I don't often buy cookery books, fewer than one per year, but this really caught my eye and not just because of the bright cover. The combination of living in a meat-free household and a love for Mexican food we all share is what sold it to me.
The book is colourful throughout, with detailed, close-up photographs of meals and ingredients that are nothing short of stunning, as well as decorative page edgings. Certainly a feast of a book.
The author is a Mexican-American and opens with where to buy the ingredients to make these authentic Mexican recipes. I never knew there are four types of hot chili powder! There aren't any Latin markets where I live in the Midlands, UK but the exotic fruity herbs are easy to buy online.
The recipes cover everything from spice mixes, salsas and salads, to the famous enchilada, tacos, torta and quesadillas, with tips on how to best cut citrus fruit and fry mushrooms. Before I even finished reading the book I had to stop to try out this version of a tomato sandwich - and it is the best I've ever had.
There are nutritional information boxes, descriptions of equipment and their usage, and how to adapt foods and recipes for vegans and when using convenient tinned ingredients. Recipes are easy to follow with the use of layman's terms and clear pictures. At the end of the book are further reading books and websites. This is a brilliant book for meat-free Mexican cuisine and I am busy working my way through it. Fast, fresh and very modern. Highly recommended.
Published by Quarto Publishing Group - Harvard Common Press on 23 November 2021.
Advanced review copy supplied by the publisher.
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