SCIENCES

The Mexican Slow Cooker

Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites
by Deborah Schneider
The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites. Ten Speed: Crown Pub. Group. Aug. 2012. c.144p. photogs. index. ISBN 9781607743163. pap. $19.99. COOKING
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Here, California-based chef Schneider (Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos) instructs readers to divide their time between stove and appliance to develop flavors. Some of her recipes—like Pozole Rojo, where chiles must be skillet-toasted, peeled, and pureed—can require hours of prep, while others are more efficient, like a brilliant Torta de Tamal that eliminates the work of individually wrapping and steaming tamales. Schneider's introductory notes to each recipe helpfully offer plenty of history and foreign vocabulary.
VERDICT Home cooks who rely on a slow cooker to free up their attention (not necessarily eliminate prep time) will enjoy these Mexican favorites, which emphasize fresh, authentic ingredients.
Reviewed by Lisa Campbell , Jul 01, 2012
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