Vegetarian Table: Mexico
“An exciting new perspective on a cherished cuisine” (The San Francisco Chronicle), the Vegetarian Table series celebrates the rich diversity of flavors, fruits and vegetables, grains and legumes, and the variety of enticing spices found all over the world, providing the perfect opportunity for indulging the vegetarian palate. Lavishly illustrated with stunning full-color photography and text by some of the finest food writers in the industry, this popular Chronicle Books series is now available in paperback. Featuring distinctive vegetarian recipes for appetizers, soups and salads, pastas and noodles, main dishes, breads, and desserts, the cuisines are as delicious as they are exotic. The Vegetarian Table series offers an enticing and nutritious way to bring the sumptuous food and flavors from around the globe to any vegetarian table wherever it may be.
One customer said to Be forewarned though, vegetarian doesn’t necessarily mean low-fat. If I recall correctly, dairy and cream are used pretty heavily in some dishes for authentic flavor, so it may not be vegan or strictly “vegetarian.” One wonders whether coconut cream or other vegetarian cream substitutes might work as well in the recipes, for those wishing to adapt to their own flavor of “vegetarian”… But, as they say, to each their own. This should give a pretty authentic Mexican flavor and cooking style, and sits easily alongside the other entries in the Vegetarian Table series, which is quickly growing to become one of my favorites, due to its apparent emphasis on explaining cultural context and tradition as well as giving excellent recipes of varying complexity / difficulty.
I also really do like the layout of the book. It’s attractive, inside and out (so long as the dust jacket remains on it; the binding is pretty plain). It includes color pages and some full-page semi-gloss print of the foods you might be preparing. Though, like other entries in the VT series, it generally fails to LABEL the prints as to which dish is being represented. A minor quibble, as one can usually find the recipe on the adjacent page(s). They really are just eye candy, in the long run (which I enjoyed looking at).
I’d certainly recommend this book to anyone wanting that authentic flavor / cooking style.
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