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Why Amazon? We have been selling books in our Classic Cookbooks section since September of 1999. Because we have never had a complaint and because Amazon has proved to be reliable we have chosen them as our major book supplier.
Amazon's ordering structure is simple and easy. It should only take a minute or two to complete your order. Those few minutes will give you years of great cooking!
In case you happened to enter the Great Cooking Site on this page, the links to the left or at the bottom of the page will take you to some great free recipes from Bruce C. Moffitt, retired gourmet restaurant owner and chef, with recipes published in Gourmet, Bon Apetite, Cuisine and a host of other publications.
The cookbooks in this section are:
Essential Cuisines of Mexico by Diana Kennedy
Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking by Roberto Santibanez
La Cocina de la Frontera: Mexican-American Cooking from the Southwest by James W. Peyton
Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico by Rick Bayless
Mexico: The Beautiful Cookbook by Susanna Palazuelos
Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy
The Complete Mexican Cookbook: Over 180 Authentic Recipes by Lourdes Nichols
Red and Green Chile Cookbook (Southwestern and Mexican Recipes) by Jacqueline Higuera McMahan
The Ultimate Low-Fat Mexican Cookbook: All the Flavor Without All the Guilt by Anne Lindsay Greer
Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Jeanmarie Brownson
Mexican Family Cooking by Aida Gabilondo
Get a great deal on a Kindle
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The Essential Cuisines of Mexico by
Diana Kennedy
In 20 chapters--from appetizers to sweets and drinks--this book presents old friends like Pozole de Jalisco and chile con queso, and new delights, including pico de gallo with peaches, Arroz à la Tumbada (rice with seafood), Pollo en Cuiclachoce (chicken in a sauce made with cuitlacoche, the wonderfully exotic corn fungus), snacks from Yucatán cantinas, and a delicious barbecued chicken from Chiapus. The recipe revisions reflect increased ingredient availability and our evolved appreciation of the Mexican palate (Kennedy now requires fresh poblano chilies in her Sopa de Elote, for example, and instructs that they be charred). The sections on masa "fantasies" and tortillas bring together a wide range of these corn-based treats, including Garnachas Yucatecas (delicious filled masa tartlets). With a comprehensive glossary and essays such as "A Weekend Barbecue in Oaxaca," the book reminds us of Kennedy's great contribution to our culinary pleasure, and the recipes that made it possible. To Top of Page |
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Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking by
Roberto Santibanez
In Truly Mexican, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious. An introduction to Mexican cooking covers the main ingredients as well as how they're best prepared—from toasting tortillas to roasting tomatoes—and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more. The book offers 128 recipes for authentic Mexican favorites—from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole. It includes a useful Sources section to help readers track down authentic Mexican ingredients and provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas. Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach. To Top of Page |
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La Cocina de la Frontera: Mexican-American Cooking from the Southwest by
James W. Peyton
La Cocina De La Frontera is a comprehensive collection of recipes for preparing Mexican-American dishes, and also a view of this particular ethnic cuisine from both a historical and culinary perspective. Emphasizing the styles found in California, Arizona, New Mexico, and Texas, the 349 page volume offers everything from Bebidas (drinks) to Postres y Dulces (desserts and sweets). In between you'll find flautas, enchiladas, beans, quesadillas, burritos, chiles relenos, and a host of other delicacies that Mexican food aficionados find irresistible. After 18 years of research, James Peyton has collected what is in my estimation one of the finest guides to this popular cuisine. Also included is an appendix of mail order sources for some of the ingredients, plus hints for adapting recipes to low-fat and low-cholesterol diets. To Top of Page |
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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico by
Rick Bayless
Rick Bayless (host of the PBS-TV series Cooking Mexican) extensively explores Mexican cookery, analyzing particular national characteristics as well as regional variations of the complex cuisine. He traces the history of Mexican food from the humble squash and beans of thousands of years ago to a cuisine that came to include chiles, corn and the orchard bounties (coconut, pineapple, avocados) of the conquering Spanish. Mexican dishes familiar to Americans, the enchiladas, tamales and tacos that are more properly classified with North American Southwestern cooking are included, but the most interesting recipes are the more exotic: Native American-influenced, spice-sweetened food from the Oaxaca region and simple, European-influenced seafood and vegetable dishes of the Gulf states. The author explains how common flavors (tomatoes, chiles, coriander, lime, onion, garlic) are transformed by proportion and cooking method to produce the regional differences. The book is extremely thorough, with over 650 pages, 19 recipe chapters, a glossary, bibliography and ingredients source list (although most are commonplace). The recipes, which are frequently complicated and challenging, are made less intimidating by especially clear and well-organized instructions, and comprehensive, highly readable notes on techniques, ingredients, timing, advance preparation and variations. To Top of Page |
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Mexico: The Beautiful Cookbook by
Susanna Palazuelos
The latest addition to this popular series is a colorful guide to Mexico's diverse regional cuisine. Palazuelos is an experienced chef/caterer, and her recipes are inviting, her headnotes informative; Ignacio Urquiza's photographs of the food are eyecatching but uncontrived. There are many unusual dishes here, both traditional and contemporary, and most are far more sophisticated than the Tex-Mex fare many Americans identify as Mexican food. A good companion to Patricia Quintana's The Taste of Mexico. Recommended for most collections. Mexico the Beautiful Cookbook captures the fascinating culinary heritage of Mexico in one stunning volume. The recipes, prepared by Acapulco based Susanna Palazuelos, represent a vast selection of authentic Mexican dishes, from all of the states of Mexico. Many of them are unusual regional dishes that have been passed along by word of mouth. Contains over 250 recipes. To Top of Page |
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Oaxaca al Gusto: An Infinite Gastronomy by
Diana Kennedy
No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare--and savor--the delicious, subtle, and varied tastes of Mexico. In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs "these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited." Oaxaca al Gusto is the fruit of these labors--and the culmination of Diana Kennedy's life's work. Organized by regions, Oaxaca al Gusto presents some three hundred recipes--most from home cooks--for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines--chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume. An irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines. To Top of Page |
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The Complete Mexican Cookbook: Over 180 Authentic Recipes by
Lourdes Nichols
A collection of over 170 Mexican recipes divided into chapters including appetizers, soups, meat, poultry, fish, vegetables, salads, desserts and drinks. Information on customs and traditions, a brief history of Mexico and her food, and suggestions for alternative ingredients are also included. To Top of Page |
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Red and Green Chile Cookbook (Southwestern and Mexican Recipes) by
Jacqueline Higuera McMahan
This is a geat cookbook featuring the red and green chile cookery of the Southwest. If you don't know the pleasure of chipotles (smoked jalepenos) this book will tell you all and much more. Very informative, good recipes but no lengthy dissertation. This lady knows her reds and greens and will bring a tear of joy to your eye if you need it. To Top of Page |
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The Ultimate Low-Fat Mexican Cookbook: All the Flavor Without All the Guilt by
Anne Lindsay Greer
If anyone could take the fat out of Mexican food and still make it taste good, it's probably Greer, author of two excellent Southwest cookbooks, including Foods of the Sun: Cooking of the West and Southwest. (Actually, many of the recipes in this book are more Southwestern or Tex-Mex than Mexican.) Recipes like queso dip made with light processed American cheese and nonfat cream cheese are creative, and the the chile heat in many of these dishes aptly disguises the low-fat ingredients. There are many good recipes here for salsas, entrees, and other dishes. A valuable addition to a cookbook collection, and not only for those who watch the calories. To Top of Page |
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Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by
Jeanmarie Brownson
This definitive collection from Chicago chef and James Beard Award winner Rick Bayless, in collaboration with his wife (and fellow restaurateur) and food journalist Brownson, proves comprehensively that the best Mexican food requires dedication and, often, time. Bayless begins with 15 Essential Recipes for salsas and sauces that work as "building blocks." Substitutions are suggested for uncommon ingredients, and excellent descriptions identify fresh and dried peppers. Throughout the text, sidebars inform about such items as tortilla presses, cactus paddles, pumpkin seeds and the delicacy huitlacoche (black corn fungus). Bayless explains fat's importance in the Mexican diet and tells how to make good lard at home. The chapter on salads includes two versions of guacamole, one given a fresh twist with roasted tomatillos; the chapter on soups offers Chilied Tortilla Soup with Shredded Chard and Oaxacan Black Bean Soup. An array of authentic Mexican fare is explored in "Tacos, Enchiladas and Other Casual Fare" (Simple Red Mole Enchiladas with Shredded Chicken) and "Vegetable, Bean, Rice and Egg Dishes" (e.g, Green Poblano Rice). "Fiesta Food" includes recipes for moles and tamales. Gringo cooks can relax with simpler main dishes, Red Chile-Braised Chicken wreathed in ancho and garlic sauce, smoky Chipotle Shrimp or zesty Chile-Glazed Country Ribs. Desserts are as delectable as Modern Mexican Chocolate Flan and as unusual as Crunchy Amaranth Tart and Creamy Lime Pie. Mail-order sources and a bibliography are included. To Top of Page |
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Mexican Family Cooking by
Aida Gabilondo
In this fine volume, Gabilondo, a professional chef, shares a full range of more than 260 appealing recipes from her native Mexico, including a number of desserts and corn tortilla dishes. A chapter on fiesta fare contains the author's favorite recipes: meatball soup; stuffed green chilis with walnut sauce; shrimp, pineapple and jalapeno salad; exotic crabmeat hash; pork ribs and hominy soup; zucchini and cheese crepes; broiled wrapped oysters; tamale pie. Gabilondo describes, in glossary form, various ingredients and their specialized use in Mexican cookery, and where to obtain the more unusual items; the array of fresh, dried and canned chilis and recommended methods of handling them; basic cooking techniques and equipment; and mail-order sources for Mexican food. The chatty, exaggerated narrative is more than compensated for by excellent, step-by-step, well-illustrated instructions that will ease the entree of Mexican cuisine into American homes. To Top of Page |
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GREAT DEAL ON A KINDLE $186.50
As an added attraction, here is a very good deal on a Kindle reading machine. Now all your new cookbooks can be in one small place. To Top of Page |
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Entrees Plus Great Sauces Seafood Recipes Great Sauces Unusual Salads Wonderful Desserts Favorite Mexican Foods Holiday Recipes Kitchen Safety, Please Read Survival and Needed Recipes Cookbook Store Kitchen Store |
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