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Rating: 
Summary: Misspelling
Review: I hesitate to order this cookbook because the main word in the title is misspelled: it should be "parrilla".
Rating: 
Summary: An inspiring book for serious cooks of Mexican cuisine
Review: Learn the spice rubs-"recados," a panoply of salsas and the art of simple grilling for sumptuous results.Gorgeous pictures, big format, inspiring recipes -- you'll want to dive in immediately. This is the real deal. If you're already an experienced cook and you know that most of the Mexican food served in the US is bogus, then you'll really appreciate this book. My only caveat is that I wish Mr. Hearon got a little more technical in terms of the cooking techniques. I also wish that he would have illustrated the many varieties of peppers and herbs he cites for easy identification. If you love to cook with spices and herbs, and are into grilling artistry, this is a must-have!
Rating:
Summary: Misspelling
Review: Learn the spice rubs-"recados," a panoply of salsas and the art of simple grilling for sumptuous results. Gorgeous pictures, big format, inspiring recipes -- you'll want to dive in immediately. This is the real deal. If you're already an experienced cook and you know that most of the Mexican food served in the US is bogus, then you'll really appreciate this book. My only caveat is that I wish Mr. Hearon got a little more technical in terms of the cooking techniques. I also wish that he would have illustrated the many varieties of peppers and herbs he cites for easy identification. If you love to cook with spices and herbs, and are into grilling artistry, this is a must-have!
Rating: 
Summary: Mexican cooking way beyond Taco Bell !!
Review: Sombrero's off to Reed Hearon! The contents of this book can not even describethe wonderful flavors that are produced when you taste some of the recipes that are presented in this handy little cookbook. Some of the styles of marinading and blending of different spices and chiles have to be tasted to be believed! One of my favorites turned out to be the Chipotle Rub,which I have been using on everything. On the down side I wish Mr. Hearon would have labeled all of his wonderful pictures.Many times I looked at the photos and wondered if thats what I was making.I could say that the author was a little vague on the equipment and instructions on some things. I know I have cursed Reed for wasting a bunch of my Chipotle peppers because I didnt understand how to fry them. If Mr. Hearon writes another cookbook on mexican with the same style and content as La Parilla I will be first in line for it!! Thanks for the experience!
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