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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico [Hardcover]

Rick Bayless
4.9 out of 5 stars  See all reviews (14 customer reviews)
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Book Description

Mar 22 2007

Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.

After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.

This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.

The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.

Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.

If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.


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Product Description

From Publishers Weekly

Rick Bayless (host of the PBS-TV series Cooking Mexican extensively explores Mexican cookery, analyzing particular national characteristics as well as regional variations of the complex cuisine. He traces the history of Mexican food from the humble squash and beans of thousands of years ago to a cuisine that came to include chiles, corn and the orchard bounties (coconut, pineapple, avocados) of the conquering Spanish. Mexican dishes familiar to Americansthe enchiladas, tamales and tacos that are more properly classified with North American Southwestern cookingare included, but the most interesting recipes are the more exotic: Native American-influenced, spice-sweetened food from the Oaxaca region and simple, European-influenced seafood and vegetable dishes of the Gulf states. The author explains how common flavors (tomatoes, chiles, coriander, lime, onion, garlic) are transformed by proportion and cooking method to produce the regional differences. The book is extremely thorough, with over 650 pages, 19 recipe chapters, a glossary, bibliography and ingredients source list (although most are commonplace). The recipes, which are frequently complicated and challenging, are made less intimidating by especially clear and well-organized instructions, and comprehensive, highly readable notes on techniques, ingredients, timing, advance preparation and variations. Illustrations not seen by PW.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

About the Author

Rick Bayless is co-owner, with his wife, Deann, of the perennially award-winning Chicago restaurants Frontera Grill and Topolobampo. As a chef and cookbook author, he has won America's highest culinary honors, including Humanitarian of the Year. He is host of the top-rated Public Television series Mexico—One Plate at a Time. His Frontera and Topolo food products can be purchased coast to coast.


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Customer Reviews

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4.9 out of 5 stars
4.9 out of 5 stars
Most helpful customer reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars A Model For Other Cookbooks Nov 30 1999
By A Customer
Format:Hardcover
I have travelled extensively in Mexico. This is one of few cookbooks in the English language that will bring the tastes of Mexico to your table. But be aware -- this is NOT the typical fare that you find in "Mexican" restaurants in the US. You'll find no ground beef, cheddar cheese, jack cheese, black olives, chili powder, taco shells or sour cream in these pages.

I have used this book for nearly ten years. It is a model for how other cookbooks should be written. In addition to clear and detailed technique and cooking directions, most recipes include: timing and what can be prepared in advance; storage time; substitute ingredients; suggested accompaniments; and traditional and contemporary variations

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4 of 4 people found the following review helpful
5.0 out of 5 stars This is The Real Thing. April 27 2000
By A Customer
Format:Hardcover
I am of Mexican descent. I have avoided Restaurants and cookbooks that try to pass themselves off as "Mexican", for years. The recipes in this Tome so remind me of my childhood, that the book is falling apart. Rick truly knows his subject. Any one seriously interested in the cuisine must seek out this book.
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4 of 4 people found the following review helpful
5.0 out of 5 stars A lot of thought and work went into this cookbook. April 28 1999
By A Customer
Format:Hardcover
I am a third and final year culinary student at a college in Columbus, Ohio. I've read a lot of texts and cookbooks in my life. I wanted to take the time and get online to comment on this book. I see and buy a lot of cookbooks that give you the good recipes but very little knowledge of the foods that you are cooking and how they will react to the processes that you will be putting them through. Five stars to this great piece of writing.
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Most recent customer reviews
5.0 out of 5 stars This is real Mexican!
If you are looking to recreate authentic Mexican food, the kind you've eaten in Mexico when you aren't in the tourist restaurants, this is the book you need. Read more
Published on Feb 21 2010 by Julie Germain
4.0 out of 5 stars Good recipes.
I bought it primarily for the dessert recipes like arroz con leche and flan. They look delicious.The more i read it the more i want to try the other recipes as well. Read more
Published on Jan 17 2010 by Craig I Am
5.0 out of 5 stars The Quest for Best Mexican Cook Book
The Bayless's have done outstanding service to one of the best cuisines in the world. The meticulous detail is very similar to Diana Kennedy's writings. Read more
Published on Jan 4 2003 by Thunder Poet
5.0 out of 5 stars It's sort of like Mexico, but its more like Mexican Cookbook
I figure there's two ways to do it. And they cetainly ain't mutually exclusive. One of them is this book; the other is serious study of your favorite local greasy mexican joint. Read more
Published on July 10 2002 by blank
5.0 out of 5 stars Fabulous!
This cookbook is a dream come true for lovers of true Mexican food. The recipes bring delicious results. Read more
Published on Jun 26 2001
5.0 out of 5 stars Excellent cookbook
This book is an excellent addition to your cook book collection if you like truly authentic Mexican food. Read more
Published on Nov 18 2000 by DrBombay
5.0 out of 5 stars The best Mexican cookbook I've used
I've used a lot of Mexican cookbooks but none can compare to those that Rick Bayless writes. The recipes in this book can be rather lengthy and complicated but they are authentic... Read more
Published on Nov 10 2000 by hotironskillet
5.0 out of 5 stars The best culinary guide for visitors in Mexico!
By far the most user-friendly Mexican cookbook I have found both for recipe specifics and related historical and regional information. Read more
Published on April 21 1999
5.0 out of 5 stars This is by far the best for "authentic" tasting recipies
Many Mexican cookbooks provide good recepies, but the flavors seem to be "americanized". After traveling south of the boader numerous times, I have begun to appreciate... Read more
Published on Oct 12 1998
5.0 out of 5 stars This is an invaluable source of info about Mexican cuisine.
I just finished writing my Plan of Concentration for my Bachelor's degree on the History and Anthropology of Mexican food. Read more
Published on July 16 1998 by pamelac@marlboro.edu
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