Regional Cooking From the Heart of Mexico
By Rick Bayless with Deann Groen Bayless (William Morrow and Company, Inc., 1987)
The complete and easy-to-use compendium of our southern neighbor’s cooking. It’s a book that joins the fundamentals of the Mexican kitchen with the culture that discovered and created them.
• 322 pages.
• Two 4-color sections.
• Illustrations by John Sandford
• Photographs by Christopher Hirsheimer
In 1981, they packed everything into storage and began four years of travel, recipe testing and writing. They explored the country town by town to see what folks were eating in markets, in small family-owned restaurants and from the street vendors. They set up housekeeping in several spots in order to shop at the open-air markets and learn from the vendors. They made appointments to get in on pig slaughtering, to talk to cheese makers, to visit factories and walk through the growing fields. All in all, they logged over 35,000 miles crisscrossing Mexico, to learn the treasures that are set forth in Authentic Mexican: regional cooking from the heart of Mexico.
Since its publication in 1987, Authentic Mexican has become a classic. It offers the American aficionado the best from cooks in every region of the country. It’s a book that joins the fundamentals of the Mexican kitchen with the culture that discovered and created them. It’s a book that tells more than the rudimentary how-to: each recipe begins with a verbal snapshot of Mexico’s culinary culture and history, then colors in the details with notes on serving, important techniques, authentic ingredients (and their substitutes), plus traditional (as well as contemporary) variations.
Praise for Authentic Mexican:
Authentic Mexican won second place for Best International Cookbook of the Year at the IACP/Seagrams National Cookbook Awards in 1987
"...one of the greatest contributions to the Mexican table imaginable." —Craig Claiborne, New York Times