Mexican Light/Cocina Mexicana Ligera: Healthy Cuisine for Today’s Cook/Para el Cocinero Actual (Great American Cooking Series)

Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today’s kitchen, thanks to Kris Rudolph’s thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these

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S. Miller

1 of 1 people found the following review helpful:

Much more than a Mexican cookbook, rather, a healthy eating guide., July 1, 2011

By

S. Miller (Las Vegas, NV USA) –

This review is from: Mexican Light/Cocina Mexicana Ligera: Healthy Cuisine for Today’s Cook/Para el Cocinero Actual (Great American Cooking Series) (Paperback)

We accidently walked into Kris’ restaurant for lunch a month ago, in San Miguel de Allende, Mexico. While reviewing the menu we were delighted to see the healthy, lighter fare. While waiting for the chicken salad (which was terrific) we perused a worn copy of her previous healthy eating cookbook which garnered our full attention. It was ripe with terrific, healthy, recipes, each with basic nutritional data for each, plus, alternate ingredients to make it more healthy. A bonus is the Spanish language version for each which is especially helpful when shopping at the local markets. Although we’ve only just begun to use the book, we find it to be one of our favorites.

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Midwest Book Review

1 of 1 people found the following review helpful:

A compendium of fifty delicious recipes, January 4, 2007

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Midwest Book Review (Oregon, WI USA) –

This review is from: Mexican Light/Cocina Mexicana Ligera: Healthy Cuisine for Today’s Cook/Para el Cocinero Actual (Great American Cooking Series) (Paperback)

“Mexican Light: Healthy Cuisine For Today’s Cook” by Kris Rudolph (owner of the El Buen Café in San Miguel de Allende, Mexico), is a bi-lingual cookbook that features a compendium of fifty delicious recipes that are presented side-by-side on facing pages with Spanish on the left and English on the right The focus is on pre-Columbian Mexican cuisine that was low in fat and high in fiber and vitamins. Ranging from appetizers to after-dinner refreshers, each palate pleasing, appetite satisfying dish not only includes the ingredients and the preparation instructions, but the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Low-fat and low-carbohydrate alternatives 9as well as ways to vary the degree of spiciness) are also provided. From Chayote and Chile Poblano Soup; Green Salad with Jicama, Manco, and Cucumber; and Chicken with Tomatillo Cilantro Salsa; to Beef in Avocado Salsa; Cauliflower with Spicy Tomatoes; and Amaranth Water, “Mexican Light” is an ideal and highly recommended culinary resource for diet conscious kitchen cooks wanting their friends and family to eat healthy while eating Mexican.

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Anonymous

Excellent, tasty, simple and quick recipes!, March 28, 2007

By

Sheen Russell “Giovanna’s Mama” (Chandler, Arizona) –

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This review is from: Mexican Light/Cocina Mexicana Ligera: Healthy Cuisine for Today’s Cook/Para el Cocinero Actual (Great American Cooking Series) (Paperback)

Absolutely love this cookbook. As a fan of Mexican food, I’d always found it hard to find healthy recipes. This book has solved the problem, with great tips and techniques resulting in healthy and tasty fare. I’m impressed that it’s also bilingual.

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