A Taste of Mexico: Vegetarian Cuisine (Healthy World Cuisine)

Rating:
Summary: Excellent
Review: All the favorites are in here - quesadillas, guacamole, wide variety of salads, enchiladas, moles, cillies rellenos, tamales etc. A number of dishes I'm not familiar with too which makes it fun. Recipes are all pretty straightforward and easy except for a few. Would have been nice to have some photographs but the text is good.

Rating:
Summary: Excellent
Review: All the favorites are in here - quesadillas, guacamole, wide variety of salads, enchiladas, moles, cillies rellenos, tamales etc. A number of dishes I'm not familiar with too which makes it fun. Recipes are all pretty straightforward and easy except for a few. Would have been nice to have some photographs but the text is good.

Rating:
Summary: Vegetarian Spin on Classic Southern Mexican Cuisine
Review: I bought this book in San Cristobal during a backpacking trip through Mexico a number of years ago. Thinking what an unusual and serendipitous find this was - authentic southern Mexican dishes retooled for the vegetarian - I was excited to get it home and sample some of the recipes.

I've been consistently impressed with the book and the dishes made from it since. Thankfully, Kippy Nigh provides a detailed listing of Mexican ingredients and techniques as primer for the non-Mexican cook, who has most likely never tasted let alone attempted to prepare authentic Mexican cuisine. In "A Taste of Mexico" you'll find recipes for typical market food such as quesadillas filled with unusual but delicious ingredients such as huitlacoche or fleur de calabasa (which I became addicted to while traveling), chilaquiles, chayotes, empanadas, and horchata, as well as more familiar favorites.

Much of the book focuses on recipes that don't traditionally call for meat such as vegetable soups, appetizers, salads, beans, and accompaniments. However, many main dishes are modified by replacing the meat with TVP, a soy product that does a reasonable job replicating the taste and texture of ground meat, as in the case of her enchilada, chile relleno and tostada recipes. When I've made these dishes for non-vegetarian friends they're always surprised that they don't contain meat.

This is definitely a book I recommend to vegetarians and non-vegetarians alike.

Rating:
Summary: Vegetarian Spin on Classic Southern Mexican Cuisine
Review: I bought this book in San Cristobal during a backpacking trip through Mexico a number of years ago. Thinking what an unusual and serendipitous find this was - authentic southern Mexican dishes retooled for the vegetarian - I was excited to get it home and sample some of the recipes.

I've been consistently impressed with the book and the dishes made from it since. Thankfully, Kippy Nigh provides a detailed listing of Mexican ingredients and techniques as primer for the non-Mexican cook, who has most likely never tasted let alone attempted to prepare authentic Mexican cuisine. In "A Taste of Mexico" you'll find recipes for typical market food such as quesadillas filled with unusual but delicious ingredients such as huitlacoche or fleur de calabasa (which I became addicted to while traveling), chilaquiles, chayotes, empanadas, and horchata, as well as more familiar favorites.

Much of the book focuses on recipes that don't traditionally call for meat such as vegetable soups, appetizers, salads, beans, and accompaniments. However, many main dishes are modified by replacing the meat with TVP, a soy product that does a reasonable job replicating the taste and texture of ground meat, as in the case of her enchilada, chile relleno and tostada recipes. When I've made these dishes for non-vegetarian friends they're always surprised that they don't contain meat.

This is definitely a book I recommend to vegetarians and non-vegetarians alike.

Rating:
Summary: Finally, a variety of vegetarian mexican foods!
Review: I felt that most mexican food just dealt with burritos and tacos. This book has introduce me to different variety of foods, so far my favorites are vegetarian tamales and black bean soup. Most recipes are not low fat, which can be adjusted, the directions are easy to read but some of them lack a few steps. As a beginner mexican cook, I've begun to appreciate the variety of uses of peppers and chiles both fresh and dried. Most ingredients can be found at the grocery store, some hard to get items can be found in mail order catalogs with ease. I've only had this book for several months and I'm looking forward to using other recipes.