3.0 out of 5 stars
The explosing of flavors and textures create fire n ice., Jun 18 2000
This review is from: The Fire 'n' Ice Cookbook: Mexican Food with a Bold New Attitude (Paperback)
When one thinks of "fire" and "ice" in terms of food terminology, one should almost feel the explosions of textures and flavors that should be presented to the taste buds. Linda Mathie-Jacobs and Sheri Morrish have attempted to do just that in their book "the Fire 'n' Ice cookbook". This cookbook, filled with around 200 recipes, has more "fire" then "ice", but the fire can almost be felt in just the title of each recipe alone. Many of the recipes also blend the two worlds together.
Recipes include: Chili Fruit Salad; Guacamole Loaf; Bandito Bread; Bacon-Jalapeno Muffins; Mexican Roll-Ups; Diablo Cheese Bowl; Piñata Puffs; Mexican Egg Rolls; Tex-Mex Coleslaw; Jalapeno Caviar; Cabo San Lucas Salad; Chicken Jicama Salad; Gazpacho Rapido; Salsa Corn Chowder; Pollo Mexicana; Turkey Salad Burritos; Hot Mexican Meatballs; Mexican Lasagna; Jalapeno Pork Chops; Pepper Pasta Salad; Cumin Rice; Grilled Vegetable Kabobs; Cauliflower Mexicana; Flan De Fresa; and Margarita Loaf are just a few.
The cookbook adds some incredible mouth watering full color pictures of complete recipes throughout the book and brings a spiral bound book to a new level. Each recipe is either on one page or facing pages, never requiring the user to turn the page to finish the recipe. All ingredients are pretty much readily available at most grocery stores and most recipes are easily made. The cookbook sells itself as "Mexican food with a bold new attitude", and the co-authors have well succeeded in accomplishing that task. It is not at the caliber of a Mexican Kitchen by Rick Bayless, but I recommend putting this book on your shelf.
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