Cookbooks

The Essential Cuisines of Mexico

By Diana Kennedy

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More than 300 authentic recipes are grouped by food category (tamales, salads, seafood, sweet yeast breads, etc.). Chapter introductions share the author's travel stories. Uses exotic ingredients such as pigs' feet, nopoles (cactus paddles) and cuiclacoche (corn fungus), to create the real deal of Mexican cooking. Some recipes will be challenging, and
others, such as Chiles Con Queso (chiles with cheese) and angel hair pasta with tomato broth, will be easy, comforting, and tasty.

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Seasons of My Heart: A Culinary Journey through Oaxaca, Mexico

By Susana Trilling

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Bounded by mountains and the Pacific Ocean lies the state of Oaxaca. Susan Trilling, a New York restaurant owner and caterer, delves into the cuisine of the region that became her adopted home. The culinary traditions do share some Spanish roots with other Latin cuisine, but much of its savor comes from the age-old traditions of the native people. The book's chapters are arranged by region and offer delights such as Chiled Chicken Wrapped in Herbs and Banana Leaves and Layered Mango Pudding. Many vegetarian and seafood recipes are included.
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Real Mexican Food for People with Diabetes

By Doris Cross

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More than 150 recipes geared to a diabetic's needs that still maintain a lot of authentic taste. Enjoy Fiesta Tortilla Corn Chowder, Blackened Chicken Enchiladas, and Southwest Corn Fritters.
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Nuevo Latino: Recipes that Celebrate the New Latin- American Cuisine

By Douglas Rodriguez

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The co-owner and chef of New York City's Patria restaurant has created a cookbook for Americans who want to experience the dazzling delights of Latin-American cuisine. Sweet citrus combines with sharp and earthy flavors of garlic, mustard, shallots and more to awaken the palate of the most jaded diner. The flavors are exciting, and Cuban-born Rodriguez has thoughtfully included a listing of mail order companies that can supply hard-to-find ingredients for small town dwellers.

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From My Mexican Kitchen: Techniques and Ingredients

By Diana Kennedy

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Diana Kennedy is considered by many to be the Julia Child of Mexican cuisine. In this fully illustrated guide, the world-renowned authority on Mexican cuisines returns with an encyclopedic exploration of the foods and cooking traditions she introduced in The Essential Cuisines of Mexico. An entire chapter is devoted to the different kinds of chiles and another on the different types of beans. The first half of the book concerns ingredients while the second half is devoted to technique. Includes step-by-step photographs.

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Cooking the South American Way

By Helga Parnell

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An overview of South American cookery that includes information about the continent's holidays and festivals. Features simple recipes and menu planning that are perfect for school projects or the family kitchen where everybody cooks. This newer edition includes lower calorie and vegetarian recipes.

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Authentic Mexican: Regional Cooking from the Heart of Mexico

By Rick Bayless

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Excellent margin notes for the cook make this one a standout. Example: Simmering Fish Broth: Unlike other broths, fish broth gets bitter and strong if simmered more than 20 or 25 minutes. Who knew?

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A Taste of Puerto Rico

By Yvonne Ortiz

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Savory dishes, old and new, featuring the flavors of Puerto Rico: Pastellilos de Carne (meat turnovers), Cold Mango and Rum Soup, Pina Colada Cakes, and Camarones con Coco (coconut shrimp).

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A Cook's Tour of Mexico: Authentic Recipes from the Country's Best Open-Air Markets, City Fondas, and Home Kitchens

By Nancy Zaslavsky

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Nominated for the prestigious James Beard Award, "A Cook's Tour Of Mexico" includes more than extraordinary, flavorful recipes gathered from the kitchens of country farmers, village bakers, market vendors, and home cooks. The resulting effort is a collection of tantalizing, authentic recipes assembled in a coast-to-coast culinary tour of Mexico.

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Starbucks Passion for Coffee: A Starbucks Coffee Cookbook

By Dave Olsen

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Remember the NPR April Fool's Day broadcast when they promised Starbucks coffee would be piped hot and fresh into every home? In the 10-plus years since this book was written, Starbucks may not have reached that level of saturation, but with outlets in book shops and discount retail chains, it's certainly coming close. In addition to company history, the Starbucks exec provides 30 recipes for excellent sweets to go with remarkable coffee.

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