Mexico–One Plate at a Time
By Rick Bayless, JeanMarie Brownson and Deann Groen Bayless (Scribner, Fall 2000)
The foremost authority of Mexican cooking in America delivers his most user-friendly cookbook yet. Rick Bayless offers a timely exploration of Mexican cuisine in a unique and accessible format. Companion to the 26-part Public Television Series 32 pages of color and 120 black-and-white photographs throughout.
• 351 pages.
• Color photographs throughout.
• Photographs by Gentl and Hyers
• Mexican Location Photographs by James Baigrie
• Glossary Photographs by James Isberner
Mexico—One Plate at a Time was honored as Cookbook of the Year in the international division at the glittery 2001 James Beard Awards on Times Square—the “Oscars” of the food world.
Rick Bayless's passion and thorough knowledge of authentic Mexican food has truly changed our minds and our palates! Great food! —Emeril Lagasse
In a quick page he lays out a theory of tamales, or adobo, or escabeche. He's like the hero of some never-made Saturday morning cartoon for adults: cultural anthropologist by day-top flight chef by night. I hope in his next book he also starts solving crimes and playing in a pop band. That's all his protagonist needs, to make the jump from PBS to HBO. —Ira Glass, Host of Public Radio International's This American Life
Rick Bayless—one of the greatest teachers I know—has demystified Mexican cuisine for American home cooks. He demonstrates that there's much more to this great cuisine than nachos and burritos. Indeed, under Rick's tutelage it appears that Mexican cuisine is as vast and subtle as French or Italian. —Sara Moulton, host of Cooking Live with Sara Moulton
In Rick Bayless's Mexico—One Plate at a Time, you will discover Mexican cooking as you've never had it in your life. Great dishes and easy techniques make this book a must. —Jacques Pepin
Rick's question and answer portion not only touches on the history of a particular dish, but provides personal tips for home cooks to successfully recreate the recipes in their own kitchens. This is definitely the kind of cookbook one returns to again and again. —Tomas Keller, The French Laundry
Rick Bayless has managed to make my mouth water and my mind leave New York (direction Mexico!), all in one book. —Daniel Boulud, chef/owner of Restaurant Daniel and author of Cafè Boulud Cookbook
I just love how Rick has given not only his contemporary recipes but the traditional as well. It's one of the best Mexican cookbooks I have seen. —Jean-Georges Vongerichten
In Mexico—One Plate at a Time Rick takes us by hand into the history of the ancestral knowledge and of the ingredients, leaving in each recipe the balance, taste and essence of the regional cooking—from Oaxaca to other states in my country, Mexico. —Patricia Quintana, author of Mexico the Beautiful