Hi kids...

A couple of years ago I asked for a recommendation for Japanese
cookbook(s) and got two great suggestions. I bought both books and
they were exactly what I was looking for, so thanks!

Does anyone have any recommendations for books about Mexican cooking?
Not tex-mex stuff, but the real thing. History and background on the
ingredients, dishes and methods is a plus.

We have plenty of Hispanic markets here, but very few restaurants (all
of them mediocre to average at best). I've decided that if I want to
have the stuff I grew up on out west, I'll have to make it myself or
marry someone. Marriage frightens me.


Thanks and birria tanks.

-J

On 1/16/2011 5:15 PM, phaeton wrote:
> Hi kids...
>
> A couple of years ago I asked for a recommendation for Japanese
> cookbook(s) and got two great suggestions. I bought both books and
> they were exactly what I was looking for, so thanks!
>
> Does anyone have any recommendations for books about Mexican cooking?
> Not tex-mex stuff, but the real thing. History and background on the
> ingredients, dishes and methods is a plus.
>
> We have plenty of Hispanic markets here, but very few restaurants (all
> of them mediocre to average at best). I've decided that if I want to
> have the stuff I grew up on out west, I'll have to make it myself or
> marry someone. Marriage frightens me.
>
>
> Thanks and birria tanks.
>
> -J

I picked up this little cookbook in Terlingua, TX about 12 years ago.
It's not Tex Mex and has more recipes than just chile rellenos.

"Take This Chile and Stuff It!" by Karen Hursh Graber, Golden West
Publishers 1998. ISBN#1-885590-39-3

It has some nice recipes for side dishes, salads and some of the famous
Mexican agua frescas (fruit drinks). It's not all encompassing, but
it's a fun little book.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 17/01/2011 7:15 AM, phaeton wrote:
> Hi kids...
>
> A couple of years ago I asked for a recommendation for Japanese
> cookbook(s) and got two great suggestions. I bought both books and
> they were exactly what I was looking for, so thanks!
>
> Does anyone have any recommendations for books about Mexican cooking?
> Not tex-mex stuff, but the real thing. History and background on the
> ingredients, dishes and methods is a plus.
>
> We have plenty of Hispanic markets here, but very few restaurants (all
> of them mediocre to average at best). I've decided that if I want to
> have the stuff I grew up on out west, I'll have to make it myself or
> marry someone. Marriage frightens me.
>
>
> Thanks and birria tanks.
>
> -J

My best is one of my coffee-table cookbooks, Mexico, The Beautiful
Cookbook.

Recipes by Susanna Palazuelos, text by Maryilyn Tausend, photographs by
Ignacio Urquiza.

Goes around Mexico by region. Good enough to pore over without cooking
a single thing - photos are stunning.
Hoges in WA

On 2011-01-16, phaeton > wrote:

> A couple of years ago I asked for a recommendation for Japanese
> cookbook(s) and got two great suggestions. I bought both books and
> they were exactly what I was looking for, so thanks!

Just out of curiosity, what are the titles?

> Does anyone have any recommendations for books about Mexican cooking?

Having once been so surrounded by Mexican food, I didn't often make an
effort to cook it, except for a few things I particularly like. While
I have "issues" with Rich Bayless, I will admit he knows the cuisine.
The only problem is prying the information out of the..... never mind.
I've made his mole' and it's awesome. Check out a book from the
library. I'm not familiar with Diana Kennedy, but she seems to have
many fans. Again, check the library.

Here's one of my favorite ladies and she has a website with many
recipes. She did a Famous Chefs episode with Julia Child and I've
been a fan ever since.

http://www.zarela.com/

nb

On Jan 16, 3:15*pm, phaeton > wrote:
> Hi kids...
>
> A couple of years ago I asked for a recommendation for Japanese
> cookbook(s) and got two great suggestions. *I bought both books and
> they were exactly what I was looking for, so thanks!
>
> Does anyone have any recommendations for books about Mexican cooking?
> Not tex-mex stuff, but the real thing. *History and background on the
> ingredients, dishes and methods is a plus.
>

Don't laugh, but I'd start with the Sunset Mexican cookbook. Price/
performance it can't be beat. It has recipes for cochinita pibil, poc
chuc, and zarzuela, as well as guacamole and chiles rellenos, etc.
Many color photos show you what the dishes are supposed to look like.

"notbob" > wrote in message
...
> On 2011-01-16, phaeton > wrote:
>
>> A couple of years ago I asked for a recommendation for Japanese
>> cookbook(s) and got two great suggestions. I bought both books and
>> they were exactly what I was looking for, so thanks!
>
> Just out of curiosity, what are the titles?
>
>> Does anyone have any recommendations for books about Mexican cooking?
>
> Having once been so surrounded by Mexican food, I didn't often make an
> effort to cook it, except for a few things I particularly like. While
> I have "issues" with Rich Bayless, I will admit he knows the cuisine.
> The only problem is prying the information out of the..... never mind.
> I've made his mole' and it's awesome. Check out a book from the
> library. I'm not familiar with Diana Kennedy, but she seems to have
> many fans. Again, check the library.
>
> Here's one of my favorite ladies and she has a website with many
> recipes. She did a Famous Chefs episode with Julia Child and I've
> been a fan ever since.
>
> http://www.zarela.com/

I have a cookbook by Rick Bayless. It's good. I just find him annoying and
not sure why.

On 2011-01-17, Julie Bove > wrote:

> I have a cookbook by Rick Bayless. It's good. I just find him annoying and
> not sure why.

On his tv show, One Plate At a Time, he talks in an affected
condescending manner, like all the viewers just stepped off the short
bus. I've heard him interviewed over the phone, where he spoke like a
normal human being, not an insufferable bore.

nb

On Jan 17, 9:15*am, notbob > wrote:
> On 2011-01-16, phaeton > wrote:
>
> > A couple of years ago I asked for a recommendation for Japanese
> > cookbook(s) and got two great suggestions. *I bought both books and
> > they were exactly what I was looking for, so thanks!
>
> Just out of curiosity, what are the titles?
>

Japanese Cooking: A Simple Art (Shizuo Tsuji), and Joy of Japanese
Cooking (Kuwako Takahashi). The latter being your suggestion, notbob,
So thanks for that.

I took a quick browse at a couple of bookstores in the area (new and
used) of mexican cookbooks prior to posting this thread, but to be
honest, a lot of them looked as though they were aimed at white people
who want to throw margarita parties for other white people. I saw
lots of stereotypical tex-mex stuff. Don't get me wrong, I love tex-
mex also, but that stuff is easy :P

I only saw one book that was mildly interesting. It had a generic
title like "Mexican Cooking" or such, but when you open it it was in
Spanish on the left page and English on the right page, and the book
was printed in Mexico. Hard to tell if that was a gimmick or not.

So what's the deal with Rick Bayless? Great recipes but nobody can
stand the guy? lol

Thanks

-J

On Jan 17, 8:54*am, phaeton > wrote:
> On Jan 17, 9:15*am, notbob > wrote:
>
> > On 2011-01-16, phaeton > wrote:
>
> > > A couple of years ago I asked for a recommendation for Japanese
> > > cookbook(s) and got two great suggestions. *I bought both books and
> > > they were exactly what I was looking for, so thanks!
>
> > Just out of curiosity, what are the titles?
>
> Japanese Cooking: A Simple Art (Shizuo Tsuji), and Joy of Japanese
> Cooking (Kuwako Takahashi). *The latter being your suggestion, notbob,
> So thanks for that.
>
> I took a quick browse at a couple of bookstores in the area (new and
> used) of mexican cookbooks prior to posting this thread, but to be
> honest, a lot of them looked as though they were aimed at white people
> who want to throw margarita parties for other white people. *I saw
> lots of stereotypical tex-mex stuff. *Don't get me wrong, I love tex-
> mex also, but that stuff is easy :P
>

Yes the cookbooks are aimed at Anglos: that's why they're written in
English. But my tlocal aqueria doesn't offer Huachinango a la
Veracruzana; that's why I use the Sunset cookbook recipe.

notbob > wrote:
> On 2011-01-17, Julie Bove > wrote:
>
>> I have a cookbook by Rick Bayless. It's good. I just find him annoying and
>> not sure why.
>
> On his tv show, One Plate At a Time, he talks in an affected
> condescending manner, like all the viewers just stepped off the short
> bus. I've heard him interviewed over the phone, where he spoke like a
> normal human being, not an insufferable bore.
>
> nb

I have Rick Bayless's Mexican Kitchen book, it is the only Mexican cook
book I have. seems to be ok. However, I loved the show last year, not for
food, I just thought his daughter was great looking.

Sometimes I have watched Marcela Valladolid show on the food network. I
have thought about her book but not have purchased it.
http://www.chefmarcela.com/book.php

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

Thanks for the recommendation of Diana Kennedy's books... which one is
a good place to start?

-J

On 1/17/2011 10:20 AM, spamtrap1888 wrote:
> On Jan 16, 3:15 pm, > wrote:
>> Hi kids...
>>
>> A couple of years ago I asked for a recommendation for Japanese
>> cookbook(s) and got two great suggestions. I bought both books and
>> they were exactly what I was looking for, so thanks!
>>
>> Does anyone have any recommendations for books about Mexican cooking?
>> Not tex-mex stuff, but the real thing. History and background on the
>> ingredients, dishes and methods is a plus.
>>
>
> Don't laugh, but I'd start with the Sunset Mexican cookbook. Price/
> performance it can't be beat. It has recipes for cochinita pibil, poc
> chuc, and zarzuela, as well as guacamole and chiles rellenos, etc.
> Many color photos show you what the dishes are supposed to look like.

I, for one, would never laugh about a Sunset cookbook. Some of the best
cookbooks I've owned were published by Sunset.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 2011-01-17, Janet Wilder > wrote:

> I, for one, would never laugh about a Sunset cookbook. Some of the best
> cookbooks I've owned were published by Sunset.

Agreed! Sunset was doing the test kitchen thing long before Chris
Kimball was..... well, when was he born? That dirtbag has apparently
begun suppressing all bio info about himself. What IS that twerp
hidding?

nb

phaeton > wrote:

> Does anyone have any recommendations for books about Mexican cooking?

_Food from My Heart_ by Zarela Martínez.

Victor

Rick's got a nice feel for the cuisine and tends to be a gringo friendly chef. Still, I alwys feel he has a bit of a northern Mexican influence when I see him cook stuff on TV.

I ain't hatin' on Sunset.

I find nice recipes on the WWW. Do you read Spanish, Phaeton?

"Janet Wilder" > wrote in message
eb.com...
> On 1/17/2011 10:20 AM, spamtrap1888 wrote:
>> On Jan 16, 3:15 pm, > wrote:
>>> Hi kids...
>>>
>>> A couple of years ago I asked for a recommendation for Japanese
>>> cookbook(s) and got two great suggestions. I bought both books and
>>> they were exactly what I was looking for, so thanks!
>>>
>>> Does anyone have any recommendations for books about Mexican cooking?
>>> Not tex-mex stuff, but the real thing. History and background on the
>>> ingredients, dishes and methods is a plus.
>>>
>>
>> Don't laugh, but I'd start with the Sunset Mexican cookbook. Price/
>> performance it can't be beat. It has recipes for cochinita pibil, poc
>> chuc, and zarzuela, as well as guacamole and chiles rellenos, etc.
>> Many color photos show you what the dishes are supposed to look like.
>
> I, for one, would never laugh about a Sunset cookbook. Some of the best
> cookbooks I've owned were published by Sunset.

I've had a few over the years.

"notbob" > wrote in message
...
> On 2011-01-17, Janet Wilder > wrote:
>
>> I, for one, would never laugh about a Sunset cookbook. Some of the best
>> cookbooks I've owned were published by Sunset.
>
> Agreed! Sunset was doing the test kitchen thing long before Chris
> Kimball was..... well, when was he born? That dirtbag has apparently
> begun suppressing all bio info about himself. What IS that twerp
> hidding?

My daughter refers to him as that guy who eats all the time. Because that
seems to be all that he does. Once in a while he will stir or whisk
something.

On Jan 17, 7:24*pm, Gorio > wrote:
> 'Julie Bove[_2_ Wrote:
>
>
>
>
>
>
>
>
>
> > ;1572441']"notbob" wrote in message
> ...-
> > On 2011-01-16, phaeton wrote:
> > -
> > A couple of years ago I asked for a recommendation for Japanese
> > cookbook(s) and got two great suggestions. *I bought both books and
> > they were exactly what I was looking for, so thanks!-
>
> > Just out of curiosity, what are the titles?
> > -
> > Does anyone have any recommendations for books about Mexican cooking?-
>
> > Having once been so surrounded by Mexican food, I didn't often make an
> > effort to cook it, except for a few things I particularly like. *While
> > I have "issues" with Rich Bayless, I will admit he knows the cuisine.
> > The only problem is prying the information out of the..... never mind.
> > I've made his mole' and it's awesome. *Check out a book from the
> > library. *I'm not familiar with Diana Kennedy, but she seems to have
> > many fans. *Again, check the library.
>
> > Here's one of my favorite ladies and she has a website with many
> > recipes. *She did a Famous Chefs episode with Julia Child and I've
> > been a fan ever since.
>
> > 'Zarela | For Lovers of Mexican Food & Culture'
> > (http://www.zarela.com/)-
>
> > I have a cookbook by Rick Bayless. *It's good. *I just find him annoying
> > and
> > not sure why.
>
> Rick's got a nice feel for the cuisine and tends to be a gringo friendly
> chef. Still, I alwys feel he has a bit of a northern Mexican influence
> when I see him cook stuff on TV.
>
> I ain't hatin' on Sunset.
>
> I find nice recipes on the WWW. Do you read Spanish, Phaeton?
>
> --
> Gorio

I can read some. Probably not enough to work through a recipe without
hitting a translation website for some words.

notbob wrote:

> While I have "issues" with Rich Bayless, I will admit he knows the cuisine.
> The only problem is prying the information out of the..... never mind.
> I've made his mole' and it's awesome. Check out a book from the
> library.

There are quite a few Bayless recipes available at
http://www.rickbayless.com/recipes/

Bob

On Jan 17, 10:07*am, phaeton > wrote:
> Thanks for the recommendation of Diana Kennedy's books... which one is
> a good place to start?
>
> -J

I have "The Cuisines of Mexico" by Diana Kennedy.

Craig Claiborne wrote the foreword and swoons over her food. That's
one of the main reasons I bought it.

I would say if you want to learn about Mexican food and the different
regional flavors, that would be a great place to start. She's easy
to read and her recipes are really good.

It's regional and traditional foods of Mexico made easy to understand
and do.

On Tue, 18 Jan 2011 02:09:00 -0800, Bob Bowers
> wrote:

> notbob wrote:
>
> > While I have "issues" with Rich Bayless, I will admit he knows the cuisine.
> > The only problem is prying the information out of the..... never mind.
> > I've made his mole' and it's awesome. Check out a book from the
> > library.
>
> There are quite a few Bayless recipes available at
> http://www.rickbayless.com/recipes/
>

Thanks. I haven't looked at that site in quite a while and see he has
recipes from season #7!

--

Today's mighty oak is just yesterday's nut that held its ground.

On 1/17/2011 4:28 AM, Christine Dabney wrote:
> On Mon, 17 Jan 2011 16:42:29 +0800, Hoges in WA
> > wrote:
>
>> On 17/01/2011 7:15 AM, phaeton wrote:
>>> Hi kids...
>>>
>>> A couple of years ago I asked for a recommendation for Japanese
>>> cookbook(s) and got two great suggestions. I bought both books and
>>> they were exactly what I was looking for, so thanks!
>>>
>>> Does anyone have any recommendations for books about Mexican cooking?
>>> Not tex-mex stuff, but the real thing. History and background on the
>>> ingredients, dishes and methods is a plus.
>>>
>>> We have plenty of Hispanic markets here, but very few restaurants (all
>>> of them mediocre to average at best). I've decided that if I want to
>>> have the stuff I grew up on out west, I'll have to make it myself or
>>> marry someone. Marriage frightens me.
>>>
>>>
>>> Thanks and birria tanks.
>>>
>>> -J
>
> I missed this original post...
>
> Get Diana Kennedy's books. They might be what you are looking for.
> Aside from that, try Rick Bayless, especially his first book,
> Authentic Mexican. But Diana Kennedy is considered the doyenne of
> Mexican food...bar none.
>
> Christine

You beat me to it - Diana Kennedy all the way!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 2011-01-18, sf > wrote:

> Thanks. I haven't looked at that site in quite a while and see he has
> recipes from season #7!

Yeah, but the dirtbag still doesn't tell how to prepare nixtamal.

nb

On 18 Jan 2011 19:06:00 GMT, notbob > wrote:

> On 2011-01-18, sf > wrote:
>
> > Thanks. I haven't looked at that site in quite a while and see he has
> > recipes from season #7!
>
> Yeah, but the dirtbag still doesn't tell how to prepare nixtamal.
>
You'll need a different type of show for that. I buy my masa in a
bag. Well, not anymore... now I buy it already prepared from a
Mexican market/deli.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 2011-01-18, sf > wrote:

> You'll need a different type of show for that.

Why?

I bought one of Rick's DVDs, the one where he waxed poetic about how
nixtamal is used in everything from tamales to pozole:

http://www.rickbayless.com/recipe/glossary?id=19

5 mins he spent yakking about it virtues. The amount of time
explaining how to prepare it: ZERO!

Price of useless DVD: $20

nb

On 18 Jan 2011 19:42:02 GMT, notbob > wrote:

> On 2011-01-18, sf > wrote:
>
> > You'll need a different type of show for that.
>
> Why?
>
> I bought one of Rick's DVDs, the one where he waxed poetic about how
> nixtamal is used in everything from tamales to pozole:
>
> http://www.rickbayless.com/recipe/glossary?id=19
>
> 5 mins he spent yakking about it virtues. The amount of time
> explaining how to prepare it: ZERO!
>
> Price of useless DVD: $20
>
Okay, you really really care. I'm not interested in the slightest.
His show is boring enough w/o getting into that. I buy my masa
premade and by premade I mean premixed with the liquid added already.

Write "How's It Made" on the Science Channel. Maybe they'll make
nixtamal the subject of a future show, if they haven't already.

--

Today's mighty oak is just yesterday's nut that held its ground.

Christine Dabney wrote:
> On Mon, 17 Jan 2011 16:42:29 +0800, Hoges in WA
> > wrote:
>
>> On 17/01/2011 7:15 AM, phaeton wrote:
>>> Hi kids...
>>>
>>> A couple of years ago I asked for a recommendation for Japanese
>>> cookbook(s) and got two great suggestions. I bought both books and
>>> they were exactly what I was looking for, so thanks!
>>>
>>> Does anyone have any recommendations for books about Mexican cooking?
>>> Not tex-mex stuff, but the real thing. History and background on the
>>> ingredients, dishes and methods is a plus.
>>>
>>> We have plenty of Hispanic markets here, but very few restaurants (all
>>> of them mediocre to average at best). I've decided that if I want to
>>> have the stuff I grew up on out west, I'll have to make it myself or
>>> marry someone. Marriage frightens me.
>>>
>>>
>>> Thanks and birria tanks.
>>>
>>> -J
>
> I missed this original post...
>
> Get Diana Kennedy's books. They might be what you are looking for.
> Aside from that, try Rick Bayless, especially his first book,
> Authentic Mexican. But Diana Kennedy is considered the doyenne of
> Mexican food...bar none.
>
> Christine

Oh good. I like Kennedy too. Her books were my first
introduction to Mexican cuisine, beyond the simplified stuff. (I
just got her new tome. I am getting really irritated about these
huge books though....)

--
Jean B.

notbob > wrote:
> On 2011-01-18, sf > wrote:
>
>> Thanks. I haven't looked at that site in quite a while and see he has
>> recipes from season #7!
>
> Yeah, but the dirtbag still doesn't tell how to prepare nixtamal.
>
> nb

Alton Brown on good eats had an episode on making your own nixtamal.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Jan 18, 11:42*am, notbob > wrote:
> On 2011-01-18, sf > wrote:
>
> > You'll need a different type of show for that. *
>
> Why? *
>
> I bought one of Rick's DVDs, the one where he waxed poetic about how
> nixtamal is used in everything from tamales to pozole:
>
> http://www.rickbayless.com/recipe/glossary?id=19
>
> 5 mins he spent yakking about it virtues. *The amount of time
> explaining how to prepare it: ZERO!
>
> Price of useless DVD: $20

He's better off not giving recipes with ingredients that require a
Material Safety Data Sheet for use. How does he know that people will
exercise the proper care, and follow instructions precisely?

notbob wrote:
>
> On 2011-01-18, sf > wrote:
>
> > You'll need a different type of show for that.
>
> Why?
>
> I bought one of Rick's DVDs, the one where he waxed poetic about how
> nixtamal is used in everything from tamales to pozole:
>
> http://www.rickbayless.com/recipe/glossary?id=19
>
> 5 mins he spent yakking about it virtues. The amount of time
> explaining how to prepare it: ZERO!
>
> Price of useless DVD: $20
>
> nb

But how many people prepare nixtamal at home? It's not very expensive to
buy. He's probably never made any in the first place.

There are protocols on the Net should you desire to make your own.

On 2011-01-19, Arri London > wrote:

> But how many people prepare nixtamal at home? It's not very expensive to
> buy. He's probably never made any in the first place.

Not very many when no one is explaining how. My Mexican step mother
buys her fresh made nixtamal at a Mexican grocers. When I asked at my
Mexican grocery, they just shined me on with looks of innocent
ingnorance. I've tasted it. It has a unique and distinct flavor that
is excellent in pozole (the soup) and menudo. Canned is not even
close.

> There are protocols on the Net should you desire to make your own.

I finally found a site I would like to try. I didn't have to pay $20,
either.

http://www.gourmetsleuth.com/Article...-nixtamal.aspx

nb

notbob griped:

> I bought one of Rick's DVDs, the one where he waxed poetic about how nixtamal is used in everything from tamales to pozole:
>
> http://www.rickbayless.com/recipe/glossary?id=19
>
> 5 mins he spent yakking about it virtues. The amount of time explaining how to prepare it: ZERO!
>
> Price of useless DVD: $20

Are you looking for something like this?

http://www.foodnetwork.com/recipes/a...ipe/index.html

Bob

On Jan 18, 5:55*pm, notbob > wrote:
> On 2011-01-19, Arri London > wrote:
>
> > But how many people prepare nixtamal at home? It's not very expensive to
> > buy. He's probably never made any in the first place.
>
> Not very many when no one is explaining how. *My Mexican step mother
> buys her fresh made nixtamal at a Mexican grocers. *When I asked at my
> Mexican grocery, they just shined me on with looks of innocent
> ingnorance. *I've tasted it. *It has a unique and distinct flavor that
> is excellent in pozole (the soup) and menudo. *Canned is not even
> close.
>
> > There are protocols on the Net should you desire to make your own.
>
> I finally found a site I would like to try. *I didn't have to pay $20,
> either. *
>
> http://www.gourmetsleuth.com/Article...-masa-nixtamal...
>

Let "gourmetsleuth.com" get sued if someone poisons himself or gets a
rash from the lime, not Rick Bayless.

notbob wrote:
>
> On 2011-01-19, Arri London > wrote:
>
> > But how many people prepare nixtamal at home? It's not very expensive to
> > buy. He's probably never made any in the first place.
>
> Not very many when no one is explaining how.

That's circular, that is LOL. No one is explaining how cos it's cheaper
and easier to buy it premade.

My Mexican step mother
> buys her fresh made nixtamal at a Mexican grocers. When I asked at my
> Mexican grocery, they just shined me on with looks of innocent
> ingnorance. I've tasted it. It has a unique and distinct flavor that
> is excellent in pozole (the soup) and menudo. Canned is not even
> close.

The stuff in tins isn't always nixtamal. Some of those preps might not
have been made with lye. Try the frozen or dried sort. If you can't get
that locally, let me know. Will fix you up with some.

> > There are protocols on the Net should you desire to make your own.
>
> I finally found a site I would like to try. I didn't have to pay $20,
> either.
>
> http://www.gourmetsleuth.com/Article...-nixtamal.aspx
>
> nb

Just use a 'clean' lye, with no additives.

On 2011-01-20, Arri London > wrote:

> Just use a 'clean' lye, with no additives.

I had all the ingredients at one time, jes not the process. I'll try
again, someday. In the meantime, I'm trying to get a can or Jaunita's
Pozole, the best soup in a can ever sold. Better than my Mexican
MIL's!

nb

Ranée at Arabian Knits wrote:

> I know some people pooh-pooh him, but I've always liked Rick Bayless'
> books. We have Mexican Kitchen and Mexico, One Plate at a Time.

Seems the people who pooh-pooh him haven't a clue as to his expertise. I
like his "Mexico-One Plate at a Time" cookbook too.

I'm heading to Chicago the first week of May and am trying to get a
reservation to his Topalobampo for the 5th. Could be fun (and yeah, I
know Cinco de Mayo isn't big in Mexico like here)

On Thu, 20 Jan 2011 10:05:11 -0800, Ranée at Arabian Knits
> wrote:

> I know some people pooh-pooh him, but I've always liked Rick Bayless'
>books. We have Mexican Kitchen and Mexico, One Plate at a Time.

I can't imagine who'd pooh-pooh him. There are only four chefs in the
country from whom I'd eat anything they placed in front of me, and
he's one of them. (The other three are Keller, Serrano, and Morimoto.)

We go to Topolobampo and Frontera at least once each every time we're
in Chicago.

-- Larry

Thanks for all the replies and help. I ordered Kennedy's "Cuisines of
Mexico". It seems to be what I was looking for. I also scored a used
hardcover edition (claimed to be "very very good condition") for
$10.98. I can't believe a new copy is $146 at Amazon!


Now I need to wait for it to show up. Here where I live this is
certainly birria weather, and I haven't had any in a long time.

-J