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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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Not since his first book, Authentic Mexican, has there been such an accessible opportunity to learn about real Mexican cooking. Rick Bayless's Mexican Kitchen offers translations of authentic Mexican dishes that preserve their authenticity. The book opens with 14 salsas, sauces, and seasonings that Bayless calls "cornerstones of Mexican dishes." Other than some chile peppers essential to certain dishes, most ingredients are found in any supermarket. For any less common ingredients, a mail-order source or an easy substitution is provided. This brilliant book is engaging, informative, and inspiring.
From Publishers Weekly
This definitive collection from Chicago chef and James Beard Award winner Bayless, in collaboration with his wife (and fellow restaurateur) and food journalist Brownson, proves comprehensively that the best Mexican food requires?and amply rewards?dedication and, often, time. Bayless begins with 15 Essential Recipes for salsas and sauces that work as "building blocks." Substitutions are suggested for uncommon ingredients, and excellent descriptions identify fresh and dried peppers. Throughout the text, sidebars inform about such items as tortilla presses, cactus paddles, pumpkin seeds and the delicacy huitlacoche (black corn fungus). Bayless explains fat's importance in the Mexican diet and tells how to make good lard at home. The chapter on salads includes two versions of guacamole, one given a fresh twist with roasted tomatillos; the chapter on soups offers Chilied Tortilla Soup with Shredded Chard and Oaxacan Black Bean Soup. An array of authentic Mexican fare is explored in "Tacos, Enchiladas and Other Casual Fare" (Simple Red Mole Enchiladas with Shredded Chicken) and "Vegetable, Bean, Rice and Egg Dishes" (e.g, Green Poblano Rice). "Fiesta Food" includes recipes for moles and tamales. Gringo cooks can relax with simpler main dishes?Red Chile-Braised Chicken wreathed in ancho and garlic sauce, smoky Chipotle Shrimp or zesty Chile-Glazed Country Ribs. Desserts are as delectable as Modern Mexican Chocolate Flan and as unusual as Crunchy Amaranth Tart and Creamy Lime Pie. Mail-order sources and a bibliography are included. Photos not seen by PW.
Copyright 1996 Reed Business Information, Inc.
Top customer reviews
Our favorites are the Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese, and Chicken Breasts wtih Poblanos, Mushrooms and Cream.
He titles all of the dishes in both Spanish and English. This is very helpful when trying to search for a dish you had in a restaurant that you want to make at home, or when ordering.
If you have difficulty finding fresh epazote, Penzeys sells dried epazote online.
I have tried a number of the recipes already and each one has turned out incredibly good, with rich flavors that don't just rely on heat. Indeed, my partner usually makes a face if I say I'm cooking Mexican because he doesn't do well with "spicy food" - but he's given me raves already on the pork carnitas, fish soup, and various salsas and guacamoles I've made for him so far.
I will say that many of the recipes in this book do take time to prepare, from grinding and making spice pastes to slowly simmering soups and braising meat. But the rich flavors that result are well worth the time, and I feel like I am at least really beginning to learn Mexican cooking like never before.
I also am eager now to get the rest of Rick Bayless's cookbooks if they are anywhere near as good as this one!
Easily one of my favorite cook books period.