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Mexican Food Made Simple Hardcover – 4 Mar 2010


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Product details

  • Hardcover: 224 pages
  • Publisher: Hodder & Stoughton; 1st Edition edition (4 Mar 2010)
  • Language: English
  • ISBN-10: 0340994975
  • ISBN-13: 978-0340994979
  • Product Dimensions: 19.1 x 2.5 x 25.4 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (126 customer reviews)
  • Amazon Bestsellers Rank: 2,105 in Books (See Top 100 in Books)

More About the Author

When Thomasina Miers first arrived in Mexico aged eighteen, she fell so in love with its food that she went back to live there, opening up a cocktail bar in Mexico City and using her free time to travel the country and cook with some of Mexico's top chefs. After returning to London and winning BBC2's MasterChef in 2005, Thomasina opened the Mexican street food cantina, Wahaca, which won the Observer Food Monthly's 'best cheap eats' award, and has now opened three branches. She writes a regular recipe column in The Times and is co-editor of SOUP KITCHEN (2005) and the author of COOK (2006) and WILD GOURMETS (2007). Her homage to Mexican food, MEXICAN FOOD MADE SIMPLE, is published in March 2010.

Product Description

Review

'Mexican food is one of the world's great cuisines and there is no one I'd rather read on the subject than Tommi. I love her writing and the recipes in this book are wonderful too' (Tom Parker Bowles, Market Kitchen)

'When I read this book I wanted to cook from it immediately ... then jump on a plane to Oaxhaca. Colourful and inviting, full of scrummy-looking and achievable recipes, it's for anyone who likes their food vibrant, healthy and ballsy...just like the author!' (Allegra McEvedy)

'A world away from Tex-Mex sizzling fajitas with cheesy nachos, Thomasina Miers, former MasterChef champ and Wahaca restaurant founder, is bringing a large slice of genuine Mexico to the mainstream' (Delicious)

Perfect for summer, this book from the MasterChef 2005 winner is full of easy flavourful recipes. (BBC Good Food Magazine)

A great introduction to the breadth of real Mexican cooking, which goes way beyond the Tex-Mex cliches. (Delicious)

Book Description

Cook authentic Mexican food at home with top chef and food writer Thomasina Miers's simple, accessible recipes.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.5 out of 5 stars

Most Helpful Customer Reviews

63 of 65 people found the following review helpful By Adam Millward on 24 May 2010
Format: Hardcover
Ordered this on a whim, and im so pleased I did.

Tommie makes everything sound incredible, but she has also made everything as anglo-friendly as she can, knowing that authenticity is useless if the ingredients cant be found. OK, so im struggling to get some of the ingredients locally, but there is a handy guide to local, national and web retailers we can use.

She has really helpful guides to how to assemble burritos, quesidillas etc, has the most mind blowingly fantastic chile con carne recipe, shows how to make simple, no-fuss salsas and guacamole, has idiot proof guides to making fantastic margaritas, and all in all has me hooked on mexican cuisine.

This book is on rotation between my living room and kitchen as I plan and cook my way through it. It makes you realise the tex-mex dinner kits and sauce sachets have left us all ignorant for how intricate and delicious this food truly is.

Practical, brilliantly written and intoxicating, this is a book that will be used, not just another shelf filler. I couldn't recommend it enough.
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19 of 20 people found the following review helpful By Paulette on 19 Dec 2011
Format: Hardcover
I got this book after watching a couple of episodes that the book is based on. It's absolutely smashing, I didn't realise Mexican food could be prepared so simply and healthy. A lot of the food is prepared in a dry pan, so none of the food is oily or greasy. I am working my way through the book steadily and the family love everything I have made to date. I haven't encountered any problems getting any of the ingredients, if there is something I can't obtain locally I can get the ingredients on line. So every recipe is possible to make. There is a list in the back of the book of suppliers.

Well illustrated and no airs or graces, an excellent set of recipes.
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5 of 5 people found the following review helpful By Sinead on 28 Dec 2011
Format: Hardcover
This book has been the reliable over and over again, we've done nearly all recipes. even when you dont think a recipe is going to be amazing it manages to be, she really knows how to put dishes together. Mexican food made simple 2 now please Tomisina
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9 of 10 people found the following review helpful By Mais on 30 Jan 2013
Format: Hardcover
As I love Mexican food and love Wahaca (the author's chain of Mexican restaurants) I decided to put this book on my Christmas wish list. The recipes look and sound amazing, so I was really excited to try the book out. I intended to make several dishes from the book this week, however when I wrote down all the necessary ingredients I realised how expensive it would be - the recipes aren't designed for everyday cooking. I decided to make just one dish, the spinach & ricotta enchiladas. What I thought would be a short process ended up taking close to two hours (the book recommends that you make your own tomato sauce) and some of the instructions weren't very clear for a beginner chef like me - though I'm sure it would be fine if you're more experienced. Despite following the recipe as best I could, the tomato sauce did not turn out well and so I ended up using store bought pasta sauce for the enchiladas. The final product was pretty tasty, and I'm sure the other recipes are delicious if you know how to make them. However for a beginner chef on a tight budget, this book might not be the best option.
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3 of 3 people found the following review helpful By Nicholas V. Dowling on 1 Sep 2013
Format: Hardcover Verified Purchase
I've made quite a few of the recipes from this book, and all have turned out well. For most I would recommend that you have a food processor - Mexicans may well be willing to spend hours grinding and chopping ingredients, but I'm afraid I have other things to do. The author gives alternatives for most of the specialist ingredients, but you will find it hard to make a lot of these recipes without some chipotle. The book lists a selection of specialist sources for ingredients and I paid a visit to Casa Mexico in Bethnal Green to stock up - but next time I will probably order my stash of chillies by mail. Other items that used to be specialist a few years ago, like cooking chorizo, are available in most big supermarkets.

Simple is a relative term. Some of the recipes are quite involved and involve a lot of ingredients, but the explanations are clear and easy to follow. But don't expect to knock out Mexican meatballs or chile in half an hour after work.
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43 of 50 people found the following review helpful By isabel in the kitchen on 8 Mar 2010
Format: Hardcover
Until now I have always felt daunted by the idea of Mexican food. I want the food I cook to be authentic and true to the original as possible and all those complicated moles needing hours of preparation and ingredients that are not available to me have rather put me off trying. So Thomasina Miers' recipes are a revelation to me - they capture the essence of Mexican cooking with accessible ingredients and none of the fuss.

There are recipes for moles but with names like An Easy-Peasy Peanut Mole the fear factor has gone! There is an excellent introductory section to help you appreciate the various flavours of Mexican food and show you what ingredients are needed to get started.

Then follow all the delicious dishes such as Sweet and Spicy Squash and Chickpea Soup, A Classic Guacamole, heaps of variations on the tortilla, burrito, taco clan, Grilled Food Soul Food(the Great Mexican Breakfast), salsas and so on.

All the dishes have a light, fresh, very- of- the- moment flavour, irresistably must make now. An enticing, timely book, destined to be well-thumbed and decorated with kitchen splashes- the sign of an excellent cookbook.
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