Books : Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
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Binding: Hardcover
Dewey Decimal Number: 641.5972
EAN: 9780061373268
ISBN: 0061373265
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 384
Publication Date: April 01, 2007
Publisher: William Morrow Cookbooks
Release Date: April 03, 2007
Sales Rank: 10571
Studio: William Morrow Cookbooks
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Product Description:
Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.
After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.
This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.
The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.
Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.
If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.
Average Rating: 
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I love this book. It combines information with good recipes. Rick Bayless is great and so is this book.
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As a Mexican, I was actually a bit skeptical about this book - I mean a white guy writing about Mexican cooking? Come on! I am very happy to say that Rick Bayless proved me wrong. He knows his stuff. I've tried several of his recipes, including the green and poblano moles, the corn-husk wrapped fish in adobo [slightly spicy barbeque-ish seasoning paste], pozole [pork and hominy soup], and a few side dishes. None of the dishes have disappointed. Quite the opposite, the result is always quite good. The flavors are authentic and remind me of the dishes prepared by my mom, aunts and grandmothers. Yes, some of the dishes - the poblano mole in particular - are a bit time consuming, but well worth the effort, and even better than my mom's [sorry, mom!]. Not all the recipes are high maintenance though, and there are some wonderful dishes that can be prepared with minimal effort. This book is not for those looking to make a ground beef burrito, but if you love the taste of authentic Mexican food and are willing to invest a little bit of time, you are in for a treat. Mr. Bayless starts out with salsas and basic seasoning sauces and pastes, then moves on to heartier dishes, some of them involving those same salsas, sauces and pastes, so there is some cross-referencing between recipes. I previously read reviews where some people thought that was too much work, but I didn't mind flipping back to a previous page for a home-made sauce that was part of another recipe. He has side notes and ... Read More
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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
Fantastic recipes!! the food is easy and wonderful! Very authentic regional mexican food - I just love rick bayless
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I was very disappointed when I got this book. The dishes are not exactly what I was looking for. All the recipes have not-so-easy to find ingredients, then they all look so "involved," like you will be cooking all day for one meal. A lot of the recipes call for the never-ending page jump, for example: One or more of the ingredients will include a previous recipe found on page ??. Then on that page, you'll need something from page ??. Way to much work. I was also disappointed with the wordiness of the book, and the lack of recipe description and real photos. Nutritional info is always a nice thing to find in a recipe too, but not many books have them. Oh well, I'm going to find a Mexican book that's work load is more reasonable.
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After I watched Rick Bayless cook Mexican food on Public TV, and listening to him talk about living in Mexico, I knew that I wanted to get his book, "Authentic Mexican Regional Cooking from the Heart of Mexico." Lo and behold, my husband went online to Amazon and ordered not only this book but another of Rick Bayless' books. When they arrived, I was thrilled and started looking up recipes to prepare. I made the Chicken-Filled Enchiladas with Tangy Tomatillo Sauce. The Tomatillo sauce and the enchiladas were easy to make and were very good. I will be preparing more and more of his recipes.
I recommend Rick Bayless' cookbooks because having lived in every region of Mexico, he knows how to prepare authentic regional Mexican food and understands and introduces - to the reader - the essential ingredients to achieve the rich, spicy and flavorful foods of Mexico.
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