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Mexico One Plate At A Time [Hardcover]

Rick Bayless
4.5 out of 5 stars  See all reviews (28 customer reviews)
List Price: CDN$ 39.99
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Book Description

Oct. 25 2000
Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions.
Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each "plate" with suggestions for working ahead.
To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each "plate" with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens.
Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find.
Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes -- Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrées; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, Chiles Rellenos, Cheesy Enchiladas Suizas, and Mexican Vanilla-Scented Flan.
And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics -- Crispy Potato Sopes with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana, Broiled Flank Steak with Tomato-Poblano Salsa and Rustic Cajeta Apple Tarts with Berry "Salsa."
Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in a tamalada, the tamal-making party before the party, or the ritual of a barbacoa, an earthy experience that Rick has made possible with a kettle grill in the backyard.
24 color photographs of finished dishes Photographs of Mexican location shots throughout

Frequently Bought Together

Mexico One Plate At A Time + Rick Bayless's Mexican Kitchen + Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
Price For All Three: CDN$ 77.41

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From Amazon

Rick Bayless is Mexican cooking's great American voice. An award-winning chef and author of bestselling Mexican cookbooks like Authentic Mexican, he's found a way to present honest recipes in a friendly, relaxed fashion that nonetheless touches every technical base. One Plate at a Time takes his approach a step further. Bayless offers more than 120 recipes, providing traditional versions of much-loved classics like Green Chile Chicken Tamales, modern renditions of the basic repertoire, and dish "anatomies." These detail what a given dish should taste and look like, when it's best served, and how American cooks should approach its preparation. This goofproof strategy will appeal to old cooking hands and culinary gringos alike.

Ranging from soups and starters to entrees, light meals, desserts, and drinks, the chapters present a wide range of dishes, from the simple (such as guacamole, updated with roasted poblanos, garlic, and tomatoes) to the more complex (a classic red mole with turkey, for one, followed by Roasted Cornish Game Hens with Apricot-Pine Nut Mole). Other winning recipes include Seafood in Mojo de Ajo (with toasted, slow-cooked garlic), Smoky Chipotle Beans with Wilted Spinach and Masa "Gnocchi," and, for dessert, a definitive vanilla flan with instructions for preparing it in three versions: light, creamy, and rich. Throughout, recipes are followed by paragraph-long "postmortems" (is Mexican vanilla worth searching out, for instance) that further extend reader understanding. With 32 pages of color photos and an extensive glossary, the book is an inspired place to start or continue a Mexican cooking journey. --Arthur Boehm

From Publishers Weekly

Rarely has a cuisine been so epically dissected, analyzed, pined over and exemplified in the name of a tasty dinner. Indeed, cookbook is perhaps too tame a description for this latest venture from Bayless, the popular chef and author (Salsas That Cook, etc.). Each recipe begins with a stream-of-consciousness consideration that at times runs a bit too jolly. "No food translates into more carefree fun than a singing dish of queso fundido," declares the author. Following the lead-in, a paragraph provides the "Traditional Benchmark," wherein the ideal version of the dish is captured. Thus, readers learn what makes the perfect flan or Pozole (Pork and Hominy Stew). Next come a few words on "When to Think of These Recipes"DChiles Rellenos when you're pulling out the stops, Tamales for hanging out with the gang. A third paragraph offers "Advice for American Cooks," such as what peppers you can substitute in your Adobado Chicken. Then, at last, come the recipes. Bayless provides both a traditional and contemporary version of most dishes. Among his many happy surprises are a relatively unknown "street-style" enchilada, which is dipped in chile sauce and quick fried, and a grilled Cactus Salad. Each recipe is followed by answers to Frequently Asked Questions. How saucy should the filling be for your taco? Or maybe just tune in and read along to the PBS version, with one of Bayless's Mango Coolers in hand. (Oct.)
Copyright 2000 Reed Business Information, Inc.

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Customer Reviews

Most helpful customer reviews
2 of 2 people found the following review helpful
2.0 out of 5 stars Bayless falls short of former books Nov. 17 2001
Rick Bayless knows a great deal about authentic Mexican cooking. This book, however, reads like an edited version of a TV introductory cooking show (which it probably is). His former books introduce the cooking of Mexican and Oaxacan cuisine with admirable quality and depth.
The book is primarily basic corn kitchen and a few standards. Consisting of, essentially 34 recipes with two or three variations on each, the book is far less than it appears.
He has some good sections on ingredients, but rarely complete: for example he has a section on tequila which never mentions pulque or mexcal (from his beloved Oaxaca) and while he calls for such things as avocado leaves and epazote he does not provide a source. On the other hand, he has a good section on internet resources.
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1 of 1 people found the following review helpful
Although not all the meals in this book are whip it up quick, EVERYTHING I have tried so far has been simply spectacular (And besides, true art takes time!) If you love traditional Mexican dishes, and recipies that have it all explained for you, I strongly reccomend this cookbook!!
Not only are the recipies filled with tips for success, but each section has a wonderful narrative on the history and the origins of the foods on the following pages!
My Husband always exclaims "Wow! this is JUST LIKE my Grandma used to make!!" even if it is my first attempt.
Again, easy to execute instructions and wonderful results have made this my favorite cookbook, complete with chile-splattered pages!
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5.0 out of 5 stars This is a great cookbook Feb. 25 2004
This is a great Mexican cookbook. I can't recommend it enough. My husband asked for it on his birthday and since we like the dishes so much I plan to send a copy to my sister for her birthday. I find the recipes have a wide range of complexity and time required to prepare them. Although I will "cheat" and buy tortillas for my weekday menus instead of making them. We especially liked the Chipotle Chicken Salad Tacos which is a very quick and easy recipe for the weeknights. YUM.
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5.0 out of 5 stars Excellent July 26 2003
By Joe
If you want to prepare real Mexican food, this book is a must.
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3.0 out of 5 stars Yummy but time consuming July 18 2003
By A Customer
We love mexican food and heard rave reviews about this book. Be warned, though - you'll need some time to prepare most of these recipes. If you have time on your hands and want to prepare meals that are very authentic then this is a great cookbook. However, when it's 6:00 and you are trying to throw something together for dinner, this is not the cookbook to use. My other gripe is that he is very long-winded in his instructions. This lends to the authenticity of each recipe, but it can be hard to follow. Everything we have made has been delicious but we have learned to plan ahead!
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Overall I think this is a good book and devotes a great deal of time discussing the history of Mexican cooking. The author is very thorough and offers detailed instructions and tips for sucessful dishes. However, I was slightly disappointed by the complexity of both the recipes and ingredients. There isn't a single "simple" meal in the entire book.
This cookbook is most appropriate for the true Mexican food connoiseur. It is well written and thoughtful - but be prepared to spend some time in the kitchen!
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5.0 out of 5 stars Recipes and more Nov. 4 2002
This is an excellent companion to the PBS series "Mexico One Plate at a Time". It has many wonderful recipes, but Rick also discusses the history and culture behind some of the food. It is as much "sit-down" reading material as it is a cookbook. Well worth the money.
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4.0 out of 5 stars Good eating! July 31 2002
My husband and I love Rick Bayless and enjoyed his show. Whereas there are some dishes in the book we wouldn't eat, we do love this cookbook. Of course, I doubt there's anyone out there who would eat every single recipe from a book so not eating every dish from this one is certainly no complaint! If you love Mexican, this is a definite must have!
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