Cookbooks

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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Moosewood Restaurant: Cooking for Health

I’m a fan of the Moosewood Collective and own a lot of their cookbooks. Last year, I was given another entry to their line, Cooking for Health. I was pleased to see their fresh and easy philosophy of the 1970s had been updated for modern tastes. Never heard of Moosewood? Not everyone has, yet they were named one of 13 most influential restaurants of the 20th century by Bon Appétit magazine, and our own Sammy T’s seems to have drawn on them for vegetarian inspiration. 

Moosewood Restaurant began in 1973 in Ithaca, New York, back when vegetarianism was a new idea for most Americans. It was a popular place, and soon enough their dishes were gathered into a bestselling book. The listings in the first editions of the original Moosewood Cookbook drew a lot on established recipes that happened to be vegetarian and were adapted to be prepared easily with nothing fancier than a blender.

Rick Bayless’ Mexican Everyday

I love the rich, warm flavors of Mexican food, but trying to create anything more than a simple, kid-pleasing taco or Sundays at Moosewood’s tortilla casserole (a family favorite) has left me uncertain as to how to begin.