dbb@fluke.UUCP (Dave Bartley) (09/03/85)
Well, the Mexican cookbook recommendations stopped coming in a while
ago, and finally I'm getting around to posting a summary as promised.
Thanks to dagobah!mis, teklds!jamest, cbosgd!rew, zinfandel!berry, and
Almsa-2.ARPA!wmartin for your recommendations.
Following is a somewhat digested version of what I received. Sections
in quotes are direct quotes, reformatted. The text of the original
replies is available on request (by e-mailing me, fluke!dbb)
Diana Kennedy, *The Cuisines of Mexico*
This received the most recommendations (3), and the most enthusiastic
ones. I just bought a copy of it earlier this week, but haven't done more
than browse through it. The discourse on chilies is impressive, and the
book looks promising, though many of the recipes start with things you
have to do the day before, and so on. It's available only in hardbound.
About Diana Kennedy:
"The acknowledged doyenne of Mexican cookery and cookbook authors is Diana
Kennedy. She has several books out; the best is the first -- THE CUISINES
OF MEXICO. Also good is RECIPES FROM THE REGIONAL COOKS OF MEXICO. I
believe there might be one or two recent books by her that really are just
condensations or extracts from her original larger books, so check
copyright pages."
Sunset Mexican Cookbook
This was mentioned twice, as was the HP book, counting the posted
recommendation.
"My wife and I have found this a very readable book, with easy to follow
(and delicious) recipes. Nice illustrations, too. About $5 in
paperback."
"If you want Tex-Mex or New Mexican or other border-area-regional styles
of cooking, the Sunset and HP ones have a good selection, and also the Old
El Paso company has a thin hardback Mexican cookbook which emphasizes the
use of their products. I think it usually sells for $2 or so in some
Mexican food distributors' outlets."
Albuquerque Journal, *The Great Southwest Cooking Classic* and other books.
"They have a contest and collect all the recipes and publish them in a
book...
"I don't know what the address of the Albuquerque Journal is but I would
think US Mail would get to them at:
Albuquerque Journal
Albuquerque, New Mexico 87___"
Elisabeth Lambert Ortiz, *The Complete Book of Mexican Cooking*
Recommended as a "fairly good small-format paperback on Mexican cookery."
Elena Zelayata's *Secrets of Mexican Cooking*
Recommended in a posted message.
Also, from dagobah!mis, a recipe:
TURKEY MOLE'
>From "All Manner of Food" -- Michael Field (Knopf, 1970),
slightly modified.
Turkey and stock:
9-10 lb turkey, cut up, with giblets
2 medium onions, 2 carrots, 3 celery ribs with leaves
large bay leaf, 7-8 qt water, 1Tb salt, ~20 black peppercorns.
In a large stockpot combine turkey parts and vegetables. Cover with
water, bring to a boil, skim off foam and scum. Lower heat, add
salt and pepper, cover and simmer as gently as possible until turkey
is almost but not quite tender (leg or thigh should show slight resistance
when pricked with a fork). Put turkey pieces on board, cut meat away from
bones in fairly large serving-sized pieces, leaving skin intact if possible,
and set aside. Return bones to pot, let stock cook briskly uncovered while
you make mole sauce:
6 Tbs chili powder or ground chilis
5 tbs sesame seeds
3/4 cup almonds, blanched (but unblanched work too)
1 tortilla, torn up, or 1/4 cup crumbled corn chips
1/2 cup raisins
2 large garlic cloves
1/2 tsb aniseed
1/2 tsp ground cinnamon
1/2 tsb ground cloves
1/2 tsp coriander seeds, or ground
3 medium ripe tomatoes, chopped coarse
3 medium onions, quartered
2 tsp salt
1/2 tsp black peppercorns
1.5 oz unsweetened chocolate, grated
lard for frying
In a large mixing bowl, combine chilis...peppercorns above. add 2 cups
strained stock; put through blender or food processor 2 cups at a
time until pureed and smooth. pour into a large casserole, stir in
2 cups more stock. bring to a boil, the lower heat, add chocolate,
let simmer for a while.
in a big frypan, melt lard, fry turkey pieces (without crowding) until golden
brown. add lard as necessary. as each piece is finished, add to mole. let
simmer, uncovered, until turkey is tender, but don't let mixture boil.
taste for seasoning, sprinkle with some more sesame seeds, roasted,
before serving.
makes 10-12 servings. warning on scaling ingredients: don't multiply the
chilis by the same scale factor as the other ingredients, or you'll get
burned out.
--
Dave Bartley UUCP: {decvax,ihnp4}!uw-beaver!
John Fluke Mfg Co. {sun,allegra}! fluke!dbb
Everett, WA USA {ucbvax,hplabs}!lbl-csam!jhf@lanl.ARPA (09/05/85)
> Albuquerque Journal, *The Great Southwest Cooking Classic* and other books. > > "They have a contest and collect all the recipes and publish them in a > book... > > "I don't know what the address of the Albuquerque Journal is but I would > think US Mail would get to them at: > > Albuquerque Journal > Albuquerque, New Mexico 87___" The address is Albuquerque Journal 7777 Jefferson NE Albuquerque, NM 87109