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Mexican Light [Paperback]

Martha R Shulman
5.0 out of 5 stars  See all reviews (3 customer reviews)

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Book Description

Dec 21 1999
Cilantro and chiles, mole and salsa, succulent sweet shrimp and red snapper, zesty tacos, nachos, and quesadillas--no cuisine in the world is more fun than that of Mexico. In Mexican Light, first published in hardcover in 1996, Martha Rose Shulman takes the fat out of America's favorite good-time food, creating mouthwatering and healthy adaptations of Mexican classics. Mexican Light lets you eat all the irresistible foods from south of the border without any of the guilt.

Savor creamy Chipotle Dip; luscious Refried Black Beans with Plantain Pancakes; delicious Soft Tacos with Chicken, Corn, and Avocado; smoky Pan-Cooked Salmon Fillets with Tomatillo Salsa; and homey Green Hominy Stew with Chicken. Desserts include delectable fruits and ices, and traditional Mexican rice pudding and flan, adapted for lower fat content. Even snacks are healthier versions of our favorite indulgences: crisp nachos and toppings, soft tacos, green enchiladas, and fabulous quesadillas with wild mushrooms and smoked jalapenos.

Each recipe is accompanied by a complete nutritional breakdown, including calories, sodium, and fat. Mexican Light captures the essence of one of the world's greatest cuisines in healthful versions so good you'll never miss the fat!


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Product Description

From Publishers Weekly

Rife with lard and cheese, Mexican food (at least as it's often served in the U.S.) has always seemed the least reformable of high-fat cuisines. Shulman (Mediterranean Light) has managed, however, to reconstruct it successfully. With its focus mainly on the food of border towns and from the southern states of Oaxaca and Veracruz, this is not a comprehensive Mexican cookbook, but Shulman has a knack for spotting fresh foods and unique combinations. The chapter on salsas features such variations as Cooked Tomato and Black Bean Salsa and Green Tomatillo Mole with pumpkin seeds and ground toasted corn tortilla that are surely good enough to eat with a spoon. Each recipe includes nutritional information, as well as helpful tips for advance preparation and quick alternatives when appropriate (usually replacing dried beans with canned). There are some clever low-fat alternative methods such as cooking lard-free Refried Beans in a broth reduction and crisping tortilla chips in the microwave rather than frying them. The latter appear often, and the author, or her editor, courteously repeats the instructions in small-type footnotes rather than constantly sending the reader back to an index. An extensive list of suggested menus is offered in a final chapter.
Copyright 1996 Reed Business Information, Inc. --This text refers to the Hardcover edition.

From Library Journal

Shulman is the author of Provencal Light (LJ 3/15/94) and Mediterranean Light (LJ 4/15/89), both of which she wrote while living in France. But long before French cooking, Mexican food was her passion (she lived just across the border from Mexico for more than a decade and studied with many Mexican home cooks and chefs), and now she's returned to it. Although she doesn't claim that all these recipes are authentic, Shulman has a gift for lightening her favorite cuisines while staying true to their origins. She starts with an excellent technique section, followed by dozens of recipes, from drinks and salsas to beans and rice to tortilla dishes to desserts. The recipe notes are informative and readable, the instructions are clear, and the recipes delicious. Highly recommended.
Copyright 1996 Reed Business Information, Inc. --This text refers to the Hardcover edition.

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Most helpful customer reviews
5.0 out of 5 stars Great Mexican Aug. 1 2001
By disco75
Format:Paperback
This is one of the best of the Mexican cookbooks for people who want to incorporate food more authentic than "Tex-Mex," cheese-smothered dishes into a health-conscious lifestyle. While the dishes aren't meant to be historically and culturally precise, they do in my opinion represent the progression in Mexican cooking that has been overdue. A vegetarian-friendly cookbook, "Mexican Light" was written by a woman who clearly has eaten what she cooks, and has tinkered extensively with her creations to come up with just the right textures, flavors, and spices. The recipes run the gamut and can be made every day or for special occasions. Her approaches for fat-free chips have eliminated store-bought kinds in my household. The tostadas, blackbean-and-tomato soup, quesadillas, and pureed fruit desserts are wonderful. The potato-and-chicken soup with lime is fantastic and simple, easily converted to vegetarian by substituting seitan for the chicken. The chayote-and-yam stew is a favorite amongst my friends, as is the potato-and corn salad. The corn soup dish, while time consuming, is spectacular and makes the best of sweet corn in August. The most-made dish in my house is the green chilaquiles, totally unique and better in her recipe than any I've had in a restaurant.
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5.0 out of 5 stars Flavorful recipes that give "light" a good name. Sept. 7 1998
By A Customer
Format:Hardcover
This is a very useful book filled with delicious recipes that my picky husband and our guests love. Try the chipotle chicken salad! The instructions are simple to follow and most recipes are not too time consuming.
Was this review helpful to you?
By A Customer
Format:Hardcover
Most of the dishes I've cooked in the last few months have been recipes from this excellent book. If you've used Shulman's other cookbooks, you'll recognize the style: chatty writing, bold flavors (e.g., lots of garlic and cilantro), a mixture of vegetarian and meat dishes, careful instructions in the recipes, a nutritional summary for each recipe, and a separate chapter on unusual ingredients. Many of the dishes in this book can be made in 30 minutes to an hour, though some are more complex. And while the food may be good for you, it tastes terrific.
Don't expect this book to be an authoritative survey of Mexican cooking. There's no mole poblano, or even a burrito recipe. Some recipes are fairly authentic, others merely "inspired" by Mexican ingredients. Since the recipes she concocts are often as good as the classics she leaves out, that's a minor drawback.
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 5.0 out of 5 stars  4 reviews
26 of 26 people found the following review helpful
5.0 out of 5 stars Great set of tasty, healthy, but not authentic recipes July 20 1998
By A Customer - Published on Amazon.com
Format:Hardcover
Most of the dishes I've cooked in the last few months have been recipes from this excellent book. If you've used Shulman's other cookbooks, you'll recognize the style: chatty writing, bold flavors (e.g., lots of garlic and cilantro), a mixture of vegetarian and meat dishes, careful instructions in the recipes, a nutritional summary for each recipe, and a separate chapter on unusual ingredients. Many of the dishes in this book can be made in 30 minutes to an hour, though some are more complex. And while the food may be good for you, it tastes terrific.
Don't expect this book to be an authoritative survey of Mexican cooking. There's no mole poblano, or even a burrito recipe. Some recipes are fairly authentic, others merely "inspired" by Mexican ingredients. Since the recipes she concocts are often as good as the classics she leaves out, that's a minor drawback.
21 of 21 people found the following review helpful
5.0 out of 5 stars Great Mexican Aug. 1 2001
By disco75 - Published on Amazon.com
Format:Paperback
This is one of the best of the Mexican cookbooks for people who want to incorporate food more authentic than "Tex-Mex," cheese-smothered dishes into a health-conscious lifestyle. While the dishes aren't meant to be historically and culturally precise, they do in my opinion represent the progression in Mexican cooking that has been overdue. A vegetarian-friendly cookbook, "Mexican Light" was written by a woman who clearly has eaten what she cooks, and has tinkered extensively with her creations to come up with just the right textures, flavors, and spices. The recipes run the gamut and can be made every day or for special occasions. Her approaches for fat-free chips have eliminated store-bought kinds in my household. The tostadas, blackbean-and-tomato soup, quesadillas, and pureed fruit desserts are wonderful. The potato-and-chicken soup with lime is fantastic and simple, easily converted to vegetarian by substituting seitan for the chicken. The chayote-and-yam stew is a favorite amongst my friends, as is the potato-and corn salad. The corn soup dish, while time consuming, is spectacular and makes the best of sweet corn in August. The most-made dish in my house is the green chilaquiles, totally unique and better in her recipe than any I've had in a restaurant.
2 of 2 people found the following review helpful
5.0 out of 5 stars Easy and Light Jan. 8 2013
By Patricia Lee - Published on Amazon.com
Format:Paperback|Verified Purchase
I love this book. There are recipes for different sauces and salsas as well as main dishes and desserts. All are presented in a clear and easily understood manner, with no ingredients that require a trip to the specialty store.
10 of 15 people found the following review helpful
5.0 out of 5 stars Flavorful recipes that give "light" a good name. Sept. 7 1998
By A Customer - Published on Amazon.com
Format:Hardcover|Verified Purchase
This is a very useful book filled with delicious recipes that my picky husband and our guests love. Try the chipotle chicken salad! The instructions are simple to follow and most recipes are not too time consuming.
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