Part of Williams-Sonoma's International Collection, Mexican captures the best of Mexico's rich and diverse culinary traditions. Author Marilyn Tausend, who has traveled extensively throughout the country, has gathered more than 40 recipes from Chihuahua down to the Yucatán.

Chilaquiles with salsa verde offer an irresistible combination of fresh tomatillos and soft, tangy queso fresco cheese. Corn, central to Mexican cuisine, appears as large, nutty kernels of hominy, a key ingredient in hearty pozole verde soup. You'll discover how to prepare nopales, the paddles of the prickly pear cactus, and transform them into a delicious salad. The chapter on desserts includes tempting sweets like coffee and Kahlúa flan.

More than simply a collection of recipes, the book is filled with informative tips, such as how to roast fresh chilies, steam tamales and prepare a new molcajete mortar for use. This essential volume makes it easy to savor the spicy heat and complex flavors of Mexico.