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11 Local Warehouse Cooking and Food- Mexican
9 Remote Warehouse Cooking and Food- Mexican

This title in other editions

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 Cover

ISBN13: 9780684800066
ISBN10: 0684800063
All Product Details

 

Staff Pick

A great overview of regional Mexican cooking with recipes and text, Rick Bayless's Mexican Kitchen also features ingredients and dishes not typically found in U.S. Mexican restaurants.
Recommended by Paul S., Powells.com

Synopses & Reviews

Publisher Comments:

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. andlt;BRandgt; 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. andlt;BRandgt; 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. andlt;BRandgt; 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. andlt;BRandgt; 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. andlt;BRandgt; 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 andlt;Iandgt;Moleandlt;/Iandgt; with Braised Chicken, Smoky Peanut andlt;Iandgt;Moleandlt;/Iandgt; 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. andlt;BRandgt; 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.

Review:

"This definitive collection from Chicago chef and James Beard Award winner Bayless...proves comprehensively that the best Mexican food requires — and amply rewards — dedication and, often, time." Publishers Weekly

Review:

"A serious guide to an often underestimated cuisine, this is important as both a reference and a cookbook." Library Journal

Review:

"Mexican cuisine could not possibly find a more eager and informed advocate than Chicago restaurateur Bayless." Booklist

Synopsis:

Capturing the vibrant flavors of authentic Mexican cooking, this cookbook features more than 200 recipes within the reach of even the most amateur cook. All the instructions are contained within each recipe, with no cross referencing. of color photos.

Description:

Includes bibliographical references (p. 428) and index.

About the Author

RICK BAYLESS, one of America's foremost practitioners of Mexican cooking, earned an unprecedented andlt;BRandgt;honor in 1995 when he was named Chef of the Year by both the James Beard Foundation and the International Association of Culinary Professionals. He and his wife, Deann Groen Bayless, own and operate the highly acclaimed restaurants Frontera Grill and Topolobampo, both in Chicago.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Scot, August 16, 2010 (view all comments by Scot)
Though written in 1996, this classic of Mexican cookery remains the best Mexican cookbook I've encountered, even among the many popular titles written by Bayless himself. Well researched, beautifully illustrated with mouth-watering photos, and full of accessible recipes that together constitute the foundation of traditional Mexican cuisine, this book is the ultimate bit of food porn for lovers of la cucina Mexicana, including complex and delicious salsas and guacamoles, tender carnitas, zesty huaraches, exotic tamales, outside-of-the-mainsteam quesadillas, crispy taquitos, and the most authentic and richly flavorful moles in print. These recipes put what most in the U.S. think of as Mexican food - one dimensional dishes suffocated by cheese and drowning in too sweet sauces - to shame.

Bayless is the premier Mexican food anthropologist and restaurateur in the U.S., and, to boot, winner of the Bravo's Top Chef Masters. No one accessible to the U.S. foodie mainstream is as knowledgeable nor as articulate as Bayless. I've used the book for years, wowing friends with remarkable celebration feasts that reflect Mr. Bayless's remarkable palate. Residing in Mexico City as I do, at least for the moment, I grow to appreciate the book more and more, recognizing the extent to which this classic truly represents the best of the best.
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Product Details

ISBN:
9780684800066
With:
Robledo, Maria
Other:
Brownson, Jean Marie
With:
Brownson, Jean Marie
Photographer:
Robledo, Maria
Author:
Bayless, Rick
Author:
Sandford, John
Publisher:
Scribner Book Company
Location:
New York :
Subject:
Mexican
Subject:
Cookery, mexican
Subject:
Regional & Ethnic - Mexican
Subject:
General Cooking
Subject:
Cooking and Food-Mexican
Subject:
Mexican food; salsa; jalapeno; cilantro; chile; tomatillo; ancho; cooking; tacos; guacamole; burritos; homemade tortilla; Cinco de Mayo; fiesta; party food; margarita; chipotle; IACP; party food; Frontera Grill; Topolobampo; nachos; tortas; Chicago; cuisi
Copyright:
Edition Description:
Hardback
Series Volume:
58-11
Publication Date:
October 1996
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
line draw t/o; 3-8 pg inserts
Pages:
448
Dimensions:
9.25 x 7.38 in 31.745 oz

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Related Subjects

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

Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine New Hardcover
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$35.00 In Stock
Product details 448 pages Scribner Book Company - English 9780684800066 Reviews:
"Staff Pick" by ,

A great overview of regional Mexican cooking with recipes and text, Rick Bayless's Mexican Kitchen also features ingredients and dishes not typically found in U.S. Mexican restaurants.

"Review" by , "This definitive collection from Chicago chef and James Beard Award winner Bayless...proves comprehensively that the best Mexican food requires — and amply rewards — dedication and, often, time."
"Review" by , "A serious guide to an often underestimated cuisine, this is important as both a reference and a cookbook."
"Review" by , "Mexican cuisine could not possibly find a more eager and informed advocate than Chicago restaurateur Bayless."
"Synopsis" by , Capturing the vibrant flavors of authentic Mexican cooking, this cookbook features more than 200 recipes within the reach of even the most amateur cook. All the instructions are contained within each recipe, with no cross referencing. of color photos.
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