Mexico: The Cookbook

This a great book , lots of meals and great pictures.

I’m a professional food photographer (IG @chiesadilux) with a diverse culinary background. Always seeking to new recipes and flavors to keep my kitchen fresh and new. Thank you Anthony Bourdain ; Kitchen Confidential.Forget cookbook, this is an incredible Mexican encyclopedia to the culture. We have recipes from A-Z and would recommend this book to anyone looking to expand their horizons and deepen their culinary literacy of Mexico. Viva La Salud!

This tome must weigh in at a hernia inducing 5 lbs. if it's an ounce! the graphics are splendid with a wonderfully whimsical "Dia De Los Muertos" cutout cover in lipstick pink! The recipes are within the capabilities of most good cooks, though a good Mexican cook (like my beloved abuelita) will undoubtedly fine tune the ingredients and prep procedures. Ambitious, the cookbook has a whopping 600+ recipes but as anyone who loves Mexican regional cooking knows, there are going to be omissions along the way. But it is an incredible place to begin your love affair with the multifaceted aspects of Mexican cuisine.

This is one of the best cookbooks that I own. There is much fabulous work put into this and I appreciate it so much!

This is now our go to for Mexican food. Have some cooking experience, a few of the recipes aren’t clear on temperature and length. The recipes taste amazing, we use this book every Tuesday...taco Tuesdays. I would buy this book for someone who loves Mexican but have the basic kitchen skills and understanding.

This is for Mexican cooking what the Silver Spoon (also by Phaidon Publishing) is to Italian. It is not quite as easily laid out as the Silver Spoon, and the sections are a little harder to find quickly, but this has many of my family' favorite recipes, and they are good. The cover is a little unwieldy in the kitchen so I removed the delicate laser cut dust jacket and it works fine. My cookbooks get used heavily, and very few of them have pictures so the lack of "about this dish/country" text did not bother me. I live in Texas so most of the ingredients are easy to find at a local market, and substitutions can be made for some of the more exotic leaves and grains. This is not a good cookbook if you are looking for pictures of every meal presented on delicate plates. This is also not a good cookbook if you are new to Mexican cooking (or cooking in general) and are not familiar with some of the techniques presented here. Just like in the Silver Spoon, it is just a list of recipes of different types of food and that is it. Not a travel cookbook or an about the country cookbook. Just ~500 great recipes with straightforward directions. Prep times and cooking times are usually correct, and a nice touch if you are deciding what to make for dinner.Like I mentioned at the beginning, WOW is it organized strangely. BUT, if you are looking for good recipes for many of your favorite Mexican dishes then this book is a treasure.

Excellent recipes and I love that it tells you which region the recipe is from. Some of them are very complex and take a lot of time but that is typical of many of the authentic preparations of Mexican cuisine. There are also some quick and simple recipes for when you need that. I am fortunate enough to live in an area with many hispanic markets so finding most to the ingredients is pretty simple. The book is attractive with the cover and I have given it as a gift to a couple people who have also loved it.

I found this book to be a wonderful compendium of ideas and inspiration. So many of the complaints I've read seem to be based on needing to be spoon-fed, that is, nothing left to the imagination of the cook. I've found so many ways to combine recipes or parts of recipes here to make truly wonderful dishes. Since I volunteer at a museum bistro, cooking special Mexican lunches (once a week), I have found this volume to be endlessly valuable.