Mexican Everyday

In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls. As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mexican specialties requires more time than most of us have. Mexican Everyday is written with the time sensitivities of modern life in mind. It is a collection of 90 full-flavored recipes--like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans--that meet three criteria for "everyday" food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, clean taste of simple, authentic preparations; and 3) they are nutritionally balanced, full-featured meals--no elaborate side dishes required. Companion to a thirteen-part public television series, this book provides dishes you can eat with family and friends, day in and day out.

"Bayless, popular Chicago chef and author (Rick Bayless's Mexican Kitchen, etc.), jumps on the 'everyday food' wagon with this lively collection of recipes designed to take no more than 30 minutes to prepare. Known for his painstaking approach to recreating the classics of Mexican cuisine, Bayless moves in a new direction here, substituting easy-to-find ingredients for exotic ones, streamlining complex sauces into a few steps and emphasizing nutrition. Purists may balk when they encounter more boneless chicken breasts than lard — not to mention a cheerful reliance on canned beans and peppers and, in a pinch, prepared salsas — but any time-pressed home cook will welcome this pragmatic approach to the complexities of Mexican food. Bayless's confident, step-by-step recipes lead even the novice through a variety of twists on tacos and enchiladas, staples like tortilla soup and guacamole, and more ambitious dishes such as Grilled Red Chile Steak with Sweet Plantains, Red Onion and Chipotle Salsa. Even the notoriously complex mole tradition is reinvented with the foolproof Chicken in Oaxacan Yellow Mole. This companion volume to the fourth season of Bayless's PBS series Mexican One Plate at a Time will rescue any Mexican food fan who's ever been daunted by the prospect of serving more than chips and salsa. Photos." Publishers Weekly (Copyright Reed Business Information, Inc.)

At last, a cookbook that brings Mexican food within easy reach, companion to the all-new PBS series.

Written with the time sensitivities of modern life in mind, "Mexican Everyday" is a collection of 90 full-flavored recipes, most of which take less than 30 minutes to make. All dishes have the fresh, clean taste of simple, authentic preparations and all are nutritionally balanced. Color throughout.

Rick Bayless has written six cookbooks, including Mexican Everyday and Fiesta at Rick's. His product line of prepared foods is sold coast to coast. With his wife Deann he owns and operates Chicago’s casual Frontera Grill, named “Outstanding Restaurant” by the James Beard Foundation, and the four-star fine-dining Topolobampo. XOCO, a Leed-certified quick-serve restaurant, opened in 2009. He is the host of the public television series Mexico—One Plate at a Time.Deann Groen Bayless has coauthored seven books with her husband Rick Bayless; co-owns and co-operates Frontera Grill, Topolobampo, and XOCO with him; and feels she's done a pretty good job nurturing along their teenage daughter, Lanie. She is a former president of Women Chefs and Restaurateurs, a national organization that promotes the education and advancement of women in the restaurant industry, and is the administrator of the Frontera Farmer Foundation.Christopher Hirsheimer is a writer, photographer, and magazine editor. She has shot food photos for Jacques Pepin, Lidia Bastianich, Mario Batali, and Rick Bayles, and was a founder of Saveur magazine. She lives in Erwinna, Pennsylvania.