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Product Description
From Amazon.com
Not since his first book, Authentic Mexican, has there been such an accessible opportunity to learn about real Mexican cooking. Rick Bayless's Mexican Kitchen offers translations of authentic Mexican dishes that preserve their authenticity. The book opens with 14 salsas, sauces, and seasonings that Bayless calls "cornerstones of Mexican dishes." Other than some chile peppers essential to certain dishes, most ingredients are found in any supermarket. For any less common ingredients, a mail-order source or an easy substitution is provided. This brilliant book is engaging, informative, and inspiring.
From Publishers Weekly
This definitive collection from Chicago chef and James Beard Award winner Bayless, in collaboration with his wife (and fellow restaurateur) and food journalist Brownson, proves comprehensively that the best Mexican food requires?and amply rewards?dedication and, often, time. Bayless begins with 15 Essential Recipes for salsas and sauces that work as "building blocks." Substitutions are suggested for uncommon ingredients, and excellent descriptions identify fresh and dried peppers. Throughout the text, sidebars inform about such items as tortilla presses, cactus paddles, pumpkin seeds and the delicacy huitlacoche (black corn fungus). Bayless explains fat's importance in the Mexican diet and tells how to make good lard at home. The chapter on salads includes two versions of guacamole, one given a fresh twist with roasted tomatillos; the chapter on soups offers Chilied Tortilla Soup with Shredded Chard and Oaxacan Black Bean Soup. An array of authentic Mexican fare is explored in "Tacos, Enchiladas and Other Casual Fare" (Simple Red Mole Enchiladas with Shredded Chicken) and "Vegetable, Bean, Rice and Egg Dishes" (e.g, Green Poblano Rice). "Fiesta Food" includes recipes for moles and tamales. Gringo cooks can relax with simpler main dishes?Red Chile-Braised Chicken wreathed in ancho and garlic sauce, smoky Chipotle Shrimp or zesty Chile-Glazed Country Ribs. Desserts are as delectable as Modern Mexican Chocolate Flan and as unusual as Crunchy Amaranth Tart and Creamy Lime Pie. Mail-order sources and a bibliography are included. Photos not seen by PW.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
Inside This Book
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First Sentence
EVERY CUISINE HAS CLASSIC COMBINATIONS OF FLAVOR THAT EMANATE FROM ITS PLATTERS and plates. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
EVERY CUISINE HAS CLASSIC COMBINATIONS OF FLAVOR THAT EMANATE FROM ITS PLATTERS and plates. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
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.
5.0 out of 5 stars
One of the best,
By A Customer
This review is from: Rick Bayless's Mexican Kitchen (Hardcover)
The stuff in here is authentic and delicious. Some of the ingredients might be a little hard to find, and the recipies are often time-consuming, but the results are worth it. Rick is a master of Mexican cooking.
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