fine, but where's the beef?
It's a good book, but disappointing that on page 176 the recipe ingredients are omitted. They didn't proof it?
One of the best Southwestern Cookbook
I own quite a few Southwestern cookbooks and my parents lived in Southwest for quite a few years. I find this cookbook to be the best resource for authentic Southwestern recipes. Highly recommended.
A Whole Bunch of Good Recipies
The first thing that attracted me to this book was the title -- Mexican-American Cooking. What we typically call 'Mexican Food' in this country really isn't at all like the foods that the typical restaruant will have as you progress away from the American influenced border towns. Mexican-American food is derived from the foods of interior Mexico, but these food have been heavily modified as they crossed border. And YES, Mexican-American food is the style of food that I happen to like.
Then when he was talking about favorite Mexican restaurants and he said 'These were places you needed to be - at least once a week.' And he started talking about going into withdrawal, he was talking my language. To feed my withdrawal symptoms I've gone seeking Mexican restaurants in London (much improved in recent years), Bremen Germany (the Guacamole was Pink), Taipai (not too bad if you just don't think of it as Mexican).
Anyway, he says that he has been collecting the recipies for 18 years. And he's done a supurb job. I've found a lot of things that I want to try.
One small complaint - in the appendix he lists some mail order sources for ingredients. Fine, but he doesn't give web sites where the products might be ordered. And, another source that I've found excellent for hard to find items is the Gourmet Foods section at Amazon. But a new hispanic grocery store just opened across town so I guess I really don't care.
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