Book Description
Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.
After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.
This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.
The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.
Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.
If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.
Customer Reviews:
Good book but...........2007-10-05
I had to tweak alot of the recipes for added flavor. Although marvelous with detail of the true authentic Mexican dishes, there is some lack of substance with some of the recipes. Sometimes some are just plain bad with poor seasoning and flavor. Rick Bayless has some real hit and misses, but his books are good reading, and his programs are just downright enjoyable and mouthwatering to watch. Oh, and one last note...I met Rick Bayless at a book signing in San Antonio Texas just recently, and was disappointed with his personality, but I'm still a fan nonetheless.
Informative foundation.......2007-09-14
I received this book yesterday, and I will say to those who don't own any Mexican cuisine cookbook: buy this as your first Mexican cookbook! This book by Bayless contains a discussion of basic cuisines of Mexico, ingredients, the most popular dishes and variations of them. It is authentic while also hinting which dishes have inspired Mexcian-American fares such as burritos you see in Mexican eateries in the US and beyond. Bayless also discusses the variations, and antedotes about each dish.
Here in New Zealand (or Australia), Mexican eateries are very few and far in between and most serve an Anglicized version (or in some cases, even Southeast Asianized as they are owned by Muslim Malay Malaysians) of Cal-Mex dishes, which I trust you are aware are already modified to suit North American palates. This is a good book for NZ-based foodies to get educated with this fantastic cuisine that, in my opinion, is up there with cuisines of Singapore, Malaysia, and Indonesia in flavours.
I do believe there are a few shortcomings though: the book has only scratched the surface, there is no listing of each dish at each section's headings, and no taggings are made of the origin of these dishes. In comparing with cookbooks of Indonesia (a country as equally diverse as Mexico and sharing a lot of parallels with it) such as Yasa Boga's "The Best of Indonesian Cooking" the contents page of poultry section will show satay ayam Madura (Madura-style i.e. peanut sauce chicken satay) is from East Java. Unless you read the descriptions carefully it is hard to find that Birria de Chivo o de Carnero (slow-steamed goat or lamb with mild chile seasoning) is from Guadalajara.
Having said this, I feel it is only a starting point for those who like to delve deep into Mexican cuisine. I recommend Bayless's "Mexico One Plate At A Time" for additional coverage of the most popular dishes like mole and flans, and Richard Sandoval's "Modern Mexican Flavors" or Thomas Schnetz's "Dona Tomas" for a perspective of what modern metro Mexican food in the early 21st century is like. From other reviewers, Diana Kennedy's works are equally good and worth to own as well but other than "From My Mexcian Kitchen", I believe they tend to overlap with much of Bayless's works on recipes. Unless you are interested to build a library of Mexcian cookbooks at home, I would suggest purchasing either Bayless's or Kennedy's works.
Bueno.......2007-08-28
I am quite pleased with this book. The recipes are detailed and easy to follow. Also, I can find all the ingredients at the local grocery stores. I have used 8 of the recipes so far and we enjoyed them all.
A Must Have!.......2007-08-03
My red chile stained copy of this book is always my first go to if I ever have a question on Mexican cuisine. If Diane Kenndy is the Queen of Mexican cooking then Chef Bayless will long live as the king.
This is the king of Mexican cookbooks.......2007-04-04
Rick Bayless shows his mastery of Mexican cuisine in every page of this book. Forget the combo plate covered in gooey cheese, that's only Mexican because they use a tortilla. This is the rel deal. If you want to cook real Mexican food, start here.
Average customer rating:
- foodie1
- Authentic, expansive and informative
- Time-consuming recipes that are well worth the effort
- The BEST SW cookbook ever!
- lip-smacking good
|
The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico
Cheryl Alters Jamison
Manufacturer: Harvard Common Press
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
| Subjects
| Books
Southwest
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Similar Items:
-
El Paso Chile Company
-
Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Glazes, Dressings, Pestos, Pasta Sauces, Salsas, and More
-
The Tex-Mex Cookbook: A History in Recipes and Photos
-
Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
-
The El Paso Chile Company's Sizzlin' Suppers
ASIN: 1558321039 |
Book Description
Over 300 recipes explore the common elements and regional differences of border cooking.
Customer Reviews:
foodie1.......2006-03-04
An excellent cookbook. Well researched and the recipes all work. I especially enjoyed that there were recipes that are usually hard to find such as Horchata and Diablo Shrimp. I would have given it 5 stars but I think that some pictures of the food would have helped. I guess we get spoiled in today's world by various cookbooks and magazines that inspire us to try a recipe because it looks so delicious in a photo. I would recommend it based on the quality of the recipes though.
Authentic, expansive and informative.......2005-01-31
For the last 15 years, I had been looking to recreate several of the wonderful Mexican dishes I ate while living in Tucson, Arizona for 6 years. It was not until I found The Border Cookbook that I was able to accomplish this task! The authors have made it very easy to cook the wonderful flavors that I have been missing all of these years. The descriptions of the history of the dishes and the detailed explanations of how to cook each recipe make this cookbook one of my favorites!
Time-consuming recipes that are well worth the effort.......2004-05-31
I purchased this book about three years ago and believe it to be the best cookbook I've seen covering Mexican and Southwestern Cuisine. The only disappointment was with the recipes being so good you would've liked to have seen some pictures. That being the only flaw, I would highly recommend it to anyone that has a fondness for border cooking. Try the Chicken Enchiladas Verda and the Arizona Enchiladas. They are time-consuming recipes that are well worth the effort.
The BEST SW cookbook ever!.......2004-01-17
I live in a tiny town in southern Colorado and have LOTS of company. This cookbook has given me an arsenal of impressive and easy-to-make "border" dishes that give my guests an authentic taste of the Southwest. People always love the food, and I must have given a dozen copies of this cookbook as gifts.
lip-smacking good.......2003-10-31
The Jamisons include northern Mexican cuisine as well as Southwestern and concentrate on traditional home cooking. Organized by course, it includes breakfast (burritos, tamale hash with corn, eggs and cheese) and a cheese course (stuffed squash blossoms, crab nachos, enchiladas).
There's lots of stewed and braised meat dishes as well as barbecue, organ meats and game, many using inexpensive cuts tenderized with spices and long cooking. Fish dishes include roasted flounder fillets wrapped in banana leaf and grilled fish tacos. Tortilla dishes abound throughout the book but are listed at the beginning for easy access. This is a comprehensive book which could easily serve as the nucleus of a Southwestern cooking library.
Book Description
Delicious dining and simple word-of-mouth have turned Doña Tomás into a destination where happy patrons line up nightly to sample chef Thomas Schnetz's authentic Mexican cooking. Schnetz along with his partner, Dona Savitsky, have studied the regional cooking of Mexico, including dishes from Oaxaca, Veracruz, and the Yucatan, to craft a menu that is a mouth-watering tribute to the diversity of Mexican cuisines.
Customer Reviews:
Dona Tomas.......2007-01-04
It is an excellent book. Great stories related to the excellent dishes. A rare treat.
Finest Authentic Mexican Cooking Book written.......2006-09-30
I have never written a review of a cookbook, but I just received a copy of this excellent book. I get many cookbooks as gifts- primarily from my kids. This is the best cookbook I have ever received. I have been fortunate to have eaten at Dona Tomas in Oakland which is one of the many reasons I was interested in this book. Another aspect is the excellent review the book received in the LA TImes.
This is not the typical burrito and taco cookbook. The book covers the finer types of good tasting Mexican food for all meals of the day. There are no greasy or bland recipes in this book. This book brings tasty flavorful Mexican cooking to a really high level. This is the book to get if you like flavors!
The first thing that stood out for me is that, while lots of other cookbooks cover extremely complicated recipes that require a great deal of time to prepare, the vast majority of the recipes are quite simple to prepare, because they capitalize on the texture, and the balance of flavors in the ingrediants.
I finally found out the key to a simple item - "Toasted Pumpkin Seeds" and the different types of sauces, such as "Poblano Cream", to add to main dishes. Each recipe really is a piece unto itself.
Next one up for me this weekend is "Callos Con Calabaza"(sea scallops with butternut squash,chilies, and onions).
This is an excellent book!
Customer Reviews:
A Pleasing Cook!.......2007-05-07
My husband and i have visited Costa Rica and couple of times and have actually purchased property there for retirement. The kind people, flora fauna and, of course, the fresh foods are magical for us.
This little book has helped me to get the real flavor of these countries cuisine and has definitely widened my cooking skills. Some of the receipes are a little overwhelming, but not actually that difficult once you get into it and have the ingredients. This is the reason for 4 instead of 5 star rating.
The plantains, bean soup and seviche camarones (although i used a variety of white fish) are all time favorites around our house. Get ready for lot's of compliments!
Average customer rating:
- Comments re Cookbook "Cocina de la Familia"
- pretty good
- Mine was in Spanish!
- Cocina de la Familia is a favorite of this Familia!
- Best Mexican Cookbook on the market!
|
Cocina de la Familia: More Than 200 Authentic Recipes from Mexican-American Home Kitchens
Marilyn Tausend , and
Miguel Ravago
Manufacturer: Fireside
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
Mexican
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
General
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
General
| Essays
| Literature & Fiction
| Subjects
| Books
Spanish
| Instruction
| Foreign Languages
| Reference
| Subjects
| Books
Home & Garden
| Journals
| Accessories
| Formats
| Books
ASIN: 0684855259 |
Amazon.com
Forget about the food you eat in what pass for Mexican restaurants in America; cleanse your palate, then come to this book. For Marilyn Tausend reveals the truth, the whole truth: within these pages are the foods eaten in Mexican American households throughout the United States. After years of traveling all over Mexico (she coauthored Mexico the Beautiful Cookbook), meeting the best Mexican cooks and cooking teachers, and years of leading cooking tours to Mexico to share all that she had discovered, Marilyn Tausend came home, back to the U.S.--back to her roots, which include a childhood spent shoulder-to-shoulder with Mexican fieldworkers on farmlands throughout the West, sharing their food.
Of the 13 million Americans who think of themselves as Mexican Americans, what, Tausend wondered, are they cooking at home today? And what she discovered as she crisscrossed the U.S. was that their roots run deep; these families stick together and trace their heritage back to the regions of Mexico from which they sprang, and the food tells the story. Mind you, a little Coca-Cola might get mixed in with a dish today, and canola oil might well be used instead of lard; after all, times change, and people change with them. But some elements, Tausend discovered, stay basically the same: a strong sense of family and a delight in bringing a big family together to eat. Crack open this book, use the recipes, and fill your house full of the love that comes from serving--and eating--real food. Let Marilyn Tausend show you how; you couldn't be in better hands.
Book Description
A collection of more than two hundred treasured family recipes and the stories behind them, Cocina de la Familia is a celebration of Mexican-American home cooking, culture, and family values.
For three years, Marilyn Tausend traveled across the United States and Mexico, talking to hundreds of Mexican and Mexican-American cooks. With the help of chef Miguel Ravago, Tausend tells the tale of these cooks, all of whom have adapted the family dishes and traditions they remember to accommodate a life considerably different from the lives of their parents and grandparents.
In these pages you will find the real food eaten every day by Mexican-American families, whether they live in cities such as Los Angeles, the border towns of Texas, the farming communities of the Pacific Northwest, or the isolated villages of New Mexico. An Oregonian from Morelos, Mexico, balances sweet, earthy chiles with tart tomatillos for a tangy green salsa that is a perfect topping for Chipotle Crab Enchiladas or Huevos Rancheros. A Chicago woman from Guanajuato pairs light, spicy Chicken and Garbanzo Soup with quesadillas for a simple supper. A Los Angeles cook serves a dish of Chicken with Spicy Prune Sauce, the fire of the chiles tamed by Coca-Cola, and in Illinois a woman adds chocolate to the classic Mexican rice pudding.
Now you can re-create the vibrant flavors and rustic textures of this remarkable cuisine in your own kitchen. Most of the recipes are quite simple, and the more complex dishes, like moles and tamales, can be made in stages. So take a savory expedition across borders and generations, and celebrate the spirit and flavor of the Mexican-American table with your own family.
Customer Reviews:
Comments re Cookbook "Cocina de la Familia".......2007-03-22
I'm sure the recipes are great - looking forward to trying them. However, I was disappointed this book was without photos. I love to see the finished product. Nevermind.
pretty good.......2006-08-26
i'm a pretty traditional cook, i dont like to used canned products and such, but this book is actually pretty good as far as mexican american food goes.
Mine was in Spanish!.......2003-12-12
I had no idea the cookbook was going to be in Spanish and that was rather a surprise! Maybe it said somewhere on the page, but I'll be darned if I could find it.
So, I haven't made any recipes yet, but it did cause me to decide to brush up on my long forgotten Spanish. Good way to learn, I guess!
Cocina de la Familia is a favorite of this Familia!.......2003-05-10
Marilyn Tausend tells the real story of what Mexicans eat at home and what a delicious story it is! There is none of that goopy cheese-laden pseudo-food that passes for "Mexican" in inferior emporiums. What you have here is the real enchilada. As a Southern Californian "of a certain age", who is only Mexican by taste buds, I can attest to the authenticity of these recipes. As a retired teaching chef, I can promise great-tasting dishes from Cocina de la Familia. Because recipes are only a guide, most - if not all - of these dishes take kindly to alterations, substitutions and tinkering. Caldillo de Papas is wonderful made as directed. It is equally good made with large chunks of beef, additions of tomatillos, carrots and zucchini, topped with cilantro and a swirl of salsa fresca. Chilaquiles are usually made with leftover corn tortillas, but when I substituted some sliced tamales, sauced it with the Salsa Verde (pg. 215)our breakfast guests broke into cheers! This is a book to own yourself and a book to give to those you love -- especially if you want to eat well when visiting them. Bravo Marilyn. Please write Volume Two soon.
Best Mexican Cookbook on the market!.......2003-05-08
I've tried them all, being that my significant other is from Mexico, I'm always looking for true, traditional Mexican recipes and this book is it! Truly the best I've seen!!! Excellent explainations of each dish, its origens, and how to serve it. I highly reccommend it!
Customer Reviews:
Best Chile Verde Ever.......2007-07-31
Everyone has dishes that they love and Chile Verde is one of those for me. This book is a home rum simply because it is the best chile verde I've ever had. Besides that the recipes really are authentic and the book is filled with helpful photos and a section that explains Mexican ingredients such as dried chile peppers for those of us that are not native to that culture. Highly recommended.
Great Mexican Cookbook.......2007-07-09
We love Mad Coyote Joe's Chicken Tacos! The sauce, Mad Coyote Joe suggests, is so good, but it does not have a long staying power. Last time I made only half a batch for a double batch of chicken tacos. This recipe book is very good!
Fun & Simple.......2006-08-14
Great little book, its easy,fun, makes you want to get cookin' for yourself and friends. Forget Taco Bell, this is the real deal.
THE BEST MEXICAN COOKBOOK EVER.......2005-09-13
This is absolutely the best, the most entertaining and authentic Mexican cookbook ever. I HIGHLY RECOMMEND IT.
The essential cookbook to master authentic Mexican cooking........2001-12-19
Whether you be "Gringo" or not, Mad Coyotoe Joe has written the "essential" guide to mexican cooking. This is the best cookbook on authentic mexican cooking I have ever come across and Mad Coyotoe Joe makes it so easy to prepare that you will be creating delightful dishes like Huevos Rancheros (Ranch Style Eggs), Rajas Con Limon (Chili Strips with Lime), Sopa de Limon Y Cilantro (Cilantro Lime Soup), Bistec Ranchero (Ranch-Style Steak) and Tamales Verdes de Maiz Tierno (Green Corn Tamales) to name just a few.
MCJoe begins with his usual opening "notes" to the reader which are always like a good friend come to gossip and then continues with the essential tools of the Mexican kitchen. Each recipe is always begun with a bit of history and commentary and before you know it you have completed making the delectable dish. MCJoe is a bigger than life character who shares his enthusiasm of creating & presenting good food with a southwestern flair. "A Gringo's Guide to Authentic Mexican Cooking" is his best cookbook yet and will have you cooking as though you were born south of the border.
Customer Reviews:
yummy anticipation.......2005-09-08
I want to taste these goodies and try to cook some of them. Format of region was helpful for traveling in Mexico.
Indespensible book.......2005-03-27
We've just returned from our first visit to Oaxaca. The xeroxed copy of the Oaxaca section from Cooks Tour was the second most used reference (the street map was first). Since we bought this book nearly a decade ago, it's been the basic resource for information on fondas, markets, local specialties etc. Some of the recipes are such staples that I've forgotten their source until I run across them when using the book. HIGHLY RECOMMENDED.
Delightful and Authentic Regional Guide to Mexican Cooking.......2002-09-06
This is a very fine collection of unpretentious, delicious recipes - wonderful food as cooked by real Mexicans. The descriptions of local markets and fondas are rendered with affection, humor and a healthy dose of common sense. In short, a book that should be in the collection of every Mexican cooking aficionado.
Steve Sando is a Moron!.......2001-04-19
This book rocks! I don't know if Mr. Sando is used to Taco Bell or what? The food I have made form this book has all been superb. The flavor is authentic. Some of the recipies are simple and some quite involved! Not every recipe needs a list of 20+ ingredients and 3 pages of instructions to be wonderfully flavorful. The many types of moles are some of the best I have ever had. Anyone who looks in cookbooks for travel tips is delusional. Great cookbook!
great cookbook and travel guide.......1998-01-04
This is a great cookbook. I've traveled a lot in Mexico and cooked a lot of Mexican food, using the classic cookbooks like Diana Kennedy's. The recipes that I've tried in this one are uniformly terrific. Just as important, the accompanying narratives and photos draw you back into the whole sensual experience of Mexico, so both the cooking and the eating take on an added dimension of rich experience.
Customer Reviews:
The definative book on the 2nd Dragoons.......2006-09-17
This unit still serves. It is now stationed once again in Germany, at Vilseck. My son-in-law is in it, as I was, in Germany. This unit has fought in every major conflict, except Vietnam, that the US has been in. The only other book on the 2nd that comes even close includes the after-Civil war years to WWI, where it was the only US Cavalry unit to fight mounted. See One Hundred Years with the Second Cavalry for this additional reading.
THE history of the Second United States Cavalry.......2001-03-07
This is an exceptional work for any historian of the US Cavalry, Seminole War, Frontier, Morman War, Mexican War, and Civil War. This is the regimental history written by the man who lived it first hand and is extremely detailed in all respects, originally published in 1876(?) it has never been reprinted till now and previously copies were kept under lock and key in libraries. Almost every book ever written about the US Cavalry has this book listed in its bibliography. This book again is a must for Civil War era historians and is all first hand accounts!
Book Description
For all chile pepper lovers, seasoned or otherwise, Beginning with Chiles is the ultimate capsicum read! Versatile, practical....informational, it's the beginning and beyond.
Chile peppers are the essential ingredient in Mexican and southwestern cooking. But with endless varieties, names, types and heat scales, chiles can be a challenge. To meet that challenge, authors Mary Lou and Jim Creechan, use an innovative approach, focussing on the most common chiles, grouping them for easy use, recognition and substitution.
You'll read about the small, hot snappies generally used in salsas, the larger, milder stuffers, the smoothies, the seasoners. There are practical preparation tips, handy hints, classic recipes and personal favorites. And for the more adventurous, recommended readings, chile charts, web sites.
But that's not all! This book is a total chile experience. Notes, comments and anecdotes reflect the historical, cultural and mythical significance of chiles; the exotic world from which they come. And never has this world been more accessible....more delicious. Beginning with Chiles is for the novice, the experienced, the connoisseur.
In writing this book, Mary Lou and Jim Creechan draw on their personal experiences living and travelling in the southwest and Mexico. Mary Lou is a best selling author and co-owner of RRRico's catering in Toronto. Jim is a sociologist and, in his spare time, a prize winning cook.
Customer Reviews:
A delightfull read for chile lovers!.......2000-05-31
All you need to know about the care, handling and cooking of chiles is right here in this delightfully well-written book by a couple who obviously have great reverence for this southwestern cooking staple. Full of historical notes and preparation tips...this is more than just a recipe book! It is even great bedtime reading -- it makes you go to sleep dreaming of eating chiles in everything and smelling them roasting in the oven! Kudos to Mary Lou and Jim for THE ULTIMATE CHILE BOOK!
Average customer rating:
- Healthy Mexcian Food that tastes GOOD!!
|
Healthy Mexican Cooking: Authentic Low Fat Recipes
Velda De LA Garza
Manufacturer: Appletree Press (MN)
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Mexican
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
Low-Fat Diet
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Accessories:
-
Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0962047155 |
Book Description
This book contains over 160 healthy, authentic, traditional Mexican foods with few ingredients, practical preparation times, and moderate to low calories. Healthy Mexican Cooking brings the rich heritage of Mexican cooking to a new generation of home cooks eager to discover the pleasures of the healthy Mexican table. Try favorites such as Stuffed Jalapenos, Gazpacho, Chalupas, King Ranch Chicken, Grilled Lemon Fajitas, Nopalito Shake, Caribbean Rice and Mango Flan. These delicious and fun recipes all include nutrient analysis and diabetic food exchanges. Healthy Mexican Cooking is also available in Spanish as, Cocina Mexicana Saludable.
Customer Reviews:
Healthy Mexcian Food that tastes GOOD!!.......1999-01-06
Velda De La Garza does it all in this cookbook of Mexcian Favorites, that are healhy and low-fat, PLUS, good tasting!!! I love Mexican Food and New Mexican Food, and have been eating it all my life, but as I've grown older I've had to limit my intake of Mexican Foods because of all the fat content it can have. This book is the answer to all that. I can now eat all the Mexican food i enjoy, and not have to worry about all the fat I'm consuming. I haven't gained weight in month's either. Lean and mean in Albuquerque.
Books:
- Buffalo Before Breakfast (Magic Tree House 18, paper)
- DAISY COOKS!: LATIN FLAVORS THAT WILL ROCK YOUR WORLD
- Don't Try This At Home: Culinary Catastrophes from the World's Greatest Chefs
- Dungeons & Dragons Core Rulebook Set (Dungeons & Dragons d20 3.5 Fantasy Roleplaying, Three Book Slipcased Set)
- Eat-Taste-Heal: An Ayurvedic Cookbook for Modern Living
- Emily Post's The Etiquette Advantage in Business: Personal Skills for Professional Success, Second Edition
- First Meals (New Expanded Edition)
- Flying Saucers : A Modern Myth of Things Seen in the Skies
- Food of Portugal
- Forever in Blue: The Fourth Summer of the Sisterhood (Sisterhood of Traveling Pants, Book 4)
Books Index
Books Home
Recommended Books
- Financial Modeling - 2nd Edition: Includes CD
- 101 Arena Exercises: A Ringside Guide for Horse & Rider
- Sun Inventions and Perfumes of Carthage: Two Novellas
- The Great War for Civilisation: The Conquest of the Middle East
- The New Annotated Sherlock Holmes: The Novels
- 20,000 Leagues Under the Sea
- Wandering Through Winter: A Naturalist's Record of a 20,000-Mile Journey Through the North American
- She Wins, You Win: The Most Important Rule Every Businesswoman Needs to Know
- Take This Job and Love It: How to Change Your Work Without Changing Your Job
- The 1997/1998 Ohio Almanac: An Encyclopedia of Indispensable Information About the Buckeye Universe
Mexico One Plate At A Time
Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time")
Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes
The Essential Cuisines of Mexico: Revised and updated throughout, with more than 30 new recipes.
