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
I was really excited to get this book. It didn't disappoint. Fast shipping, too. Thanks!Published 12 days ago by M. Thompson
Not really impressed with the layout but, I like Rick Bayless.Published 19 days ago by hatetowastethemoney
I have only made the guacamole so far, but it is delicious. I love the commentary by Rick Bayless! How he describes how some of his recipes are made in Mexico really makes me... Read morePublished 19 days ago by Kristin Hill
Rick Bayless demonstrates that Mexican cooking can be easy and fun, well illustrated, a great buy.Published 1 month ago by Arlene L.
Only exceeded as a Mexican cook book by another of his publications, "Rick Bayless;s Mexican Kitchen".Published 1 month ago by William P Johnston
great fast shipping, awesome item, better than described, would buy from again! Thanks, happy buyer.Published 3 months ago by dana dana