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Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking Hardcover – Apr 1 2011

4.8 out of 5 stars 5 customer reviews

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Product Details

  • Hardcover: 272 pages
  • Publisher: Houghton Mifflin Harcourt (April 1 2011)
  • Language: English
  • ISBN-10: 0470499559
  • ISBN-13: 978-0470499559
  • Product Dimensions: 23.9 x 2.7 x 26.4 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 4.8 out of 5 stars 5 customer reviews
  • Amazon Bestsellers Rank: #143,465 in Books (See Top 100 in Books)
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Product Description


TRULY MEXICAN by Roberto Santibanez with J. J. Goode and Shelley Wiseman focuses on sauces, with chapters on salsas, guacamoles, adobos and moles. So rather than create composed dishes, you can use his unusual red peanut sauce or deep, rich adobo D. F., made with chiles and Mexican chocolate, to dress rotisserie chicken. Try a few more recipes from Mr. Santibanez - Rosa Mexicano's culinary director before he opened Fonda in Brooklyn - and anchos, pasillas and guajillos could become regularsin your cupboard. ( New York Times Dining Section , November 2011)Santibanez, a Le Cordon Bleu - trained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didn't set out to pen a comprehensive" guide to Mexican cooking or the rich history of the country's food, but instead focuses solely on sauces - from salsas to adobos to moles - emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple-tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo-braised lamb or a grilled skirt steak marinated in adobo. While one won't find desserts or suggested menus, the author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.) ( Publishers Weekly , March 2011) "

From the Back Cover

Praise for Truly Mexican

"Roberto Santibañez is that rare bird—a great chef and a great teacher—and it's the combination of these talents that makes this book so wonderful. It's an excellent tutorial on Mexican sauces: the ingredients, the techniques, the multiple dishes you can make from each of them, as well as the lip-smacking side dishes that go with them. If you want to cook Mexican food at home more often—and who doesn't?—this is the book for you."
Sara Moulton, author of Sara Moulton's Everyday Family Dinners

"Truly Mexican breathes the soul and spirit of Mexican cuisine. It is an exceptional book that discloses the essence of Mexican cuisine, from simple street foods like tacos to complex masterpieces like moles. An essential work for anyone who is passionate about this amazing cuisine."
Mark Miller, author of The Great Chile Book, Tamales, Tacos, and other books

"With this text, Chef Santibañez has moved the understanding of Mexican cuisine forward in a significant way. Although the recipes in this book are, by themselves, a wonderful collection, Roberto delivers them in a format that leaves the reader with true knowledge of the Mexican kitchen."
Mark Erickson, Certified Master Chef and Vice President–Dean of Culinary Education at The Culinary Institute of America

"Roberto Santibañez's excellent Truly Mexican is a book that should be on the shelves of home cooks who really want to know what Mexican food is all about."
Zarela Martinez,

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Top Customer Reviews

Format: Hardcover
All aspiring cookbook authors should read this book. It is very well organized. It is an enjoyable read, with lots of useful information. The author is enthusiastic about the topic, but one doesn't have the sense that his editor said "write like you're enthusiastic about the topic!".

The opening chapter "Basics - Essential Ingredients and Techniques is packed with information, including photos of ingrediants, a chart comparing the characteristics of chiles, and a focus on techniques which are characteristic of Mexican cooking (such as roasting without oil, which was a revelation to me).

Other chapters cover other Mexican sauces: salsas, guacs, adobos, and moles and pipianes (with sample recipes for cooking with these sauces). The last two chapters contain further recipes incorporating sauces from the earlier chapters, and side dishes.

I believe that the book will be most enjoyed by readers who are already comfortable in the kitchen, but the recipes are certainly clear enough for novices.
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Format: Hardcover Verified Purchase
As a devotee of Mexican food and frustrated by "faux" Mexican recipes, this book is a refreshing change. Wish it had a few more complete recipes in it, like Frijoles Charros, but for sauces, salsas, guacamoles, which often form the basis of Mexican cuisine, this book is stellar. Also the step-by-step instructions and photographs are terrific. I've only tried a couple of the sauces and my one negative comment would be to watch the amount of salt in the sauces. If serving more than one sauce, you might want to cut down the amount of salt included in the sauce/salsa/guacamole. However, I have to admit that this is personal taste as we don't use much salt in our meals. This will definitely be one book that will form part of my cookery book collection in Mexico.
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Format: Hardcover
Very good book - excellent pictures of recipes! I bought this book because I love mexican food and this book did not disappoint. This book doesnt have the dinner in 15 minutes appeal, however if you truly enjoy cooking and entertaining I would recommend.
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Format: Hardcover Verified Purchase
I have been to Mexico several times and love the food. But growing up in Canada I'm pretty ignorant about the proper ingredients and cooking techniques. This was the only mexican cook book that they had in my local library so I checked it out. It was exactly what I was looking for. I ended up buying it so that I could take my time and get into it properly. You learn how to make all of the sauces like various adobo and mole, etc. He walks you through the various dried chiles and how long to roast them, so many great salsa and other sauce recipes. His descriptions are detailed enough that I never have any questions about a recipe. And everthing that I've made so far tastes like ideal Mexican food.
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Format: Hardcover
When I open the book, i know it's a book from the hand of a great chef.
Beautiful pictures, very well organized recipes.
I bought many books of mexican cooking, and this one is on top of my list.
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