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More Mexican Everyday: Simple, Seasonal, Celebratory Hardcover – April 27, 2015
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“Chef Bayless has been an endless source of inspiration and knowledge on the subjects of Mexican cuisine and living life to the fullest…Read More Mexican Everyday, be inspired and then go cook from it. You will never find another writer as thoughtful as this one.” (Alex Stupak, chef/owner of Empellón Cocina, New York)
“Rick introduced the U.S. to real Mexican cooking. He has put Mexican food on the map, and his way of teaching has made us not just want to go home and cook it every day but also learn as much as we can about this intensely unique cuisine.” (Marcus Samuelsson, James Beard Award–winning chef, owner of Red Rooster Harlem and Streetbird Rotisserie, author of Marcus Off Duty: The Recipes I Cook at Home)
About the Author
Deann Groen Bayless has co-authored nine cookbooks with her husband Rick Bayless and is the co-owner of a growing family of Mexican restaurants, including Frontera Grill, Topolobampo, Xoco, and Tortas Frontera. She is a former president of Women Chefs and Restaurants, an organization that advocates for women in the restaurant industry, and the executive producer of the PBS television show Mexico, One Plate At A Time.
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Top Customer Reviews
The focus is on ease, with three distinct principles: 1) you don't need to make everything by reading a recipe and can learn to go by taste and impulse (recipes can be varied depending on what is in your kitchen); 2) you'll have knowledge of what to keep on hand to always have the ability to quickly and easily make great meals; and 3) you'll have knowledge of what kitchen instruments are needed so you can whip up those fast meals. Although some recipes do call for specific ingredients or tools that are rarer, the author always gives alternatives and what those alternatives mean for the recipe (e.g., if you use canned instead of fresh tomatoes or if you use a blender instead of mortar and pestle.
The dishes are surprising and interesting. Three basic sauce recipes are given in the beginning and then the book breaks down as follows: Part One: Simple Ways to Create Dynamic Flavor (How to win a top chef quick fire challenge, go-to-meals to know by heart); Part Two: Vegetables at the Heart of the Mexican Kitchen (cooking greens, traditional Mexican vegetables, new ideas, winter squash, summer squash, blossoms, and a relative, unexpected vegetables in the Mexican kitchen); Part Three: Daily Inspirations for Busy Cooks (Breakfast anytime, rice cooker simplicity, slow cooker satisfaction, the grill, stove, and oven, a dozen deserts: Mexican chocolate and farmer's market fruit).Read more ›
The book features extensive photography, not just of the finished dishes, but of the process along the way. This is particularly helpful for those who are new to Mexican cuisine, so you can see what each stage should look like. The writing is quite personal, with many of the recipes written in the first person. I could imagine this bothering some, but I didn't mind it.
Overall, I think that even if you already own a shelf full of Mexican cookbooks, there is room for this on your shelf. His interesting takes on the flavors of Mexico have proven to be successful both in his restaurants and at home, and this book provides a very wide range of recipes and suggestions for incorporating these flavors into your own cooking.Read more ›
Many of the recipes are dependent on a few simple sauces you can whip up in minutes and store in your fridge anywhere from a few days to a month or so. I'll probably cheat and stick some in my freezer for a longer availability, even if I sacrifice some of the flavor and texture. Not only is everything I need quickly available, most recipes are very economical--I can feed my family spectacular flavor for very little money. The recipes are fast, as promised, with no involved preparations and there are even some for the slow cooker.
Nearly every recipe is a jumping off point for something else and substitutions are encouraged. For instance, 5 completely different recipes for a pot of beans, so one basic recipe done in a crock pot can inspire breakfast, and a number of simple suppers or lunches. The text is simple, interesting, anecdotal, and with the spectacular illustrations of both ingredients and finished dishes, almost as much fun to read as cook with. I tried one recipe last night immediately after downloading the ARC--"Grilled Salmon in Toasty Peanut Salsa" used the salmon I bought the day before for a completely different--and boring--recipe. I have a slow cooker filled with beans already this morning.
Since these recipes aren't loaded down with high calorie dairy and oil, they are perfectly suitable for folks wishing to keep their diets both healthy and lower calorie. There are plenty of vegetarian options, particularly since many of the high value flavor ingredients are plant materials.
Most Recent Customer Reviews
This was a gift and the recipient was very happy with it. He loves Mexican cooking and Rick Bayliss books are his favorites.Published 12 days ago by From the coast of Maine
Rick is a doll. He portrays his kind and soft heart. He is very well traveled and knows his art. Love the mix of recipes and conversational presentation. Read morePublished 12 days ago by SD Webgal
I bought this as a gift for my fiancé, who is a big fan of Mexican food. Bayless seems to have a really good handle on what it takes to make it doable in an American... Read morePublished 3 months ago by Mary Sahs
This book, like all of Rick Bayless.s books, is awesome. I'm a particular fan of the poblano rajas.Published 3 months ago by Bradley M Wright
Great addition to Ricks first copy. His meals are very attainable, and his goal or bringing GREAT Mexican flavor into your home with some simple easily to find ingredients is the... Read morePublished 3 months ago by Eric
Great recipes and instructions. If you love Mexican food this is the cookbook you must have in your cookbook collection.Published 4 months ago by M. Ward
The first Mexican Everyday was my favorite cookbook. This may surpass that. The recipes are clear and concise and the results are delicious. Read morePublished 4 months ago by MARC L CURRY