 | | |
| Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine | 
 enlarge | Author: Rick Bayless
Publisher: Scribner
Category: Book
List Price: $35.00
Buy New: $5.49
You Save: $29.51 (84%)
Buy New/Used/Collectible from $5.49
Avg. Customer Rating:  (44 reviews)
Sales Rank: 37899
Languages: English (Original Language), English (Unknown), English (Published)
Media: Hardcover
Number Of Items: 1
Pages: 448
Shipping Weight (lbs): 1.7
Dimensions (in): 9.3 x 7.6 x 1.2
ISBN: 0684800063
Dewey Decimal Number: 641.5972
UPC: 789112007526
EAN: 9780684800066
ASIN: 0684800063
Publication Date: October 21, 1996
Availability: Usually ships in 1-2 business days
|
| Editorial Reviews:
Product 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.
Amazon.com Review
Not since his first book, Authentic Mexican, has there been such an accessible opportunity to learn about real Mexican cooking. Rick Bayless's Mexican Kitchen offers translations of authentic Mexican dishes that preserve their authenticity. The book opens with 14 salsas, sauces, and seasonings that Bayless calls "cornerstones of Mexican dishes." Other than some chile peppers essential to certain dishes, most ingredients are found in any supermarket. For any less common ingredients, a mail-order source or an easy substitution is provided. This brilliant book is engaging, informative, and inspiring.
|
| Customer Reviews: Read 39 more reviews...
 An Education On Every Page November 9, 2008
I enjoy Rick Bayless's Mexican Kitchen for all those reasons that the "1 star" reviews don't. I feel as if I am going to the "University of Bayless" with all the cultural diversities of a country I have never had the benefit of traveling to and experiencing first hand. I love just reading this travelogue of culinary creations. His artistry shines through in these pages, as he does on his PBS Special "One Plate at a Time."
I feel sorry for those folks who cannot appreciate Mr. Bayless's passion for Mexico, the people and their multi-regional characteristics of food preperation.
Next stop ... Rick's Oaxacan Black Mole w/ Braised Chicken.
Love this Book ... Ole'Amigos !!!
Gourmet cooking April 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 February 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.
 a bit too challenging for beginners January 27, 2008
2 out of 2 found this review helpful
I have been living in Texas for nearly two years and I'm enthralled by all the fresh Mexican spices, veggies and cheeses available in my local grocery store. I bought this book hoping to learn how to use more of them in my cooking. I should point out that for a twenty-something I really know my way around a kitchen, but even so this book is a bit too challenging for me. The ingredient lists are frequently massive, some of the preparations seem overly complicated, and some recipes call for tools I don't have around. I was also hoping for a basic compare/contrast of the different kinds of peppers, cheeses, tomatoes, and so on--and although the book is dotted with explanations of this type a glossary would have been even better. In hindsight, I should have reached for 'Everyday Mexican' to get me started--the meals look simpler and easier to adapt to a calorie-reduced diet (hey, I love the rich meals but pork lard is a "sometimes" food.)
This is really a fetching book for great fiesta meals, parties, and outdoor grilling, but for Mexican Cooking 101, look elsewhere.
Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine January 13, 2007
4 out of 4 found this review helpful
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.
|
|
|
Powered by Associate-O-Matic
| | |