At last, a cookbook that brings Mexican food within easy reach: named to Food & Wine Magazine’s Year’s 25 Best Cookbooks as part of its annual Best of the Best cookbook.
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. Mexican Everyday 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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Book Description
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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.
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
Copyright © American Library Association. All rights reserved
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Customer Reviews
Most Helpful Customer Reviews
330 of 347 people found the following review helpful
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.
The introduction is a total surprise to the reader when Bayless launches into a discussion of his weight problem, and how he began dealing it with yoga, weight training, and portion control. None of these reflections make Bayless a weight watchers expert, but the things he personally learned on his journey to loosing excess weight is a great lesson and inspiration for anyone with a weight problem. But what does all this have to do with fast Mexican food.
The starting point is Bayless' statement that many classic Mexican dishes have a lot of `extras' loaded on top of its basics. This is the first time I have ever heard this statement and I must say that my knowledge of Italian and French cooking indicates that the same is NOT necessarily true of these European cuisines. I do suspect that it may be true of Thai cooking, but that's just a hypothesis at the moment. So, Bayless' first step at slimming down both himself and cooking times was to remove much of the traditional frills such as moles and red chile sauces. He then gives a masterfully concise list of things to pare down recipes and speed up prep times by citing which techniques can be speeded up or simplified with things such as the rice cooker, microwave oven, food processor, and blender. In spite of this, Bayless also states that in a pinch, you can do everything in this book with a really basic set of tools. The one oddity in his recommendations is the fact that he is virtually the only major chef I have read who endorses the use of a garlic press.
The `second' introduction is a rundown of pantry items for Mexican cooking. Aside from a few brand recommendations, I suspect his earlier books cover this material in far greater detail, but it is well done for the Mexican cooking newbie.
The Table of Contents is done in the very best way for a book of this size. Every recipe name and page number is given in the Contents in English. The Spanish name in smaller type is given on the page with each recipe. Almost as good is the fact that each chapter is intelligently divided into sub-subjects as follows:
Chapter 1: Salads and Other Easy to Make Sides
Dressings
Vegetable Salads
Beans and Rice
Chapter 2: Contemporary Main-Dish Salads
Chapter 3: Classic Main Dish Soups
Chapter 4: Quick Meals from the Grill: Seasonings, Salsas, and Skills
Rubs and Marinades
Classic Salsas
Grilling Springboards:Classic to Contemporary
Chapter 5: Soft Tacos, Enchiladas, Tostadas and Tortas
Chapter 6: Seafood, Poultry and Meat Main Dishes
Chapter 7: Desserts (five recipes)
Each recipe ends with some `riffs' which, like fellow Chicagoan Charlie Trotter, are jazz-influenced improvisations on the original recipe. Unlike Trotter premium cookbook prices, this fine volume retails for $29.50. It would be a good buy even at the typical $35.
One thing I especially respect about Bayless' book is the way he is so true to the sense of his title in that this book deals with things Mexican cooks actually do everyday when they are pressed for time, without bypassing the need for some basic cooking skills such as roasting peppers or harvesting the flesh from a fresh avocado. Part of this `everyday' doctrine is the statement that regular weekend and holiday feasting is as much a part of sensible weight control as is everyday portion control.
Thus, Bayless has essentially followed in Pepin's footsteps by giving us a collection of authentic but trimmed down recipes from a great world cuisine. And, all this is done with a recipe writing style that is better than most I have seen. The list of ingredients is done with lots of clarifying details regarding preparation, quality, and choices, such as in the selection of the best vinegar for a dish, when several may be good.
Note that rather than giving a list of sources at the back of the book, Internet sources are in the leading section on Mexican pantry items.
This is an excellent book. Possibly it's very best audience is those who want to start out in Mexican cooking but are intimidated by the work involved in many Mexican staples described by Senor Bayless and Senorita Diane Kennedy.
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.
The introduction is a total surprise to the reader when Bayless launches into a discussion of his weight problem, and how he began dealing it with yoga, weight training, and portion control. None of these reflections make Bayless a weight watchers expert, but the things he personally learned on his journey to loosing excess weight is a great lesson and inspiration for anyone with a weight problem. But what does all this have to do with fast Mexican food.
The starting point is Bayless' statement that many classic Mexican dishes have a lot of `extras' loaded on top of its basics. This is the first time I have ever heard this statement and I must say that my knowledge of Italian and French cooking indicates that the same is NOT necessarily true of these European cuisines. I do suspect that it may be true of Thai cooking, but that's just a hypothesis at the moment. So, Bayless' first step at slimming down both himself and cooking times was to remove much of the traditional frills such as moles and red chile sauces. He then gives a masterfully concise list of things to pare down recipes and speed up prep times by citing which techniques can be speeded up or simplified with things such as the rice cooker, microwave oven, food processor, and blender. In spite of this, Bayless also states that in a pinch, you can do everything in this book with a really basic set of tools. The one oddity in his recommendations is the fact that he is virtually the only major chef I have read who endorses the use of a garlic press.
The `second' introduction is a rundown of pantry items for Mexican cooking. Aside from a few brand recommendations, I suspect his earlier books cover this material in far greater detail, but it is well done for the Mexican cooking newbie.
The Table of Contents is done in the very best way for a book of this size. Every recipe name and page number is given in the Contents in English. The Spanish name in smaller type is given on the page with each recipe. Almost as good is the fact that each chapter is intelligently divided into sub-subjects as follows:
Chapter 1: Salads and Other Easy to Make Sides
Dressings
Vegetable Salads
Beans and Rice
Chapter 2: Contemporary Main-Dish Salads
Chapter 3: Classic Main Dish Soups
Chapter 4: Quick Meals from the Grill: Seasonings, Salsas, and Skills
Rubs and Marinades
Classic Salsas
Grilling Springboards:Classic to Contemporary
Chapter 5: Soft Tacos, Enchiladas, Tostadas and Tortas
Chapter 6: Seafood, Poultry and Meat Main Dishes
Chapter 7: Desserts (five recipes)
Each recipe ends with some `riffs' which, like fellow Chicagoan Charlie Trotter, are jazz-influenced improvisations on the original recipe. Unlike Trotter premium cookbook prices, this fine volume retails for $29.50. It would be a good buy even at the typical $35.
One thing I especially respect about Bayless' book is the way he is so true to the sense of his title in that this book deals with things Mexican cooks actually do everyday when they are pressed for time, without bypassing the need for some basic cooking skills such as roasting peppers or harvesting the flesh from a fresh avocado. Part of this `everyday' doctrine is the statement that regular weekend and holiday feasting is as much a part of sensible weight control as is everyday portion control.
Thus, Bayless has essentially followed in Pepin's footsteps by giving us a collection of authentic but trimmed down recipes from a great world cuisine. And, all this is done with a recipe writing style that is better than most I have seen. The list of ingredients is done with lots of clarifying details regarding preparation, quality, and choices, such as in the selection of the best vinegar for a dish, when several may be good.
Note that rather than giving a list of sources at the back of the book, Internet sources are in the leading section on Mexican pantry items.
This is an excellent book. Possibly it's very best audience is those who want to start out in Mexican cooking but are intimidated by the work involved in many Mexican staples described by Senor Bayless and Senorita Diane Kennedy.
114 of 117 people found the following review helpful
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.
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.
66 of 69 people found the following review helpful
By E. Evans
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.
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.
Most Recent Customer Reviews
5.0 out of 5 stars
Best Mexican cookbook I've found.
Every recipe we've tried has been very successful, both inventive and user-friendly for the home cook, as well as a great addition to the food lover's library.
Published 8 days ago by lois harris
4.0 out of 5 stars
No pictures :(
I mustve not read this but i cant do a cook book with no pictures lol. The recipies look good though haha. Good luck everyone!
Published 2 months ago by E. Herrera
5.0 out of 5 stars
Great book
Very easy recipes, a lot of great information from Rick. So far this is my favorite Rick Bayless book. Most marinades seem to work with different meats.
Published 2 months ago by Maria T. Fonseca
5.0 out of 5 stars
A Keeper
I tried the Mexican Red Rice with Ricks suggestions of garlic, roasted problano, chopped cilantro, fresh corn kernels and chicken thighs. Oh my goodness.. Read more
Published 3 months ago by HASH
5.0 out of 5 stars
Excellent cookbook!!
I've enjoyed watching Rick Bayless on PBS and now I have the recipes on call whenever I need them. It's been fun cooking through this book!!
Published 3 months ago by Jbk
3.0 out of 5 stars
It's okay
There was some recipes I was in search for and they were not in this book, a little disappointed but I like the book for other recipes.
Published 4 months ago by Mabel Martinez
4.0 out of 5 stars
Decent Book
Bought this a gift for someone who is already a good cook. They said they like the book. Just browsing it, it seemed good but not as good as Mad Coyote Joe's Mexican food book.
Published 4 months ago by D. Oppenheim
5.0 out of 5 stars
Outstanding reference for daily Mexican cooking
I had purchased this cookbook specifically for two of the recipesq, and was very happy to cook several of the others. Happily, there are many, many more I want to try. Read more
Published 5 months ago by Bill Earle
5.0 out of 5 stars
Best Cookbook I've Ever Found
I never write reviews, but I need to tell the world about this cookbook!
It is incredible!
Every single recipe I have ever made from this book - now over 25, have all... Read more
It is incredible!
Every single recipe I have ever made from this book - now over 25, have all... Read more
Published 7 months ago by pmh
5.0 out of 5 stars
One of my very favorite cookbooks
I have hundreds of cookbooks and this is one of my very favorite. Like everyone else has said, in this book Rick Bayless makes simple delicious Mexican dinners. Read more
Published 7 months ago by M. Ascher
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