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Mexican Cooking Project #6


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#16 GrantK

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Posted 27 April 2005 - 09:24 PM

Rick Bayless uses it to advantage (in my opinion) in his version of Pastel de Tres Leches:† an almond genoise from Rose Levy Beranbaum's Cake Bible, brushed with milk, cream, and cajeta.† It is heaven, pure and simple.†

I actually bought his cookbook just for that one recipe. Of course, now it's packed away with my other stuff in storage in Texas. :blink:

Here ya go! How's the rest of the book? Worth getting? I have and like ONE PLATE. . . .

http://www.fronterak...rationcake.html

edit: removed a question I wouldn't have asked had I scrolled down to the bottom of the page before posting and asked a new, better one instead.

Edited by GrantK, 27 April 2005 - 09:27 PM.

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#17 Scorched Palate

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Posted 02 May 2005 - 05:12 PM

How's the rest of the book? Worth getting? I have and like ONE PLATE


I'm a big fan of Mexican Kitchen... I like it better than One Plate
I'm no longer participating on Mouthfuls, but feel free to visit our blog.

#18 extramsg

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Posted 03 May 2005 - 06:16 AM

Bayless's best was his first: Authentic Mexican. But Mexican Kitchen does have a lot of good pieces of wisdom and discussions of ingredients and dishes. One Plate is merely good for a couple of recipes and that's it. I got it on sale at Powell's for $12 new. (See the clearance books link in my sig and do a search for Bayless; there always seem to be a couple Bayless books on sale there.)

btw, anyone ever try to make cajeta with coconut milk instead of milk? I was thinking of trying, but I just don't know if it would work.

#19 fiona

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Posted 11 November 2009 - 12:07 PM


Cajeta is something very mexican, and I find it amazing! It's very sweet, but it makes a really great ingredient in a mexican dessert- especially in crepes. Thanks for those who posted up the dessert recipes, I will be trying them out soon!

#20 Jaymes

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Posted 11 November 2009 - 02:01 PM

QUOTE(fiona @ Nov 11 2009, 06:07 AM) View Post
Cajeta is something very mexican, and I find it amazing! It's very sweet, but it makes a really great ingredient in a mexican dessert- especially in crepes. Thanks for those who posted up the dessert recipes, I will be trying them out soon!


Welcome, fiona. If the cajeta brought you here, that's a grand thing!


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