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Rick Bayless's Mexican Kitchen

Capturing the Vibrant Flavors of a World-Class Cuisine

 

By Rick Bayless with Deann Groen Bayless and JeanMarie Brownson (Scribner 1996)

Rick Bayless provides the inspirations and guidance that home cooks have needed to translate the heart of this world-class cuisine to everyday cooking. Winner of the Cookbook of the Year at the 1996 IACP/Julia Child Cookbook Awards. 24 pages of color photography of finished dishes.

• 424 pages.

• Three 4-color sections.
• Photographs by Maria Robledo
• Illustrations by John Sandford



Rick Bayless's Mexican Kitchen
  Price: $35.00
 
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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. Award-winning chef, author and teacher, Rick Bayless, provides the inspirations and guidance that home cooks have needed in his Rick Bayless's Mexican Kitchen: capturing the vibrant flavors of a world-class cuisine, winner of the Cookbook of the Year at the 1996 IACP/Julia Child Cookbook Awards.

 

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.

 

Then, in the 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 excellence.

 

Praise for Rick Bayless's Mexican Kitchen:

 

"Rick Bayless is quite simply one of my favorite cooks. This new book is filled with dishes that are inspired by his understanding of tradition and respect for ingredients."—Alice Waters of Chez Panisse in Berkeley

 

"... a pure blast to cook from. As someone who loves Mexican food but is inexperienced at Mexican cooking, I found it struck exactly the right balance between challenge and reassurance." —Russ Parsons of the Los Angeles Times

 

"[Bayless] translates the elements of traditional Mexican cuisine with the same love and respect that Julia Child had for French cooking in the 1960s." —Steven Pratt in the Chicago Tribune

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