- Hardcover: 384 pages
- Publisher: Cookbooks; 1 edition (Jan 14 1987)
- Language: English
- ISBN-10: 0688043941
- ISBN-13: 978-0688043940
- Product Dimensions: 26.2 x 18.6 x 3.4 cm
- Shipping Weight: 1 Kg
- Average Customer Review: 4.9 out of 5 stars See all reviews (14 customer reviews)
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Amazon Bestsellers Rank:
#372,282 in Books (See Top 100 in Books)
- #70 in Books > Cooking, Food & Wine > Regional & International > Mexican
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Product Details |
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.
Copyright 1986 Reed Business Information, Inc.
Book Description
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, gives us Authentic Mexican, the only complete and 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 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 over 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.
More than one hundred illustrations carefully detail special cooking techniques as well as bring Mexico and its food to life. An introductory chapter shares Mexican culinary history and modern regional tastes and customs. And an illustrated glossary contains all that hard-to-find information about locating and working with authentic Mexican ingredients and cooking equipment.
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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Most helpful customer reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars
A Model For Other Cookbooks,
By A Customer
This review is from: Authentic Mexican: Regional Cooking From The Heart Of Mexico (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
4 of 4 people found the following review helpful
5.0 out of 5 stars
This is The Real Thing.,
By A Customer
This review is from: Authentic Mexican: Regional Cooking From The Heart Of Mexico (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.
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.,
By A Customer
This review is from: Authentic Mexican: Regional Cooking From The Heart Of Mexico (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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