Mexico
 La Cocina Mexicana
Marilyn Tausend
As per usual, I flip oh so anxiously through the glorious Mexican recipes to the mole section and there it is, radiant and varied, with shades of yellow, red and brown. I cannot wait to try all those great sauces! This was only the beginning. Turning to desserts I saw a mixture of Mexican and Spanish classics that made my mouth water. The photos in this book, although seldom, are wonderfully rich in the culture and food, and the recipes are very clear and quite wonderfully written. This book is a gem. Hardcover, 310 pp.
Paletas
Fany Gerson
Cool off with an authentic Paleta, some delicious shaved ice or aguas frescas, authentic enough to whisk you away to Mexico. Written by Mexican sweet authority Fany Gerson, Paletas takes you on a journey south to sample the delicious and simple flavour combinations that make your mouth go wow! Hardcover, 117 pp. $18.99.
 Tacos, Quesadillas & Burritos
Laura Washburn
Laura Washburn makes the point that tacos are not at all what the fast food chains throw at us but indeed a healthy and tasty dish. she proves this point by giving us a whole whack of great, healthy, easy and diverse recipes on how to make the best tacos, quesadillas and burritos. Say goodbye to those greasy fash food fillers and hello to a new world of fantastic fillings and hearty flavours. Hardcover, 64 pp. $18.95.
 Essential Cuisines of Mexico
Diana Kennedy.
What Julia Child did for French cooking North America Kennedy has done the same for Mexican cuisine. A classic standard for the kitchen of authentic techniques and ingredients. $53.00.
 Oaxaca al Gusto
Diana Kennedy
Let's face it; Mexican food is possibly the most bastardized cuisine when it comes to eating it outside of Mexico. It's misunderstood, and thus executed badly to the detriment of eaters everywhere. Oaxaca al Gusto is one of the most authentic Mexican cookbooks ever written. Embrace the traditions and cuisine of Mexico, and immerse yourself in the way true Mexicans dine. Hardcover, 436 pp. $60.00.
 300 Best Taco Recipes
Kelley Cleary Coffeen
Taco fever is sweeping the country as street food vendors pop up at every corner to hawk their favorite iterations of the classic Mexican street food. Avoid the lineups and make tacos at home; over 300 recipes for variations on the traditional taco. Softcover, 384 pp. $27.95.
 Fiesta at Rick's
Rick Bayless
Serving 12 to 25 guests (although individual recipes may cater to fewer), Rick Bayless pulls together four menus (with suggested alternatives) for parties of varying purpose, from a guacamole bar cocktail party to a classic Mexican mole fiesta. Or create your own menu from beginning to end, with beverages and small bites, ceviches, seafood cocktails and oysters, Mexican tapas, and mains inspired by taquerias, Mexican diners and street vendors (try the Grilled Pork Tacos al Pastor or Roasted Vegetable Enchiladas) as well as live-fire cooking recipes, finishing off with a sweet inspiration (try one of the tantalizing ice creams, such as dark chocolate-chile, pomegranate or blueberry-tequila). And what is a party without a little music? Fiesta playlists are thoughtfully provided. $43.50.
 Amor Y Tacos
Deborah Schneider
This colourful book gives you everything you need to throw a delicious, fun and sophisticated taco fiesta for pretty much any number of guests you care to have over. The book takes a simple route, focusing on the four most important parts of a taco party: drinks, antojitos (Mexican tapas), tacos and salsas. All we ask is that we're on the guest list! Hardcover, 152 pp. $24.95.
 Quesadillas
Donna Kelly
A whole book devoted to the Mexican equivalent of the grilled cheese sandwich. Recipes range from the classic (cheese and roasted peppers) to the Californian (bacon, cheese, avocado, and dried figs), New York Deli (mustard, cream cheese, swiss cheese, sauerkraut, and pastrami), to Jamaican jerk chicken, Indian tandoori chicken, almond crusted moroccan, shrimp and pineapple, and much more besides. There are also sweet versions of quesadillas; such as walnut crusted cran-apple, and cherry crisp. Colour photos throughout. Hardcover, 128 pp. $17.95.
 Small Bites Big Taste
Rainer Zinngrebe
A veteran of many celebrated international kitchens, Chef Rainer Zinngrebe, from his position as executive chef at the Ritz-Carlton, Cancun, shows the innovative face of Mexican cooking. Some of his more creative dishes create a fusion of Mexican and Indian techniques and flavours. Colour photos. Hardcover, 192 pp. $48.95.
 Tacos
Mark Miller
A veteran of Chez Panisse best-known for his contribution to contemporary Southwestern cuisine, Mark Miller takes what is essentially a street food to a whole other level. Turkey with mole, duck with pecan pipian, and cumin- scented lamb loin are just a sample of the extraordinary fillings; there are also instructions for making fresh tortillas. A small selection of side dishes and drinks will complete the meal. A guide to ingredients and techniques help to create an authentic culinary experience. Colour photos. Softcover, 173 pp. $26.95.
 Simply Mexican
Lourdes Castro
While we might not be rushing to book our next vacation to Mexico right now, it doesn?t mean we can?t enjoy what Mexico has to offer. Lourdes Castro shows us how to make easy authentic Mexican. With step-by-step instructions and pictures Simply Mexican is simply wonderful. Hardcover, 121 pp. $33.95.
Small Bites Big Taste
Rainer Zinngrebe
A veteran of many celebrated international kitchens, Chef Rainer Zinngrebe, from his position as executive chef at the Ritz-Carlton, Cancun, shows the innovative face of Mexican cooking. Some of his more creative dishes create a fusion of Mexican and Indian techniques and flavours. Colour photos. Hardcover, 192 pp. $48.95.
¡Viva La Revoluvión!: New Food From Mexico
Fiona Dunlop
Fiona Dunlop is a well-travelled foodie. Travelling all over the globe to uncover and understand local cuisine, she has now taken on the task of uncovering how Mexicans are cooking now. Dunlop takes the reader on a culinary tour throughout Mexico by focusing on particular regions and cities. She introduces us to well-known Mexican Chefs and their specialities, placing a face and a style to each region. Overall she has allowed up to gain a greater appreciation for Mexican cuisine. Hardcover, 192 pp. $55.95.
 Latin Evolution
Jose Garces
From Spain, to Mexico to Ecuador Chef Garces transforms Latin cuisine. His various restaurant ventures garner accolades from around the world. Hardcover, 307 pp. $38.00.
 Rosa’s New Mexican Table
Roberto Santibanez
Homey dishes made special through complex spicing have set taste buds alight
at Manhattan’s Rosa Mexicano for close to 25 years. Besides tempting recipes,
including the much-praised guacamole, there is a primer explaining the ingredients,
techniques, and equipment used in Mexican cooking. The bright colours and photos
used throughout the book are evocative of the sun-drenched possibilities of our
southern neighbour. Hardcover, 278 pp. $39.95.
 From My Mexican Kitchen: Techniques And Ingredients
Diana Kennedy
This indispensable guide provides a tour of the primary ingredients of Mexican
cuisine and explains their uses and preparation. Colour photos help identify
the near-endless variety of fresh and dried chilies and other exciting foods.
Hardcover, 320pp., $60.00.
 Viva la Vida:
Festive Recipes for Entertaining Latin-Style
Rafael Palomino with Arlen Gargagliano
Everyday cooking becomes a fiesta with these delicious and flavourful recipes!
To try: Chimichurri
Lamb Chops with Goat Cheese (p. 110) and Dolce de Leche (p.178)
over seasonal fruit... mmmm! Softcover, 202 pp., $29.95.
Back to top
|
