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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico Hardcover – April 3, 2007


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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico + Mexican Everyday + Rick Bayless Mexico One Plate At A Time
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Product Details

  • Hardcover: 384 pages
  • Publisher: William Morrow Cookbooks; 20 Anv edition (April 3, 2007)
  • Language: English
  • ISBN-10: 0061373265
  • ISBN-13: 978-0061373268
  • Product Dimensions: 7 x 1.2 x 10 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (115 customer reviews)
  • Amazon Best Sellers Rank: #17,803 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Rick Bayless (host of the PBS-TV series Cooking Mexican extensively explores Mexican cookery, analyzing particular national characteristics as well as regional variations of the complex cuisine. He traces the history of Mexican food from the humble squash and beans of thousands of years ago to a cuisine that came to include chiles, corn and the orchard bounties (coconut, pineapple, avocados) of the conquering Spanish. Mexican dishes familiar to Americansthe enchiladas, tamales and tacos that are more properly classified with North American Southwestern cookingare included, but the most interesting recipes are the more exotic: Native American-influenced, spice-sweetened food from the Oaxaca region and simple, European-influenced seafood and vegetable dishes of the Gulf states. The author explains how common flavors (tomatoes, chiles, coriander, lime, onion, garlic) are transformed by proportion and cooking method to produce the regional differences. The book is extremely thorough, with over 650 pages, 19 recipe chapters, a glossary, bibliography and ingredients source list (although most are commonplace). The recipes, which are frequently complicated and challenging, are made less intimidating by especially clear and well-organized instructions, and comprehensive, highly readable notes on techniques, ingredients, timing, advance preparation and variations. Illustrations not seen by PW.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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.


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Customer Reviews

Very easy recipes.
Lisa Torales
Rick Bayless shows his mastery of Mexican cuisine in every page of this book.
G. Spoerlein
I would recommend this book to anyone interested in Mexican cooking.
RBV

Most Helpful Customer Reviews

151 of 159 people found the following review helpful By A Customer on April 27, 2000
Format: Hardcover
I am of Mexican descent. I have avoided Restaurants and cookbooks that try to pass themselves off as "Mexican", for years. The recipes in this Tome so remind me of my childhood, that the book is falling apart. Rick truly knows his subject. Any one seriously interested in the cuisine must seek out this book.
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99 of 104 people found the following review helpful By J. D. Perez on May 3, 2006
Format: Hardcover
I live in Southern California surrounded by countless Mexican Restaurants of all levels of quality. Sadly most are sub par greasy cheese and dry rice joints. The recipes I have prepared in this book make the countless combo-number-whatever's pale in comparison. The author explains the reasons for this in the books beginning introduction.

What consistently jumps at me in this book is the author's passion for Mexican cuisine. He hits at the heart of the real Mexican food culture and makes a clear distinction between Mexican "street food" (the informal more popular dishes prevalent across the US) and the traditional, authentic dishes of various regions in Mexico. There is a reason why the latter is not as popular in the US... it takes a lot of time and energy to create the elaborate authentic dishes. You need to find a restaurant that cares about quality dishes AND can pull it off in mass quantity... or you can make it yourself with some help from this book.

The author also puts the real star ingredient at the forefront of these traditional delights - Chiles. Chiles of all shapes, sizes and levels of spiciness can be found in many of the recipes. These different dried and fresh chilies complete the complexity of the recipes and should not be substituted... if they aren't available where you live and you want to do it right then find a way... order it online!

My favorite section has to be the Moles (pronounced like Mo-lay, not like the small mammal or skin growth). I love the history provided at the beginning of this chapter. I have personally made the Mole Verde and Mole Rojo multiple times. I have made the Mole Poblano only once... it takes about 6 hours... very good and worth it once in a while.
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139 of 153 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on May 3, 2005
Format: Hardcover
`Authentic Mexican' by notable Chicago chef and Mexican cuisine expert, Rick Bayless and wife Deann Groen Bayless is easily one of the very best books on basic Mexican cuisine. For a subject which is so big that Bayless has devoted at least three other books to it, not to mention the five thick volumes from fellow Mexico culinarian Diana Kennedy, it is hard to describe this as a comprehensive treatment of Mexican cuisine, as it weights in at only 380 pages, compared to the over 450 pages Penelope Casas devotes to much smaller Spain and 480 pages Diana Kochilas devotes to even smaller Greece. But don't let any of this put you off. This is, I am certain, one of the very best sources of information on true Mexican food for us gringos. I am almost certain that Bayless' coverage of Mexico is much better for the state of Oaxaca than for many other regions. I see this name pop up far more than any others and I have read that this is one of his favorite parts of Mexico.

The stated impetus to Bayless' writing this book lies in the fact that in spite of the close contact between Mexico and the United States, Mexican food in the US has undergone the same kind of metamorphosis as we find in Italian-American food.

It is an interesting exercise to highlight what is distinctive about Mexican cooking to cite the differences between Mexican and Spanish cuisines.

While Spanish cuisine is all about olives and grapes, neither of these two products transplanted well to Mexico. Thus, Mexico did not acquire any taste for many of the things you can do with olive oil and vinegar. For these key tastes, they had animal fat and citrus juice. While Spain took to the tomato and the potato, they did not take to corn (maize).
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57 of 60 people found the following review helpful By A Customer on April 28, 1999
Format: Hardcover
I am a third and final year culinary student at a college in Columbus, Ohio. I've read a lot of texts and cookbooks in my life. I wanted to take the time and get online to comment on this book. I see and buy a lot of cookbooks that give you the good recipes but very little knowledge of the foods that you are cooking and how they will react to the processes that you will be putting them through. Five stars to this great piece of writing.
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53 of 57 people found the following review helpful By DrBombay on November 18, 2000
Format: Hardcover
This book is an excellent addition to your cook book collection if you like truly authentic Mexican food. The recipes are great, most of them easy to prepare, and so what (as one person complained) if they take a little time--good things are worth waiting for. If you're in a hurry go to Taco Bell. To my mind, what this book shares with all truly great cookbooks is the combination of great recipes with clear instructions and an immensely readable and informative amount of information, instead of just listing recipes. The layout is very user friendly as well. I like a little history, I like to learn things I didn't know about a culture and their cuisine, or about unfamiliar ingredients, etc. Along with Dianne Kennedy's Mexican cookbooks I'd say these are the best books out there on this subject.
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