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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico Hardcover – April 3, 2007
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Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
About the Author
Rick Bayless is co-owner, with his wife, Deann, of the perennially award-winning Chicago restaurants Frontera Grill and Topolobampo. As a chef and cookbook author, he has won America's highest culinary honors, including Humanitarian of the Year. He is host of the top-rated Public Television series Mexico—One Plate at a Time. His Frontera and Topolo food products can be purchased coast to coast.
Top Customer Reviews
What consistently jumps at me in this book is the author's passion for Mexican cuisine. He hits at the heart of the real Mexican food culture and makes a clear distinction between Mexican "street food" (the informal more popular dishes prevalent across the US) and the traditional, authentic dishes of various regions in Mexico. There is a reason why the latter is not as popular in the US... it takes a lot of time and energy to create the elaborate authentic dishes. You need to find a restaurant that cares about quality dishes AND can pull it off in mass quantity... or you can make it yourself with some help from this book.
The author also puts the real star ingredient at the forefront of these traditional delights - Chiles. Chiles of all shapes, sizes and levels of spiciness can be found in many of the recipes. These different dried and fresh chilies complete the complexity of the recipes and should not be substituted... if they aren't available where you live and you want to do it right then find a way... order it online!
My favorite section has to be the Moles (pronounced like Mo-lay, not like the small mammal or skin growth). I love the history provided at the beginning of this chapter. I have personally made the Mole Verde and Mole Rojo multiple times. I have made the Mole Poblano only once... it takes about 6 hours... very good and worth it once in a while.Read more ›
The stated impetus to Bayless' writing this book lies in the fact that in spite of the close contact between Mexico and the United States, Mexican food in the US has undergone the same kind of metamorphosis as we find in Italian-American food.
It is an interesting exercise to highlight what is distinctive about Mexican cooking to cite the differences between Mexican and Spanish cuisines.
While Spanish cuisine is all about olives and grapes, neither of these two products transplanted well to Mexico. Thus, Mexico did not acquire any taste for many of the things you can do with olive oil and vinegar. For these key tastes, they had animal fat and citrus juice. While Spain took to the tomato and the potato, they did not take to corn (maize).Read more ›
Most Recent Customer Reviews
As I wrote about Bayless' Rick Bayless Mexico One Plate At A Time, I am a retired professional chef who teaches culinary skills to high school age students. Read morePublished 1 month ago by By CJs Pirate
Was not impressed with the recipes offered - knowing I would most likely never make 99.9% of them, this was returned.Published 1 month ago by KM44220
Rick Bayless is LEGIT. This is an essential Mexican cookbook for your collection.Published 5 months ago by Gary A. Strack
This was my first cookbook by Rick Bayless and I'm disappointed. The "Now including photos" for the 20th anniversary edition is a stretch. Read morePublished 7 months ago by P. Hernandez
Pretty nifty book! Everything I've made from it has really impressed both me and my dinner guests.Published 8 months ago by Echo Lemming
I like Rick but a little less talk and a little more recipe and pictures of what the recipe should look like when completed, please.Published 8 months ago by Frank Duckwall
Best book for any authentication of Mexican food. I checked it out from a library and loved it so much. I go thru it every week making something new. Read morePublished 9 months ago by Halloween