Larousse Diccionario Enciclopedico de la Gastronomia Mexicana (Spanish Edition)

My roommate used my Prime membership for. Last minute gift for his father - gotta love Prime's free 2 day shipping! His father absolutely LOVED the book. We did also. It's the most complete mexican recipe book we've ever seen- and the recipes are amazing! We highly recommend this book to everyone- including native Mexicans. The recipes are that authentic and delicious. *Cheers*

This is a comprehensive list of traditional and some modern Mexican food with details on origin and main components. Not a cook book that is what youtube is for. I use this to get ideas on what to cook and find out what the real/original ingredients and cooking methods were. And it is in Spanish so get a Latino friend or use Google to translate.-FM

Wonderful, comprehensive and encyclopedic!

Great, informative and interesting reading, albeit in Spanish

Tenia tiempo queriendo comprar este libro, entre mas leo mas me ha encantado, he aprendido mucho de diferentes ingredients...

The Diccionario Enciclopédico de Gastronomia Mexicana'a second edition is an expanded and revised version of the first, which is long out of print, hard to find used and very expensive when found. The first edition, very much a one-man job, was published in hard cover and loose leaf in forty sixteen page fascicles. The fascicles were accompanied by recipe inserts that make up an excellent cookbook with outstanding discussions of technique.The second edition is in hardcover only and doesn't incorporate the recipe inserts. This is the only significant loss between the two editions.The second edition has inputs from and revisions by committees of experts. What they add is worth the book's price, even for people who already have the first edition. Unfortunately chef Muñoz' distinctive voice is somewhat muted in the second edition.One can quibble with many of the definitions. For example, the committee completely missed that the common name guavina -- several kinds of fish share it -- means Rainbow Trout in Colima. I was mistaken about this, it means Sicydium salvini, an amphidromus goby. On the plus side, latin names of plants and animals are usually given. This is a great improvement.Caveats and minor grumbles notwithstanding, there's nothing like the Diccionario Enciclopédico de Gastronomia Mexicana. It is the first place to look when trying to understand what an ingredient used in Mexican cooking is or to see the variety of recipes that share a name and, sometimes, little else. If you want to buy it, be aware is not a cookbook. You would have to be very skilled in the art to cook from it. But if you want to know what ingredients and dishes are, no other reference matches it for depth and breadth.Nothing in publishing is guaranteed until a book can be purchased but I have it from one of the translators University of Texas Press will publish an English translation real soon now. If you read Spanish and are serious about cooking Mexican food, buy the Larousse edition. If you don't read Spanish, pray that UT Press will deliver.

An incredible collection.

Not sure if there was an error in shipping, but the copy I received is en Espanol.I was under the impression that the publication of a revised, updated and expanded version of this amazing tome would also include, for the first time, an English translation. Amazon's product description indicates as such. I'll be sending this copy back as I unfortunately have not yet learned the author's native tongue.I will update this review if it turns out that there is, in fact, an English edition available. Otherwise, I will quietly sob and curse myself because I still haven't gotten around to studying Spanish.