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Bujold, Lois McMaster
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Nye, Jody Lynn
|Guerrilla Tacos: Recipes from the Streets of L.A.
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Author: Wesley Avila
Brand: TEN SPEED
The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection.
In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.
|¡Salud! Vegan Mexican Cookbook: 150 Mouthwatering Recipes from Tamales to Churros
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Author: Eddie Garza
Brand: Garza Eddie
Mexican food has always been my go-to comfort food. And with ¡Salud! Vegan Mexican Cookbook, Eddie shows us that we can enjoy the rich flavors of Mexico in a healthful way that not only nourishes the soul, but our entire body.
—María Celeste Arrarás, Puerto Rican broadcast journalist, winner of the 2001 PETA Humanitarian Award
Tamales. Enchiladas. Churros. There are so many delicious reasons to love Mexican food. ¡Salud! Vegan Mexican Cookbook takes a twist that’s both mouthwatering and healthy on these classic dishes. Renowned chef Eddie Garza combines his innovative cooking techniques with traditional Mexican staples. As a leading voice on Latino health and nutrition, Garza is committed to finding healthier ways to enjoy delicious Mexican fare without animal ingredients―and with ¡Salud! Vegan Mexican Cookbook he does exactly that.
Enjoy such tantalizing dishes as:
- Spicy Eggplant Barbacoa Tacos
- Jackfruit Guisado Tortas
- Oaxacan Style Mushroom Tamales
- Classic Chile Relleno
- Black Bean and Guacamole Sopes
- Chicken-Style Enchiladas with Green Mole Sauce
- Rajas con Crema
- Horchata Mexicana
- Salud Vegan Mexican Cookbook 150 Mouthwatering Recipes from Tamales to Churros
- Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas
- The Simply Vegan Cookbook: Easy, Healthy, Fun, and Filling Plant-Based Recipes Anyone Can Cook
- Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics
- The Super Easy Vegan Slow Cooker Cookbook: 100 Easy, Healthy Recipes That Are Ready When You Are
- Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul
- Vegan Recipes in 30 Minutes: A Vegan Cookbook with 106 Quick & Easy Recipes
- Modern Vegan Baking: The Ultimate Resource for Sweet and Savory Baked Goods
- Vegan Burgers & Burritos: Easy and Delicious Whole Food Recipes for the Everyday Cook
- Vegan 101: A Vegan Cookbook: Learn to Cook Plant-Based Meals that Satisfy Everyone
- Vegan Richa's Everyday Kitchen: Epic Anytime Recipes with a World of Flavor
|Mexico from the Inside Out
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Author: Enrique Olvera
Brand: PHAIDON PRESS
The debut book from Mexico's best chef, Enrique Olvera of Pujol, pioneer of contemporary, authentic Mexican food and global gourmet influencer.
As featured on Good Morning America.
Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.
Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.
–Over 65 recipes, each with an elegant photograph, from the sophisticated dishes served at Pujol to more accessible casual dishes that he enjoys with his family at home.
–More than 100 atmospheric photographs capture the vivid mosaic of the Mexican landscape while tip-in pages bring the reader up close to Enrique's vision and philosophy about food.
Mexico from the Inside Out is the latest addition to Phaidon's bestselling and influential collection of cookbooks by the world's most exciting chefs.
|Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen
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Author: Eddie Hernandez
Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon Appétit called a “Top American Restaurant”
USA Today called Taqueria del Sol “a runaway success.” Bon Appétit wrote: “Move over, Chipotle!” The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a “bowl” of a puffed tortilla, turnip greens in “pot likker” spiked with chiles, or the “Eddie Palmer,” sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, “Eddie’s Way” sidebars show how to make each dish even more special.
|Everyday Mexican Instant Pot Cookbook: Regional Classics Made Fast and Simple
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Author: Leslie Limón
The Everyday Mexican Instant Pot Cookbook is the definitive Instant Pot cookbook for real Mexican home cooking made fast and simple.
The Instant Pot is not your abuelita’s pressure cooker. In the first official Instant Pot cookbook for Mexican cuisine, The Everyday Mexican Instant Pot Cookbook captures the classic flavor of Mexican food with the speed and simplicity of your Instant Pot for everyday meals from the heart of Mexico .
This Mexican cookbook showcases a rich variety of regional cuisine, with over 80 recipes that include everything from Roasted Poblano Pepper Tamales to Beef Shank Barbacoa to Mexican Bread Pudding. To enhance the convenience of cooking with your Instant Pot, each recipe in this Mexican cookbook features easy-to-find ingredients and simple, step-by-step instructions to make flavorful Mexican dishes at home.
The Everyday Mexican Instant Pot Cookbook serves up flavorful dishes in a flash, with:
- Instant Pot 101 that gives home cooks a definitive resource on how to best use your Instant Pot, complete with timing charts for major food groups.
- Over 80 Recipes for real recipes that can be made in an hour or less from start to finish.
- Directional labels that remove the guesswork from electric pressure cooking with clear indications for prep time, time under pressure, pressure release method, and total time for every recipe.
Bring the fiesta to your table in an instant with the most comprehensive collection of authentic Mexican recipes from The Everyday Mexican Instant Pot Cookbook.
|Easy Quesadilla Cookbook
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Author: Chef Maggie Chow
The number of ways to prepare a quesadilla may be infinite. BUT these are the best and simplest quesadillas. This is authentic Latin cuisine.
Get your copy of the best and most unique Quesadilla recipes from Chef Maggie Chow!
When was the last time you had a quesadilla? A good quesadilla that made you want more quesadillas? Too often the answer to this question is: Never. This is a great travesty and misrepresentation of the beauty and ease of authentic Latin quesadillas.
This cookbook is a collection of 25 days of quesadilla recipes. Try a different quesadilla for the next 25 days and see which quesadillas become your favorites. After trying these recipes, it is very likely, that some of them will be added to your repertoire of favorite things to cook!
When we talk about quesadillas we are talking about cheese, meats, and vegetables layered between a toasted soft shell flour tortillas. This may sound boring, or sound like something which may old very quickly but the key is how you prepare your meats and veggies and which ingredients you use! This is the focus of the Easy Quesadilla Cookbook how to make the quesadillas, in the least amount of steps, and in the shortest of times.
Here is a Preview of the Recipes You Will Learn:
- Chicken, Monterey and Cheddar Quesadillas
- Shrimp and Jalapenos Quesadillas
- Steak and Onions Quesadillas
- Chicken, Bacon, and Mushrooms Quesadillas
- Multiple Vegetarian Approved Quesadillas
- Much, much more!
Pick up this cookbook today and get ready to make some interesting and great tasting Quesadillas!
Related Searches: Quesadillas cookbook, Quesadillas recipes, Quesadilla cookbook, Quesadilla recipes, Quesadillas
Lowest new price: $6.94
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Author: Rick Bayless
Brand: W W Norton Company
At last, a cookbook that brings Mexican food within easy reach: named to Food & Wine Magazine’s Year’s 25 Best Cookbooks as part of its annual Best of the Best cookbook. In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls. As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mexican specialties requires more time than most of us have. Mexican Everyday is written with the time sensitivities of modern life in mind. It is a collection of 90 full-flavored recipes―like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans―that meet three criteria for "everyday" food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, clean taste of simple, authentic preparations; and 3) they are nutritionally balanced, full-featured meals―no elaborate side dishes required. Companion to a thirteen-part public television series, this book provides dishes you can eat with family and friends, day in and day out.
- At last, a cookbook that brings Mexican food within easy reach: named to Food & Wine Magazine's Year's 25 Best Cookbooks as part of its annual Best of the Best cookbook.
|Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More
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Author: Deborah Schneider
Brand: Ten Speed Press
A collection of 60 authentic salsa and mole recipes from acclaimed chef/restaurateur Deborah Schneider, adapted for US kitchens.
America has a new favorite condiment: salsa. And with good reason—a great salsa makes a big impression with just a little bite. In Salsas and Moles, award-winning chef Deborah Schneider explores a wide variety of favorites, from classic table salsas to mole and enchilada sauces, plus chunky salsas and snacks. While some people think salsa is all about heat, Schneider teases out fresh flavors from chiles, fruits, and herbs, creating authentic recipes that showcase the unique flavors of Mexico.
With serving suggestions for each salsa, and recipes for popular sauces such as Salsa Verde, Enchilada Sauce, and Mango-Habanero Salsa, any salsa lover will be able to find their perfect match.
- Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
- The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites
- Nopalito: A Mexican Kitchen
- Tacos: Recipes and Provocations
- Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking
- Taqueria Tacos: A Taco Cookbook to Bring the Flavors of Mexico Home
- Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves
- Guerrilla Tacos: Recipes from the Streets of L.A.
- The Ultimate Tortilla Press Cookbook: 125 Recipes for All Kinds of Make-Your-Own Tortillas--and for Burritos, Enchiladas, Tacos, and More
- Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More
|Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves
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Author: Marye Audet
Ingredients Go In, the Flavors of Mexico Come Out. It's That Simple.
Just because you love eating Mexican food doesn't mean you want to spend hours in the kitchen preparing and cooking ingredients. This slow cooker cookbook brings easy slow cooker meals to your table with the flavors of Mexico--with minimal effort on your part.
Whether you crave beloved Mexican classics or less-traditional restaurant favorites, you'll find everything from cochinita pibil (slow-roasted pork) to chile and cheese dip in Marye Audet'sMexican Slow Cooker Cookbook. The hearty soups and stews, enchilada- and tamale-inspired casseroles, and tender meat dishes make for convenient and satisfying everyday dinners.
When you want flavorful Mexican dishes that take less than 20 minutes of prep, open this Mexican cookbook and go about your day. Dinner will be waiting for you.
- More than 80 Mexican slow cooker recipes, plus 10 bonus recipes for homemade staples from Corn Tortillas to Salsa Verde to Poblano Mole and more
- Tips for using your slow cooker effectively
- An overview of beloved Mexican foods, from enchiladas to quesadillas to tacos and more
- Must-have pantry items for making Mexican dishes in a flash
- Everything you need to know about chiles
|Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens
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Author: Pati Jinich
Brand: Houghton Mifflin Harcourt Publ
Intriguing recipes for everyday meals from the host of the PBS series Pati’s Mexican Table
On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew
, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today
, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. “Sweaty” Tacos with ripe tomatoes and cheese are so convenient they’re sold on Mexican streets by bicyclists. Her grandmother’s Cornflake Cookies feel just as contemporary now as they did then.
Pati has “Mexed up” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.
- Houghton Mifflin Harcourt Publ
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