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Product Description
From Publishers Weekly
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
7 of 7 people found the following review helpful:
5.0 out of 5 stars
It's sort of like Mexico, but its more like Mexican Cookbook,
This review is from: Authentic Mexican: Regional Cooking From The Heart Of Mexico (Hardcover)
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. Now, concerning the latter, I GUARANTEE you that the cook will be MORE than happy to tell you what he puts in his carne asada marinade, how he makes his horchata, or just what type and amount of fat he adds to his refried beans. And yes, at some point, you're just going to have to sack up, march in there with a pad of paper and a pencil, tell him just how much his tasty fare roXors, and start taking dictation.But maybe you're a po' grad student and can't afford both the paper AND the pencil. Till then, buy this book! ... It's also the most to-the-point treatise that I have seen on the subject of down-home, no-nonsense, noneathis-california-cuisine-garbage mexican cooking. Now I haven't made everything in the book by a longshot, but of the recipes I've constucted, every one has been a winner. The salsa roja recipe is killer, I haven't found a taqueria/shack red sauce that compares with this one. The same goes for the chipotle sauce and the tomatillo guacamole. The adobo marinade is an order of magnitude more flavorful than any store bought version ive found -- smother some on pork loin strips and bbq outside over pure mesquite, and you'll have the whole damn neighborhood paying you secondary and tertiary "welcome to the community!" visits. Other recommendations that instantly come to mind are the Enchiladas Verdes, which combine chicken and tomatillo sauce into a wonderful dish that needs to be experienced, and the Horchata recipe, which I HIGHLY suggest you prepare in massive amounts (mixed with lots of carribean rum) if you ever plan to find yourself on a massive road trip with a busload of drunk college students.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
The Quest for Best Mexican Cook Book,
By Thunder Poet (Texas) - See all my reviews
This review is from: Authentic Mexican: Regional Cooking From The Heart Of Mexico (Hardcover)
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. In fact, if I may go so far to say, "foreigners"--like Rick and Deann, who have traveled to Mexico and exhaustively hunted down the best of Mexican cuisine have done native Mexican chefs and cooks a great service, too.At one time in the 70's, Rick Bayless was starting his quest and lifelong love affair with classic Mexican cooking to which Deann Groen has so amply assisted. And he attended IMLE cooking school in Leon, in the state of Guanajuato, in the "heart of Mexico". I have learned that the originators of this Mexican cooking school have started up a Mexican Cooking Vacation in the beautiful town of San Miguel de Allende, Guanajuato, where you can practice the recipes you see in "Authentic Mexican:Regional Cooking from the Heart of Mexico" -- mexicancookingvacation.com allows you to learn and prepare recipes like these in the heart of Mexico while having a great Mexican vacation. Buy this book. Buy this book now! You will wow your friends and family and entertain your own tummy with the best of the best featuring valuable insight and technique concerning the preparation of world-revered Mexican "platos".
4 of 4 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
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