THE ART OF MEXICAN COOKING:
Traditional Mexican Cooking for Aficionados
By Diana Kennedy
Clarkson Potter
496 pp. $30.00

Except for me, Dowdy Corners Cookbook Club members have put Mexican cooking behind them and have moved on to cooking soups, salads, and breads from our current cookbook. Everyone in the club loved The Art of Mexican Cooking, as you’ll read below in my review, but sentimental attachment is not the reason I haven’t yet let go. It’s the review—the task for each cookbook that I always save for last for reasons of objective synthesis (I need to wait until I hear what each member thought of the book), but also because review writing stirs a youthful condition I thought I’d long beaten into submission: procrastination. Perhaps that’s because when in school book reviews were one of many writing assignments that were generally dreaded, and because the activities of cooking, eating, and drinking Margaritas with club members are free of school days association. (If anyone has any book review writing tips to help me oust those “school assignment” feelings, please bring them on.)

In the meantime, while I work on casting out procrastination once and for all, here is my review of the third Dowdy Corners’ cookbook, starting with the food, the reason why we cook:

The Food

One of our members was initially lukewarm about the club’s choice of a Mexican cookbook; prior to cooking from The Art of Mexican Cooking, her only reference for Mexican cooking was Americanized food served in average Mexican restaurants, and she was not impressed. Now she is completely hooked.

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THE FOOD AND WINE OF GREECE
More than 300 Classic and Modern Dishes from the Mainland and Islands of Greece
By Diane Kochilas
St. Martin’s Press
354 pp. $21.95

After preparing some lesser-known Greek dishes from the DCCC pick The Food and Wine of Greece, like Faki (Hearty Lentil Soup), Soutzoukakia Smyrneika (Meatball Sausages, Smyrna Style) and Sfoungato (Baked Omelet), my boyfriend, half-joking, half-not, said, “Greek food doesn’t taste like Greek food.” And he’s right, if you base your understanding of what Greek food is on the handful of iconic dishes and associative ingredients that have become familiar to Americans: Greek salad, Greek omelet, gyro, souvlaki, spanakopitta, stuffed grape leaves, tzatziki (the creamy yogurt and cucumber dip), rice pudding, baklava, Feta cheese, Kalamata olives, olive oil, and oregano. (more…)

ENTICE WITH SPICE:
Easy Indian Recipes for Busy People
By Shubhra Ramineni
Tuttle Publishing
160 pp. $27.95

Like most useful things, the Indian cookbook Entice with Spice was born out of a personal need. Having grown tired of eating take-out and frozen dinners after a long day of work at the office, author Shubhra Ramineni resolved to develop simplified recipes that would allow her to cook delicious homemade Indian meals as quickly and as effortlessly as possible—all without sacrificing flavor. The result is a comprehensive collection of one hundred easy-to-make recipes from both the north and south of India. (Most recipes can be made within a half-hour or less; Chicken Biryani and Chicken Tikka Masala are exceptions, requiring about one hour from start to finish.)

In Entice with Spice, you will find a wide range of recipes, including everything from condiments, like yogurt and chutneys, to appetizers, main dishes and sides, breads and rice, and desserts and beverages. (more…)