The author integrates Mexican culture, history and food in an imaginative compilation of 140 recipes, all beautifully photographed. “Savoring Mexico” is a beautiful book filled with lovely watercolor illustrations and stunning scenic and food photography.

Once again Marilyn Tausend does not disappoint! I own the Spanish edition of this book and have given the English edition to friends visiting Mexico and wanted a “real authentic Mexican cuisine” cookbook. She does a great job on explaining the traditions and festivities that go hand-in-hand with a lot of foods in Mexico. The Christmas punch is a family favorite served annually at our Posadas and Christmas meals. (Recipe tip: remove the seeds from the Guavaba fruit before adding to the punch.)

Even if you don’t relish roasting and peeling a Poblano Chili, just reading the recipes and looking at the tantalizing photographs will make your taste buds tingle. This book is so beautiful, it would even look lovely on your coffee table. Mrs. Tausend’s work, replete with interesting historical explanations, is a true portrayal of Mexico’s rich cuisine and culture. If this book is not enough for you, then I recommend that you accompany Mrs. Tausend on one of her wonderful culinary trips to various parts of Mexico for a “hands on” experience of Mexico and its unparalled cuisine.

Favorite cooking tip: many of the Mexican chili salsas can be made in large batches and then frozen in smaller portions for use at a later time.

The intrepid Kennedy ( The Cuisines of Mexico ) here gives us an excellent new collection of traditional Mexican recipes and keenly observed culinary habits, crisscrossing her adopted country with the zeal of Sir Francis Drake. From a Yucatan fisherman she gathers regional secrets for preparing an octopus dish, and a recipe for steamed cactus is surrendered by a bus driver. Celebrating the increasing availability of Mexican ingredients in North America, and aiming “to perfect things,” Kennedy has modified recipes from previous books for partisans of “honest, authentic food,” urging us to process tamale dough from dried corn and grind it at home. Plucking a chicken or stuffing blood sausage may be too much for the faint-hearted, but accessible dishes are presented in abundance (e.g., Mexican masa ball soup). Kennedy’s labor of love and scholarship belongs in the home library as a chronicle of culinary culture, regardless of whether or not cooks decide to turn their kitchens into cantinas. Photos not seen by PW.
Copyright 1989 Reed Business Information, Inc. –This text refers to an out of print or unavailable edition of this title.

Kennedy, a widely respected authority on Mexican cooking, devotes her latest book to the country’s traditional popular foods. She presents unquestionably authentic recipes for these regional specialties, supplying background material and careful preparation notes for each; there are whole chapters devoted to corn and “the pig,” as well as invaluable descriptions of chiles and unfamiliar ingredients. Inexperienced cooks may find some of the recipes daunting, but anyone with an interest in Mexican cuisine will be fascinated.
Copyright 1989 Reed Business Information, Inc. –This text refers to an out of print or unavailable edition of this title.