Tanja Dusy

Mexico: het land van de sombrero's, cactussen, Azteken en Maya's, maar vooral van de verrukkelijke tortilla's, taco's, salsa's en guacamole. Dit boek brengt aan de hand van 80 authentieke recepten en verleidelijke foodfotografie de Mexicaanse keuken op jouw bord. Maak kennis met klassiekers zoals tacos al pastor, chili con carne of de quesadilla, maar ook met minder bekende recepten zoals de tlapique con verdura en de pollo con mole poblano. Dompel jezelf van voorgerecht tot dessert onder in Mexico's rijke culinaire traditie en houd meteen je eigen fiesta!… (plus d'informations)

I'm surprised to see that this author has already written many other cookbooks. From the quality of writing and editing, I would have guessed first time author, probably self-published.

Some of it is little things. The author doesn't know what turning 180° means. She actually means 45°.
Some of it is basic kitchen shortcuts. She totally ignores the possibility of using canned beans and chickpeas.
Some of it is choosing so much deep frying.
She also doesn't bother with the Greek names even of familiar dishes. And her names are sometimes things like 'Greek Nachos' or 'Greek Guacamole'.
Some of the recipes look interesting, but a lot look very much like modern international recipes with Greek 'flavour'.

I made the Beet-Feta Dip. It's OK, but not as good as I thought it might be. My husband and I have been discussing what to add to make us want to eat it.… (plus d'informations)