Bayless published his original Authentic Mexican Cooking cookbook in 1987, but I had never heard of it until he published the 20th anniversary edition this past spring. The recipes in this cookbook are not the kind you’ll find in Mexican restaurants in the US. Many of the recipes require ingredients that may not be available in your area, but you can solve this problem by ordering them online. Also, many of the recipes require time, up to six hours.

I was very impressed with the way this cookbook is presented. You’ll not only learn about Mexican history, but read information about the importance of the ingredients that make up these dishes. In addition to clear and concise cooking directions, most of the recipes include tips on timing, what can be prepared in advance, storage time, substitute ingredients, suggested accompaniments, and traditional and contemporary variations. These tips are placed in the sideline of the page for easy access.

Living in California most of my life, I have been brought up on Americanized Mexican and Cal-Mex food. After looking through this book on Amazon and reading the reviews, I came to realize that I have no clue on what real Mexican food is. For instance, I was told that mole was a chocolaty sauce when, in fact, there are several variations.

If you want to learn how to make authentic Mexican dishes, this looks like a great book to start. Another book that was recommended was Diana Kennedy’s From My Mexican Kitchen, which covers a broad variety of dishes, including breads, which Bayless didn’t cover in his book.

Better Homes and Gardens cookbooks have been a staple in my house since I was old enough to remember. I learned the basics of cooking by using the tips and recipes in my mother’s old cookbook. I’ve been looking around for a decent cookbook for kids that my boys will enjoy using. The Better Homes and Gardens New Junior Cookbook has real-life recipes that we’ll all enjoy eating as well as solid tips on cooking, nutrition, table setting, etc. It’s recommended for ages 8-12, but I think teens and novice adult cooks find this book useful.

I became aware of this program last summer while searching for recipe software. Since then, they have added several new features that weren’t available in the old version. For instance, you can import a recipe directly from your favorite recipe site. Or, you can drag and drop the contents of the recipe into a new recipe file.

Once you gather a collection that you like, you can export them into your iPod, other supported recipe programs (such as Meal Master), or a text file. The idea of exporting my recipes into a text file excites me because I can create and publish my own custom cookbooks, which was a feature I was looking for last year.

I doubt I’ll use the wine and nutrition sections, but I do look forward to pasting cooking tips in the Notes section. To find out more information, visit the MacGourmet blog.

I often rely on something heavy to hold my cookbook open. Then I try to set it as far away from my bowls as I can in order to avoid splatter. As careful as I try to be, accidents have happened.

This cookbook stand not only holds your books upright, but protects them with a shield. Its sturdy acrylic material will hold both standard-sized paperbound and hardbound cookbooks up to three inches thick.