August 31, 2005
The time for Tex-Mex is now
I am not one for cookbooks on the whole, but every now and then I will poke my nose into one if forced, bored or slightly tipsy. I figured having one purchased and given to me as a gift was close enough to being forced, and almost as a cathartic release, will now review the contents for the world. Be afraid.
THE BOOK: The Tex-Mex Cookbook
THE AUTHOR: Robb Walsh. Walsh is a Texas based food columnist/writer.
THE BOOK: 267 pages, lots of photos and illustrations, 100+ recipes, $25.95.
THE FOOD: Authentic Tex-Mex.
THE POINT: To encourage us to accept Tex-Mex as a dynamic regional American cuisine. Or to simply regail us with 47 differing taco recipes - haven't quite decided yet.
THE QUOTE: "We can all thank (Mexican cooking authority) Diana Kennedy for inadvertently granting Tex-Mex its rightful place in food history," writes Walsh. "By convincing us that Tex-Mex wasn't really Mexican food, she forced us to realize that it was something far more interesting: America's oldest regional cuisine."
THE GOOD: This kind of Mexican comfort food is easy and inexpensive. And the young'ens seem to like it!
THE BAD: Some of this food is way too downscale for today's eaters. When is the last time you broke out a Frito Pie at your dinner party????
THE BOTTOM LINE: For those who love all things Mexican and who like to learn more than just recipes when they cook, this is a great read. For those that are a little more cultured in their palette, this is likely to be kept on the shelf. Regardless, I learned to make my own taco shells. So that's good. Right?
Posted by Andrew Webber at 05:44 AM | Comments (0)