<< 1 >>
Rating: 
Summary: A colorful array of 90 traditional and innovative dishes
Review: Chapters include salsa and condiments (piquant sauce, smoky tomato ketchup, papaya and peanut salsa); tortilla cuisine (chiles con queso, chick pea and walnut empanadas); soups (melon and potato, avocado vichyssoise); pasta, rice and beans (vermicelli with tomatoes and chipotle chiles, Mexican pilaf, bean cakes); salads and vegetables (fava bean stew, cactus paddle salad); sweets (flan, rice pudding).Gorgeous color photos are large close-ups of beatifully presented dishes and, while this is no low-fat cookbook, Wise uses no lard and has reduced fat in many recipes. She includes a glossary with preparation tips.
Rating: 
Summary: A mixed bag
Review: I like Mexican and was very happy to find a vegetarian Mexican cookbook that looked good. Needless to say I was disappointed.
For starters, the "fresh tomato salsa" includes tomato paste and water! Other recipes are better, but nothing really stands out. Pictures are rare and with all the cheese in them the food does not qaulify as healthy. This is not a cookbook I end up using often.
Rating: 
Summary: creative mexican recipes
Review: You might want to start with "vermicelli with tomatoes and chipotle chilies". It is a definite crowd pleaser and a very different way to prepare pasta from the traditional italian. With this recipe and several others, Victoria Wise has put together a very successful mix of flavorful and relatively easy dishes. She also provides a sufficient glossary of terms and a short history of Mexican cuisine--important for a beginner.
<< 1 >>
| 
