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Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine Hardcover – October 21, 1996
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From Publishers Weekly
Copyright 1996 Reed Business Information, Inc.
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Top Customer Reviews
The primary point of view which distinguishes this book from both his earlier `Authentic Mexican' book and his later PBS tie-in, `Mexico, One Plate at a Time' is that it deconstructs major aspects of Mexican dishes by breaking them down into `Essential' recipes and recipes which use these essential preparations as an ingredient.
This has a lot in common with Ming Tsai's technique in his latest book, `Simply Ming', with the difference that while many of Ming Tsai's preparations were of his own devising, Senor Bayless is presenting us with the fact that the Mexican cuisine by its very nature, lends itself to this `modularization'.
Almost all of the essential recipes are sauces and salsas. As Rick explains, the notion of a salsa is much broader to the Mexican mind than it may be to us gringos looking at the notion from the outside.Read more ›
Its interesting that I was hesitant about Bayless's book in the beginning because my only previous experience with him was watching a few episodes of his show. From what I saw, I thought he spent way too much time on Antojitos...and that was definitely not what I was interested. See, I was born in Mexico City, and have dined on most of the regional cuisines of Mexico so what I craved were the incredible savory, complex dishes that I could not even dream of finding in California, where it is relatively easy to find authentic Mexican "junk" food.
To that end, this book really delivers. I have successfully prepared the Barbacoa, utilized his method of simmering chicken straight in a rich sauce, his basic sauce recipes answered a few lingering questions that allowed me to perfect my own recipes. In addition, I am exclusively dry roasting garlic on a griddle, and rinsing chopped onions which has improved just about every dish I prepare. Finally, he has given me valuable insight for deeper research on Mexican cuisine...such as identifying a Mexican cookbook that is entirely devoted to Mexico's wild mushrooms & truffles.
And those who don't think the foods he presents are traditional are completely wrong. If anything, he steers clear away from Contemporary trends in Mexican cuisine.Read more ›
attention, and most people probably don't even read them yet the one in
Rick Bayless's Mexican Kitchen really sets the tone of this book. The
publication claims over 150 recipes but with Bayless's 'variations and
improvisations' section after almost every recipe, there are many more
possibilities to choose from.
True Mexican cuisine jumps from each page and each menu item also
contains words from the heart, giving history to each. Recipes include:
Shrimp Seviche with Roasted Cactus, Ripe Plantain Turnovers with Fresh
Cheese Filling, Mexican-Style Sweet Roasted Garlic Soup, Spicy Yucatecan
Beef "Salad" Tacos, Smoky Braised Mexican Pumpkin with Seared White
Onion, Chipotle Shrimp, Lamb Barbacoa from the Backyard Grill and Modern
Mexican Chocolate Flan with Kahlua.
A lot of heart and soul as well as time went into this book. Most
recipes not only contain variations and improvisations, but also include
some shortcuts and many with advanced preparation ideas to help today's
busy cook. With 150 recipes in over 420 pages these recipes were written
in complete detail. Ingredients are almost all available in regular
grocery stores with only a few at specialty stores. Mexican Kitchen is
definitely a cookbook to add to your collection.
Mexican Kitchen by Rick Bayless is published by Scribner Publishing.
Exceptional recipes written with a lot of passion and love for food. A
good book to add to any shelf
Most Recent Customer Reviews
what it lacks in photos (which you dont need) this book more than makes up for in recipes and background information on the food and culture. Read morePublished 4 days ago by DLBrooklyn
Rick Bayless Rocks! Awesome cookbook for those looking to create and learn about Mexican cooking.Published 19 days ago by Amazon Customer
I've only just begun to cook out of this book, but so far I really like the style and recipes. They dishes seem very authentic and the book explains regional nuances for each dish. Read morePublished 3 months ago by Nicholas Driscoll
I purchased this book based on the book.Salsas That Cook. So far I have tried one of the rice recipes. It was awesome. Can't wait to delve in deeper to this book. Read morePublished 4 months ago by Amazon Customer