Tex-Mex from Scratch, by Jonas Cramby
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Tex-Mex from Scratch, by Jonas Cramby
Free PDF Ebook Online Tex-Mex from Scratch, by Jonas Cramby
Who knew that Tex-Mex—one of today's most popular cuisines—could be so easy to whip up from scratch? Along with 70 mouthwatering recipes—from antojitos like shrimp taquitos to sweet Helado de Cajeta (caramel ice cream) to top it all off—this collection takes you through all the basics. Learn how to prepare your own tortillas, assemble the best taco, knock together the perfect guacamole, and make your own barbecue smoker. And don't forget the drinks, including a hibiscus margarita!
Tex-Mex from Scratch, by Jonas Cramby- Amazon Sales Rank: #418522 in Books
- Brand: Cramby, Jonas/ Persson, Roland (PHT)
- Published on: 2015-05-05
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x .80" w x 7.70" l, .0 pounds
- Binding: Hardcover
- 144 pages
About the Author Jonas Cramby is a journalist, food blogger, and restaurant critic. In 2009 he was named Columnist of the Year by the Swedish Magazine Publishers Association.
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Most helpful customer reviews
0 of 1 people found the following review helpful. Great little cookbook! By Mars Trader It is a fun read, and the recipes are a perfect and representative sample of Tex Mex. All are easy to follow and well seasoned. Better than books by US authors. It will easily double as a coffee table book for visitors when I am not using it for cooking.
2 of 3 people found the following review helpful. Essential for authentic foodies By hereswhatithink I've never eaten authentic Tex-Mex. And yes, three IS such a thing. I've always considered Tex-Mex as Americanized Mexican food, you know, like breaded jalepeno poppers dipped in barbecue sauce. It's not.In the author's own words,"Real Tex-Mex is...the result of a culture clash. German immigrants brought their smoky sausages and creamy potato salads to Texas, and these food traditions were soon merged with the cowboys' simple prairie grub and the Mexicans' beautiful food culture- which in turn was a fusion between the Spanish and American Indian cuisines. The result became simple food that is easy to like and makes you happy."Living in the Southern USA (and having a Mexican brother in law) we eat our share of authentic Mexican food and I enjoy making buckets of pico de gallo in the summertime and I have to say, my sister's tostadas and enchiladas are to die for. But we never go to Mexican restaurants (ore rarely) because they are simply not authentic. If you've had the real thing, imitation doesn't satisfy. So this book attracted me because it's Tex-Mex FROM SCRATCH. Yes, please.I love all the salsa and pickle variations and for those who've never made their own corn or wheat tortillas there's recipes for that as well. There's drinks, desserts and of course tons of meat barbecuing tips. I'm vegetarian so I skimmed those recipes but the spice combinations and cooking suggestions for these look really good, and a couple I want to try and vary for vegetable or fish dishes.Funny enough, the author is a Brit (While visiting Texas he fell in love with the cuisine)and he's written this book for a British audience so there are substitutions suggested for things like Queso Fresca and Tomatillos.This would probably help any reader who doesnt live near a Latino community, even in the States.Highly Recommended*I received an ecopy from NetGalley in exchange for my honest opinion.
2 of 3 people found the following review helpful. For Those Who Love To Cook By Talvi Tex Mex From Scratch does exactly what it says: breaks down Tex Mex food into all the recipes you will need to make a variety of dishes. It is written for the complete novice - someone who has rarely or never really experienced true Tex Mex (e.g., Europeans) and so it provides great substitutions for those who may not have border staples such as tomatillos or the smooth white soft Mexican cheese (queso ranchero) readily available.The book breaks down as follows: the basics of Tex-Mex, breakfast, antojitos, tacos, barbecues, desserts, and drinks. So yes, tacos, margaritas, tortillas, enchiladas - the basics are there. But because we are talking Tex-Mex, there is a lot of German influences in the dishes, such as spicy potato salad.These are dishes you will prepare over time, lovingly, and without a thought to calories. From slow cooking a chicken in a smoker (half filled with water, half with mesquite), to deep fat frying tortillas for taquitos. Note: t23here are recipes which will need certain ingredients from a Latin American food store (e.g., that Taquitos recipe does recommend you get very thin corn tortillas from a Latin American shop or specialist deli).There are plenty of pictures of the author, friends, smokers, and of course the dishes. The book is beautifully laid out, easy to follow, with clear directions and ingredient lists. The back features an index for the recipes.This is definitely a book for those that love to cook and want to get past the terrible packaged 'tex-mex' in stores or often gringo-ized tastes at so-called Mexican restaurants. So be prepared to do a lot of hand work to make the best food possible.Reviewed from an ARC.
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