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Muy Bueno: Three Generations of Authentic Mexican Flavor, by Yvette Marquez-Sharpnack Veronica Gonzalez-Smith
Get Free Ebook Muy Bueno: Three Generations of Authentic Mexican Flavor, by Yvette Marquez-Sharpnack Veronica Gonzalez-Smith
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Review
"I have always been fascinated with how the foods of northern Mexico joined with the foods of the southern United States to invent a whole new world of culinary possibilities. Cooks from both sides of the border have been creating a delicious, exciting cuisine for the past couple hundred years. The women of Muy Bueno have some fantastic stories and recipes about this. Wow I truly enjoyed reading it and can't wait to start cooking!" --Roberto Santibañez, chef-owner of Fonda restaurants in NYC and author of Truly Mexican and Tacos, Tortas, and TamalesIt's hard for me to remain neutral about the tales and recipes of Muy Bueno. You see, their stories are my stories, just like many of us whose grandparents came from Chihuahua to Texas and beyond. But you needn't have an abuelita who blessed generations by handing down her recipes all you need is the love and spirit that Yvette, Veronica and Evangelina have filled within the pages of this book. Packed with authentic regional recipes, beautiful stories and gorgeous photographs, Muy Bueno is above all else a delicious family love story. --Matt Armendariz, MattBites.com and author of On a Stick!"If you love Mexican comfort food and fantastic photography, you need Muy Bueno on your kitchen bookshelf!" --Jorge Bravo, founder of HispanicKitchen.com --Jorge Bravo, founder of HispanicKitchen.com"Charming family stories combined with richly colorful photos to make this a delightful invitation to cooking" --Michelle Kayal, Associated Press"Every page invites the reader to step into the richness of Mexican culture, defined by exquisite food and lots of love. To see family recipes both traditional and contemporary recreated with so much care is a joy. I personally look forward to making Muy Bueno's recipes for my own family. --Nina Terrero, Entertainment Weekly
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About the Author
Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and their mother Evangelina Soza were all born and raised in El Paso, Texas. They learned to cook from their grandmother and mother, Jesusita Mendias-Soza, whose hospitality and irresistible Mexican recipes were legendary among family and friends. They started the Muy Bueno Cookbook blog to celebrate and preserve their family's special culinary heritage. The blog and recipes have been featured in Latina magazine, and the websites of Paula Deen, The Pioneer Woman, SAVEUR, and Gourmet. Though now Yvette resides in Denver, Colorado, Veronica has moved to Germany, and Evangelina remains in her hometown El Paso, Texas, the three of them meet as often as possible to share the delicious food and steadfast family bond that inspired Muy Bueno. Visit them at muybuenocookbook.com.
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Product details
Paperback: 296 pages
Publisher: Hippocrene Books; Bilingual edition (October 1, 2012)
Language: English
ISBN-10: 0781813042
ISBN-13: 978-0781813044
Product Dimensions:
7.5 x 1.1 x 9.1 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
134 customer reviews
Amazon Best Sellers Rank:
#89,074 in Books (See Top 100 in Books)
What really comes across from the three generations of women who contributed to this cookbook is the pride they feel about their Mexican heritage and the pleasure they take in preparing authentic specialties reflecting the best of Mexican cuisine. The layout of this cookbook is simply beautiful, with full page color photography juxtaposed against each recipe. From tacos and flautas to tortilla soup and rice pudding, these recipes are foods that comfort and satisfy, using an array of fresh ingredients and time-tested spices. No matter your ethnic heritage, Muy Bueno will inspire you to investigate adding some of these South of the Border recipes to your regular repertoire.
I went surfing Amazon for a recipe book that presented traditional and authentic Mexican recipes. There were many Mexican cooking books and "Mexican-like" cookbooks, and Mexican-flavored" cookbooks listed, all with high ratings. But, in these days of egotistical celebrity chefs and cooking magazines that have to turn out 35 or so new recipes a month - whether they are fit to eat or not - it's difficult to determine whether you're getting an authentic traditional recipe or some sort of fusion dish using all the latest fad ingredients that most people in the country of origin may never have heard of. (I keep looking for arugula ice cream to appear in the supermarket any day now. It seems everybody uses this green in just about everything). Fortunately, I live in a city with a great library, so I checked out several of the more popular Mexican recipe books out there to see if they really were traditional and authentic or some celeb chef's creations. Most were the latter. Traditional Mexican food - what gets served on the family tables and in the restaurants south of the Border - is one of the great cuisines of the world. And, as my former boss was fond of saying: "If it ain't broke, don't fix it." My frame of reference to check out these recipes is Better Homes and Gardens 1977 edition of "Mexican Cooking". This is a real jewel of a book that shows you how to cook just about every Mexican dish you'd ever want to. I wouldn't sell my well-used book for $1,000. The problem with it (if you want to call it a problem) is that Mexican-source products weren't readily available then in most places of the United States, so a lot of ingredients come out of a can or are substitutions. I was searching for a book that has the traditional stuff, but where I could take advantage of all the fresh produce and authentic ingredients (think cheeses and peppers here) at my local Latino market. After much research, I decided on "Muy Bueno." It was the right choice. Most of the recipes in this book go back at least three generations to Maria de Jesus Mendias, the matriarch of these cooking daughter and granddaughters who wrote the book. The book is, in actuality, a tribute to Grandma Jesusita and the great dishes she used to cook up back home in Mexico in the days of Pancho Villa. The book also is lavishly illustrated by the excellent photography of Jeanine Thurston. My only complaint with this book is that I wish there were less recipes for mixed drinks and more recipes for breakfasts. A good Huevos Rancheros recipe would be nice, but I already have a good one in BH&G's "Mexican Cooking." I expect I'll still use this little gem until it falls apart. But, if you're looking for the real thing now, "Muy Buenos" is very good.
If you want a great introduction to Mexican home cooking, then this is the book for you. The recipes are simple and easy to follow. This recipe book provides an excellent foundation to Mexican cooking without unnecessary fluff that might discourage you from trying a recipe. There recipes have great flavor, but are missing complexity. If you didn't grow up eating Mexican food regularly you wouldn't be able to notice this. I say this because I grew up eating the homemade food of relatives, friends and family friends, but never knew how to cook it myself. I've made modifications to some recipes as I've learned more about Mexican cooking, such as including an additional variety of dry chiles for more complex flavors and spices like cumin. I noticed my mother has done the same thing because she started writing notes on the sides of the recipes.I removed one star for this reason and because quiet a number of pages were contributed to alcoholic drinks, which I don't care for. When purchasing a cookbook, I want just that- a cookbook- not recipes for mixed drinks. These pages could have been dedicated to moles, which are a staple to Mexican food culture.If you already know the basics of Mexican home cooking, like making rice, tamales, beans and chile sauces, then this book might be too basic for you. I used this book to learn basic techniques and recipes, while referencing Rick Bayless and Roberto Santibanez cookbooks for ideas to build flavor complexities.Overall, I would recommend this book. I purchased it for myself and one for my mother. 4 years ago. This Christmas she asked me to order 2 more so that she can present them as gifts to friends.
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