Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $6.39 shipping
Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico Hardcover – April 3, 2007
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
From Publishers Weekly
Rick Bayless (host of the PBS-TV series Cooking Mexican extensively explores Mexican cookery, analyzing particular national characteristics as well as regional variations of the complex cuisine. He traces the history of Mexican food from the humble squash and beans of thousands of years ago to a cuisine that came to include chiles, corn and the orchard bounties (coconut, pineapple, avocados) of the conquering Spanish. Mexican dishes familiar to Americansthe enchiladas, tamales and tacos that are more properly classified with North American Southwestern cookingare included, but the most interesting recipes are the more exotic: Native American-influenced, spice-sweetened food from the Oaxaca region and simple, European-influenced seafood and vegetable dishes of the Gulf states. The author explains how common flavors (tomatoes, chiles, coriander, lime, onion, garlic) are transformed by proportion and cooking method to produce the regional differences. The book is extremely thorough, with over 650 pages, 19 recipe chapters, a glossary, bibliography and ingredients source list (although most are commonplace). The recipes, which are frequently complicated and challenging, are made less intimidating by especially clear and well-organized instructions, and comprehensive, highly readable notes on techniques, ingredients, timing, advance preparation and variations. Illustrations not seen by PW.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From the Back Cover
Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.
After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.
This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.
The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.
Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.
If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.
Top customer reviews
As far as being a cookbook, it sucks. The conversion from analog book to e-book is not complete. Where the recipes would reference a page number, and a proper e-book would have a link, there is nothing. I mean NOTHING. A recipe might say something like "prepare tortillas as " and that's it. Look in the index, find the proper recipe for the ingredient, then try to find your way back to the recipe you're preparing. Repeat.
I'm getting really fed up e-books that are horribly proofed, or just not finished like this one. In fact, I think I'll change my rating to 2 stars.
That said, this book is, without question, the best place to start an inquiry into traditional (or authentic, whatever that means) Mexican cooking.
The book is especially useful because, in addition to great recipes, it focuses on *technique*. In the same way that, say, Jacques Pepin or Julia Child teach you not just how to prepare coq au vin but rather the way one braises poultry in general, Bayless's cookbook teaches you not just, say, how to prepare a mole, but how a mole is prepared by toasting, then grinding, then frying spices and other ingredients, the sauce from which one then uses as a base to braise meat. Once it provides a technique, it typically provides a variety of both traditional and non-traditional variations so you can understand what is essential to a dish and what can be altered to suit one's taste. It also provides consistently provides in-depth timing advice (sometimes spread across several days) and good alternatives for substituting items if you don't have access to a latin market.
In short this book provides not just a vocabulary, but a grammar for Mexican cooking.
Also, the recipes are great. Really, really great.
I really appreciate the thoroughness- it's got very thoughtful info on pretty much everything one can possibly do with masa, for instance... and I want to try ALL of them!
I grew up in the Midwest, when and where taco "kits" were about as Mexican as we got- and this has opened my eyes so much! Highly recommended!