Cooking With The Spirit Of Mexico
Written: Oct 06 '01
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Product Rating:
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Pros: Wonderful, original information about Tequila
Cons: None
The Bottom Line: EP does not have this book. This review's purpose is to suggest that it be added. It is a wonderful book!
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| angie420's Full Review: Suggest Products |
Despite its popularity, tequila remains the most misunderstood of spirits. It’s reputation is tarnished by misinformation regarding its origin, production and characteristic effects. This book, Tequila! Cooking With The Spirit Of Mexico clears up these misunderstandings and much, much more.
Tequila was written by Lucinda Hutson and illustrated by Julie Marshall; copyright 1995. The illustrations of Spanish artwork is beautiful, colorful and adds character throughout the book.
This book is extremely informative and interesting, explaining the history of not just tequila, but it’s sister drinks, mezcal and pulque.
For example, tequila never, EVER has a worm in the bottom of the bottle! If you have a worm in the bottle, you are drinking mezcal, which is often confused with tequila.
Another misconception I found interesting was that tequila is not derived from a cactus plant. Tequila comes from the agave plant which is actually more akin to the lily than a cactus. It is this type of information that makes this book interesting, even if you don’t like tequila as much as
other spirits.
When you finish reading about tequila’s history, how it’s made and the Mexican regulation authority that governs tequila and it’s transport, NORMA, or NOM, this book turns into an exotic cookbook full of drinks and dishes alike.
The first part of this is called Sugar and Spice. This discusses different syrups and garnish you may use throughout the book. It has simple recipes to make your own syrups like, ginger syrup, citrus syrup and Jarabe Tinto, or Ruby Fruit Syrup. These are simple recipes that need nothing more than water, sugar, and the ingredients used for flavoring. It also covers beautiful garnishes that you can make on your own for decoration and even has a chapter on festive ice cubes.
My favorite idea in this book is Tequila Infusion. It is simple, involves few ingredients, and is absolutely delicious. I made this with strawberries, but other suggested fruits are pineapple, tangerine, and prickly pear.
Cut fresh strawberries in half, making small incisions in each half. Macerate (soak) in tequila in a wide mouth, glass container. Cover and refrigerate for up to one week. You can then strain the fruit out or leave it in, depending on what you plan to use it for.
This recipe is excellent for making margaritas or pina coladas with (if you use pineapple). If you use a fruit with rind, make sure the rind is completely removed to avoid bitterness. Silver tequila is recommended.
Having a party? Don’t miss the chapter on punch! With several punch recipes to choose from, it is a fun and festive idea your friends will love. Don’t forget the watermelon...
Take a large watermelon and use a syringe to inject tequila into the watermelon. Make sure to distribute it evenly throughout the watermelon. Chill and serve. It’s that easy.
Forget the after dinner mint. This book also has several recipes for coffee lovers like Black Russians, Mexican Cappuccino and Devil’s Coffee. Serving ideas are also included to make a beautiful presentation for friends and family.
Mexico Lindo
Freshly brewed coffee
1 1/2 ounces tequila
1/2 ounce amaretto or 3/4 ounce almendrado
Whipping cream (optional)
Garnish by placing a coat of brown sugar around the cup. (I mixed cinnamon with the brown sugar ~YUM~) Just dip cup in water, then the sugar.
In addition to drinks, you will also learn how to make salsas, marinades, soups and beans using tequila. Some of these recipes do involve many ingredients, including some Mexican items that may be hard to find in America. However, these ingredients are described for you and alternative
ingredients are often suggested.
This book has inventive recipes that you probably won’t find in other places. Onion soup, croutons and butter are fine example of this.
Tequila-Ancho Butter
This butter can be made several days in advance, and may be frozen. Try it on corn, squash, muffins and potatoes.
1 stick unsalted butter, softened
2 cloves minced garlic
2 teaspoons toasted ground chile ancho or mild pure chile powder
1 tablespoon tequila
1/4 teaspoon salt
This book is not available on Epinions. I am writing this in hope that it will be added because it is an excellent book. It has well written, creative and interesting information on tequila that anyone would enjoy, even if they don’t care for tequila. In addition, you could substitute the tequila with another spirit in many of the recipes, if you choose.
The recipes included in the book are equally creative, with presentation ideas included. All of the terms and unusual ingredients are explained, making the directions easy to follow. It is a really fun book to read and the results are delicious!
If you have the please of reading this book, I encourage you to write a review on it suggesting that it be added to Epinions. I hope you enjoy it as much as I did!
Recommended:
Yes
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Epinions.com ID:
angie420
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Member: Angie Bates
Location: Keller, TX
Reviews written: 40
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