Muy Bueno: Three Generations of Authentic Mexican Flavor by by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangeline Souza, exceeds that criteria. It has such a crisp and clean yet warm and homey feel that it drew me right in. Written by a blogging team of a mother and two daughters from El Paso, sharing the recipes of their family matriarch, personality sings from every one of the 288 pages.
The book is divided up into 10 chapters starting with a Glossary of Chiles (very helpful if you get confused about them in the grocery store like I do!), followed by chapters on Tamales, Breads, Salsas, Drinks (including a sub-chapter on Aguas y Paletas), Appetizers, Soups, Entrees, Sides, and Desserts.
Normally I would cook a bit more from a book before reviewing it, but my week didn't go as planned. However, the two recipes I made for the Cookbook Spotlight and Cook Off were both wonderful.
The first was selected by our Cookbook Spotlight host, Heather at girlichef, a flavorful Mushroom, Jalapeño, and Cilantro Salsa (Salsa de Hongos y Jalapeños). I made this unusual salsa into a topping for bread, enjoyed a good portion and then took the rest to a meeting where it was devoured and praised by everyone--even the non-fans of mushrooms.
I didn't mean to stick with a bread topping theme, but the recipe I chose to make was this spectacular-looking and tasting Bruschetta Topped with Apricot, Melted Brie, and Pomegranate Seeds. My friend Julie was looking through the book and wanted me to try this recipe and when I located frozen pomegranate seeds I was able to give it a trial run for a potential holiday appetizer. These little bites are the perfect combination of savory and sweet with the garlicky bread and creamy brie nicely played off by the apricot jam and tangy-sweet pomegranate seeds. So good--these will be my go-to appetizer this holiday season.
There are plenty of other recipes I have tagged to make: Red Chile Sauce, Cheese with Roasted Chile Tamales, Jesusita's House Salsa, Persimmon Margarita, Warm Pear Cider, Horchata Popsicles, Corn in a Cup, Mexican Shrimp Cocktail, Lentil Soup, Green Enchiladas, Potatoes and Mexican Chorizo, Old-Fashioned Mexican Oatmeal, Cilantro Lime Rice, Mexican Bread Pudding, and Mango Upside-Down Cake witha Cajeta-Rum Glaze.
This cookbook is perfect for anyone looking to cook family-friendly authentic Mexican food, likes beautiful cookbooks or likes cookbooks flavored with family history.
***Giveaway Time!***Muy Bueno's generous publisher Hippocrene, is making it possible for one lucky Kahakai Kitchen reader to win their own copy of this recently-released cookbook! Trust me--you want this one! To win, just leave a comment telling me that you would like to win and what family recipe you would put first in your own cookbook.
This giveaway will run until Monday, October 8th, 11:59 (Hawaii Time). A winner will be randomly drawn announced on Tuesday, October 9th. You must have a U.S. shipping address to win.
This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef