Mexico One Plate At A Time (Hardcover)

by Rick Bayless (Author) "Was there ever a fruit as sensual as an avocado?..." (more)
Key Phrases: United States, Mexico City, Monterey Jack (more...)

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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Product Details

• Hardcover: 384 pages
• Publisher: Scribner (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: 2.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars See all reviews (45 customer reviews)
• Amazon.com Sales Rank: #37,565 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

86 of 89 people found the following review helpful:

5.0 out of 5 stars Bayless makes a new convert, June 29, 2001

By	Carole "cchalcraft" (Suwanee, Georgia (suburb of Atlanta) United States) - See all my reviews

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. There is also a section giving Internet sites to shop for the supplies you will need.

Now I am the proud owner of an electric tortilla press and let me tell you, once you eat a homemade tortilla, there is no turning back to the store bought kind.

Thank you Rick Bayless for writing a book that helps people like me learn the joys of cooking and eating this wonderful food.

54 of 56 people found the following review helpful:

5.0 out of 5 stars Best of the books by Rick Bayless, October 20, 2000

By	"tomatillo" (Littelton, CO USA) - See all my reviews

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.

33 of 33 people found the following review helpful:

5.0 out of 5 stars Not only is Bayless a great chef, he's a great teacher!, November 6, 2000

By A Customer

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.