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.
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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.See all Editorial Reviews
The text itself is great; wonderful recipes, lots of context and color, tips and technique notes, recipe variations, &c. Read morePublished 9 days ago by J. Sled
I am a homesick Texan in a place where Tex-mex does not exist. Real Mexican cooking and Tex-mex are two different things, but they are similar enough that Rick Bayless's books are... Read morePublished 9 days ago by Mama Knight
Great read and great recipes. Can't wait to make some. Love the history.Published 1 month ago by Amazon Customer
I was skeptical about buying and Authentic Mexican Cookbook by a man named "Rick Bayless"... But I'm so glad I gave it a chance. Read morePublished 1 month ago by Heather Mackey
I grew up eating this way, and it is a joy even to read Rick's recipes and the memories of Mexico that get woven into them. Read morePublished 1 month ago by Sluss
I was disappointed only because the recipes are SO basic and are illustrated with no photos. For the price, its not worth the money. Read morePublished 1 month ago by NotPatient
Truly a masterpiece cookbook, but I wish it had pics of every recipe. Rick Bayless is delightful!Published 1 month ago by Ranger Creek
Authentic Mexican cooking, this is what I've been looking for. some of these recipes take longer to make than others, but each one is been well worth it. Read morePublished 2 months ago by S. Beckman