Mexican Kitchen - Softcover

Bayless, Rick

4.15

1,928 ratings by Goodreads

Softcover

ISBN 10: 190457369X ISBN 13: 9781904573692

Publisher: Absolute Press, 2007

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Rick Bayless is the world's leading writer on Mexican food and until the publication of this award-winning book, the food loving public have had few authorities to help translate the heart of this world class cuisine to everyday cooking. His recipes provide inspiration and guidance, mixed with passion, clarity and humour. "Mexican Kitchen" has established itself as the 'Bible' of Mexican cooking, and is a must for all lovers of Mexican food. This is the definitive book on Mexican food now available in paperback. It is the winner of the prestigious James Beard Award.

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Review:

"Before Rick Bayless, Mexican food was misunderstood and underappreciated by most Europeans, after Bayless that should all change. Loyd Grossman 'Here's the book that will give you more uses for hot peppers than most. Chipotle, poblano and habanero - Bayless describes their distinctive qualities and instructs on their deployment in the salsas and flavouring pastes that form the basis of 150 recipes which make up the bulk of the book. But upfront he offers simpler suggestions for splashing their flavour into casually instant dishes.' Food and Travel"

From the Back Cover:

In this book of more than 150 recipes, award-winning chef, author and teacher Rick Bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations - deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home" - quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile - from the rich, smoky chipotle to the incendiary but fruity habanero.

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