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fibrejunky's review against another edition
5.0
I still need a copy of this one. I read it when I was doing research on Mexican cooking for a class in culinary school. Chef Bayless knows what he's talking about. This man even convinced me to make my own lard - and prior to culinary school, I'd been a vegetarian for 16 years. But you know what? Lard is, in some ways, actually better for you than either butter or margarine. It has half the cholesterol of butter and it is full of UNsaturated fats. You know, the good kind. If you render it yourself, or buy some that has been rendered without hydrogenation, then you don't have to worry about that little bit of nastiness either. Here's more info: http://porkknifeandspoon.com/2009/04/10/lard-is-good/
This is the book with the most amazing tomatillo-roasted pork tenderloin recipe. You need a big pot for this one because it cooks partly on the stove-top and partially in the oven, but OH MY!!
I've checked this one out from the library on numerous occasions. It's on my Amazon wish list. It's definitely a winner.
This is the book with the most amazing tomatillo-roasted pork tenderloin recipe. You need a big pot for this one because it cooks partly on the stove-top and partially in the oven, but OH MY!!
I've checked this one out from the library on numerous occasions. It's on my Amazon wish list. It's definitely a winner.
dray's review against another edition
4.0
Very good cookbook on classic mexican dishes. Wish it had more nopales. I like the explanation on boackground provided.
jameseckman's review
4.0
These are good recipes and the author includes feedback based on testing alternative ingredients for those without access to Mexican markets. Not as hard core as his [b:Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico|158472|Authentic Mexican 20th Anniversary Ed Regional Cooking from the Heart of Mexico|Rick Bayless|https://d.gr-assets.com/books/1347935544s/158472.jpg|758735], he has a recipe for tortillas that doesn't start from dried corn and lime. Being single, I would probably just go a local joint for the recipes included, most of these won't scale down well and I'm spoiled by the local Mexican places.
I also noticed that his recipes now just list salt and not the amount like his earlier books, he must of heard from enough non-salt-heads, what's up with all the salt?
I also noticed that his recipes now just list salt and not the amount like his earlier books, he must of heard from enough non-salt-heads, what's up with all the salt?
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