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Product Description
From Publishers Weekly
Bayless, popular Chicago chef and author (Rick Bayless's Mexican Kitchen, etc.), jumps on the "everyday food" wagon with this lively collection of recipes designed to take no more than 30 minutes to prepare. Known for his painstaking approach to recreating the classics of Mexican cuisine, Bayless moves in a new direction here, substituting easy-to-find ingredients for exotic ones, streamlining complex sauces into a few steps and emphasizing nutrition. Purists may balk when they encounter more boneless chicken breasts than lard—not to mention a cheerful reliance on canned beans and peppers and, in a pinch, prepared salsas—but any time-pressed home cook will welcome this pragmatic approach to the complexities of Mexican food. Bayless's confident, step-by-step recipes lead even the novice through a variety of twists on tacos and enchiladas, staples like tortilla soup and guacamole, and more ambitious dishes such as Grilled Red Chile Steak with Sweet Plantains, Red Onion and Chipotle Salsa. Even the notoriously complex mole tradition is reinvented with the foolproof Chicken in Oaxacan Yellow Mole. This companion volume to the fourth season of Bayless's PBS series Mexican One Plate at a Time will rescue any Mexican food fan who's ever been daunted by the prospect of serving more than chips and salsa. Photos. (Nov. 7)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
His base of operations may be far north of the border, but Chicago's Rick Bayless has earned his title as the country's number-one apostle of Mexican cuisine. His newest book seeks to offer the home cook practical advice in serving authentic Mexican dishes quickly without having them delivered from a restaurant. The dishes Bayless presents generally use standard ingredients available in stores that serve Hispanic populations, now nearly universal in the U.S. A potato salad substitutes sweet potatoes and watercress for novel taste and texture. A large number of main-dish salads offer lighter alternatives to traditional entrees. Simple tacos, enchiladas, and tostadas bring familiar tastes to the table. Bayless offers one recipe for a torta, a Mexican sandwich. Desserts use fresh fruit as a base. Befitting the Mexican origins of these dishes, Bayless uses a wide variety of chiles, especially the deeply flavorful poblano. With virtually every recipe in the book, Bayless adds "riffs" that offer imaginative variations on the main recipe's techniques. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
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Most helpful customer reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars
Wonderfully authentic,
By Corita (Winnipeg, Canada) - See all my reviews
This review is from: Mexican Everyday (Hardcover)
Rick Bayless is the best!! I use this book on a weekly basis, as the recipes are quick (in comparison to traditional preparation methods) and delicious. My boyfriend, a native of Mexico City, finds the flavors do, in fact, remind him of home. Rick puts his own contemporary twist on dishes and provides "riffs" or ideas on how to modify the ingredients to suit what you have on hand. A must for anyone who wants to cook REAL Mexican food.
1 of 1 people found the following review helpful
5.0 out of 5 stars
OMG Excellent!,
This review is from: Mexican Everyday (Hardcover)
This is such an easy recipe book to use and the flavours are out of this world. I haven't made anything that the kids have not liked yet and we are always doing Mexican week! Healthfully! Definitely one of my favorite books.
1 of 1 people found the following review helpful
5.0 out of 5 stars
It Looks Good,
By
This review is from: Mexican Everyday (Hardcover)
The recipes look fabulous and the ingredients are fairly accessible. My two (minor) complaints are that it's not organized really well (ie two chapters on salad when they need only one), and, this is just my preference, I know others will disagree, there should be less "talk" and more recipes.If you like Mexican food I highly, highly recommend this book.
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