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Searching... Park Grove Library (Cottage Grove) | 641.5884 SCH | Searching... Unknown |
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Summary
Summary
A collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish,engaging package.
When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authenticMexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider's favorite south-of-the-border recipes such as Tortilla Soup, Zesty Shredded Beef (Barbacoa), famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormouslypopular.
Author Notes
DEBORAH SCHNEIDER is the executive chef/partner of SOLCocina in Newport Beach, CA, and was dubbed "the reigningqueen of San Diego chefs" by Bon Appetit . She is the author of theJames Beard-nominated Cooking with the Seasons at Rancho LaPuerta ; Amor y Tacos ; Baja! Cooking on the Edge , which was oneof Food & Wine 's Best of the Best of 2006; and is the co-author ofWilliams-Sonoma's Essentials of Latin Cooking .
Reviews (2)
Publisher's Weekly Review
Schneider (Cooking with the Seasons at Rancho La Puerta), executive chef/partner of SOL Cocina in California, opens new doors for home cooks with this novel approach to preparing Mexican food utilizing the slow cooker. Schneider shows that it can do everything from bake cakes to steam tamales. Her recipes offer a panoply of appealing traditional Mexican dishes, including chicken in tomato-jalapeno salsa (pollo en salsa), black mole (mole negro), and beef with chorizo and potatoes (carne con chorizo y papas). Schneider offers a host of soups such as market vegetable soup (sopa de verduras) and lentil soup with longaniza sausage (sopa de lentejas longuiniza) as well as a wide variety of tasty street food including slow-cooked pork tacos with salsa verde (tacos de carnitas) and beef and bean burritos with cheese (burrito "el guero"). Side dishes utilize standard Mexican staples such as rice with fresh tomato (arroz Mexicana), black beans (frijoles negro), and corn bread (pan de elote). While the desserts are not numerous, they're luscious and flavorful, including coconut rice pudding (arroz con coco) and dulce de leche flan. Fans of Mexican food will rejoice at Schneider's delicious offerings and her efficient way to indulge any day of the week. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
Here, California-based chef Schneider (Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos) instructs readers to divide their time between stove and appliance to develop flavors. Some of her recipes-like Pozole Rojo, where chiles must be skillet-toasted, peeled, and pureed-can require hours of prep, while others are more efficient, like a brilliant Torta de Tamal that eliminates the work of individually wrapping and steaming tamales. Schneider's introductory notes to each recipe helpfully offer plenty of history and foreign vocabulary. VERDICT Home cooks who rely on a slow cooker to free up their attention (not necessarily eliminate prep time) will enjoy these Mexican favorites, which emphasize fresh, authentic ingredients. (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.