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Looking for a 2nd Mexican cookbook

Cookbook Mexican

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15 replies to this topic

#1 NYC Mike

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Posted 08 July 2007 - 04:18 PM

Hi All,

Help me buy a 2nd Mexican cookbook? I was thinking about something from Diane Kennedy but she has so many I can't decide what is the "one" to get.

We have Rick Bayless' Mexican Kitchen which we love and use a lot.

Thanks,

-Mike
-Mike & Andrea


#2 AAQuesada

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Posted 08 July 2007 - 05:21 PM

Hi All,

Help me buy a 2nd Mexican cookbook?  I was thinking about something from Diane Kennedy but she has so many I can't decide what is the "one" to get.

We have Rick Bayless' Mexican Kitchen which we love and use a lot.

Thanks,

-Mike

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You could do worse than: From My Kitchen, Techniques and Ingredients . It's not loaded with recipies, but what there is are great. The pictures and ancillary info really make the book.

Arturo

#3 kalypso

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Posted 08 July 2007 - 07:15 PM

Hi All,

Help me buy a 2nd Mexican cookbook?  I was thinking about something from Diane Kennedy but she has so many I can't decide what is the "one" to get.

We have Rick Bayless' Mexican Kitchen which we love and use a lot.

Thanks,

-Mike

View Post


I love Mexican Kitchen, I think it's one of Rick's best. :smile:

I like Diana Kennedy too and have all of her cookbooks. I think the one you might find most useful is My Mexico. It's a compilation of several of her earlier books plus it includes a lot of her stories and prose as well. One of the things I have always liked about the Diana Kennedy cookbooks is the writing that's included. Some is just recipe header notes and some are stories of her experiences in Mexico researching and learning new recipes. I've always found that it helps to give a sense of place and cultural relevance.

#4 NYC Mike

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Posted 09 July 2007 - 04:47 AM

Thanks to you both. We love those kind of cookbooks, it really gets us "in the mood" when we use them!

-Mike
-Mike & Andrea


#5 ken T

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Posted 09 July 2007 - 12:38 PM

If you like that one from Rick Bayless (as I do!) you'll like these.....
.....Dona Tomas by Thomas Schnetz and Dona Savitsky
.....Rosa's New Mexican Table by Roberto Santibanez

Edited by ken T, 09 July 2007 - 12:39 PM.


#6 ASM NY

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Posted 09 July 2007 - 04:10 PM

I would suggest taking a look at Richard Sandoval's Modern Mexican Flavors (chef at Maya and Pampano in NYC in case you know them). It gives a modern take and technique on a lot of traditional dishes/flavors. I think it would complement well any other book that focuses on more traditional recipes.

I am a big fan of this book.
Arley Sasson

#7 Paul Tepper

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Posted 11 July 2007 - 01:14 PM

Mexican Kitchen is really good and provides a wonderful foundation. My absolute favorite Mexican cookbook author is Patricia Quintana. I particularly like her books, Feast of Life and Taste of Mexico. The recipes are typically a bit more complicated than Bayless' but the results of sensational. Check out the seven classic moles of Oaxaca! The books also have mouthwatering photographs.

#8 snowangel

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Posted 15 July 2007 - 02:18 PM

You could also drop by the library and check out as many as you can and see what strikes your fancy!
Susan Fahning aka "snowangel"

#9 BarbaraY

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Posted 15 July 2007 - 05:33 PM

You could also drop by the library and check out as many as you can and see what strikes your fancy!

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I agree. Check out as many as possible but Dianna Kennedy is great. Very authentic and true to the Mexican experience. Just remember that real Mexican food bears little resemblance to what one gets in Mexican restaurants in the USA. It is really much better.

#10 janeer

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Posted 31 July 2007 - 05:10 PM

Diana Kennedy's first book, The Cuisines of Mexico(I have them all) is a must have, in my opinion. I too like Patricia Quintana's The Food of Mexico; it's beautiful, also.Little Compton Mornings

#11 heyjude

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Posted 01 August 2007 - 07:09 PM

Marilyn Tausend, who happens to live in Seattle, has written several well-received books on Mexican cooking. Two are gorgeous coffee table books, but with terrific authentic recipes. One is Savoring Mexico, a Williams-Sonoma collection and the other part of the "Beautiful" series published by Collins. They are both available used.
Judy Amster
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amsterjudy@gmail.com

#12 kalypso

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Posted 01 August 2007 - 09:11 PM

Marilyn Tausend, who happens to live in Seattle, has written several well-received books on Mexican cooking. Two are gorgeous coffee table books, but with terrific authentic recipes. One is Savoring Mexico, a Williams-Sonoma collection and the other part of the "Beautiful" series published by Collins. They are both available used.

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I couldn't agree with the recommendation more. Marilyn's books are quite wonderful, the recipes works and she really knows her stuff. You can check her web site here.

#13 carpetbagger, esq.

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Posted 06 August 2007 - 08:03 PM

just to add my 2c to this thread:

I already have Authentic Mexican by Bayless and Walsh's Tex-Mex Cookbook, but I'm thinking that Kennedy's Essentials of Mexican Cuisine (since it combines her first 3 books according to the Amazon summary) will be the perfect addition to a solid mex/tex-mex collection.

#14 Goatjunky

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Posted 08 August 2007 - 08:01 PM

I have a copy of 1000 Mexican Recipes by Marge Poore that I might actually have to replace due to it being so well used. Great book, I highly recommend it.

#15 Peter Green

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Posted 08 August 2007 - 10:09 PM

I'm very fond of George C. Booth's The Food And Drink of Mexico. The first publishing was back in 1964, and is a good working source for seafoods and stews, plus a lot of the festival dishes. Plus, it's got a great selection of cocktails in the back I should try working with.

Booth spends probably about a fifth of the book just describing the locales in Mexico where he took the recipes from. From that vantage it's also a fascinating look back at what Mexico was like coming from the 50's into th early 60's.

#16 Jay Francis

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Posted 12 August 2007 - 05:55 AM

There's a cookbook writer out of San Antonio, Jim Peyton, whose cookbooks are relatively unknown, though he often writes for Fine Cooking magazine, but are wonderful, and worth tracking down. He's a favorite of mine. Mexican proper, Bayless, Martinez or Kennedy. I default to Bayless first, Kennedy for more complicated things, and Martinez for Oaxaca and Veracruz style food. If wanting to go over to the 'dark side' [Tex-Mex :smile: ], I had the pleasure of recipe testing and helping research Robb Walsh's The Tex-Mex Cookbook and can vouch for the recipes. I'm especially proud of the tamale recipe that was developed for the book, as it allows one to make smaller batches of tamales, so as not to be so overwhelming.

Two other awesome books, if you can track them down are 'Mexico The Beautiful Cookbook' and (out of print but fabulous) 'The Mexican Gourmet' by Yzabal.

Oh yeah, one more while I'm thinking of it. Quintana's book on food for Mexican festivals and feasts.

And if you have any specific questions associated with Tex-Mex, don't hesitate to email me with your questions.

Edited by Jay Francis, 12 August 2007 - 05:57 AM.






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