Download PDF Authentic Mexican: Regional Cooking from the Heart of Mexico, by Rick Bayless Deann Groen Bayless
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Authentic Mexican: Regional Cooking from the Heart of Mexico, by Rick Bayless Deann Groen Bayless
Download PDF Authentic Mexican: Regional Cooking from the Heart of Mexico, by Rick Bayless Deann Groen Bayless
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From Publishers Weekly
Rick Bayless (host of the PBS-TV series Cooking Mexican extensively explores Mexican cookery, analyzing particular national characteristics as well as regional variations of the complex cuisine. He traces the history of Mexican food from the humble squash and beans of thousands of years ago to a cuisine that came to include chiles, corn and the orchard bounties (coconut, pineapple, avocados) of the conquering Spanish. Mexican dishes familiar to Americansthe enchiladas, tamales and tacos that are more properly classified with North American Southwestern cookingare included, but the most interesting recipes are the more exotic: Native American-influenced, spice-sweetened food from the Oaxaca region and simple, European-influenced seafood and vegetable dishes of the Gulf states. The author explains how common flavors (tomatoes, chiles, coriander, lime, onion, garlic) are transformed by proportion and cooking method to produce the regional differences. The book is extremely thorough, with over 650 pages, 19 recipe chapters, a glossary, bibliography and ingredients source list (although most are commonplace). The recipes, which are frequently complicated and challenging, are made less intimidating by especially clear and well-organized instructions, and comprehensive, highly readable notes on techniques, ingredients, timing, advance preparation and variations. Illustrations not seen by PW. Copyright 1986 Reed Business Information, Inc.
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From the Back Cover
Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gives us Authentic Mexican, the only complete and easy-to-use compendium of our southern neighbor's cooking.This all-embracing cookbook offers the full range of dishes, from poultry meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.Rick and Deann Bayless traveled over thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.More than one hundred illustrations carefully detail special cooking techniques as well as bring Mexico and its food to life. An introductory chapter shares Mexican culinary history and modern regional tastes and customs. And an illustrated glossary contains all that hard-to-find information about locating and working with authentic Mexican ingredients and cooking equipment.If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.
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Product details
Hardcover: 384 pages
Publisher: William Morrow Cookbooks; 1 edition (April 15, 1987)
Language: English
ISBN-10: 0688043941
ISBN-13: 978-0688043940
Product Dimensions:
7 x 1.2 x 10 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
238 customer reviews
Amazon Best Sellers Rank:
#1,338,407 in Books (See Top 100 in Books)
I love Rick Bayless and how he gives us access to authenticate recipes. Unfortunately the Kindle version needs improvement to easily access the contents. Only the Contents page is linked properly. The Searchable Terms page includes recipes and the page number but the "Go To" function only uses location references, not page number. Very frustrating. I'm still trying to get to the chilaquile recipe.
I gave this two stars because it';s well written and just a fun read.As far as being a cookbook, it sucks. The conversion from analog book to e-book is not complete. Where the recipes would reference a page number, and a proper e-book would have a link, there is nothing. I mean NOTHING. A recipe might say something like "prepare tortillas as " and that's it. Look in the index, find the proper recipe for the ingredient, then try to find your way back to the recipe you're preparing. Repeat.I'm getting really fed up e-books that are horribly proofed, or just not finished like this one. In fact, I think I'll change my rating to 2 stars.
If you're going to put a book on Kindle, then do it right. Have a list of recipes that open up under each chapter heading, with hotlinks to take you directly to the recipe. Or at least put hotlinks in the index, so you can go straight there. Why should I, the customer, have to find a likely sounding recipe, put a relevant word into a search field, and then poke through the options until I find the one I want? If the publishers cannot be bothered to make the book user friendly, they are not getting my money. I returned the book for a refund after a quick review.
This book and Diane Kennedy's "The Cuisines of Mexico" are the standards for all encompassing authentic mexican cookbooks. You won't go wrong with either. I would say this cookbook is a little more easily adapted to western markets, but besides that they are very similar. I have owned this cookbook for about 20 years and it has always been a favorite. If you want to make real mexican food at home buy this book. Bayless has some other good cookbooks too, but they are more focused on the fusion cuisine he serves in his restaurant in my opinion but they are still good to have in your collection. This one is the real deal. I've been a chef for over 20 years and lived within 2 hours of Mexico most of my life if that helps substantiate my opinion.
This was the first Mexican cookbook I owned, and it's still among the best. (The hardcover has split in two and many pages are stained with mole and other Mexican sauces; I recently purchased the Kindle edition as a backup/replacement.) The writing is clear and detailed, with many technical tips and recipe variants. I have not made every recipe in the book, but of the many I have made, only one of the red enchilada recipes was a clinker, more than made up for by the excellent green enchiladas. One warning to a prospective buyer: These recipes are, for the most part, labor-intensive. Most are geared to special occasions or large gatherings rather than simple, quickly created suppers.
I love Rick Bayless series of authentic Mexican food cookbooks, I have several of them and like them all. This was my first e-cookbook and at first I was skeptical of being able to use it while cooking but the kindle's bookmark feature and the easy to clean screen made it easier and cleaner to use than a traditional paper cookbook. The author's enthusiasm for great regional mexican food shows in his books and the recipes i've tried have all turned out well. I like how his books aren't just cookbooks but also talk about the region the food is from and some of his personal life as well.
i really wanted to like this cookbook. but the formatting is so aggravating that i have to lower the rating considerably. there are WAAAAY too many sidebars, marginal notes, etc. to keep up with trying to make any single recipe. one has to keep referring ahead, behind, and to the side just to reasonably view any recipe.i'm sure the information therein is quite good, but it's thrown all over the place. not rick bayliss' fault -- it's the fault of the editor. sorry, try again.
We've made 6-7 recipes from the book and they have turned out really well. I like the pointers and alternatives he gives in the notes next to the recipes. Difficulty ranges from quick and easy to multi-day preparations.
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