I’ll admit, I usually read mostly fiction books in my spare time, and it had been several years since I discovered any food books that piqued my interests. But Los Chiles que Dan Sabor al Mundo is a fascinating collection of professional articles on the subject of chile peppers (I refuse to spell it chili). I was only able to locate it in e-book form which means I’m restricted to reading it on my Kindle. It’s full of great information on these spicy fruits nonetheless.
Larousse Diccionario Enciclopédico de la Gastronomía Mexicana is a huge reference book containing entries on practically every ingredient and traditional dish found in Mexico. It’s an exhaustive manual of cross-referenced names and regional differences for a country well-known for its indigenous and post-Colombian cuisine. This huge tome sits prominently on our coffee table to make it easy for me to reference any one of its over 600 pages of entries on a wealth of topics relating to Mexican food. These two are definitely some of this food stylist’s favorite books!