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Mexican Everyday Hardcover – November 17, 2005

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Mexican Everyday + More Mexican Everyday: Simple, Seasonal, Celebratory + Rick Bayless Mexico One Plate At A Time
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Editorial Reviews

From Publishers Weekly

Bayless, popular Chicago chef and author (Rick Bayless's Mexican Kitchen, etc.), jumps on the "everyday food" wagon with this lively collection of recipes designed to take no more than 30 minutes to prepare. Known for his painstaking approach to recreating the classics of Mexican cuisine, Bayless moves in a new direction here, substituting easy-to-find ingredients for exotic ones, streamlining complex sauces into a few steps and emphasizing nutrition. Purists may balk when they encounter more boneless chicken breasts than lard—not to mention a cheerful reliance on canned beans and peppers and, in a pinch, prepared salsas—but any time-pressed home cook will welcome this pragmatic approach to the complexities of Mexican food. Bayless's confident, step-by-step recipes lead even the novice through a variety of twists on tacos and enchiladas, staples like tortilla soup and guacamole, and more ambitious dishes such as Grilled Red Chile Steak with Sweet Plantains, Red Onion and Chipotle Salsa. Even the notoriously complex mole tradition is reinvented with the foolproof Chicken in Oaxacan Yellow Mole. This companion volume to the fourth season of Bayless's PBS series Mexican One Plate at a Time will rescue any Mexican food fan who's ever been daunted by the prospect of serving more than chips and salsa. Photos. (Nov. 7)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

His base of operations may be far north of the border, but Chicago's Rick Bayless has earned his title as the country's number-one apostle of Mexican cuisine. His newest book seeks to offer the home cook practical advice in serving authentic Mexican dishes quickly without having them delivered from a restaurant. The dishes Bayless presents generally use standard ingredients available in stores that serve Hispanic populations, now nearly universal in the U.S. A potato salad substitutes sweet potatoes and watercress for novel taste and texture. A large number of main-dish salads offer lighter alternatives to traditional entrees. Simple tacos, enchiladas, and tostadas bring familiar tastes to the table. Bayless offers one recipe for a torta, a Mexican sandwich. Desserts use fresh fruit as a base. Befitting the Mexican origins of these dishes, Bayless uses a wide variety of chiles, especially the deeply flavorful poblano. With virtually every recipe in the book, Bayless adds "riffs" that offer imaginative variations on the main recipe's techniques. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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Product Details

  • Hardcover: 336 pages
  • Publisher: W. W. Norton; 1st edition (November 17, 2005)
  • Language: English
  • ISBN-10: 039306154X
  • ISBN-13: 978-0393061543
  • Product Dimensions: 7.9 x 1.2 x 9.5 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (146 customer reviews)
  • Amazon Best Sellers Rank: #13,551 in Books (See Top 100 in Books)

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Customer Reviews

4.6 out of 5 stars

Most Helpful Customer Reviews

366 of 383 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on November 23, 2005
Format: Hardcover
`Mexican Everyday' by quadruple threat celebrity chef Rick Bayless is a must-buy for all dedicated foodies, lovers of Mexican food, fans of fast recipes, dieters (more on this later) and the cookbook collectors among us. Before I opened this book, I respected Bayless for being an accomplished home-grown American chef in Chicago, a leading expert and writer on authentic Mexican cooking, a respected TV chef educator on PBS in the tradition of St. Julia rather than on the commercial Food Network and, lastly, the author of a truly great `cook with kids' book, `Rick and Lanie's Excellent Kitchen Adventures'. About the only thing Rick has not accomplished is to beat Bobby Flay on `Iron Chef America', although he did loose by only one point.

Just as I did when I opened Jacques Pepin's `Fast Food My Way', I expected to find a `sell-out' book in one way or another. My worst fear was that this was just copied from recipes in his other books. At best, I feared it was simply a cash-in on Rachael Ray's popular '30 Minute Meal' formula. I am here to report that it is none of these, but a culinary and intellectual revelation surpassed by few other true cookbooks.

Bayless' success in this book is grounded in his total mastery of his subject. He knows things so well; there is no hint of any misstatement, certainly none that I can detect in the world of chemistry or technique. I will simply assume his pronouncements on authenticity are authoritative. This great facility with his material even overcomes Bayless' former clumsiness with writing. He seems to have found his voice or a better copy editor.
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123 of 127 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on November 14, 2005
Format: Hardcover
Having most of Bayless' cookbook offerings to date and used them extensively, this purchase was a non-brainer.

It lives up to the high expectations that this renowned chef has for Mexican cuisine, but here with the added nicety of for everyday, health conscience eating. He goes through his dietary advice at the beginning which includes portion control, yoga, etc. What is catchy as well is his leaning in this recipe collection for what can be prepared quickly and yet with robust taste and nutritional and easy-to-find ingredients, especially via Mexican staple supplier or via internet.

This Norton published volume has gorgeous full-color photos, with absolutely great pictures of various ingredients, techniques and finished dishes. Bayless also jazzes each recipe up with what he refers to as "riffs." This are wonderful options, e.g. Grilled Fish in Tangy Yucatecan Achiote he suggests one can substitute pork or chicken and vegetable substitutions as well for the green beans. There are some great sidebars as well, e.g. five page tips for quick grilling ten great foods.

This is a winner with the likes already enjoyed of: Lime-Cilantro Dressing, perfect with Jicama Salad with Watercress; Avocado-Mango Salad with Fresh or Blue Cheese, Bacon and Toasted Pumpkin Seeds; Seafood Salad Tacos with Tomato, Radish and Habanero; Seared Salmon (using Masa) with Spinach and Creamy Roasted Peppers; Skillet Fruit Crisp; Fresh Lime Ice with Berries.

This can easily become a "go-to" volume within your collection also when you want some really great Mexican meals with all the flavor and minimal effort/ingredients.
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83 of 87 people found the following review helpful By E. Evans on April 27, 2006
Format: Hardcover
I am a huge fan of Rick Bayless, but with two children aged 3 and under in my house, it is difficult for me to find the time to make some of his more elaborate recipes. With "Mexican Everyday", however, Bayless has provided the solution for cooks like me. It is indeed possible to get authentic Mexican meals on the table in under an hour.

These meals are indeed fast to prepare and very tasty. The three I have made so far (Green Chile Chicken Soft Tacos, Guajillo-Spiced Pork and Potatoes, and Red Chile Chicken and Rice with Black Beans) have been hits. They do require some specialized ingredients but most of them were found in my local grocery store.

This cookbook is going to become one that I return to frequently and I highly recommend it.
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45 of 46 people found the following review helpful By David E. Rogers on January 31, 2006
Format: Hardcover Verified Purchase
Oh boy, Rick Bayless has done it again.

I love Mexican food and consider myself very fortunate to live in a Mexican-American neighborhood. From my neighbor's tamale days to the taco trucks and multiple hole-in-the-wall restaurants, I am constantly surrounded by the aromas of that glorious cuisine. But I was intimidated by all of the effort (and heritage) that went into preparing the _real_ Mexican food that I craved.

Enter Rick Bayless. His previous books gave me a bedrock where I could build my own Mexican cuisine. I've developed a reputation among family and friends as a great Mexican cook (thanks, Rick!)--and even humbly swap salsas and moles with my neighbors.

The one problem: Most of the recipes in Bayless' earlier books are much too involved for everyday meals. Like most of us, I don't usually have the luxury of spending an hour or two roasting chiles and tomatillos, soaking dried chiles or pressing fresh tortillas.

That's why "Mexican Everyday" hits the bulls-eye. I've prepared several of the recipes in the last two weeks and they've all been remarkably quick/easy and very tasty. They may not always be truly "authentic," but they do have that spirit and vitality that makes Mexican food so special.

And don't miss the philosophy behind the recipes. Reading the Introduction is a pre-requisite for understanding each one--and provides a very healthy perspective on eating in general.

And now it's time for dinner--my fifth night in a row of homemade Mexican!
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