Mexico: The Cookbook

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.