Mexico: The Cookbook
ISBN: 0714867527
EAN13: 9780714867526
Language: English
Release Date: Oct 27, 2014
Pages: 704
Dimensions: 2.36" H x 10.87" L x 7.48" W
Weight: 5.25 lbs.
Format: Hardcover
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Format: Hardcover

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Book Overview

A New York Times Best Seller

A Publishers Weekly Top Ten Cookbook (Fall 2014)

All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don't have to - Margarita has done it for me - Eva Longoria

The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts.

Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.

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Book Reviews (13)

  |   13  reviews
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   For a book this size, I was hoping for ...
For a book of this size, I was hoping for more ideas on themes and techniques.
It was a gift to my mother and she LOVES it. She made us dinner several times from it and has been fantastic every time! Book by Michelin, great, authentic recipes and lots of praise from our taste buds.
   This is the bible for Mexican including regional variations of ...
This is the Bible for regional dishes, including Mexican variations. My Mexican wife thinks that the author is a traitor for revealing secrets of the states.
You think you have seen Mexican food at its best? Wonderful to read and made a great gift for a cocineroconnoisseur!
   Excellent, easy-to-prepare recipes!
I could give a long, in-depth review of this excellent cookbook, but why bother? All the recipes we have tried have been fairly easy, extremely tasty and, with just a few exceptions, fairly easy to come by. Highly recommended!
   Authentic... good and bad
However, some of these recipes are a little authentic TOO. There are recipes in this book that include ingredients like crickets that I never have in my kitchen unless a major disaster strikes.
   This cookbook leaves out a lot of critical information.
I tried several recipes and is missing a lot of critical information. I lived many years in Mexico, so I know a bit about these meals, so that I can generally fill in the missing information or figure it out where it is confusingly written. It will state to add x number of chilies, but neglect to mention that they must be cleaned or prepared or how to do so. I already know so I could figure it out for myself, but anyone who does not know already will have a hard time. For example, it has a recipe calling for Guajillo chilies, which are very coarse and tough and need to be ground and strained. Just tells you to add them and grind them, neglects to mention that you should strain them. So far, none of the recipes are all that good, but I get the feeling that it was written by someone who did not succeed with the users, which is strange for a cookbook.
   Needs editing but I still like it!
I know that a lot of recent reviews mention the editing of this book is so. I agree ''. My first attempt was to bake some cookies and not to mention a temperature. Not a big deal, but I made quite a few dishes in the last couple of weeks and I wish there was better clarification for so many things. The cooking times shown could be dry because there is some effort that needs to be put into say cooked-roasting ingredients. Speaking of which, I am not an experienced cook, so I've done quite a bit of googling to achieve these dishes. I have enjoyed everything so far, so I have no complaints as far as the end result. If you are like me inexperienced, you will want to find some information about ingredients and yes, how to prepare those ingredients. While it has been time-consuming to look up all that information, I do feel like I learned a lot in a short time. I know more about flour, yeast, chiles and dry-roasting than I ever thought I would.
   Beautiful, but not useful
When I bought the book, I was a new cook. At the time, I was enthralled by the possibilities of recipes and descriptions of topics related to my favorite type of food. Three years later, I had grown up to be a tolerable cook. I opened the book and was again stymied by the required ingredients. Today a total of nearly five years have passed and I am a fairly decent cook. The first five recipes I read cannot be made, based on the ingredients required and available in my neck of the woods. Unless a Mexican grocery store is nearby, not useful.
   Monumental Survey of Mexican Regional Cooking
This tome must weigh 5 lbs in a hernia induced stress. If it is an ounce! The graphics are splendid with a wonderfully whimsical Dia De Los Muertos cut cover in lipstick pink! The recipes are within the capabilities of most good cooks, though a good Mexican cook will undoubtedly fine tune the ingredients and preparation processes. The cookbook has a whopping 600+ recipes, but as anyone who loves Mexican regional cooking knows, there are going to be omissions on the way. But it is an incredible place to begin your love affair with the multifaceted aspects of the Mexican cuisine.