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|Mexican Ice Cream: Beloved Recipes and Stories
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Author: Fany Gerson
Brand: TEN SPEED
A collection of 60+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico's rich and revered ice cream traditions.
This new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, showcases the incredibly diverse flavors of Mexican ice cream while exploring the cultural aspects of preparing and consuming ice cream in Mexico. Gerson uses unique ingredients to create exciting and fresh flavors like Red Prickly Pear Ice Cream,
Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All recipes are created with the home cook in mind, and written in Fany's knowledgeable but accessible voice. Mexican Ice Cream features vibrant location photography and captures the authentic Mexican heladerias that Gerson has been visiting for decades. For anyone looking to up their summer ice cream game, this is the book.
- Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
- My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats
- Hello, My Name Is Ice Cream: The Art and Science of the Scoop
- Van Leeuwen Artisan Ice Cream
- People's Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn's Coolest Pop Shop
- Ice Cream Social: 100 Artisanal Recipes for Ice Cream, Sherbet, Granita, and Other Frozen Favorites
- Nopalito: A Mexican Kitchen
- Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery
- The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments
- Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop
|A Taste of Latin America: Culinary Traditions and Classic Recipes from Argentina, Brazil, Chile, Colombia, Costa Rica, Cuba, Mexico, Peru, Puerto Rico & Venezuela
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Author: Patricia Cartin
Latin American food is steeped in history and tradition. From Peru's spicy and citrusy ceviche to hearty Colombian beef, pork, and seafood stews to Argentina's silky, sweet dulce le leche desserts, cooks of all skill levels are invited to discover what make this region's cuisine incomparable. Complete with four-color photographs, expertly crafted recipes and additional insight on the background and customs of each country featured, budding chefs and seasoned experts alike will be enticed by this authentic and unique compilation.
- The Central American Cookbook: Authentic Central American Recipes from Belize, Guatemala, El Salvador, Honduras, Nicaragua, Costa Rica, Panama, and Colombia
- Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina
- Empanadas: The Hand-Held Pies of Latin America
- Gran Cocina Latina: The Food of Latin America
- Top 50 Most Delicious Empanada Recipes (Recipe Top 50's) (Volume 30)
- Mexico from the Inside Out
- Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking
- Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
- The Food and Cooking Of Argentina: 65 Traditional Recipes from the Heart of South America
|The Ultimate Tortilla Press Cookbook: 125 Recipes for All Kinds of Make-Your-Own Tortillas--and for Burritos, Enchiladas, Tacos, and More
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Author: Dotty Griffith
Warm, fresh homemade tortillas beat store-bought any day of the week. Dotty Griffith reveals how easy it is to make these authentic and rustic round flatbreads, with scrumptious recipes for corn and wheat tortillas, gluten-free tortillas, and tortilla spin-offs like gorditas and sopes; great ideas for exciting flavored tortillas, using spices, tomatoes, spinach, and chile peppers; and loads of expert wisdom about how to use and love your tortilla press, whatever kind you own. Plus she serves up more than a hundred ways to turn your hand-crafted tortillas into tonight’s dinner, with recipes for all the very best homemade Southwestern, TexMex, and Mexican sauces, toppings, and fillings you need to turn out soul-satisfying enchiladas, fajitas, tacos and taco salads, chalupas, quesadillas, burritos, and more.
“What a fun book! Dotty Griffith begins with clear tutorials on making corn and flour tortillas from scratch, along with lots of creative variations. (I can’t wait to try her cilantro lime corn tortillas.) She then shares recipes for using your homemade bounty—everything from tacos to enchiladas and soups to desserts. Tips, history, and corny jokes are peppered throughout, making for an enjoyable read. If you're a fan of tortillas, this cookbook is a must!”
--Lisa Fain, blogger at The Homesick Texan and author of The Homesick Texan Cookbook
“This book is the real deal for tortillas of all kinds as well as recipes using tortillas!”
--Sylvia Casares, chef/owner, Sylvia’s Enchilada Kitchen, Houston, and author of The Enchilada Queen Cookbook
“Dotty Griffith has packed more about tortillas into one book that I thought possible. This book is the only reference you’ll ever need to make all kinds of great tortillas.”
--John Mariani, author of The Encyclopedia of American Food and Drink
“Making tortillas at home is an easy, rewarding, and tasty craft to master. Dotty Griffith has written the definitive book on the subject, covering not just tortillas but all the amazing things you can make with them.”
--Cheryl Alters Jamison, author of Texas Slow Cooker and co-author of Smoke & Spice
“Dotty Griffith has written the book I have been waiting for all my life--and the one I wish I had written first! This brilliant book is destined to become a classic. From chimichangas to chilaquiles, salsas to sopes, this book has everything you’ll ever need to satisfy your cravings for all things tortilla.”
--Stephan Pyles, chef, restaurateur, and author of The New Texas Cuisine
- Victoria 8 inch Cast Iron Tortilla Press and Pataconera, Original Made in Colombia, Seasoned
- Tacos: Recipes and Provocations
- Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More
- IMUSA USA MEXI-1000-TORTW Tortilla Warmer Terracota 8.5-Inch, Brown Brick Color
- My Victoria Cast Iron Tortilla Press Cookbook: 101 Surprisingly Delicious Homemade Tortilla Recipes with Instructions (Victoria Cast Iron Tortilla Press Recipes) (Volume 1)
- Heavy-Gauge Manual Reastaurant Cast Iron Flour Corn Tortilla Press Maker by Smart Cook
- Electric Tortilla Maker- Homemade Flatbread, Pitas, Tortillas- Heavy Duty, Non-Stick Cooker Easier Than Tortilla Press
- Guerrilla Tacos: Recipes from the Streets of L.A.
- The Enchilada Queen Cookbook: Enchiladas, Fajitas, Tamales, and More Classic Recipes from Texas-Mexico Border Kitchens
- HIC Tortilla Press for 6-Inch Tortillas, 8.5-Inches x 6.375-Inches x 2.125-Inches
|Taco! Taco! Taco!: The Ultimate Taco Cookbook - Over 100 Recipes for Everybody
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Author: Sara Haas
Make every day Taco Tuesday! Tacos are the perfect food--uniquely versatile and incredibly delicious! Taco! Taco! Taco! features 100 taco recipes that are as easy to prepare as they are to love.
Who doesn't like tacos? Simple to make, tacos can be prepared in many different ways, and provide the ideal platform for tons of nourishing foods. Taco! Taco! Taco! features 100 taco recipes, each providing delicious and fun ideas for your next meal.
Some recipes include:
* Chicken Shawarma Tacos
* Italian Meatball Tacos
* BBQ Skirt Steak Tacos
* Grilled Coriander Shrimp Tacos
* Cumin Chickpea Tacos
* Mediterranean Veggie Tacos
* Sesame Bok Choy Tacos
* Cinnamon French Toast Taco
* S'mores Tacos
* Yogurt Flatbreads, and many more!
Guaranteed to be a hit at any dinner table, these flavorful tacos will have you saying, "Taco! Taco! Taco!"
|Taco USA: How Mexican Food Conquered America
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Author: 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.
|Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor
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Author: Marcela Valladolid
Brand: Valladolid, Marcela
Why wait until Tuesday night to have tacos—and why would you ever use a processed kit—when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy?
On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show.
A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast—and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection.
With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela’s show into your home.
makes 3/4 cup
1 (15.5-ounce) can garbanzo beans, rinsed and drained
2 garlic cloves, peeled
1 tablespoon fresh lemon juice
2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving
2 teaspoons sesame seed paste (tahini)
1/3 cup olive oil, plus more for serving
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse.
With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper.
Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips.
Featured Recipe: Coconut Flan
Serves: 8 to 10
Nonstick cooking spray
1 cup cajeta or caramel sauce, warm
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (14-ounce) can evaporated milk
6 large eggs
1 tablespoon pure vanilla extract
½ teaspoon salt
½ cup shredded sweetened coconut, toasted
Flan (which, I have to confess, is Spanish, not Mexican) is surprisingly easy to make. The trick is to cook it in a water bath to ensure gentle heat surrounds the custard so it won’t break or curdle. There are various methods of infusing coconut flavor into a flan, but coconut milk is the easiest, giving you intense flavor and also a smooth texture. When I first made this recipe, I thought adding shredded coconut to custard would give even more flavor. It does, but it takes away from the velvety texture, so I opt to sprinkle some toasted coconut on the top instead.
1 Preheat the oven to 350°F. Spray a Bundt pan with cooking spray and drizzle the cajeta into the pan, turning to coat the bottom and sides.
2 Using an electric mixer, beat the condensed milk, coconut milk, evaporated milk, eggs, vanilla, and salt. Pour the mixture over the cajeta into the Bundt pan. Put the pan inside a roasting pan and fill the roasting pan with warm water to come halfway up the sides of the Bundt pan. Cover the Bundt pan with foil.
3 Bake until the center jiggles slightly when the pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool for 30 minutes, then transfer to the refrigerator and chill for 3 hours or overnight.
4 Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.
|Empanadas: The Hand-Held Pies of Latin America
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Author: Sandra Gutierrez
Found from New York to Los Angeles, from Mexico to Brazil and into the Latin Caribbean, empanadas are the most widely eaten hand-held pies in the world. They can be filled with a marvelous array of ingredients featuring simple, vibrant flavors and can make a perfect snack, everyday meal, decadent dessert, or great party fare. Empanadas offers a collection of the most delicious recipes and essential tips on creating the perfect mini pie for any occasion, from Argentinian cheesy spinach empanadas, crispy Mexican chorizo and potato pies with tomatillo salsa, and flaky Brazilian shrimp and tomato empanadas to Costa Rican empanaditas stuffed with gooey pineapple jam. With an introduction on the history of empanadas, a lesson on dough types and folding techniques, 60 succulent recipes, and mouthwatering color photographs throughout, Empanadas is a beautiful, practical, and definitive guide to making, serving, and enjoying everyone’s favorite hand-held pie.
|Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas
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Author: Jason Wyrick
Brand: Vegan Heritage Press LLC
The first cookbook of vegan regional Mexican recipes.
The author of the best-selling Vegan Tacos explores the magic of Mexico's regional cooking. Enjoy the exotic flavors of these diverse cuisines without leaving your kitchen.
Jason's delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas,the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include:
A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more.
- Oaxacan Black Beans
- Blue Corn Mushrooms Bocoles
- Four Chile Noodle Soup
- Classic Sweet Corn Tamales
- Old-Style Street Enchiladas
- Sonoran Machaca Burritos
- Sweet Potato Pastelitos
- Tres Leches Cake
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Author: Donna Kelly
Brand: Brand: Gibbs Smith
Sweet and savory recipes celebrate this classic finger food.
In Quesadillas, the gooey little snacks we all used to make as kids have grown up into flavorful, hearty meals and desserts bursting with flavor. Favorites include Roasted Veggie and Goat Cheese, Thai Peanut, Parmesan-Crusted Italian, Chicken Caesar, Philly Cheesesteak, Peanut Butter Apple, Triple Chocolate Decadence, and Pecan-Crusted Pear.
Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. She lives in Provo, Utah.
- Used Book in Good Condition
|Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere)
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Author: Diana Kennedy
No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare—and savor—the delicious, subtle, and varied tastes of Mexico.
In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs "these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited." Oaxaca al Gusto is the fruit of these labors—and the culmination of Diana Kennedy's life's work.
Organized by regions, Oaxaca al Gusto presents some three hundred recipes—most from home cooks—for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines—chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume.
An irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines.
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