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More Mexican Everyday: Simple, Seasonal, Celebratory Hardcover – April 27, 2015

4.7 out of 5 stars 55 customer reviews

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Editorial Reviews


“I love these recipes. Rick Bayless has made the American family table taste like Mexico. Carne Asada Dinner, anyone?” (Bobby Flay, chef, Gato New York)

“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

Rick Bayless has done more to bring authentic Mexican cooking to America than any other cookbook author and chef. He is a five-time James Beard Award winner and the host of Mexico: One Plate at a Time. He is the chef-owner of Frontera Grill, Topolobampo, and Xoco. His cookbooks include Fiesta at Rick’s and Mexican Everyday, and More Mexican Everyday.

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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Product Details

  • Hardcover: 384 pages
  • Publisher: W. W. Norton & Company; First Edition edition (April 27, 2015)
  • Language: English
  • ISBN-10: 0393081141
  • ISBN-13: 978-0393081145
  • Product Dimensions: 7.8 x 1.2 x 9.5 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Best Sellers Rank: #11,004 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
Rick extends and enhances the philosophy he laid out in the first Mexican Everyday, with a streamlined, yet still complex and delicious approach to Mexican home cooking. Whereas the overwhelming majority of the first everyday book could be cooked from a standard issue american grocery store, with no special equipment, More Mexican Everyday explores the use of specific appliances like slow and rice cookers and a more complex range of produce that might require a trip to Whole Foods or a farmers' market. Although this raises the requirements for home cooks, Rick is always there to explain how these recipes can fit into everyday life. Also, he includes recipes for 4 seasoning pastes and adobos (he calls them "secret weapons" and the total could be taken to 5 if you include the salsa macha recipe on page 333), which are worth the price of admission all by themselves. A great addition to my library of Mexican cookbooks!
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Format: Kindle Edition
With the word "more" in the title, readers may assume this is a cook stretching the topic into crazier versions of recipes that somewhat resemble Mexican. But I found this to be excellent even without the taco and burrito variations you'd expect. So, although there is a Mexican Everyday predecessor, this is a worthy sequel and you won't miss anything by not having the first book as well.

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).
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Format: Hardcover Verified Purchase
In More Mexican Everyday Bayless begins by presenting a list of "dishes you should commit to memory." These are the classic flavors of Mexican cuisine that we're already familiar with. From there he branches out to a much broader range of dishes, however, and in this new book he doesn't shy away from many of the Mexican ingredients that once might have been deemed "too exotic." For example, he includes epazote as a common ingredient in many dishes, with cilantro as a backup if you can't find it. There is even a recipe that has hoja santa as an optional embellishment. These dishes all feature a Mexican flavor profile, but are not all "classic Mexican". Many are new takes on old themes, giving a modern flair to the recipes. The book includes two particularly interesting chapters for the home cook in a hurry, one focused on using a rice cooker and the other on using a slow cooker. He also provides workarounds for those without the necessary appliance.

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.
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Format: Hardcover
Wow! This might be one of the only cookbooks I need on my shelf due to its simplicity, easily explained theory, and use of simple ingredients--only a couple of things are not available in my local supermarkets, and are not vital in any way. I don't even need a fancy supermarket because nearly everything here is available in my local Walmart.

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.
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