Item description for Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine by Rick Bayless...
Overview Presents recipes for more than 200 authentic Mexican dishes, as well as introducing the major components of Mexican food
Publishers Description BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero. Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black "Mole" with Braised Chicken, Smoky Peanut "Mole" with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations. There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal.
Awards and Recognitions Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine by Rick Bayless has received the following awards and recognitions -
IACP Crystal Whisk Award - 1997 Winner - Cookbook of the Year category
IACP Crystal Whisk Award - 1997 Winner - Chefs/Restaurants category
Citations And Professional Reviews Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine by Rick Bayless has been reviewed by professional book reviewers and journalists at the following establishments -
Wilson Public Library Catalog - 12/31/2008 page 567
Publishers Weekly - 10/07/1996 page 71
Library Journal - 11/15/1996 page 83
Booklist - 11/15/1996 page 559
Library Journal Prepub Alert - 02/01/1997 page 64
Wilson Public Library Catalog - 01/01/1997 page 67
Wilson Public Library Catalog - 01/01/1998 page 376
Wilson Public Library Catalog - 01/01/2004 page 427
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Est. Packaging Dimensions: Length: 9.54" Width: 7.54" Height: 1.52" Weight: 2.05 lbs.
Release Date Oct 21, 1996
ISBN 0684800063 ISBN13 9780684800066 UPC 789112007526
Availability 6 units. Availability accurate as of Oct 26, 2016 01:19.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
More About Rick Bayless
RICK BAYLESS, one of America's foremost practitioners of Mexican cooking, earned an unprecedented honor in 1995 when he was named Chef of the Year by both the James Beard Foundation and the International Association of Culinary Professionals. He and his wife, Deann Groen Bayless, own and operate the highly acclaimed restaurants Frontera Grill and Topolobampo, both in Chicago.
Rick Bayless currently resides in Chicago, in the state of Illinois.
Reviews - What do customers think about Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine?
Gourmet cooking Apr 5, 2008
I bought this book as a present and the meals made from these recipes turned out fantastic. It helps if you happen to have a good Mexican grocery store to buy from.
Definitely authentic Feb 5, 2008
Wonderful book from a tiredless advocate of authentic Mexican food. This book is a must have for anyone looking into cooking Mexican. Rick is the only author I trust when learning Mexican food basics. This book flows wonderfully while giving valuable insights into the less familiar ingredients. I think it is important to note that many of the recipes may have hard to find items, but may not be critically important to the end result. Rick Bayless also gives many alternatives methods or suggestions for convenience and for adaptation. For Example: He'll give you the traditional griddle method for cooking tortillas and a more convenient method by way of steaming. I feel privileged to have someone as knowledgeable and thorough like Rick Bayless teach me the basics of the Mexican kitchen. I grew up in a Mexican household and have traveled throughout Mexico. Rick's book is unquestionably authentic.
Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine Jan 14, 2007
This is my new favorite cookbook. In addition to the wonderfully flavorful comfort food that is explained step by step as if he is a friend sitting across the table from you, Bayless offers a variety of tips covering types of chiles, where to purchase them, illustrations of each (in case there is no label), what to look for in a mortar and other tools of the trade one might find of interest. Following each recipe are sections that are real time savers: Advance Preparation, Other Chiles You Can Use, Traditional Dishes That use This Essential As A Starting Point, and Simple Ideas From My American Home.
Que Bueno for Bayless Nov 7, 2006
Rick Bayless's Mexican Kitchen cookbook is chock full of fabulous recipes that are easy to prepare with step-by-step instructions accompanied by mouth-watering pictures. It is clear that the author has experience with mexican dishes. His commentary is insightful with a touch of humor. I recommend the book for anyone interested in the culinary delights of the Southland.
Complete success May 13, 2006
Every recipe I have tried has been a hit with family and friends. People keep asking for "my" recipes.
I even got someone to bring me a large bag of dried peppers from Mexico so I could try all the recipes.