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Rick Bayless Mexico One Plate At A Time Hardcover – October 25, 2000


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Product Details

  • Hardcover: 374 pages
  • Publisher: Scribner; 1St Edition edition (October 25, 2000)
  • Language: English
  • ISBN-10: 068484186X
  • ISBN-13: 978-0684841861
  • Product Dimensions: 9.6 x 7.8 x 1.3 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (83 customer reviews)
  • Amazon Best Sellers Rank: #85,230 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Rick Bayless is Mexican cooking's great American voice. An award-winning chef and author of bestselling Mexican cookbooks like Authentic Mexican, he's found a way to present honest recipes in a friendly, relaxed fashion that nonetheless touches every technical base. One Plate at a Time takes his approach a step further. Bayless offers more than 120 recipes, providing traditional versions of much-loved classics like Green Chile Chicken Tamales, modern renditions of the basic repertoire, and dish "anatomies." These detail what a given dish should taste and look like, when it's best served, and how American cooks should approach its preparation. This goofproof strategy will appeal to old cooking hands and culinary gringos alike.

Ranging from soups and starters to entrees, light meals, desserts, and drinks, the chapters present a wide range of dishes, from the simple (such as guacamole, updated with roasted poblanos, garlic, and tomatoes) to the more complex (a classic red mole with turkey, for one, followed by Roasted Cornish Game Hens with Apricot-Pine Nut Mole). Other winning recipes include Seafood in Mojo de Ajo (with toasted, slow-cooked garlic), Smoky Chipotle Beans with Wilted Spinach and Masa "Gnocchi," and, for dessert, a definitive vanilla flan with instructions for preparing it in three versions: light, creamy, and rich. Throughout, recipes are followed by paragraph-long "postmortems" (is Mexican vanilla worth searching out, for instance) that further extend reader understanding. With 32 pages of color photos and an extensive glossary, the book is an inspired place to start or continue a Mexican cooking journey. --Arthur Boehm

From Publishers Weekly

Rarely has a cuisine been so epically dissected, analyzed, pined over and exemplified in the name of a tasty dinner. Indeed, cookbook is perhaps too tame a description for this latest venture from Bayless, the popular chef and author (Salsas That Cook, etc.). Each recipe begins with a stream-of-consciousness consideration that at times runs a bit too jolly. "No food translates into more carefree fun than a singing dish of queso fundido," declares the author. Following the lead-in, a paragraph provides the "Traditional Benchmark," wherein the ideal version of the dish is captured. Thus, readers learn what makes the perfect flan or Pozole (Pork and Hominy Stew). Next come a few words on "When to Think of These Recipes"DChiles Rellenos when you're pulling out the stops, Tamales for hanging out with the gang. A third paragraph offers "Advice for American Cooks," such as what peppers you can substitute in your Adobado Chicken. Then, at last, come the recipes. Bayless provides both a traditional and contemporary version of most dishes. Among his many happy surprises are a relatively unknown "street-style" enchilada, which is dipped in chile sauce and quick fried, and a grilled Cactus Salad. Each recipe is followed by answers to Frequently Asked Questions. How saucy should the filling be for your taco? Or maybe just tune in and read along to the PBS version, with one of Bayless's Mango Coolers in hand. (Oct.)
Copyright 2000 Reed Business Information, Inc.

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Customer Reviews

4.7 out of 5 stars
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Very clear and easy recipes to follow and they taste wonderful.
Marquette Hester
There are also many recipes in this book which are quite similar to dishes provided in his other cookbooks.
A reader in Michigan
This book is a must have if you like cooking and eating Mexican food!!
1ruger4570

Most Helpful Customer Reviews

132 of 135 people found the following review helpful By Carole on June 29, 2001
Format: Hardcover
When I was growing up my idea of Mexican food was having to eat those terrible Mexican TV Dinners - YUCK. (The same went for Chinese food.) As a young and middle aged adult I refused to go to a Mexican restaurant based upon my childhood cuisine nightmares. Now I am married to someone who loves food from all around the world. He has been responsible for introducing me to many ethnic foods that I would have otherwise never tried.
Several years ago my husband and I went on a vacation to a place about an hour south of Cancun on the coast near Tulum Beach...Puerta Aventura. It was a 5-star all-inclusive hotel. Among other things that impressed me was the exquisite food. We both must have gained ten pounds on that trip. That was my first taste of good Mexican food. What an eye opener.
Not long ago I was watching FoodTV and saw Rick Bayless, heard about his book, heard the rave reviews on it, and watched several popular chefs prepare authentic Mexican regional cuisine. I was fascinated and wanted to try it out. So I bought this book. Let me tell you folks, if you have never had good Mexican food, this is THE PLACE to start. If you have only eaten it in restaurants, this is THE BOOK to start cooking it.
I began with his Classic Guacamole (to die for), then his Shrimp Ceviche (double to die for) and went on from there. Just the reading and learning itself is a treat. In addition to the recipes, Bayless often goes into detail about the source or inspiration of the recipe; for instance, he talks about the Tortilla Soup...it's his Mom's tortilla soup and he gives the background of the many uses for tortillas. I didn't know this stuff!
He also includes a section on the many types of equipment, spices, herbs, tools and anything else you can think of in preparing and seasoning.
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73 of 76 people found the following review helpful By "tomatillo" on October 20, 2000
Format: Hardcover
Mexico One Plate at a Time has many easy recipes for beginnersyet contains tons of tips and tricks in the question and answersection for experts. Overall the recipes seem to be a little simplerand stripped down than those in Bayless' first two books, which isprobably good for beginners as well as for those of us who are timestarved. For anyone who has ever tasted the famous duck tacos atFrontera Grill there is a similar recipe in the new book (I am on myway to the store to get a duck now!). Another great thing about thebook is that you can find a recipe for any mood that you might be in -the recipes range from causal to dressy and each dish has atraditional and contemporary version.
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50 of 52 people found the following review helpful By M. Zamorski on February 17, 2001
Format: Hardcover
I own both "Authentic Mexican" and "Rick Bayless' Mexican Kitchen," and I had reservations about buying this one as well, and I did not regret it.
There is significant overlap in the recipes among the books, but I like the layout and organization on this one the best. This one would certainly be the best one for a beginner.
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49 of 51 people found the following review helpful By A Customer on November 6, 2000
Format: Hardcover
Rick Bayless's cookbooks are among the best because he is not content to supply recipes and instructions: he authentically cares what appears on your table and provides thoughtful conversation regarding each preparation. He anticipates problems for household cooks. He leads beginners through preparations unique to Mexican cooking. He is a teacher in the very best sense of the word! Remember that high school teacher or college prof who made all the difference? Rick Bayless's Mexico One Plate at a Time wants to be that kind of a cookbook.
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32 of 32 people found the following review helpful By A Customer on May 23, 2001
Format: Hardcover
As a great fan of Bayless' restaurants and the happy owner of two of his previous cookbooks, but a person for whom leisurely cooking is often only a dream, this latest cookbook proved to be a dream come true. As wonderful as the recipes may be in Bayless' other books, they are often necessarily time-intensive, perfect for the weekends but a bit much for weekday evenings after a long day at work.
This book is the perfect adjunct: it features wonderful, beautifully-balanced and flavor-intensive dishes that can be prepared much more quickly and readily. My wife and I are happily cooking our way through the book, and after some 15 or more dinners, we pronounce the book a gem!
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30 of 31 people found the following review helpful By "khnewman" on December 14, 2000
Format: Hardcover
My wife grew up in Oaxaca, and last summer we went to Mexico for three weeks of Vacation. So when she brought this book home from our local library, I was interested in seeing if Bayless had indeed captured the flavor of the country. From the first recipe we tried, it was apparent that this was not just another cutesy Tex-Mex cookbook. My congratulations on a job well done. This book is so authentic, that we even recognized some people we met during our stay. If you realllllllly want to taste Mexico without actually going there, prepare yourself for a treat, this is the definitive work on the subject of "real" Mexican cuisine. We cannot go without this book for extended periods, so now we own a copy instead of taking our chances at the library. I have one complaint however. He doesn't tell us where in this country we can get those watermelon sized Papayas that we found in the Mitla and Tlacolula markets.
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34 of 36 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on January 24, 2001
Format: Hardcover
Bayless' books are always good, but this one seems made to help us home gourmets. He begins with the basic Mexican dishes (they are not the typical American Mexican fare, either) then gives a classical recipe, than some adaptations. His Shrimp Cervice and the CornFlakes Coated Snapper are out of this world.
The genius of this cookbook is that it teaches us not only what good Mexican cooking is all about, but provides both foundations and building blocks for a lifetime of exploration into this wonderful cuisine which has just taken off in the past few decades. I'm sure this book will propel it into the 21st century.
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