Ebook Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing, by Luz Calvo
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Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing, by Luz Calvo
Ebook Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing, by Luz Calvo
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Review
"The cookbook combines ancient wisdom with modern-day conveniences, using lesser-known ingredients such as jicama, nopales and chayotes in creative ways. But it's more than that...The book is also a well-researched 'love letter' to all the abuelas (grandmothers) out there, who have kept alive these culinary traditions for thousands of years." --UC Food Observer
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About the Author
Luz Calvo: Luz Calvo is a professor of Ethnic Studies at Cal State East Bay. Luz and their partner Catriona Rueda Esquibel live in Oakland, CA, where they grow fruits, vegetables, and herbs on their small urban farm as they study traditional Mesoamerican cuisine.Catriona Rueda Esquibel : Catriona Rueda Esquibel is an associate professor in Race and Resistance Studies at San Francisco State University. Catriona and her partner Luz Calvo live in Oakland, CA, where they grow fruits, vegetables, and herbs on their small urban farm, as they study traditional Mesoamerican cuisine.
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Product details
Paperback: 256 pages
Publisher: Arsenal Pulp Press (October 13, 2015)
Language: English
ISBN-10: 1551525925
ISBN-13: 978-1551525921
Product Dimensions:
7.9 x 0.6 x 8.9 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
76 customer reviews
Amazon Best Sellers Rank:
#17,638 in Books (See Top 100 in Books)
I ordered and cancelled (after reading the 1 star review about dairy and eggs) then put it in and out of my cart half a dozen times because of my vegan conflict. Then I ordered it again last week. I've had it for three days and have made three recipes: Urban Farmer Calabacitas, Black Velvet Beans, and Hibiscus Tacos. They were all outstanding. The second two seemed risky (beans with an anise-like flavor?)(tacos made with jamaica??).....but my entire family devoured them.It is true that this is not a purely vegan cookbook. But there isn't anything an experienced vegan cook can't easily sub out. And, there is no cookbook of which I'm aware that makes the important socio-political cultural case so expertly made by these authors.This is a revolutionary and beautiful book in every sense of those words. A must have addition to any ethical vegan's library.
Amazon Buying Experience: 1 Star.Book Itelf: 4 StarsIf you buy from Amazon check your copy carefully. I recommend buying in store somewhere. I received 3 copies in a row with a printing error. There was a large chunk of missing pages (p. 49 - 72) and instead there were duplicate pages (p. 73 - 96) from another chapter in their place. I wrote the author and they acknowledging some books in the second edition had a printing error. I wrote Amazon clearly explaining the problem, I was told they would check the book before sending it to me and still 3 times received misprinted copies. The last time they said they couldn't promise they wouldn't just send me another faulty printed book so they refunded instead of trying to send another replacement. I am surprised and disappointed to see they didn't pause sale of their inventory while they check for more faulty ones. I am now trying to track down a local copy I can check myself before buyingThe book itself has a lot of great recipes. I would prefer more photos of the prepared food. Some of the recipes have long ingredient lists and are lengthy to prepare, but that is also just the nature of those traditional recipes. Because much precolonial food was naturally vegan, most of these recipes are as well. The ones that aren't are still vegetarian and the non-vegan ingredients are not front and center in those recipes and appear to be easy to substitute. (e.g. a sprinkle of goat's cheese on top that can be omitted, or a little butter). While I would prefer it be completely vegan and that seems a little more authentic if it was, the animal products play a rather small part in the book.So far I've only tried making the cauliflower ceviche (missing from my copy but they posted on their facebook page) and not only was it simple to prepare, but delicious and healthy. I brought it to a summer potluck and it was very popular.
I was very excited to receive this book from a friend for Christmas. If you happen to be a vegan Xicanx, you are in luck! I compared recipes from the book with my Abuelita's recipes (she's from Chihuahua, but not familiar with all the recipes) and they were very close. Translating the recipes to my grandma brought back so many memories for her. She started to remember dishes and other plates that she grew up with. She would also recognize an herb and say what it's medicinal uses were, which were then listed in the book. The book had notes and information that made me think of her voice. Therefore, I sincerely trust this cookbook's ethical stance and yumminess. I have made the pipian while my Abuelita was sick in bed (i.e., she couldn't help me much). Her response when tasting it? "¡Se aventó!" Her approval is very hard to come by. I can't wait to try the rest of these recipes. Such rewarding cooking sharing in communal ethnic knowledge.Some of the recipes do include queso and they seem to taste fine without them. I also have heard good things about the alternative cashew queso so I will have to attempt that.
This is hands down my favorite cookbook and I am a confessed cookbook hoarder. I cook from this book weekly and it is incredible and everything I have made so far has been phenomenal. It reminds me a lot of my grandmother's cooking because she always made everything fresh and from her garden in Los Angeles. My family is actually not vegetarian or vegan but my adult daughter is and she recently moved out and keeps taking photos of recipes from my copy of the book to cook at home. I am ordering her a copy for Christmas right now. I have already given a copy of this book as a gift to two friends who also cook from it constantly.The raw tomatillo salsa is so damn good you will want to pour it over everything you eat. My kids love it and I have to make it by the jarful and keep it in the fridge all the time. Everyone fights over the chayote salad and yesterday we made the posole and the pot was damn near licked clean.This book has been a huge part of my ability to get my children (3 boys ages 7-13) to eat a more plant based diet which says a lot because these boys are like T-rex's most of the time with food. You will not regret buying this book, you will regret not buying it. Cook from it. Cook with love. Feed your friends and family. It is written beautifully, you will actually sit and read this cookbook. I love it so much. It is my favorite gift to give.I attached a photo of the raw tomatillo salsa and the chayote salad. It was gone 5 minutes later ;-)
The book itself is grat but my copy came without chapters 1 through 3. And other chapters are doubled. I have two chapter 4's, for instance. I hadn't opened the book until now, and I ordered it a few months ago, so I'm out the cost of the book, but, warning for anyone who is getting the book, check right away that the pages are correct.
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