Synopses & Reviews
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. 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.
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" " Deborah Madison, author of Vegetarian Cooking for Everyone
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" " Judy Rodgers, author of The Zuni Café Cookbook
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" " Art Smith, author of Back to the Table: The Reunion of Food and Family
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" " Jacques Pepin, author of Fast Food My Way
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" " Lynne Rossetto Kasper, host of The Splendid Table radio show from American Public Media
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" " John Mahoney, Chicago's Steppenwolf Theater Company, star of NBC's Frasier
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"In our quest for real food those days that aren't weekends and holidays, is a tasty and brilliant find. Rick Bayless' recipes can always be relied upon to produce stellar food, and what a boon that he has turned his deep knowledge of Mexican cooking to the service of great everyday eating. Thank you Rick!" Deborah Madison, author of Vegetarian Cooking for Everyone
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"Once again, Rick Bayless demonstrates that Mexican cooking is endlessly delicious, spirited, and rooted in a brilliant, generous culture. His Mexican repertory is irresistible, but he gives you more than recipes here. His approach to building simple, healthy, affordable meals every day is spot-on and is a great way to approach any cuisine, every day." Judy Rodgers, author of The Zuni Café Cookbook
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"America's culinary dynamic duo, Rick and Deann Bayliss, have brought the wonderful cuisine of Mexico back to the home dinner table. They have created easy, delicious recipes in this beautiful book that will be a part of your family meals time after time. Here's to celebrating home meals with spice." Art Smith, author of Back to the Table: The Reunion of Food and Family
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"Serious, authentic, superbly researched, is the book that I will take with me to Mexico when I go to my apartment there next winter!" Jacques Pepin, author of Fast Food My Way
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"When an expert like Rick Bayliss... decides to riff on traditional themes, get your hands on his work. Rick's recipes are flawless, and his variations alone are worth the cover price. Bravo to a pro who knows it all and still gets a kick out of sharing it with us." Lynne Rossetto Kasper, host of The Splendid Table radio show from American Public Media
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"Some of the most memorable, delicious foods I have eaten were lovingly prepared by Rick Bayliss. I look forward to trying to emulate this great chef/innovator with this wonderfully accessible cookbook." John Mahoney, Chicago's Steppenwolf Theater Company, star of NBC's Frasier
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andquot;Thereandrsquo;s a recipe for everyone in Richard Sandovalandrsquo;s New Latin Flavors. Richard offers a variety of delicious and innovative recipes that are approachable for any home cook and will leave you wanting more!andquot;
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andquot;Chef Richardandrsquo;s New Latin Flavors is the perfect inspiration for cooking and entertaining with bold yet balanced flavors. From classics like mahi mahi ceviche to twists on staples like the bacon guacamole, Richard inspires readers not only to cook with flavor but to enjoy it in the company of others with great entertainingandmdash;two things I can appreciate very much.andquot;
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Richard Sandoval is one of the greatest Mexican and Latin inspired Chefs of our generation. When Cindy and I travel, we look for Richardandrsquo;s restaurants knowing we will always have an unforgettable and delicious experience. Being a restaurateur myself, I appreciate great food and the highest quality ingredients.andnbsp; Richardandrsquo;s Brisket Tacos with Chipotle Slaw and Pickled Red Onions are one of our favorite dishes! We love making it at home for our friends and family served with Casamigos Tequila. Home entertaining at its best!
This book has amazing recipes! Itandrsquo;s easy to understand and feels like taking a simplified Top Chef class in our home. Richardandrsquo;s approach is authentic, casual, and fun!
Synopsis
As much as Rick Bayless loves the bold flavors of Mexican food, he understands that preparing many Mexican specialties requires more time than most of us have for weeknight dinners. Mexican Everyday is written with an understanding of how busy we all are. 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, delicious taste of simple, authentic preparations; and 3) they are nutritionally balanced, fully rounded meals--no elaborate side dishes required.
Filled with recipes featured on Rick's Public Television series, Mexico--One Plate at a Time, this book provides dishes you can enjoy with family and friends, day in and day out.
Synopsis
At last, a cookbook that brings Mexican food within easy reach, companion to the all-new PBS series.
Synopsis
In New Latin Flavors, award-winning chef Richard Sandoval offers more than 125 vibrantly seasoned Latin dishes, inspired by his popular restaurant fare but carefully streamlined for the home cook. Quesadillas, ceviches, arepas, and enchiladas are offered with Sandovalandrsquo;s signature flair and bold flavors. The book also presents delectable cocktails featuring traditional Latin spirits that are beloved in the world of mixologyandmdash;tequila, mescal, cachaca, rum, and piscoandmdash;and a variety of salsas, guacamoles, and other cocktail snacks. Whether the food is comfortingly familiar, like the Mahi-Mahi Tacos, or unexandshy;pected, like the Beef Tiradito with Wasabi Dressing, these recipes offer an exciting new vision of contemporary Latin cooking.
About the Author
Rick Baylesshas written six cookbooks, including Mexican Everydayand 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 Baylesshas 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.