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Mexican Light: Healthy Cuisine for Today's Cook Paperback – Oct 1 2006

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Product Details

  • Paperback: 223 pages
  • Publisher: Univ of North Texas Pr; Bilingual edition (Oct. 1 2006)
  • Language: English
  • ISBN-10: 1574412183
  • ISBN-13: 978-1574412185
  • Product Dimensions: 20.1 x 25.6 x 1.2 cm
  • Shipping Weight: 590 g
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #2,336,256 in Books (See Top 100 in Books)
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Product Description

About the Author

KRIS RUDOLPH is a native of Houston and owner of the restaurant El Buen Cafe in San Miguel de Allende, Mexico, where she lives. She also runs culinary tours and teaches Mexican cooking classes, as well as a workshop called "Salsa and Salsa," which combines dancing and cooking classes.

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Most Helpful Customer Reviews on (beta) HASH(0xa56d9be8) out of 5 stars 15 reviews
4 of 4 people found the following review helpful
HASH(0xa56fa6b4) out of 5 stars A compendium of fifty delicious recipes Jan. 4 2007
By Midwest Book Review - Published on
Format: Paperback
"Mexican Light: Healthy Cuisine For Today's Cook" by Kris Rudolph (owner of the El Buen Café in San Miguel de Allende, Mexico), is a bi-lingual cookbook that features a compendium of fifty delicious recipes that are presented side-by-side on facing pages with Spanish on the left and English on the right The focus is on pre-Columbian Mexican cuisine that was low in fat and high in fiber and vitamins. Ranging from appetizers to after-dinner refreshers, each palate pleasing, appetite satisfying dish not only includes the ingredients and the preparation instructions, but the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Low-fat and low-carbohydrate alternatives 9as well as ways to vary the degree of spiciness) are also provided. From Chayote and Chile Poblano Soup; Green Salad with Jicama, Manco, and Cucumber; and Chicken with Tomatillo Cilantro Salsa; to Beef in Avocado Salsa; Cauliflower with Spicy Tomatoes; and Amaranth Water, "Mexican Light" is an ideal and highly recommended culinary resource for diet conscious kitchen cooks wanting their friends and family to eat healthy while eating Mexican.
4 of 5 people found the following review helpful
HASH(0xa56faabc) out of 5 stars JUST LIKE IT USED TO BE, MUCH HEALTHIER NOW! April 3 2007
By Marty Martindale - Published on
Format: Paperback

Healthy Cuisine for Today's Cook

By Kris Rudolph

Rudolph points out in Mexican Light that Pre-Columbian Mexican cuisine was not high in fat and low in fiber. In her book she brings her readers more into line with early cooking and offers her text in Spanish as well as English on opposite pages. Progressing through the book, the author expands on her views, covers basic Mexican ingredients, then goes on to assist with helpful information on the many chiles available to us.

Here are the ingredients in some of Rudolph's well-thought-out recipes designed to be delicious Mexican yet light for our health's sake.

* Roasted Garlic Soup with Spinach and Chicken: includes tomatoes and eggs

* Chicken Vegetable Consomme: contains broccoli, cauliflower, zucchini, carrots, onion, lime juice and Serrano chiles

* Chunky Pico de Gallo: white onion, tomatoes, Serrano chiles, avocados, cilantro and lime juice.

* Roasted Cactus Salad: Nopales, tomatoes, onion, garlic, chile and lime.

* Green Salad with Jicama, Mango and Cumcumber: She uses toasted, slivered almonds in this salad.

* Vegetable and Goat Cheese Chiles Rellenos: calls for mushrooms, bell pepper, zucchini, red onion, tomato corn and spices.

* Chicken Tinga: onion, garlic, tomato, oregano and chipotle chiles

* Pork Loin with Mango-Chipotle Salsa: roasts these together with green onions, lime juice and cilantro

* Cauliflower with Spicy Tomatoes: garlic, onion, jalapeno pepper, green olives, capers, lime juice and parsley

* Green Beans a la Mexicana: a simple concoction of garlic, olive oil, tomatoes and cilantro

* Vegetable-Stuffed Chayote: onion, red bell pepper, tomatoes, mushrooms, spinach, cilantro, oregano and Manchego cheese

* Mango Mousse: calls for lime juice, nutmeg, cinnamon, whipping cream and vanilla

Mexican Light ends with Rudolph pulling it all together with some exciting dinner party menus. She also offers suggestions for which items can be prepared early and how early.

Review by Marty Martindale ©2006, Largo FL
2 of 3 people found the following review helpful
HASH(0xa56fab34) out of 5 stars Much more than a Mexican cookbook, rather, a healthy eating guide. July 1 2011
By S. Miller - Published on
Format: Paperback
We accidently walked into Kris' restaurant for lunch a month ago, in San Miguel de Allende, Mexico. While reviewing the menu we were delighted to see the healthy, lighter fare. While waiting for the chicken salad (which was terrific) we perused a worn copy of her previous healthy eating cookbook which garnered our full attention. It was ripe with terrific, healthy, recipes, each with basic nutritional data for each, plus, alternate ingredients to make it more healthy. A bonus is the Spanish language version for each which is especially helpful when shopping at the local markets. Although we've only just begun to use the book, we find it to be one of our favorites.
HASH(0xa56faec4) out of 5 stars Thank you, Ms.Rudolph Nov. 7 2011
By Gale - Published on
Format: Paperback
I have never thought of Mexican food as "light" or particularly healthy. Therefore, I haven't normally prepared it for myself, family, or guests. BUT, I love mexican food and have always wished it could be an everyday meal in my home. Now it is. When I came upon this book, I hoped it would provide me with just what it claimed to provide - a delicious and healthy cuisine. Among my many cookbooks, there are only a few well used ones and only one favorite. This is it. The recipes are easy to follow, and I always have guests asking me to share recipes of dishes made from "Mexican Light". Thank you, Ms. Rudolph.
HASH(0xa56fe018) out of 5 stars Mexican - light, easy and very good! Nov. 10 2011
By Amy Burbank - Published on
Format: Paperback
Kris has written a wonderful cook book for Mexican food that is easy to fix with great results. I've been lucky enough to attend her cooking class twice in San Miguel and her recipies in the book have allowed me to bring the taste of her food home to my family. I highly recommend this to someone who wants to bring new, light dishes to the table that are healthy and bright.