La Cocina Mexicana: Many Cultures, One Cuisine is by Marilyn Tausend and Ricardo Muñoz Zurita. It's a beautiful book with a carefully selected range classic recipes giving a very good overview of Mexican cooking, along with evocative descriptions of people and places, and some interesting historical context for the dishes.
I really enjoy this book. It's not fussy or glossy. What I find most impressive is that it is not simply content to rush through simple versions of the "greatest hits" dishes and takes a much more considered and careful look at the cusine.
The font for the recipe titles looks like it was lifted from the cover of a death metal album, and that is as much fault as I can find with the book. It belongs in any respectable collection.
|La Cocina Mexicana|
The Mexican Slow Cooker by Deborah Schneider was, on the other hand, a disappointment. It's a fine idea, well produced, but I expected more. I was really looking forward to this book and getting ideas for soups and tacos guisados (the stewed type of taco filling, pibil, barbacoa, tinga etc.) that could be made in a slow cooker.
While there are recipes for some of these the book is padded out with a lot of very standard Mexican fare, only very tangentially, if at all, related to the slow cooker.
|The Mexican Slow Cooker|