Savoring Mexico: Recipes and Reflections on Mexican Cooking

Williams-Sonoma: The Savoring Series

by Marilyn Tausend

Book by Tausend, Marilyn

Genres: Cookbooks, Cooking, Nonfiction

Hardcover

First published April 1, 2001

Reviews

[Nicole · Rating 4 out of 5]

Antojitos, Botanas, Y Entradas: 12 Recipes Completed
Flautas de Pollo Deshebrado / Crispy Tortilla Flutes Stuffed w Shredded Chicken (4/5)
Gorditas de Frijol / Fat Black Bean Tortillas (NA)
Guacamole con Totopos / Guacamole w Corn Chips (3/5)
Burritos con Frijoles y Queso / Bean and Cheese Burritos (4/5)
Molotes / Masa Fritters Stuffed w Chorizo and Potatoes (3/5)
Tortas Ahogadas / Pork Sandwiches Drowned w Two Salsas (3/5)
Tostaditas con Queso y Mariscos / Tiny Tostadas w Melted Cheese, Crab and Shrimp (5/5)
Tacos con Cecina a la Parrilla / Tacos of Grilled Chile-Coated Pork (3/5)
Empanadas de Maiz con Hongos / Mushroom Quesadillas (2/5)
Camarones Rellenos Envueltos con Tocino / Cheese-Stuffed Shrimp Wrapped in Bacon (2/5)
Sincronizadas / Tortilla Ham and Cheese Sandwiches (2/5)
Discadas / Farmer's-Style Burritos (3/5)

Sopas y Sopas Secas: 10 Recipes Completed
Caldo de Gato / "Cat" Broth (2/5)
Caldo de Queso con Papas / Cheese Soup w Potatoes (3/5)
Sopa Tarasca / Tarascan Tortilla Soup (3/5)
Sopa de Hongos / Wild Mushroom Soup (3/5)
Arroz Blanco / Seasoned White Rice (3/5)
Arroz Rojo con Achiote / Red Rice w Achiote (3/5)
Sopa Seca de Fideos con Tres Chiles / Three Chilis Pasta (3/5)
Caldo Tlalpeno / Chicke and Chickpea Soup (3/5)
Arroz de Fandango / Fiesta Rice (2/5)
Sopa Verde de Tortilla / Green Tortilla Soup (2/5)

Guarniciones: 7 Recipes Completed
Salsa Mexicana / Fresh Tomato and Chile Salsa (3/5)
Salsa de Chile Chipotle y Jitomate / Chipotle Chile Salsa (3/5)
Salsa Verde / Fresh Tomatillo Salsa (2/5)
Salsa de Chile Seco / Pasilla and Arbol Chile Salsa (3/5)
Frijoles Refritos / Well-Fried Beans (4/5)
Salsa Verde con Aquacate / Avocado Salsa (3/5)
Frijoles de la Olla / Pot Beans (4/5)

[Joyce · Rating 5 out of 5]

A gorgeous book. The photography is incredible and so are the recipes. This is Mexico!

[Lisa · Rating 5 out of 5]

This is actually a Williams Sonoma cookbook, which means that the recipes are, for the most part, accessible. This is a big, pretty, 3/4" thick hardcover book. My copy has crinkled pages from where it got wet when I made the Ceviche de Callo de Hacha con Aguacate on page 41. It's loaded with gorgeous color photos of the different regions of Mexico, and sumptuous photos of each recipe. Again, the recipes are easy to understand. The biggest challenge is availability of ingredients. But this would make a nice gift for a cook, probably not a novice, though. I also made the Calamares en Salsa de Tres Chiles on page 151. A fun cookbook to sit around and read.

[Taylor · Rating 5 out of 5]

This is such a great cookbook with a lot of very tasty recipes. I really like how there's not too many ingredients for each recipe so you're not buying a thousand things for one dish. I'm always a fan of beautiful pictures in cookbooks and am happy to say that every recipe has a picture for it. Which is a huge help for me when I'm cooking it for the first time.