Dining with the Dead: A Feast for the Souls on Day of the Dead - A Mexican Cookbook

I thought the price was a bit high, but it’s an absolutely beautiful book. So much information on Dia De Los Muertos, ofrenda , decorations, food. The photos are amazing. Very well made and super informative. We’ve celebrated Day of the Dead in our house for over a decade. We are always learning and want to continue to do so. I’ve never added orange blossom water to my sugar skulls but could see how this would add a beautiful scent. I’m going to make the long stem marigolds this year from the books instructions. I recommend this to everyone interested in Day of the Dead. It is not Mexican Halloween.

Gift for wife loved it !

A truly beautiful, educational and magical cookbook on the Dia de los Muertos celebration, origins, traditions and delicious cuisine.

You’re going to go back to this book time after time!

Interesting history of Dia de los Muertos and great recipes.

One of my favorite cookbooks of the last year came as a surprise. I had not expected a book about the “Day of the Dead” to be such a magnificent cookbook, but there it was.I met Mariana Nuno Ruiz and Ian McEnroe this year when I interviewed them for my podcast. I loved talking to the couple and felt an instant connection with them. Mariana and Ian are warm, fun people full of great stories. It’s no surprise that the book “Dining with the Dead” would knock me out of my socks. Full of great recipes and photographs, there’s everything to love about this book.With continual reading, I started to enjoy the instructions provided by Mariana with each recipe. There is a real love of the food being made in this cookbook, and the teaching that comes through is exceptional. The descriptions of the components of the foods of Mexico and their unique cooking techniques are the stars of this book and make it one of those books that stand out in my collection.I don’t normally say that I have favorite books, but I have to say that this is a book I would be buried with. The photos in the book are so gorgeous that I want to eat the ones of food! (I’m not convinced I can’t, but I have not gotten to that point so far.) This book has a beloved place in my collection and gets used almost weekly for the cookies I make for my wife. I used it today as well to make dinner. This book is more than just a cookbook; it's a window into a cultural celebration with which I love and feel a huge connection. In addition, the cookbook is one of the best works on Mexican cuisine I have ever read. I would put this book beside the works of Rick Bayless, Diana Kennedy, and others.The book is centered around the Day of the Dead ( Día de Muertos or Día de los Muertos). This day is celebrated on November 1 and originated in Mexico, where people of Mexican heritage elsewhere observe it. Although associated with the Western observance of All Souls’ Day, it has a much less solemn tone. It is portrayed as a holiday of joyful celebration rather than a time of mourning. This multi-day holiday involves family and friends gathering to pay respects to loved ones who have died. These celebrations can even take on a humorous tone as celebrants remember funny events and anecdotes about the departed. Typical emblems of this holiday may be things you have seen, like Calaveras (skulls, especially Sugar Skulls), Pan de Muerto (bread of the Dead), and garlands made using cut paper called Papel Picado Mexicano. Additionally, there are altars called “Oferendas” with food and familiar items for the dead to see and know they are loved and missed.The first half of this book is dedicated to the history of the Day of the Dead and the cultural and historical components of this celebration. The second half is devoted to the cuisine of Mexico, pre-colonization, and post-colonization. This section has many chapters on mains, moles, baked goods, and sweets. The style of the food writing is magnificent, and Mariana gives a loving description of the cooking process of each recipe. Additionally, Ian has created wonderfully descriptive photographs of the food that show each item in its glory.The book's last portion shows the creative crafts of this celebration and how to create paper garlands, flowers, and other items to decorate the altars made for the dead.The recipes, as I have said, are top-notch. Still, the particular portions of the book that deal with tortilla making, tamale making, and Mole making are head and shoulders above any other cookbook. It is precisely this passion and attention to detail that makes this book exemplary. It’s simply the best at what it sets out to do, highlighting the best details of a celebration loved by many and featuring the cuisine of a region used in this celebration to honor the dead. No book rivals this work in its scope, and it’s specificity. It’s simply the best.

Dining with the Dead is a wonderfully complete journey through the Día de Los Muertos holiday and how we too can participate. The book is such a joy to cook from! They take you through every step of the process and I’m never left feeling lost or overwhelmed, even in the most complex recipes. They give you the skills and information to fully understand the process and ingredients so you can rise to the occasion of making these outstanding dishes. It’s one of the few cookbooks where I feel the authors are actively rooting for me to succeed! So far, it’s all been delicious! It’s a beautiful book that I’ll be reaching for all year!

Viva México