style engaging. She conveys the cultural and geographical background of what is being cooked, which make the reading fun.

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.

No comments about Tapas.

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 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!

3 comments about Weight Watchers Slim Ways: Mexican (Weight Watcher's Library Series).

1. This is an excellent way to enjoy Mexican Cusine and stay slim. I gave my copy to my son who is also counting his fat grams. I am disappointed to learn that this book is no longer available. I went to a Weight Watcher office in Sugar Land Texas and they gave me the bad news.



2. I did a search and found this book is still being sold elsewhere. Best buy is on ecampus.com, books. It may be out of print, but many other bookstores still have copies. I did a search on allbookstores.com and found the best price. Good luck!



3. Even though this is out of print, you can find used ones on half.com. I sold mine because I never used it. I hope this is helpful for those of you who still want to buy it.

5 comments about Baja! Cooking on the Edge.

1. I collect cookbooks, and lately it's been hard to find anything new. I'm excited about Baja. It's authentic, and the quick and easy recipes use fresh ingredients. I live 50 miles from Baja, but I don't often go down there. I'm so glad that I can make these dishes at home now! Free yourself from repetive "Tex-Mex." Buy this book.



2. As a native Southern California, and now cruising sailor of Baja and other Mexican locales, I've always wanted to get my hands on some of the recipes for the basic dishes that I enjoyed in Baja. Do you know the secret to making crunchy fish tacos? Have you ever wondered what was that white creamy sauce on fish tacos? Well, finally you can have the recipe for Mayonesa Secret Sauce on page 47!
   
   This book also "spills the beans" about, well, the beans. I've now made several pots of mouth-watering mexican style beans that are actually better than what is served in the US resturants. No, I'm not a great cook - the recipes are simple.
   
   All of the marinades and sauces that I've made from this book have been tasty and very easy to prepare. Using fresh ingredients is the key - no canned stuff. The tastes are "clean" and not heavy. The descriptions of chilis and what to make with them has made it so that I now can shop for these and make wonderful homemade dishes.



3. What a surprise to find a cookbook that invokes both the flavors and diversity of Baja California! Deborah Schneider takes us on a culinary journey that includes"street food" and farms to the wine regions and coastal cuisine of Baja California.Her recipes are quite easy to follow and she includes the basics for those who may be new to Mexican cooking. One of my favorites is the recipe for Pollo Lucas Tacos. "Lucas" means "crazy" and it is the sweet/salty contras tof this spice which makes it especially wonderful. I highly recommend this book to anyone wanting to try adventuresome cooking from a gifted chef.



4. I have had great success with the recipes in this book. The salsas are fabulous. One recipe I really like is the "Mariscos en Papellote".



5. This book is very well done and refreshing.
   
   Having spent many years traveling, backpacking, camping, boating, fly fishing, diving and off-road racing in Baja it brings back many happy memories. I particurally enjoied the historic references i.e., the Puerto Nuevo lobster craze.

5 comments about Mexico: The Beautiful Cookbook.

1. I like Susana Palazuelos, I enjoyed her meal at Izote in Mexico City...and have used her recipes, but I have no idea what she was doing for this book.
   
   In my opinion, this was done when her vision was still quite immature. My main complaint about her recipes is that they are completely Creole Revisionist... in other words they are done from a very Spanish / Euro perspective... the Herb, Chile & Spice combinations have been extremely simplified & you really do not get to understand & appreciate the true genius of Mexican Cuisine. Its like a Spaniard revised all the recipes.
   
   Truly dissappointing.... it should be embarrassing to here that Rick Bayless's books are a bit closer than this one.



2. This book is beautiful and packed with appealing recipes. The quality of the paper, the vivid photography, and the engaging travel writing combine to make this more than just a book of recipes. It's a book you'll pull out and thumb through while you think about where you want to go in Mexico.



3. unique cookbook, explains some about the culture and has many true Mexican dishes that are yummy.



4. Mexico The Beautiful Cookbook contains what it claims: beautiful MEXICAN recipes, which are traditional, therefore not owned by anyone and like all traditional recipes vary from family to family, cooking to cooking. The book is beautifully illustrated and easy to follow. I have used the book over and over and given it as a gift to numerous friends all over the world who all treasure it. Mrs Palazuelos reputation is due to high standards and extremely hard work and with very good reason is considered Mexico's number 1 caterer and now her equally talented son has just opened a hit restaurant of Mex-Thai fusion cuisine, unique in Mexico.



5. I have lived in Mexico for eight years now and have done a lot of cooking, as well as reading other books about Mexican cuisine; This is the all around best I have seen.

4 comments about Mexican Cooking for Dummies.

1. Not a Dummie anymore! I love this style of book; it is simple, informative & concise. Especially helpful to the novice cook!



2. Having read numerous Mexican cookbooks and numerous "forDummies" books, I expected more.

   Specifically:

   o An emphasison the basics: kitchen equipment, herbs and spices, preparation methods, cooking techniques. And with adaquate illustrations;

   o Some semblence of recipe organization. Recipes seem like a hodge-podge collection, with a less-than-effective 'theme/chapter' organization. END




3. This book is somewhat disappointing. There are not enough recipes. There is too much commentary.



4. This book has a good written introductory chapter though fails beyond that. Here are three examples of the failings:
   1. Salsa is constantly referred to in various recipes though the book does not have a salsa recipe.
   2. There is no index to speak of. I could not lookup what page a salsa recipe was on, so rather flipped through the book twice not finding one.
   3. Various Mexican vegetables are described which will not be familiar to the layperson which was good, though pictures of the vegetables were not included. It is great to know that I need jicama, chayote, and serrano peppers, though it is a bit hard to go and buy them if I am only going by a verbal description.
   
   My recommendation is do not buy this book. Some decent points, though in sum total, the book is just frustrating and you would be better off with something else.