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Product Description
From Amazon
From Publishers Weekly
Copyright 1996 Reed Business Information, Inc.
EVERY CUISINE HAS CLASSIC COMBINATIONS OF FLAVOR THAT EMANATE FROM ITS PLATTERS and plates. Read the first page
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5 of 8 people found the following review helpful
1.0 out of 5 stars
Absolutely ridiculous,
By "honorary Mexican" home cook (the upper Midwest) - See all my reviews
This review is from: Rick Bayless's Mexican Kitchen (Hardcover)
I grew up in L.A. with a Mexican stepmom, so I've eaten my fair share of real Mexican food. I bought this book in 1997 thinking I could use it to feed my Mexican-American husband. It served its purpose in a way - it taught me what NOT to do. Authentic Mexican food doesn't have fourteen different kinds of salsa. It has one, the ingredients and preparation style of which vary with regional availability and family tradition. Authentic Mexican cooking doesn't involve making chilaquiles with the water from cooking black beans. Real Mexican food isn't gigantic vegetarian tamales baked in the oven as a casserole. Real Mexicans warm up their tortillas by laying them on top of the plain, unromantic modern gas burner - certainly not by steaming! (Husband: "why are the tortillas soggy?!") Real Mexicans don't put zucchini in their fideo. I could go on. I realize part of the stated purpose of this book is to expose readers to the cuisine of the various regions of Mexico, different from the northern Mexico/Southwest U.S. type stuff my husband and I grew up with. If you are really interested in that kind of thing, I would advise you to take the money you would have spent on this book and start saving for a trip to go see those places for yourself, at which point you will realize that it is no more possible to make the regional specialties of the Yucatan using mail-order delicacies and a bestselling American cookbook than to make a moon rock out of Philadelphia cream cheese. After you've been playing around with cookbooks for a while, you start to get a feel for how much of the fancy stuff is genuine pursuit of excellence and how much is just upper-class pretentiousness. Maybe Bayless really did get the ideas for his recipes on his many trips to Mexico, but if so I suspect that most of it was from the Mexican counterparts of the fashionable restaurants he runs in Chicago. To pretend that the fanciest and the most obscure must also be the most authentic is snobbery, and applying that idea to a culture other than your own borders on cultural chauvinism. I verified this for myself first hand when we visited his restaurants in Chicago and the only Mexicans in view were the valet parking guys. It's the rich folks' version of Chi-Chi's. If you are in Chicago, go to one of the little hole-in-the-wall taquerias where the waitresses don't speak English, and get some real Mexican food.
3.0 out of 5 stars
No pics,
By
This review is from: Rick Bayless's Mexican Kitchen (Hardcover)
The recipes look good and there are significant details on technique and products however, I can't believe the limited number of pictures, for me it is a must in any good cookbook, unfortunately if you eat with your eyes this book with leave you guessing...
5.0 out of 5 stars
Top-notch,
By Stefanie N (Schuyler, VA) - See all my reviews
This review is from: Rick Bayless's Mexican Kitchen (Hardcover)
Sometimes a cookbook is so comprehensive, in terms of recipes and in capturing an attitude toward cuisine, that its greatness is obvious. This is such a book. If you know anything at all about Rick Bayless, you know that this isn't your Chi-chi's Mexican cooking. Within the pages of this book you will find dishes of incredible depth and you will learn a lot about the culture that engendered this cuisine.If the complicated main course items are rather daunting, the salsas are quite do-able. By going through the salsa section I feel like my own cooking has gained a new syntax. Whether this is going to be a frequently used cookbook depends on your ambition and of course the amount of time you can devote to cooking. Even if you make a small fraction of the recipes, you will gain a lot of insight into Mexican cooking just by reading the book.
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