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Authentic Mexican: Regional Cooking from the Heart of Mexico

by

Authentic Mexican: Regional Cooking from the Heart of Mexico Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

The host of the popular PBS show Pati's Mexican Table shares everyday Mexicanand#160;dishes,and#160;from the traditionaland#160;to creative twists.

Synopsis:

The host of a highly popular PBS series, Patiand#8217;s Mexican Table, and a self-described and#8220;overloaded soccer mom with three kids and a powerful blender,and#8221; Pati Jinich has a mission. Sheand#8217;s out to prove that Mexican home cooking is quicker and far easier than most Americans think.

Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.

Dishes like Chicken and#224; la Trash (itand#8217;s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. Youand#8217;ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas.

Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeand#241;o Aioli; and Chicken Tinga and#8212; (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (and#8220;a Mexican party in a bowland#8221;), which she served on her wedding day.Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies

(sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.

About the Author

Rick Bayless is co-owner, with his wife, Deann, of the perennially award-winning Chicago restaurants Frontera Grill and Topolobampo. As a chef and cookbook author, he has won America's highest culinary honors, including Humanitarian of the Year. He is host of the top-rated Public Television series Mexico—One Plate at a Time. His Frontera and Topolo food products can be purchased coast to coast.

Table of Contents

Contents

introduction ............................... 8

salsas, pickles, and guacamoleand#160; .. 14

salads ........................................ 40

soups ......................................... 60

anytime vegetarian .................... 88

seafood .................................... 114

poultry ..................................... 136

meat .......................................... 168

sides ......................................... 198

desserts .................................. 230

drinks ...................................... 264

acknowledgments ................... 280

index ........................................ 284

Product Details

ISBN:
9780061373268
Author:
Bayless, Rick
Publisher:
William Morrow & Company
Photographer:
Hirsheimer, Christopher
Illustrator:
Sandford, John
Author:
Jinich, Pati
Author:
by Rick Bayless
Subject:
Cookery, mexican
Subject:
Regional & Ethnic - Mexican
Subject:
General Cooking
Subject:
Cooking and Food-Mexican
Subject:
Mexican
Copyright:
Edition Description:
Hardcover
Publication Date:
20070431
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
4/c throughout
Pages:
384
Dimensions:
10 x 8 in 2.38 lb

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » Regional and Ethnic » Mexican

Authentic Mexican: Regional Cooking from the Heart of Mexico New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 384 pages Morrow Cookbooks - English 9780061373268 Reviews:
"Synopsis" by , The host of the popular PBS show Pati's Mexican Table shares everyday Mexicanand#160;dishes,and#160;from the traditionaland#160;to creative twists.
"Synopsis" by ,
The host of a highly popular PBS series, Patiand#8217;s Mexican Table, and a self-described and#8220;overloaded soccer mom with three kids and a powerful blender,and#8221; Pati Jinich has a mission. Sheand#8217;s out to prove that Mexican home cooking is quicker and far easier than most Americans think.

Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.

Dishes like Chicken and#224; la Trash (itand#8217;s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. Youand#8217;ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas.

Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeand#241;o Aioli; and Chicken Tinga and#8212; (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (and#8220;a Mexican party in a bowland#8221;), which she served on her wedding day.Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies

(sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.

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