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Rick Bayless's Mexican Kitchen
Rick Bayless
Capturing the Vibrant flavors of a World-Class Cuisine
Scribner
October 1996
On Sale: October 21, 1996
448 pages ISBN: 0684800063 EAN: 9780684800063 Hardcover
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BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has
the kind of gusto we want in food today. Until now,
American home cooks have had few authorities to translate
the heart of this world-class cuisine to everyday cooking. 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. Then, in more than 135 recipes that follow, Bayless guides
us through a wide range of richly flavored regional
Mexican dishes, combining down-home appeal and convivial
informality with simple culinary elegance. It's all here:
starters like Classic Seviche Tostadas or Chorizo-Stuffed
Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or
Rustic Ranch-Style Soup; casual tortilla-based
preparations like Achiote-Roasted Pork Tacos or Street-
Style Red Chile Enchiladas; vegetable delights like Smoky
Braised Mexican Pumpkin, or Green Poblano Rice; even a
whole chapter on classic fiesta food (from Oaxacan Black
Mole with Braised Chicken, Smoky Peanut Mole with Grilled
Quail and Great Big Tamal Roll with Chard with the
incomparable Juchitan-Style Black Bean Tamales); and
ending with a selection of luscious desserts like Modern
Mexican Chocolate Flan with KahIua and Yucatecan-Style
Fresh Coconut Pie. To quickly expand your Mexican
repertoire even further, each of these recipes is
accompanied by suggestions for variations and
improvisations. There is no greater authority on Mexican cooking than Rick
Bayless, and no one can teach it better. In his skillful
hands, the wonderful flavors of Mexico will enter your
kitchen and your daily cooking routine without losing any
of their depth or timeless appeal.
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