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Williams-Sonoma Collection: Mexican, by Marilyn Tausend
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Product details
Series: Williams Sonoma Collection
Hardcover: 120 pages
Publisher: Free Press (May 3, 2004)
Language: English
ISBN-10: 0743253345
ISBN-13: 978-0743253345
Product Dimensions:
8.2 x 0.7 x 9 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
53 customer reviews
Amazon Best Sellers Rank:
#198,390 in Books (See Top 100 in Books)
I found the recipes to be authentic and I'm picky about Mexican recipes having been born and raised in the Southwest. I enjoyed that each recipe included a side note about the recipe or an ingredient within it. For example, the ceviche recipe side note included a brief discussion about its origins and the pork chops in adobo sauce side note described what Adobo seasoning is. These side notes provide great insight for both those familiar and unfamiliar with Mexican cooking. The cookbook does not have as many pages as other Williams-Sonoma cookbooks I own, its approximately 115 pages. Overall, it's a good addition to my extensive cookbook collection.
I'm a real Mexican with a REAL sensibility of how authentic Mexican food is supposed to taste, and I must say the recipes in this book are great!!! It's one of my favorite Mexican food cookbooks!Some of the recipes I've tried are the following:-Mole Poblano (from scratch)-Coffee and Kahlúa Flan (my favorite desert now thanks to this book)-Chocolate Cake with a hint of Chile Ancho-Stuffed Poblano Chiles with Walnut Sauce-Chicken Enchiladas With Salsa Roja-Pork Chops Marinated in Adobo Sauce-Mandarin Mousse-Watercress Salad with Jicama, Orange and AvocadoWhat I love about this book is that it teaches the American reader/cook that Mexican food is much more than just burritos and tacos. It's diverse, just like each region of Mexico is very different, and this book showcases this diversity very well; it also demonstrates that Mexican dishes can be (and often are) gourmet.I also LOVE the photographs that are included with each recipe. I prefer books with pictures because it makes you want to cook that dish.The Mole Poblano recipe in this book is DELICIOUS!!! I hosted a dinner party in which I prepared this mole, and my friends were impressed with the fact that I was able to make a dish as complicated as Mole Poblano from scratch (many people don't bother to make it from scratch anymore). It's a bit labor intensive, but definitely worth it!!
A thin volume with enough basic recipes and information to initiate those new to Mexican classics, or for those of us who don't want a whole big book of recipes to look through; sometimes you just want to get to something in particular quickly. Beautitful and tempting food photography as to be expected from Williams-Sonoma.
I was not expecting this Williams-Sonoma Mexican cookbook to be different from the Tex-Mex cuisine found in most Mexican cookbooks. I have made two of the recipes and both were winners to add to my personal recipe file. Looking forward to sampling more.
It is a good book. Kind of basic and a good introduction to Mexican cooking. Sadly, this WS book replaces a book named Seasonings of Mexico which was so much better. This book has a lot less recipes, history pictures, etc. It is basic, slim and has none of the extras the previous edition had. I expected this one to be more like the last edition, and hence I was disappointed.
This is a really fine little cookbook that covers the true range of genuine Mexican cuisine not just beans and tortillas. The recipes are well written and easy to follow and its is lavishly illustrated.
It's Mexican, a little bit more upgraded but not the real Mexican but I still like
I've purchased several Williams and Sonoma Cookbooks throughout the years for my children and me. This--as with all their others--is excellent quality. And the recipes are always good and easy to prepare.
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