The Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz

  • Tortillas (page 36)

    from The Complete Book of Mexican Cooking The Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz

    • Categories: Bread & rolls, savory; Mexican; Vegan
    • Ingredients: masa harina
    show

  • Show all Recipes...

Notes about this book

  • robm on July 05, 2011

    If you're considering buying this excellent book, look into The New Complete Book of Mexican Cooking, an updated version from 2000. Lambert Ortiz predates Diana Kennedy, and her recipes are usually more simple and direct. Her approach is more relaxed and suggests substitute ingredients that are more easily available in areas outside Mexico or without large Mexican communities and markets. Nevertheless, the food is delicious and brings back the flavors of Central Mexican cooking that I remember from my days as a kid in Mexico City.

Notes about Recipes in this book

  • Red adobo of pork (Adobo rojo de cerdo)

    • JKDLady on July 14, 2015

      Absolutely outstanding. A bit time consuming, but simple. I did add 1.5 cups of broth and cooked it with the bone. I cut the meat off the bone, but threw it in. Needed 2 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0883658607
  • ISBN 13 9780883658604
  • Published May 01 1994
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher BBS Publishing Corporation
  • Imprint BBS Publishing Corporation


Other cookbooks by this author