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Mexico: The Cookbook

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A New York Times Best Seller A Publishers Weekly Top Ten Cookbook (Fall 2014) "All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me!" – Eva Longoria The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook fea A New York Times Best Seller A Publishers Weekly Top Ten Cookbook (Fall 2014) "All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me!" – Eva Longoria The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts. Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.


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A New York Times Best Seller A Publishers Weekly Top Ten Cookbook (Fall 2014) "All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me!" – Eva Longoria The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook fea A New York Times Best Seller A Publishers Weekly Top Ten Cookbook (Fall 2014) "All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me!" – Eva Longoria The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts. Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.

30 review for Mexico: The Cookbook

  1. 5 out of 5

    Ghostdiver

    Excellent selection of recipes and Mexican classics. Best Mexican cookbook I've seen since The Beautiful Cookbook! Good sign you have an authentic Mexican cookbook? A solid recipe for café de olla.

  2. 5 out of 5

    Monica

    I made the slow cooked pork on page 403 and it tasted incredible! My issue with the book though, is that it's not very specific. For example here are some of the ingredients listed: 4 Tbs oregano, dry roasted: Is this 4tbs of dry oregano that you then roast or freshly picked oregano that you dry roast.? Depending on which one you use, you are going to have a lot more or less oregano in the recipe. Another ingredient listed was 4tbs of ground dried chilies: What type of chili should I use? I know I made the slow cooked pork on page 403 and it tasted incredible! My issue with the book though, is that it's not very specific. For example here are some of the ingredients listed: 4 Tbs oregano, dry roasted: Is this 4tbs of dry oregano that you then roast or freshly picked oregano that you dry roast.? Depending on which one you use, you are going to have a lot more or less oregano in the recipe. Another ingredient listed was 4tbs of ground dried chilies: What type of chili should I use? I know people who are from Mexico are pretty picky about its chilies. The recipe also requires a person to add 5tbs of achiote paste but nowhere in the book does it tell you how to make this paste. I had to look on the internet to learn how to make it. This recipe book does contain some pretty beautiful ideas but I am a bit nervous that some recipes were not tried and tested by the author. The recipe also asked for 3 heads of garlic. Has the author ever tried the slow cooked pork with 3 heads of garlic???? The flavor of everything else would have been lost if I put in anymore. Anyways, I will use this book as a reference and I will use discretion when making most of the recipes.

  3. 4 out of 5

    Andrea

    I really wanted to love this book. It's beautiful, it's thorough (huitlacoche, ant eggs and maguey worms, anyone?), and it's on one of my favorite cuisines. However, the book did not allow me to love it. I found numerous errors throughout (ingredients listed in instructions that were missing from the ingredient list, ingredients listed that are not referenced in the instructions, confusing directions, etc.) On at least one recipe, the region was listed as "falta" which could lead non-Spanish-spe I really wanted to love this book. It's beautiful, it's thorough (huitlacoche, ant eggs and maguey worms, anyone?), and it's on one of my favorite cuisines. However, the book did not allow me to love it. I found numerous errors throughout (ingredients listed in instructions that were missing from the ingredient list, ingredients listed that are not referenced in the instructions, confusing directions, etc.) On at least one recipe, the region was listed as "falta" which could lead non-Spanish-speakers to believe there is an area by this name, rather than translating it to "unknown" or "missing". I also found the placement of many recipes in the book to be unintuitive, especially the section by guest authors at the back whose recipes span all the major categories, yet are thrown together in a clump. And while I understand it is a stylistic and space-saving choice, the lack of explanations or cultural/historical notes at the beginning of recipes makes the book feel thrown together and impersonal. Unfortunately, I expect I will most likely use this book by looking through it for inspiration, then googling the recipes to confirm ingredients and instructions.

  4. 4 out of 5

    Viviana

    A marvelous tool I constantly use to research traditional recipes I might not have prepared before, but whose flavor is deep in my memories. A book that can be found in Spanish, English, and, French and that I would recommend for those who like Mexican food like the one we eat locally in Mexico, but not necessarily while you're there.

  5. 5 out of 5

    Ian Philip

    This book is an absolute disaster. Poorly edited (if edited at all), disorganized, and at times dangerous (adding cold milk to smoking hot oil? What?). I really wanted this book to live up to it's lofty goals, but sadly it fell dramatically short of that mark. Do not buy.

  6. 4 out of 5

    Forgottendreamr

    Lots of recipes and reference for all types of Mexican cuisine.

  7. 5 out of 5

    James

    This is an encyclopedia of Mexican recipes organized by broad type and the region of origin is listed. If you ate something in Mexico City or other province and were looking for a basic recipe, I suspect you have a good chance finding it here. This book assumes that you are already an accomplished Mexican chef, ingredients are not covered that well, no recommended pantry or cooking tools are listed. Also missing is nutritional information, though I suspect in many cases you don't want to know. I This is an encyclopedia of Mexican recipes organized by broad type and the region of origin is listed. If you ate something in Mexico City or other province and were looking for a basic recipe, I suspect you have a good chance finding it here. This book assumes that you are already an accomplished Mexican chef, ingredients are not covered that well, no recommended pantry or cooking tools are listed. Also missing is nutritional information, though I suspect in many cases you don't want to know. If I were to recommend a better book for beginners, I would recommend "Gran Cocina Latina: The Food of Latin America".

  8. 5 out of 5

    Mary

    Lots and lots of recipes which branch from the usual and obvious to the very unusual and interesting. Most recipes have ingredients that are accessible in most larger towns/cities. I would have liked discussion around the recipes but these are just recipes.

  9. 5 out of 5

    Gail

    The recipes included some intriguing but difficult to come by ingredients such as worms and ant eggs! It was interesting reading and it provided a quite different glimpse into Mexican culture, but I probably won't be using it as my "go to" cookbook.

  10. 5 out of 5

    Barbara

    I wanted to love this cookbook but I don't. It isn't easy to use and the recipes have had issues/problems. It's positive is the variety of recipes from across Mexico. It won't be a "go to" cookbook for me but I will probably keep it as a reference.

  11. 4 out of 5

    Alana

    Destined to become a classic cookbook of Mexican cooking. Amazing breadth and variety.

  12. 4 out of 5

    Sara

    Really awesome. Gorgeous, clear, easy to use, lots of unique and delicious-sounding food. Will be keeping an eye out for a used copy of this.

  13. 4 out of 5

    Sandy

    I am marking this as 'read' now because I will never be completely finished with this book. First recipes tried were easy to made and delicious.

  14. 5 out of 5

    Heather

    One of the most beautiful cookbooks I've ever seen

  15. 5 out of 5

    Emma

    Read the Intro..... perused the recipes. I will buy a copy because the book is beautiful and the recipes are amazing.

  16. 4 out of 5

    Alexa

    could have more pictures

  17. 4 out of 5

    Victor Villanueva

  18. 5 out of 5

    Martha

  19. 5 out of 5

    George Taylor

  20. 5 out of 5

    Seazon

  21. 5 out of 5

    Mark Burton

  22. 4 out of 5

    Amanda

  23. 4 out of 5

    Andrew

  24. 5 out of 5

    Edward G. Roche

  25. 4 out of 5

    Diana

  26. 5 out of 5

    Emma

  27. 5 out of 5

    Melanie Martin

  28. 5 out of 5

    ssbrooks23

  29. 5 out of 5

    Everythinggold

  30. 4 out of 5

    Virginia Castillo

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