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Authentic Mexican [Kindle Edition]

Rick Bayless
4.6 out of 5 stars  See all reviews (126 customer reviews)

Kindle Price: $14.99
Sold by: HarperCollins Publishers
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Book Description

Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.

After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.

This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.

The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.

Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.

If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.



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.

About the Author

Rick and Deann Bayless make their home in Chicago, where they teach Mexican cooking classes, do restaurant consulting, and run the Frontera Grill, a restaurant featuring authentic Mexican and southwestern specialties. Rick is the host of the public television series Cooking Mexican.

Product Details

  • File Size: 2788 KB
  • Print Length: 384 pages
  • Publisher: HarperCollins e-books; 20 Anv edition (May 21, 2009)
  • Sold by: HarperCollins Publishers
  • Language: English
  • ASIN: B002AP9G94
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #190,404 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
161 of 170 people found the following review helpful
5.0 out of 5 stars This is The Real Thing. April 27, 2000
By A Customer
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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110 of 115 people found the following review helpful
5.0 out of 5 stars An Excellent Authentic Mexican Cookbook 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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143 of 157 people found the following review helpful
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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65 of 69 people found the following review helpful
5.0 out of 5 stars A lot of thought and work went into this cookbook. April 28, 1999
By A Customer
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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58 of 62 people found the following review helpful
5.0 out of 5 stars Excellent cookbook 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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Most Recent Customer Reviews
5.0 out of 5 stars From the man who practices what he preaches
Rick Bayless is the American king of Mexican cuisine, if you're a believer in crowns. He lives it, cooks it and has a successful world-class restaurant operation in Chicago to put... Read more
Published 1 month ago by Martin Rabkin
5.0 out of 5 stars Five Stars
If you don't have it in your collection, you need it.
Published 1 month ago by down in Mexico
5.0 out of 5 stars Five Stars
Great
Published 2 months ago by Steve Lyman
5.0 out of 5 stars Five Stars
Thank you!!
Published 2 months ago by marina dobrev
5.0 out of 5 stars Five Stars
MY WIFE LIKES IT VERY WELL.
Published 2 months ago by clifford b. clauser
2.0 out of 5 stars Ok, not great.
Some of the recipes are ok, a few are good, and some are just plain not good. There are much better authentic Mexican cookbooks than this one. Read more
Published 3 months ago by Erin
5.0 out of 5 stars Worth it
Great book, every recipe we have used has been fantastic.
Published 3 months ago by Melissa Collins
5.0 out of 5 stars Five Stars
Watched Rick Bayless for years. And I give this book a 5 star rating.
Published 4 months ago by Jon David Duran
5.0 out of 5 stars Five Stars
love the product. will buy again from this seller.
Published 5 months ago by raul gueco
4.0 out of 5 stars A chef, a country, and the food
This book, written by a passionate master of the cookery of Mexico, is not only a cookbook, but a history lesson as well. Read more
Published 5 months ago by Strawgold
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Topic From this Discussion
Is this a revised edition or another new cover?
I don't think so, as Mr Bayless pointed out in the preface that he already put in the local ingredients in the recipes and there were no Americanized shortcuts and suggested alternatives not available then in the US in an appendix for his 1986 edition. Now that the ingredients are widely... Read More
Sep 14, 2007 by Reader A |  See all 4 posts
Bayless? or Kennedy? or Trilling? or...? Be the first to reply
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