December 1, 2015

The Mexican Slow Cooker Cookbook by Deborah Schneider - Review

I received this book from Blogging for Books for this review.

Published: 2014
Number of pages: 144
Genre: Cookbooks

Now you can prepare delicious Mexican meals like sopa Azteca, chile verde, and enchiladas en salsa roja with The Mexican Slow Cooker, a book whose recipes are designed to make the most of your slow cooker so that you can spend less time in the kitchen. Just prepare the ingredients as directed and load them into your slow cooker. Four to six hours later, you'll have mouth-watering meals whose flavors have benefited from the long, slow cooking that tenderizes meats and infuses simple ingredients with the rich flavors of chiles and vegetables. In addition to classic soups and stews, The Mexican Slow Cooker features chapters on "Street Food Favorites" and "Basics, Rice, Beans, and Other Sides." A chapter on deserts instructs you how to use your slow cooker to make delectable puddings and cakes.

What did I think of this book:
I have enjoyed looking through the recipes in this book. They all sound very good and I can not wait to try my first one. The recipes are easy to understand. I also liked the pictures that accompanied the recipes. It is always nice to see what your food is supposed to look like when it is done. For me there is no better thing then Mexican food in a crock pot. I like using crockpot meals as they are so easy to day and my family enjoys Mexican food so this was a win win book for me. 

About the author:
Chef Deborah MacDonald Schneider

At this point I'm pretty sure I was Mexican in a past life. I'm inspired by the laid-back surf culture of Baja California, only 20 miles from my front door, and my many travels deep into Mexico. So far, I've written 6 Mexican cookbooks. I currently indulge my passion for Mexican food as muse and Executive Chef for SOL Mexican Cocina in Newport Beach, Scottsdale Arizona, Playa Vista CA and Denver's Cherry Creek.

A new concept, solita Tacos & Margaritas, has joined the family, with locations in California in Huntington Beach and Valencia. At solita I get to play with an oak-fired santa-maria grill and iron smoker, inspired by the cowboy cooking of Northern Mexico.

If you like to watch and cook along, check out my two full-length cooking series on Mexican Street Food and Mexican Comfort Food.

When not at the restaurant, I can be found in San Diego, Tijuana or Tecate, haunting taco stands and markets, or cooking up a storm at home.I've been a working chef for 30 years and I still love to travel, cook and learn. What a wonderful adventure!

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