Mexican Red Hot Cookbook

by Jane Milton

Many fresh and dried chiles are introduced in the first pages of this book, and the recipes themselves make recommendations for which kind to use, as mexican cooking is renowned for its extensive use of a wide range of chiles.

128 pages, Paperback

First published October 25, 2001

Reviews

[Sherlock Watson · Rating 3 out of 5]

It's a nice enough book, very pretty, neat photos. Mostly bothered by a bit of terminology--she uses "coriander" and "cilantro" sort of interchangeably. They Are the same plant, but at least down here in south Texas if you ask for coriander in a grocery store, you will be directed to the spice rack aisle, and if you ask for cilantro you will be directed to the produce section/greens. I looked it up and in some parts of the world they are identical terms, but in the "Mexican Food" part of the world, stick to cilantro if you mean the green stuff and not the seeds, lol.