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Bujold, Lois McMaster
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|Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing
Lowest new price: $18.02
Lowest used price: $14.32
List price: $26.95
Author: Luz Calvo
Brand: Catriona Rueda Esquibel Luz Mar a Calvo
International Latino Book Award winner, Best Cookbook
More than just a cookbook, Decolonize Your Diet redefines what is meant by "traditional" Mexican food by reaching back through hundreds of years of history to reclaim heritage crops as a source of protection from modern diseases of development. Authors Luz Calvo and Catriona Rueda Esquibel are life partners; when Luz was diagnosed with breast cancer in 2006, they both radically changed their diets and began seeking out recipes featuring healthy, vegetarian Mexican foods. They promote a diet that is rich in plants indigenous to the Americas (corn, beans, squash, greens, herbs, and seeds), and are passionate about the idea that Latinxs in America, specifically Mexicans, need to ditch the fast food and return to their own culture's food roots for both physical health and spiritual fulfillment.
This vegetarian cookbook features over 100 colorful, recipes based on Mesoamerican cuisine and also includes contributions from indigenous cultures throughout the Americas, such as Kabocha Squash in Green Pipian, Aguachile de Quinoa, Mesquite Corn Tortillas, Tepary Bean Salad, and Amaranth Chocolate Cake. Steeped in history but very much rooted in the contemporary world, Decolonize Your Diet will introduce readers to the the energizing, healing properties of a plant-based Mexican American diet.
Luz Calvo and Catriona Rueda Esquibel are professors at California State East Bay and San Francisco State University, respectively. They grow fruits, vegetables, and herbs on their small urban farm. This is their first book.
- Decolonize Your Diet Plant Based Mexican American Recipes for Health and Healing
|Taco USA: How Mexican Food Conquered America
Lowest new price: $5.85
Lowest used price: $5.86
List price: $17.00
Author: Gustavo Arellano
Brand: Gustavo Arellano
The nationally syndicated columnist and bestselling author of ¡Ask a Mexican! presents a fascinating and tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine’s tremendous popularity in el Norte.
Nationally syndicated columnist and bestselling author of ¡Ask a Mexican! Gustavo Arellano presents a tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine’s tremendous popularity north of the border. Arellano’s fascinating narrative combines history, cultural criticism, food writing, personal anecdotes, and Jesus on a tortilla. In seemingly every decade for over a century, America has tried new culinary trends from south of the border, loved them, and demanded the next big thing. As a result, Mexican food dominates American palates to the tune of billions of dollars in sales per year, from canned refried beans to tortilla wraps and ballpark nachos. It’s a little-known history, one that’s crept up on this country and left us better for it.
- Taco USA How Mexican Food Conquered America
Lowest new price: $12.99
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List price: $29.95
Author: Rick Bayless
Brand: Bayless, Rick/ Bayless, Deann Groen/ Hirsheimer, Christopher (PHT)
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.
|The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals
Lowest new price: $15.10
Lowest used price: $13.89
List price: $24.95
Author: Vianney Rodriguez
100 bold, delicious, and easy Tex-Mex recipes Chili con carne, carnitas, borracho beans―Tex-Mex cooking is irresistibly delicious, but it takes time to build up those layers of flavor. It’s a job tailor-made for the slow cooker. In The Tex-Mex Slow Cooker, recipe developer and blogger Vianney Rodriguez lets her favorite appliance do the work for stewed-all-day results with half the effort. Beans and chili simmered for hours? Check. Tamale casserole? Check. Bright, complex salsa verde? Check.
Recipes inspired by classics of Tex-Mex cuisine, as well as modern twists on old favorites include:
- Chile Con Queso
- Classic Margarita Fajitas
- Tamale Pie
- Dulce de Leche Chocolate Cake
From weeknight dinners to game-day spreads, these simple, flavorful dishes are sure to please. 100 color photographs
|Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
Lowest new price: $14.00
Lowest used price: $10.42
List price: $37.50
Author: Mr. Rick Bayless
Brand: Rick Bayless
Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.
After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.
This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.
The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.
Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.
If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.
- Authentic Mexican Regional Cooking from the Heart of Mexico
|Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens
Lowest new price: $7.81
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List price: $30.00
Author: Pati Jinich
Brand: Pati Jinich
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.
- Mexican Today New and Rediscovered Recipes for Contemporary Kitchens
|Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
Lowest new price: $24.09
Lowest used price: $18.96
List price: $40.00
Author: Eric Werner
Brand: Eric Werner Mya Henry
Winner, IACP Cookbook Award for Culinary Travel
Named a Best & Most Beautiful Cookbook of the Year by Bon Appétit, Cooking Light, Departures, Fine Cooking, Food52, Fort Worth Star-Telegram, Los Angeles Times, San Francisco Chronicle, T: The New York Times Style Magazine, Vice, Yahoo!, and more
The best things happen when people pursue their dreams. Consider the story of Eric Werner and Mya Henry, an intrepid young couple who gave up their restaurant jobs in New York City to start anew in the one-road town of Tulum, Mexico. Here they built Hartwood, one of the most exciting and inspiring restaurants in the world. Mya Henry took on the role of general manager, seeing to the overall operations and tending to the guests, while Eric Werner went to work magic in the kitchen.
The food served at Hartwood is “addictive,” says Noma chef René Redzepi, adding, “It’s the reason people line up for hours every single day to eat there, even though their vacation time is precious.”
Werner’s passion for dazzling flavors and natural ingredients is expertly translated into recipes anyone can cook at home. Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavoring elements are simple—honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic—but by using the same ingredients in different forms, Werner layers flavors to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.
- Hartwood Bright Wild Flavors from the Edge of the Yucatan
|The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life
Lowest new price: $7.32
Lowest used price: $6.31
List price: $17.95
Author: Wes Allison
Brand: Allison Wes
Prevent or reverse taco deficiency. Get that fresh taco-y feeling with over 75 seriously tasty vegan recipes.
Tired of the same old cleanse? Instead of feeling rejuvenated are you feeling depleted, anxious, and cranky? (Not to mention . . . hungry
?) A group of vegan taco scientists in Austin, Texas, know just how you feel, and now reveal their one-of-a-kind cleansing journey that anybody can follow and stick to—the Taco Cleanse. While the typical cleanse works by depriving
you of your favorite foods, the plant-based Taco Cleanse rewards
your body with what it naturally craves: tortillas, refried beans, guacamole!
Begin with a breakfast taco, the most important taco of the day. Even if you do nothing else, your mood will brighten in just 24 hours. Keep eating tacos and within a week your outlook will be noticeably improved. After 30 days, cleansers report lasting benefits—and you will, too!
The Taco Cleanse shows you:
- How to make everything from the tortilla—flour, corn, and waffle (!)—to the thirst-quenching “Supplements” (margaritas and other beverages) that best complement your tacos
- What to put in the tortilla— beer-battered portobellos, mac and cheese, even tater tots
- How to remake popular staples like picadillo, tacos al pastor, carne guisada, and fish tacos using plants instead of, well, animals.
The Taco Cleanse is cheap, easy, and delicious. Its recipes are authentically Austin, and are sometimes even inspired by Mexico, where the taco was first created. Everything
tastes better folded (exactly once) into a tortilla. Just eat one or more tacos at every meal, adding margaritas as necessary. It’s that simple
- The Taco Cleanse The Tortilla Based Diet Proven to Change Your Life
|Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More
Lowest new price: $11.81
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List price: $16.99
Author: Deborah Schneider
Brand: Deborah Schneider
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.
- Salsas and Moles Fresh and Authentic Recipes for Pico de Gallo Mole Poblano Chimichurri Guacamole and More
- Tacos: Recipes and Provocations
- 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
- Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking
- The Great Salsa Book
- Eat Mexico: Recipes from Mexico City’s Streets, Markets & Fondas
- Nopalito: A Mexican Kitchen
- Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves
- Rustic Mexican: Authentic Flavors for Everyday Cooking
- Death by Burrito, Cookbook: Mexican Street Food to Die For
|Gran Cocina Latina: The Food of Latin America
Lowest new price: $28.00
Lowest used price: $18.71
List price: $45.00
Author: Maricel E. Presilla
Brand: W.W. Norton & Co
The 2013 James Beard Foundation Cookbook of the YearGran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes. Two-color; 32 pages of color photographs; 75 line drawings
How to cook everything Latin American.
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