Jane Butels Tex-Mex Cookbook

This is a rather difficult book for me to review. It has been around for a number of year and we have had it in our collection since it was first published in the early 1990s. First though, I have to agree with a number of other reviewers here in that the title is just a bit misleading. You cannot really call this a Tex-Mex cook book as it covers so many different areas and the author has mixed all of them up in one big pot. Now there is authentic Mexican Food. This is the type of food my wife usually prepares It takes special ingredients, herbs, spices, equipment and techniques. A Tortilla press, Metate, Bollito, Black Cast-iron tapa and Molinillo are a must. The ingredients have in the past been somewhat difficult to find, although I must admit it is getting easier. Also, this type of cooking is very work intensive. In addition to authentic Mexican, we have Tex-Mex which is something else altogether. To add to the problem, you have any number of other styles, from New Mexico, Arizona, etc. which are all distinctive. As another reviewer has pointed out, some of the chili peppers just do not exist anywhere else. For those who are searching for a true Tex-Mex Recipe book, they probably need to look elsewhere. Bottom line is that this is not, in my opinion, a genuine Tex-Mex cook book. No problem though... That all being said, there are indeed some absolutely delicious dishes presented in this book and we use it all the time. Actually, I prefer some of the dishes in this work over some of the more authentic ones, from what ever area they are from. The directions are great, the spices and herbs specific and the book is useable and readable. Of course the end results are what count, and I do love many of the offerings the author has given us. This is a nice book and I am glad we have it in our collection. I am giving this one four stars simply because I like many of the dishes offered, what ever they may be. A final note: One reviewer has pointed out that the author's instructions for making a margarita mentions that by adding a one-quarter of an egg white for a "frothy" mix is a good thing. Good grief, I cannot imagine such a thing and agree that it nears a sacrilege. Yuk! Don Blankenship The Ozarks