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2 Home & Garden Cooking and Food- Mexican

Mexico One Plate at a Time

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Mexico One Plate at a Time Cover

ISBN13: 9780684841861
ISBN10: 068484186x
Condition: Standard
Dustjacket: Standard
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Synopses & Reviews

Publisher Comments:

Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions. andlt;BRandgt; Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each "plate" with suggestions for working ahead. andlt;BRandgt; To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each "plate" with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens. andlt;BRandgt; Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find. andlt;BRandgt; Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes — Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrand#233;es; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, andlt;Iandgt;Chiles Rellenos,andlt;/Iandgt; Cheesy andlt;Iandgt;Enchiladas Suizas,andlt;/Iandgt; and Mexican Vanilla-Scented Flan. andlt;BRandgt; And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics — Crispy Potato andlt;Iandgt;Sopesandlt;/Iandgt; with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa andlt;Iandgt;Veracruzana,andlt;/Iandgt; Broiled Flank Steak with Tomato-Poblano Salsa and Rustic andlt;Iandgt;Cajetaandlt;/Iandgt; Apple Tarts with Berry "Salsa." andlt;BRandgt; Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in a andlt;Iandgt;tamalada,andlt;/Iandgt; the andlt;Iandgt;tamalandlt;/Iandgt;-making party before the party, or the ritual of a andlt;Iandgt;barbacoa,andlt;/Iandgt; an earthy experience that Rick has made possible with a kettle grill in the backyard. andlt;BRandgt; andlt;Iandgt;24 color photographs of finished dishes Photographs of Mexican location shots throughoutandlt;/Iandgt;

Synopsis:

Published in conjunction with Bayless's 26-part cooking series of the same name, "Mexico One Plate at a Time" is the author's most user-friendly cookbook yet. America's foremost authority on Mexican cooking focuses on classic Mexican dishes in more than 120 recipes that offer an unparalleled introduction to an ever-popular and adaptable cuisine. 32 pages of color photos; 120 black-and-white photos. (Global Cuisine)

Synopsis:

Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions.

Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each "plate" with suggestions for working ahead.

To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each "plate" with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens.

Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find.

Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes — Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrées; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, Chiles Rellenos, Cheesy Enchiladas Suizas, and Mexican Vanilla-Scented Flan.

And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics — Crispy Potato Sopes with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana, Broiled Flank Steak with Tomato-Poblano Salsa and Rustic Cajeta Apple Tarts with Berry "Salsa."

Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in a tamalada, the tamal-making party before the party, or the ritual of a barbacoa, an earthy experience that Rick has made possible with a kettle grill in the backyard.

24 color photographs of finished dishes Photographs of Mexican location shots throughout

Description:

Includes bibliographical references (p. 364) and index.

About the Author

andlt;Bandgt;Rick Baylessandlt;/Bandgt; has won our country's highest chef honors (James Beard Foundation's National Chef of the Year). He's also won our highest cookbook award for andlt;Iandgt; Rick Bayless's Mexican Kitchenandlt;/Iandgt; (Julia Child/IACP Cookbook of the Year). His other cookbooks include andlt;Iandgt;Authentic Mexicanandlt;/Iandgt; and andlt;Iandgt;Salsas That Cook.andlt;/Iandgt; His famed Chicago restaurants, Frontera Grill and Topolobampo, have both won many awards, including the coveted Ivy Award. He lives in Chicago with his wife, Deann, and their daughter, Lane.

Table of Contents

Contents

Introduction

1. Starters, Snacks and Light Meals

Guacamole

Ceviche (Lime-Marinated Seafood)

Queso Fundido

Sopes (Corn Masa Boats)

Gorditas (Corn Masa Pockets)

Quesadillas

Tostadas

Tamales

Taquería Tacos with Grilled and Griddled Fillings (Tacos al Carbón y Tacos a la Plancha)

Home-Style Tacos with Casserole Fillings (Tacos de Cazuela)

Enchiladas

Chilaquiles (Tortilla Casserole)

2. Soups, Stews and Sides

Mexican Chicken Soup

Tortilla Soup

Mexican Seafood Stew

Pozole (Pork and Hominy Stew)

Rice

Beans

3. Entrees

Chiles Rellenos

Turkey with Red Mole

Chicken with Green Pipián (Pumpkin Seed Sauce)

Chicken Adobado (with Red Chile Marinade)

Fish a la Veracruzana (with Tomatoes, Capers, Olives and Herbs)

Fish in Escabeche (Brothy Vinaigrette with Herbs and Vegetables)

Seafood in Mojo de Ajo (Toasty, Slow-Cooked Garlic)

Pork in Salsa Verde (Tomatillo Sauce)

Beef a la Mexicana (with Roasted Tomatoes and Green Chiles)

Carne Asada (Mexican-Style Grilled Steak)

Barbacoa (Slow-Cooked Meats, Pit-Style)

4. Desserts and Drinks

Flan

Rice Pudding

Cajeta (Goat's Milk Caramel Sauce)

Mexican Chocolate

The Quintessentially Tropical Mango

Tequila, Margaritas, Beer and Wine

Mexican Culinary Glossary

An Internet Guide to Mail-Order Sources for Mexican Cooking

Bibliography

Index

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Josh Hyrkas, June 30, 2008 (view all comments by Josh Hyrkas)
Just like his PBS show (which this book is a companion for), you want to taste everything in this cookbook. This is true Mexican cooking at it's best!
Was this comment helpful? | Yes | No
(9 of 14 readers found this comment helpful)

Product Details

ISBN:
9780684841861
With:
Bayless, Deann Groen
With:
Brownson, Jeanmarie
With:
Bayless, Deann Groen
With:
Brownson, Jean Marie
Author:
Bayless, Rick
Author:
Isberner, James
Publisher:
Scribner Book Company
Location:
New York :
Subject:
Mexican
Subject:
Cookery, mexican
Subject:
Mexico
Subject:
Regional & Ethnic - Mexican
Subject:
General Cooking
Subject:
Cooking and Food-Mexican
Subject:
Mexican food; cooking; tacos; guacamole; burritos; tortilla; Cinco de Mayo; salsa; fiesta; party food; margarita; chipotle; IACP; party food; Frontera Grill; Topolobampo; enchiladas; nachos; tortas; Chicago; cuisine; recipes; tortas
Copyright:
Edition Description:
Hardback
Series Volume:
MCH085
Publication Date:
October 2000
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
2 color; 24 pages of color (in 3 inserts
Pages:
384
Dimensions:
9.25 x 7.38 in 42.14 oz

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Related Subjects

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

Mexico One Plate at a Time Used Hardcover
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$14.95 In Stock
Product details 384 pages Scribner Book Company - English 9780684841861 Reviews:
"Synopsis" by , Published in conjunction with Bayless's 26-part cooking series of the same name, "Mexico One Plate at a Time" is the author's most user-friendly cookbook yet. America's foremost authority on Mexican cooking focuses on classic Mexican dishes in more than 120 recipes that offer an unparalleled introduction to an ever-popular and adaptable cuisine. 32 pages of color photos; 120 black-and-white photos. (Global Cuisine)
"Synopsis" by ,

Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions.

Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each "plate" with suggestions for working ahead.

To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each "plate" with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens.

Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find.

Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes — Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrées; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, Chiles Rellenos, Cheesy Enchiladas Suizas, and Mexican Vanilla-Scented Flan.

And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics — Crispy Potato Sopes with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana, Broiled Flank Steak with Tomato-Poblano Salsa and Rustic Cajeta Apple Tarts with Berry "Salsa."

Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in a tamalada, the tamal-making party before the party, or the ritual of a barbacoa, an earthy experience that Rick has made possible with a kettle grill in the backyard.

24 color photographs of finished dishes Photographs of Mexican location shots throughout

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