Mexico: The Cookbook

Encyclopedic coverage of the diversity of Mexican cuisine. Recipes are straightforwardly presented and instructions clearly written, Any cook with a modicum of experience should be able to make any recipe in the book. What makes this book so effective is that once you begin to understand the basis of Mexican cuisine you will be able to add your own interpretations; a wonderful way of expressing your creativity. It is also a beautiful book, with ample pictures, and explanations. If you want to explore the marvelous diversity of the Mexican kitchen this is the book for you.

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

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.

Great cookbook with amazing food! Seems to be very authentic with plenty of recipes for things other than enchiladas, there is even one for grasshoppers. In addition to the great content, the book itself is beautiful. The pink color is actually the dust cover with finely cut detail exposing the orange book underneath. Whenever we cook with it my wife sets it far off to the side so it doesn't get anything on it.

The cookbook is absolutely beautiful itself, but I would not recommend this to someone who has little foundation in Mexican cooking or to someone who has little experience in the kitchen. Like many reviewers have stated, there are some publication errors. These errors in the book are easy to spot and fix by the hands of an advanced cook like my mother - who I gifted this book to in addition to buying my own copy - but by someone like myself, a novice, the errors led to a disaster in the kitchen. Now, not every recipe has errors of course and I found some of them very doable despite my low level of cooking that were delicious - the chicken tinga recipe is the best I've tried - but it is something to keep in mind when buying a Phaidon Press cookbook of this volume. Also, be sure that your copy arrives shrink wrapped if you are buying it new! This book is huge and gorgeous and you don't want anything happening to it in the delivery process, as some of my other Phaidon books have suffered.

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.

Just opened up this beautiful cookbook today. So far...I am loving it. -The recipes are fantastic and easy to understand (great for beginners, like yours truly) -Great gistory at the beginning in regards to Mexico and its food. -Not many pictures l, but I can live with that. I may actually prefer that for this kind of book. - So far, I've marked a ton of recipes I will trying; starting today with carne enchilada!!! Pg. 53 ;)

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 book is laid out so beautifully inside and out - split into sections for meat, fish, street-food etc...it's super easy to navigate, and all the recipes are so simple and flavourful. If you're looking for a say a quesadilla, they have numerous recipes within the same section, so you can flick through and choose one based on the ingredients you have on hand. Theres quite a lot of comments on the lack of photos, I've cooked quite a few recipes without a reference image, and they came out delicious - I think this book even for beginners is going to make you trust you intuition, and who cares what it looks like if it tastes good! Well worth the money, highly highly recommend.

The book arrived before the expected date of delivery was in amazing condition. Well packed in bubble wraps. Really excited to go through it.

Fotografias lindas, receitas bem interessantes.

My daughter has this book. Every time I saw it, i would thumb through it and be amazed by the quality of the book yes, but more so for the plethora of recipes! The author says: "when I cook Mexican food, especially for those who are unfamiliar with the cuisine, it makes me feel very proud that the food is sophisticated, the flavours refined, ingredients fresh and nutritious." So many that are unknown!. You will be amazed by the simplicity of the ingredients and easiness of execution. It is an encyclopedia of mexican cuisine at its best!The photos are delectable! Gorgeous presentations. Margarita Carrillo Arronte first sets us the presentation of the culture, the places like: The Food of Mesoamerica. Wonderful, wonder full discovery through history and places of Mexican food. It's a winner 10o%

My Partner is the better Chef, Porc and Beans from Yucatan was on the menu this weekend. Its a recipe in the book produced by the author who must get her own television programme in separate languages because of its originality and relevance to the roots of the meal that introduced a whole different and unique concept to our cooking library and to our pallets. The meal consist of black beans semi stew/soup with refined porc decorated by radishes and onions. It was delicious. Mexican food is even better with beer my partner would argue its good with wine. The ingredients in this case where within proximity however the next recipe consists of dried chiles that required a wee bit more effort in locating them online however these are minor sacrifices in discovering delicious food. My Partner adores the book and had produced a high respect for the author who can write and get to the point both in design and implementation of the recipe. The author enjoys cuisine and the adventure in producing it. Highly recommend this book if you seek to meet with the past and the now from the American Continent.