Tbc Mexico PB

by Susanna Palazuelos and Marilyn Tausend

Book Overview

The drama of Mexico's tumultuous history--the rise and fall of the Olmec and Maya civilizations, the magnificent Aztec world that greeted Cortes, the arrival of the Spanish conquistadors, and the... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0067575862
• ISBN13: 9780067575864
• Release Date: August 1999
• Publisher: HarperCollins Publishers
• Length: 256 Pages
• Weight: 3.48 lbs.

Customer Reviews

Authentic yet simple

This book is a classic of Mexican Cuisine. It's not as anal-retentive as Diana Kennedy and more appealing than Rick Bayless. The recipes are truly authentic and I have lived in Mexico for many years, researching the cuisines of Mexico. This book contains the majority of the most common dishes cooked in homes in Mexico and a great deal of the "alta cocina" works as well. I have made 75% of the dishes in this book and have served them to Mexican friends to rave reviews. This is the real thing. Marilyn Tausend collaborated in this book and it shows. She is an unsung hero of Mexican Cooking. There are others better known, but few that can take a recipe and make it easy to follow, yet as authentic as is possible with ingredients available in the US. If you want to cook like a real Mexican chef, get this book!

Authentic & Beautiful

This cookbook (which I purchased in a softcover version) is incredible. The best part is that there is a lovely photo of each recipe. I live in Mexico, and to learn about Mexican food, I have a cook come in once a week. All I have to do is show her a photo from this book and, if she is familiar with the food, she cooks it - the amazing thing is that although she cannot read a word of English, she cooks exactly as if she is following the written recipe - that is how authentic these recipies are. We have been using this method for months, without a misstep yet. If you want to know real Mexican food, use this book.

A must for anyone serious about cooking authentic Mexican

Of my dozens of cookbooks, I've used this one the most. My wife is from Michoacan which led me to get serious about Mexican cuisine. I believe the two essential Mexican cookbooks are this one and Rick Bayless' first cookbook: Authentic Mexican. Mexico The Beautiful Cookbook is a visual masterpiece filled with many great recipes. Every recipe has an accompanying photograph. Bayless' book has superior narrative (but short on pictures), with great stories attached to the recipes -- and Bayless attends to detail in recipe instructions like no other.Getting specific. Sopas/Caldos. For Americans, soup is probably not the first thing that comes to mind at the mention of Mexican cuisine. It's their best kept culinary secret. This cookbook is filled with outstanding soup recipes. Caldo Tlalpeno, Mole de Olla, Pozole, and Sopa de Tortilla are regularly served in the fall and winter months at our house. There are other great ones we've tried as well: Minguichi (chile and cheese soup), Sopa de Nuez con Chipotle (Pecan soup with chipotle sauce), and Sopa de Acelgas (Chard soup). The first recipe I ever tried from this book was the Quesadillas. I didn't have fresh masa, so I used masa harlina, which worked surprisingly well. I have since found a Mexican market that sells fresh masa, so I always use that now. I guarantee that you'll never be satisfied with a warmed over store-bought flour tortilla with some cheese thrown inside, once you've made an authentic quesadilla! My Michoacan in-laws were impressed!If you can get fresh masa, the Picaditas (masa boats) will impress any guest - and they're SO SIMPLE! I've also tried the more complex and labor-intensive recipes such as Lomo de Cerdo con Salsa de Tomate y Rajas de pimiento Morron (Stuffed pork loin with tomato sauce and green peppers). My mother loved it. The pork is stuffed with fresh spinach and cheese. I highly recommend it!Next. Salsa. The book has eight outstanding salsa recipes. The mouth-watering pictures and recipes of these eight salsas on Pages 199-200 should alone drive you to buy the book.Writing this review makes me determined to try one recipe out of this book that I've been dying to try ever since I got it: Tortitas de Tuetano (Fresh masa mixed with marrow topped with an avocado sauce). I've tried several stores, but haven't yet located anyone who will sell me marrow bones.I very recently tried the recipes for Chiles y Verduras en Escabeche (Pickled chiles and vegetables) from this book and from Bayless' Authnetic Mexican. I do prefer Bayless' version. And if you are trying to make tamales or mole sauce for the first time, I suggest you go with Bayless' instructions.I confess I've never tried to make any of the dessert recipes in this or any Mexican Cookbook.Now, the bottom line for many potential cookbook users is, Can I easily get the ingredients? If you can get fresh masa, mexican cheese (such as queso cotija or queso fresco - don't go with the feta mentioned as a

Best Mexican cookbook since Hidalgo kicked the Spanish out.

I was born and lived in Mexico for my first 26 years. This is the most complete, authentic, mouth-wateringly fantastic cookbook of Mexican cuisine I have ever seen. Every recipe even tells you from which part of the country it originated. Gives additional information on the customs of each state. Pictures are gorgeous. Buy it if you can afford it!

The most authentic Mexican Cookbook I've ever used.

I lived in central Mexico for several years. I fell in love with the cuisines of the country, and Mexico the Beautiful is one of the most authentic and varied cookbooks I've found, and my bookshelf includes the works of Diana Kennedy, considered by most to be the authority on Mexican cooking.. My Mexican relatives and friends were wowed by the recipes I made from this book.Several actually asking me jokingly if I were sure that I didn't have any Mexican blood, because my food was so authentic. They all agreed that they were not only delicious, but good representations of the cuisines. I also found it helpful to know what region the recipe originated from, and each recipe has a corresponding photo. This is absolutely the best Mexican cookbook I've ever seen. I'm sure you won't use this as is, but feel free to change it around. This will be my second copy, as the original was destroyed in a flood. I just can't live without this book.