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Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine |
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Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine |
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by: Rick Bayless
Dewey Decimal Number: 641.5972 EAN: 9780684800066 Edition: Book Club ISBN: 0684800063 Label: Scribner Languages: Manufacturer: Scribner Number Of Items: 1 Number Of Pages: 448 Publication Date: October 21, 1996 Publisher: Scribner Studio: Scribner Editorial Review: Product Description: BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero. Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations. There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal. Amazon.com Review: 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. Accessories: Related Items:
Average Rating:
 Rating:  - A classic, must-buy book.I've been a fan of Bayless's restaurants for years and this cookbook is nothing short of amazing. Some reviewers have complained that his recipes are overly complicated, and while that may be true of some recipes, it's worth noting that a lot of his entree recipes are useful starting points and he often includes variations at the end of each one. I haven't had anything bad from this cookbook. It is one of my top three cookbooks and one that has generated countless family dinners and midnight snacks. His chilaquile recipe kept me going through grad school and has been passed along to all my grad school friends and their families. Bayless's desserts are sadly under-appreciated. I encourage anyone who buys this book to make the Tropical Mango Trifle and Chocolate Pecan Pie. I've been making both for years now and people always ask for the recipe. My boyfriend, who is from the south and has already eaten more pecan pie than I ever will in my lifetime, instantly declared the Chocolate Pecan Pie the best version of pecan pie he has ever had and insists that we keep a few mini pies in the freezer "for emergencies." Rating: - Love Rick BaylessRick Bayless is one of the best chefs. His insights into Mexican cooking are incredible. His book is a must have for Americans who wants to make authentic Mexican food. Rating: - Rick Bayless Mexican Kitchen, Capturing the Vibrant Flavours of a World Class Cuisine.The author is a authority "par excellence" on Mexican Cooking, this work comes across as an enthusiastic and well informed treatise on the subject. It is so refreshing to try some of these authentic recipes and discover a taste that can only be found in Mexico. Mr Baylesses anecdotes of the Mexican Cuisine and culture puts an authentic face on this work. As far removed from Tex Mex as you can get. Excellent!! Rating: - Mexican Food that is Emmm Emm GoodBecause of my Spanish mother and Dub's Mexican grandmother, Mexican food is just about our favorite food. We eat it a lot and not just tacos and enchiladas with rice and beans. We explore the whole range of Mexican cuisine and that range is far and wide and, as the cover of this book proudly states, it's world class. But if it's tacos you're wanting just try the Tacos of Inky (corn mushroom tacos) on page 158. These are tacos to die for and unlike any you've ever tasted. Then there is the Chicken in Publan Green Pumpkin Seed Sauce on page 316. Emmmm good. Mouth watering good. As is the Shrimp a la Mexicana on page 332. The cilantro makes this one, just a hint, perfect. I could go on and on about this cookbook, but I'll stop with the Bacalao-Stuffed Chiles with Tomatoes and Olives on page 360. Gosh I'm getting hungry just writing this. In closing, if you're hankering to have a Mexican cookbook in your house and don't have one, you can't go wrong with this book. You really can't. Review submitted by Captain Katie Osborne
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