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4.6 out of 5 stars
Mexican Food Made Simple
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67 of 69 people found the following review helpful
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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5 of 5 people found the following review helpful
on 30 October 2014
It is OK, although a little unclear in places. I would like the length of time needed displayed rather than reading all the way through when looking for something to cook to discover you also need to mke a different sauce as well.

The Chipotle sauce is lovely and worth making but not everything turned out as good as i expected. I did the pork belly and followed the instructions (i thought) but it was just OK for a lot of effort. The crackling wasnt edible and that is my favorite bit. The Mexican breakfast was good but is essentially a spicy tomato sauce (a very nice one though) on bread with a fried egg.

could be a bit clearer with the instructions and nothing has blown me away. It has made me want to get more into Mexican food though.
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7 of 7 people found the following review helpful
on 28 December 2011
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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3 of 3 people found the following review helpful
on 31 August 2013
What a brill book. Now don't get me wrong this is not 30 min cookery! Most of the recipes will require lists at the shops to get the ingredients and will take time to either prepare or cook - but once you have a few under your belt it is great to improvise. If you are a new or nervous cook then this book is great because you really can turn-out amazing food with it. My girl-friends and I have been having Mexican food nights ever since we bought each-other copies of this book :D And let's not forget the cocktails are included in the back!
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21 of 24 people found the following review helpful
on 19 December 2011
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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45 of 52 people found the following review helpful
on 8 March 2010
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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1 of 1 people found the following review helpful
on 18 January 2012
Note - this is specifically a review of the Kindle Edition.

Having watched Thomasina's recent TV series and seeing her 'take' on Mexican food, I was wary as although her recipes are simple and look good she does put her own slant on them. I was doubly wary as I know Kindle editions of some books just don't work - basically anything other than a novel often has navigational 'challenges' and often the pictures/diagrams etc aren't included.

I'm delighted to report that both of my reservations are unfounded - the recipes work well and the Kindle book is simple and easy to use and the illustrations are there (albeit, of course, in monochrome). The facility to download and review a sample proved a godsend with this book.
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11 of 13 people found the following review helpful
on 6 August 2010
I've always loved Mexican food so wanted to try making some myself and this book seemed one of the most accessible out there. The recipies I've tried so far have all been delicious and loved by everyone whose eaten them, my fave is the guacomole, so much better than shop bought ones and so easy!

OK,they might not always be the most common of ingredients but there is a list in the book of suppliers where i've been able to get all the things I couldn't get at the supermarket easily and I have found that some supermarkets, for me, Tescos, are starting to stock more "exotic" ingredients such as several of the types of chilli used.

The instructions in the recipies are all easy to follow and the general information in the book is also interesting often with really nice pictures. I think the only downside is that some of the recipies do take quite a while to cook, not quick food but very tasty none the less!
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17 of 20 people found the following review helpful
on 14 May 2010
Thomasina Miers put a lot of effort into this book and it has paid off. Lovely recipes, especially the salsas, but many of the ingredients are hard to get and it's tough to work out what to substitute them with. It's not made for quick and easy meals either which is what I was hoping to get from a book that advertises it as "made simple".
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20 of 24 people found the following review helpful
on 31 July 2011
I would have liked to have given this book 5 stars. The recipes are really easy to follow, and the refried beans are heavenly, but whatever you do, watch the salt quantities. I made the Fresh tomato salsa and the Guacamole to go with a meal and wow... Both of them were inedible due to the amount of salt. Now I am not one of those people paranoid about my salt intake, but honestly I could feel my blood pressure going up with my first mouthful. The fresh tomato salsa has 1 tablespoon of sea salt to 8 tomatoes, the classic guacamole tasted even worse, at 1-2 teaspoons the salt completely overpowered the lovely creamy avocado. It was all consigned to the bin. Maybe the quantities are a mistake, but after going back and looking through some of the other salsa recipes I am not so sure. The searingly hot salsa has two teaspoons, the sweetcorn and black bean salsa calls for "a few teaspoons" of sea salt!!! If you are going to buy this book please, salt to taste rather than follow the recipe exactly or you'll end up wasting a lot of food and money.
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