Mexican Flavors

October 1, 2014
Do not be intimidated by this book's lofty-sounding title. This vibrantly photographed, recipe-packed book was written for the average American home cook. The dishes are inspired by the cooking school of author Carpenter, which is located high in the mountains north of Mexico City. But the recipes are patiently written and easily re-created with ingredients found at typical American supermarkets. ( This is American cooking with a Mexican flair, Carpenter writes.) That doesn't mean the book lacks authenticity or creativity. Readers will find everything from tangerine-serrano salsa to chilled avocado soup with ancho chile jam to mushroom enchiladas with salsa Mexicana and crema. But there are plenty of fusion dishes, too, like guacamole pizza and fusion empanadas (simplified with wonton wrappers). There are also playful cocktails and classic and inventive desserts. This book is a fun, low-pressure introduction to transporting the flavors of Mexican cuisine to your table.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)