Empanadas :The Ultimate Recipe Guide - Over 30 Delicious & Best Selling Recipes Paperback – November 25, 2013

Each recipe starts off "12 empanada shells" even though the recipe they have makes from 6 to 40 and "3. Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through. Add more oil between batches to prevent the empanadas from sticking to the pan. Serve warm." whether it is appropriate for the recipe ingredients or not. A lot of the recipes they copied call for baking in the oven which is more usual than frying empanadas in many countries. But Encore Books is also a lazy thief so they have their stock #3 paragraph calling for deep fat frying. Cuts down on keying in the correct words.#1 for "The Empanada Shell" is off latinfood.about.com word for word including the ingredients with the exact same punctuation. The empanada dough is NOT a shell and it doesn't make a shell. It's a pastry dough used to include a filling which is what its name means in Spanish -- empanar -- made or wrapped in bread. Also, you should refrigerate the dough before you start the process so the dough will retain its flaky characteristics. If you go straight to empanisando, (filling the dough circles and closing them in preparation of baking or frying), the dough will be tough and not flaky as it should be. I guess they couldn't see or understand the need for the "wrap the dough in plastic and refrigerate for at least 1 hour" instruction they left off which makes for a more tender dough. As I've said many times, these people aren't cooks and have no idea about how to cook so they missed the tender dough final step from the recipe they copied. There was an advertisement in their way so maybe that's why their copier missed the last step.Also, they say the recipe is for 6 servings which is completely wrong. If you use 3 cups of flour for 6 empanadas, they will become the "Empanada that Ate New York" because a single crust pie shell uses 1 cup flour to make a 14" circle of dough so these empanadas would be HUGE like 14" diameter!!#3 "Empanadas with Beef Tongue and Cream Cheese" has the oriental twist because it comes from bennydoro.com a New York Chef. He has a lot of empanada type recipes on his site that aren't as confusing and inaccurate. Check them out.#2 "Beef and Potatoes" recipe is derivative from southamericanfood.about.com and not written by this fake author at all. The original filling quantities make 40 empanadas. If you followed the Encore Books recipe for 6 empanadas and double it to make the "12 empanada shells" called for in their derivative shell recipe, you'd have empanadas overflowing all over your kitchen. Like trying to put 6 pounds of meat in a 4 lb sausage skin -- won't work. Encore Books makes another mistake calling them "shell" in the ingredient list and the correct term (which they got from the recipe they ripped off) "pastry circle" in the directions. It's hard keeping all these stolen balls in the air and not make these ignorant mistakes as Encore Books always does in each and every book they try to pass off as their own. There's more than 2400 mg sodium in the bouillon cubes and more for the packaged saffron (2 tspns) or Goya Sázon azafrán as you will find it in the Mexican grocery store.Oh, another little funny -- the last instruction says to "Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through." All you do is cook the dough because I guarantee you the filling is MORE than cooked! You can also bake them if you don't want to add all the fat calories from frying them in fat.#4 "Empanadas with Ground Beef and Raisins" is again lifted from southamericanfood.about.com and is therein titled "Chilean Empanadas". But here's the really funny part. Not only did Encore Books copy the recipe and directions from that site, they even copied the mistakes made in the recipe.The web site recipe says: "Cook the onions and garlic in the vegetable oil and butter until softened."The Encore Books recipe says: "Heat vegetable oil and butter in a skillet and add onions and garlic;" Neither recipe mentions either the butter or garlic in the ingredients but does mention both in the first step of the recipe! The legal term for this is Gotcha! Definitely derivative of the copyright version from this web site.#11 "Empanadas with Pork and Cheese" is also from southamericanfood.about.com a popular source for this dishonest author and Encore Books.#13, Empanadas with Ham and Cheese, is also from southamericanfood.about.com#5 "Empanadas with Beef and Beans" is derivative and copied off the kraftrecipes.com site, recipe #516623. The editing department was out the day this one was added because Encore Books needs to catch their mistakes in the ingredient list. It was never written by any fake author for Encore Books. Kraft gives credit to the person who provided them with the recipe but not Encore Books .They just like to steal them and act like they wrote them all by themselves.#14 "Empanadas with Bacon and Spinach" is from kraftrecipes.com site, recipe #90530 and not original with these cheats.#6 Empanada with Short Ribs and Goat Cheese" is from chef Bobby Flay off foodnetwork.com from the copyrighted network show "Throwdown with Bobby Flay" in his episode Beef Empanadas. What's really kinda funny here is neither Bobby Flay nor Encore Books (who always copy spelling errors) don't know how to spell "cascabel chilies" or "1 whole New Mexico red chilies, stems removed" correctly. So Encore Books copied the spelling error because they're cheats and not foodies. Bobby Flay needs a better recipe editor.#7 "Empanadas with Beef and Cilantro" is from food.com recipe #487503 and are Colombian in style. Encore Books made another mistake by including one of the dough ingredients in the filling portion of the recipe -- manioc root or cassava meal is also called yuca starch. It is a thickener ingredient in doughs like this from South America and should not be confused with yucca the member of the agave family from which other products like tequila and agave nectar are more familiar to Central and North Americans in cooking terms.#9 "Empanadas with Pork Butt Roast and Salsa" is from allrecipes.com and called Pork Empanadas posted by Michele O'Sullivan in March, 2001.#10 "Empanadas with Pork and Amber Beer" is from foodandwine.com in April, 2007.#12 "Empanadas with Ham and Honey" was lifted from Parade magazine's communitytable.com#16 "Empanadas with Eggs and Bacon" is from brokeassgourmet.com who is a real published author on two other cookbooks. But here's another funny thing from thieving Encore Books -- their fake author got confused and included the distilled white vinegar for the dough in with the filling and then left it out of the directions! I'm telling you, it is difficult to keep all these details straight when you're trying to hide your deception and theft by calling a derivative copy of someone else's recipe your own and thinking you are avoiding a violation of copyright law.And on and on and on ad nauseum. Don't waste your time, let alone your $$$ on stolen information such as this you can get for free on the Internet where they were really developed by the real authors of these recipes who know how to cook.

You know the old adage " don't judge a book by its cover"? Don't judge this recipe book by its title either. No empanadas recipes here. At least not in the copy delivered to my kindle. I have the ultimate guide to hummus. The recipes look good, but not what I had hoped for.I have since looked at the other reviews and I seem to be the only one who received the Hummus. I like hummus, but I was looking forward to trying the Empanadas.

I love empanadas so even though the book is 58 pages, I thought I would give it a try. 31 recipes and basic information. Since it pertains to empanadas, I was hoping it would go into some detail about the preparation of the dough. It does not. I thought it would give additional details about the types of empanadas. It does not. No pictures and large print. What you get large type and the basic recipes with basic instructions. You could get better info off the internet. Not worth the money . Consider savory pies by greg Hendry or a world of dumplings by Brian Yarvin.

Limited recipes..nothing you don't know probably

I was thoroughly impressed with this book. Loved how easy to follow the recipes were. Every ingredient could be found in my cupboard. The book includes all types of empanadas. I would highly recommend this to someone who is thinking about trying to make their own at home. Great place to get ideas and recipes!

very good and easy book, some of the recipe are easy to make. I enjoy making empanadas and the recipes in the book are great.

These are really great little pockets of fantastic flavor that I hope you will enjoy ad much as I do

This is supposed to be empanada recipes but the dl I got is nothing but hummus recipes. Not that there's anything wrong with hummus. I was looking forward to empanadas.I'd be happy to update this review if I receive the right download.

What a disappointment! There I was expecting some recipes for some tasty little pasties and what did I get but 30 recipes. for HUMMOUS ., not that I dislike HUMMOUS but it's not quite the same as an empanada. Ah well back to the book shelf!!

I have not had chance to try out any of the recipes from this book yet, but they sound delicious. Instructions are easy to follow.