Book Description
The Art of Mexican Cooking is the ultimate guide to creating sensational flavors of authentic Mexican food in your own kitchen. Her classic, The Cuisines of Mexico, established Diana Kennedy as the authority on Mexican cooking, and now she brings thirty-two years of living, traveling, and researching in Mexico to a dazzling masterpiece of culinary adventure. The Art of Mexican Cooking is a brilliant exploration of one of the world's truly great cuisine, including more than 200 extraordinary recipes, many for dishes previously unknown north of the border, as well as more than 50 evocative illustrations and 150 photographs.
These dishes, favorites throughout Mexico, range from sophisticated to pure and simple; all share an amazing depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too there is a wealth of less complicated recipes for the casual cook who longs for the unmistakable flavors of soul-warming cuisine.
Kennedy shares the secrets of true Mexican flavor: balancing chile flavors with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or using cumin for a light accent. By using Kennedy's kitchen wisdom and advice and carefully selecting tropical produce that is now readily available in most American markets, American cooks can at last serve truly authentic Mexican food.
Customer Reviews:
Very good recipes from simple to more involved.......2006-08-17
I have owned this book for several years. Some ingredients are hard to find but can be adapted. Everyone loves the chorizo rice recipe when I make it for work and my kids love the mexican rice recipe. My husband loves all of them. I enjoy the introductions about the recipe and where she found it. Out of the many cookbooks I have, this one is often used.
Get this while you can still find it used........2001-11-05
This is not a book for beginning cooks. Most of the recipes are arduously complicated, but I've been using it for years with great results. I use Mexico the Beautiful more because it's a little more realistic in terms of how long one is willing to spend making a "simple" dish.
Mrs. Kennedy reminds me a lot of Rose Bernbaum of The Cake Bible in slavish dedication to detail.
Apart from the time required to make some of these dishes, they are indeed quite authentic. I've lived in Mexico for years and all my Mexican friends enjoy these recipes. If you're serious about graduating from Taco Bell sludge, get this book. It will make an expert out of you.
Outstanding.......1999-08-25
I keep renewing this book from the library...can't wait until it's in stock so I can finally own it. I lived in Mexico for a year, fell in love with the food, and now have discovered that I never even ate as well as Diana Kennedy must cook. Now I'm obsessed and force my boyfriend to eat homemade Mexican every single night (not really a punishment.)
The best chile relleno recipe in the World -- ambrosia!.......1999-04-30
My idea of heaven is a meal with savory black beans, fresh tortillas, a couple of chile rellenos in a tomato/garlic/cinnamon broth, finished off by a curdy sweet flan for dessert. Diana Kennedy steps you through the processes of each dish, and adds all the little touches to get it JUST right! Some will dispute my choices, I suppose, and prefer a turkey breast and thighs in a chile/ chocolate mole sauce, or maybe the traditional September treat of chiles en nogada (ground pork inside freshly roasted green chiles, covered with a white walnut sauce, sprinkled with persimmon seeds). She has all the recipes, they're all great.
"mexican foods".......1999-03-15
meat and drinks and vegatabl
Book Description
In celebration of three decades of success. Fonda San Miguel: Thirty Years of Food and Art presents more than one hundred recipes from the restaurant's menus over the years, including many of the signature dishes that have made it one of the Southwest's top restaurants. From appetizers and drinks to desserts and the traditional after-dinner coffee, the home cook can now prepare a delicious assortment of the restaurant's most popular dishes from Mexico's diverse regional cuisines. Supplementary sections contain tips on buying and cooking with the various ingredients as well as information on basic recipe components, cooking equipment, and mail order sources.
Full-color photographs illustrate special dishes and capture the romantic hacienda-style decor of the restaurant. Selected works from the impressive Fonda San Miguel art collection are also pictured with notes on the artists.
Customer Reviews:
GLORIOUS MEXIAN FOOD/ART.......2007-05-17
This book is a must for every Mexian food lover and art. I have attended a cooking glass by them and have eaten brunch at their restaurant. Absolutely fantastic. The almond flan is superb and very easy to prepare in a blender. The chicken in banana leaves is also a standout. Recipes are fairly easy to understand and prepare, it just takes a bit of time.
Gorgeous Book.......2007-05-13
Beautiful pictures, great recipe. Perfect for a table book, not just a cookbook.
Recipes that deliver accurately and with style.......2007-05-07
The cookbook Fonda San Miguel: Thirty years of Food and Art seems to be one of those titles you see from time to time, when an established restaurant puts together a collection of recipes and a publisher hopes that name recognition will move copies. But open the cover, try some of the recipes, and you find a culinary gem.
Fonda San Miguel is a well-regarded restaurant in Austin offering Mexican cuisine. Author credits are co-founders Tom Gilliland (runs the front of the house) and Miguel Ravago (the chef) as well as "text by" Virginia B. Wood, whom is an Austin writer. The foreword is by noted Mexican cuisine expert Diana Kennedy, who apparently is a friend of the founders and whose work has inspired some of the dishes.
From first glance, the book is visually sumptuous: all color photography of the recipes and art in the restaurant with attractive design, hardbound. And here comes the first of my few quibbles: even though the publisher, Shearer Publishing, may have bought the rights to the photography, or even done it in-house, it should have given full credit to the people responsible for the actual photographic and food styling work. There also should have been better photo editing; I noticed a few out-of-focus images, one of which seemed planned and appropriate although the others looked like mistakes.
The recipes, though - marvelous. I tried four for a family dinner: guacamole, Sopa de Elote (a smooth corn soup served with roasted chiles and cheese), Adoba Sauce (pork marinade made with ancho chiles, garlic, cumin, cinnamon, cloves, and black peppercorns), and Comote Y Piña (baked sweet potato puree with pineapple). The results were uniformly excellent. Unlike many cookbook recipes, I found that I could use each of these without modification or even adjusting amounts, which is pretty rare. I do wish that when a recipe referred to a preparation or technique elsewhere in the book that there was a page number associated, but, again, I did say quibbles.
The book originally came out in 2005, which does have me wondering why the PR firm that sent the copy is promoting it now, but it's nice to see that someone is taking an active interest in promotion this excellent volume.
Great cookbook!.......2007-01-15
This is one of the best cookbooks I have ever owned! Every recipe so far has been amazingly good! I highly recommend adding this to anyone's cookbook library!
Amazing recipes!.......2007-01-04
We love the recipes and the artwork and can't wait to make a trip to Austin to visit Fonda San Miguel!
Average customer rating:
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Mulli, el libro de los moles (Artes Visuales / Visual Arts)
Patricia Quintana
Manufacturer: Grupo Nelson
ProductGroup: Book
Binding: Paperback
 International
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Mexican
| Regional & International
| Cooking, Food & Wine
| Subjects
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Gourmet
| Special Occasions
| Cooking, Food & Wine
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| Foreign Language Nonfiction
| Nonfiction
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Internacional
| Regional e Internacional
| Cocina
| Libros en español
| Formats
| Books
Mexicana
| Regional e Internacional
| Cocina
| Libros en español
| Formats
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| Ocasiones Especiales
| Cocina
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No-Ficción
| Libros en español
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| Automotriz
| Ciencias Sociales
| Crimen y Criminales
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| Estudios de la Mujer
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| Filosofía
| Gobierno
| Hechos Verídicos
| Planeamiento Urbano y Desarrollo
| Política
| Sucesos de Actualidad
| Transportación
Similar Items:
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Antojeria Mexicana
-
Mexico's Feasts of Life
-
The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart
-
CUISINE OF THE WATER GODS
-
The Best of Quintana
ASIN: 9707770953 |
Book Description
Las palabras de fray Bernardino de Sahagun sobre la tradicion del mole (mulli, molli) en su
Historia general de las cosas de la Nueva Espana son muy elocuentes. Hablo de como las bodas se celebraban con la comida que acompanaba al ritual del casorio. El molli estaba presente en el banquete y servia de magnifico preambulo para la noche de bodas, que se antoja maravillosa. Esa descripcion, perdida en el tiempo, parece que hubiera sido dirigida a Patricia Quintana como susurro que llega de lejos. La capto y le dio vida en la variedad de sabores, olores y colores que el molli cobra a traves del prodigio de sus manos. El alimento, al igual que el amor, llega a los cinco sentidos y los provoca. Es el privilegio de una buena comida que da deleite y placer a quien la disfruta. Y tal es el motivo de este libro: proporcionar placer y deleite a los sentidos. Para ello se requiere de las formulas magicas que son del conocimiento exclusivo de Patricia Quintana y que hoy, con mucha indulgencia, comparte con nosotros a traves de la fotografia a todo color de Michel Zabe.
Book Description
You and your gang will be shouting Olé! in no time when you start making Mr. Foods Tex-Mex favorites. Whether for a party, a family dinner, or a quick meal on the run, Mr. Foods dishes are surefire crowd pleasers. And with Mr. Food, making Tex-Mex is easier and more satisfying than ever! Dig into hearty Tex-Mex main courses like Texas T-bones and Turkey Chimichangas or Tex-Mex classics like Chicken Salad Tacos and Pepper Jack Quesadillas. You wont be able to resist Mr. Foods simple sauces, soups, and salads, like Texas Barbecue Sauce, Tortilla Soup, Mango Salsa 1-2-3, and Paella salad. There are also tasty brunch dishes, cool drinks, and delectable desserts. Nothing turns a regular meal into a celebration as quickly as a Tex-Mex dish, and no one does Tex-Mex better--or easier--than Mr. Food!
Customer Reviews:
Not his best.......2002-07-03
I'm a huge Mr. Food fan, but his is my least favorite of his cookbooks. I found the recipes repetitive and not as appealing as the ones in his other books.
Unless you're desperate for Tex-Mex, I would try some of Mr. Food's other cookbooks before trying this one.
Just like buying a product in a supermarket.......2000-09-16
Recipes are just like following instructions from any product you buy in a supermarket. You can't find any innovating stuff.
Great variety of easy to fix tex-mex........2000-08-07
It's a great cookbook with a lot of tasty recipes for any occasion. Some of the captions are really lame, but the recipes are easy to fix and taste great, not too spicy. I'd recommend this for anyone who likes mexican and tex-mex food.
Book Description
Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century--when the Spaniards introduced new foodstuffs, adding variety to the diet--and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.
Average customer rating:
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Art of Mexican Cooking
Manufacturer: Book Sales
ProductGroup: Book
Binding: Hardcover
ASIN: 038505260X |
Average customer rating:
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The Art of Mexican Cooking
Manufacturer: Doubleday
ProductGroup: Book
Binding: Hardcover
ASIN: B000HF772C |
Book Description
The highly anticipated 10th edition of Everton's Handybook for Genealogists is one of the most valuable genealogy bibliography collections currently available. It is an indispensable resource for any genealogist attempting to trace their heritage using the county record system of the United States.
The Handybook contains: well-researched histories of each state, state capital and the territories
descriptions and addresses for each state's major record collections and protocol for requesting vital records
information on researching records for nineteen foreign countries
complete contact information for libraries, repositories, and historical/genealogical societies
detailed county maps and over 120 migration trail maps
The Handybook also incorporates an in-depth tracking system for every county in each state, including counties that no longer exist, to help genealogists determine which county records to research. This timesaving feature makes this volume the most comprehensive resource for county information in the United States available today.
Customer Reviews:
The Handybook for Genealogists : United States of America (10th Edition.......2006-07-10
I was led to believe it contained other information. Although helpful in a sense I didn't realize it was a list of places to go for information in certain areas. Not a list of geneological information.
HandyBook purchased from RavenRing.......2006-06-06
I ordered this book the evening of 5/31/06, I expected to get it at least 3 weeks later but I received it in the mail on 6/05/06. Five days from order to receipt, and the book was new as advertised in beautiful shape. RavenRing really did an outstanding job on this order and they are to be commended. I would definitely order from them again.
RavenRing.......2004-11-10
A shrink-wrapped, perfectly new book as advertised. Delivered with astounding promptness! This was great service! Bett
Somewhat flawed but still a basic reference tool.......2004-01-30
For several decades, one of the first books a new (or newly serious) genealogist was likely to purchase has been _Everton's Handybook._ It first appeared in 1947 with only a couple hundred pages of contact information, but it was an almost immediate success and the first nine editions have sold more than 1,000,000 copies. My own copy of the 6th edition (published in 1971), filled with paperclips and bookmarks, sat next to my old manual typewriter, where I wrote letters of inquiry to county clerks and probate offices all over the country. In its essentials, this latest edition hasn't changed from its predecessors - but there's certainly a whole lot more of it!
The book's organization continues what we've been used to. Each state's chapter (the District of Columbia is here, too) begins with a brief overview of its history and governmental organization, followed by a lengthy list of societies, libraries, and other records repositories, and then a newly updated and expanded topically organized subject bibliography. Then comes the list of counties, each with date of formation and parent county, the full official address, phone number, and web site address (new to this edition), and details on which record groups are available for what time-spans. A simplified color map clearly shows county boundaries, rivers, and a few major cities. Border counties of adjacent states are also usefully shown, but not highways, railroads, or county seats, which I could wish had been included. A blank page for notes at the end of each chapter may encourage the user to record updates of contact information.
Following the U.S. section are similar chapters for nineteen selected foreign countries, all European or English-speaking (Canada, Australia, and New Zealand), plus Mexico. Again, while the selected countries probably are those for which most American genealogists will want to have contact information, there is actually a growing interest in our pluralistic society regarding Japanese, Vietnamese, Indian, and Middle Eastern family research, and well-written chapters on the resources of those comparatively unfamiliar ancestral lands would have been most welcome.
Checking under state and local societies and libraries whose addresses and phone numbers I know from my own research (including a couple that had recently changed), I found several instances of sloppy fact-checking and copyediting, including duplicated listings under "Louisiana Genealogical and Historical Society" and "Louisiana Genealogical & Historical Society," one of which had an incorrect ZIP code and an outdated phone number. And why are there three different listings for the Louisiana Historical Association, all with slightly different addresses -- and which one is correct?
Despite its recognized shortcomings (the editing problems have been noted in my reviews of previous editions), the _Handybook_ (which used to be two words, _Handy Book_) will continue to be a basic reference tool. If you have a copy of the 9th edition, you likely will be slow to purchase a copy of this monster, given its unavoidably high price, but I hope everyone will at least encourage their local libraries to acquire it!
How did I get along for so long without it?.......2001-08-29
I love this book; it is a wealth of information that is not easily found anywhere else! Unfortunately, I am in the middle of a move and my copy is packed away in storage. If you spend long hours pouring over family history details, buy this book.
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The Essential Cuisines of Mexico: Revised and updated throughout, with more than 30 new recipes.
From My Mexican Kitchen: Techniques and Ingredients
My Mexico: A Culinary Odyssey with More Than 300 Recipes
The Cuisines of Mexico
A Cook's Tour of Mexico: Authentic Recipes from the Country's Best Open-Air Markets, City Fondas, and Home Kitchens
