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Rick Bayless Mexico One Plate At A Time, by Rick Bayless

Get Free Ebook Rick Bayless Mexico One Plate At A Time, by Rick Bayless

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Amazon.com Review

Rick Bayless is Mexican cooking's great American voice. An award-winning chef and author of bestselling Mexican cookbooks like Authentic Mexican, he's found a way to present honest recipes in a friendly, relaxed fashion that nonetheless touches every technical base. One Plate at a Time takes his approach a step further. Bayless offers more than 120 recipes, providing traditional versions of much-loved classics like Green Chile Chicken Tamales, modern renditions of the basic repertoire, and dish "anatomies." These detail what a given dish should taste and look like, when it's best served, and how American cooks should approach its preparation. This goofproof strategy will appeal to old cooking hands and culinary gringos alike. Ranging from soups and starters to entrees, light meals, desserts, and drinks, the chapters present a wide range of dishes, from the simple (such as guacamole, updated with roasted poblanos, garlic, and tomatoes) to the more complex (a classic red mole with turkey, for one, followed by Roasted Cornish Game Hens with Apricot-Pine Nut Mole). Other winning recipes include Seafood in Mojo de Ajo (with toasted, slow-cooked garlic), Smoky Chipotle Beans with Wilted Spinach and Masa "Gnocchi," and, for dessert, a definitive vanilla flan with instructions for preparing it in three versions: light, creamy, and rich. Throughout, recipes are followed by paragraph-long "postmortems" (is Mexican vanilla worth searching out, for instance) that further extend reader understanding. With 32 pages of color photos and an extensive glossary, the book is an inspired place to start or continue a Mexican cooking journey. --Arthur Boehm

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From Publishers Weekly

Rarely has a cuisine been so epically dissected, analyzed, pined over and exemplified in the name of a tasty dinner. Indeed, cookbook is perhaps too tame a description for this latest venture from Bayless, the popular chef and author (Salsas That Cook, etc.). Each recipe begins with a stream-of-consciousness consideration that at times runs a bit too jolly. "No food translates into more carefree fun than a singing dish of queso fundido," declares the author. Following the lead-in, a paragraph provides the "Traditional Benchmark," wherein the ideal version of the dish is captured. Thus, readers learn what makes the perfect flan or Pozole (Pork and Hominy Stew). Next come a few words on "When to Think of These Recipes"DChiles Rellenos when you're pulling out the stops, Tamales for hanging out with the gang. A third paragraph offers "Advice for American Cooks," such as what peppers you can substitute in your Adobado Chicken. Then, at last, come the recipes. Bayless provides both a traditional and contemporary version of most dishes. Among his many happy surprises are a relatively unknown "street-style" enchilada, which is dipped in chile sauce and quick fried, and a grilled Cactus Salad. Each recipe is followed by answers to Frequently Asked Questions. How saucy should the filling be for your taco? Or maybe just tune in and read along to the PBS version, with one of Bayless's Mango Coolers in hand. (Oct.) Copyright 2000 Reed Business Information, Inc.

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Product details

Hardcover: 374 pages

Publisher: Scribner; First Edition edition (October 25, 2000)

Language: English

ISBN-10: 068484186X

ISBN-13: 978-0684841861

Product Dimensions:

7.4 x 1.3 x 9.2 inches

Shipping Weight: 2.7 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

124 customer reviews

Amazon Best Sellers Rank:

#54,472 in Books (See Top 100 in Books)

I am a homesick Texan in a place where Tex-mex does not exist. Real Mexican cooking and Tex-mex are two different things, but they are similar enough that Rick Bayless's books are just what I needed.I am by no means an expert cook, but the directions are easy to follow. I haven't made every recipe in the book, but of the recipes I HAVE made, I haven't not regretted a single one. There are some that have become standard dishes in my kitchen. I highly recommend this book.

Chef Rick Bayless is a celebrity chef who is widely known as being an authority on Mexican cuisine and culture. This cook book was written as a companion to a television series that was aired. The cook book peers in to various aspects of Mexican cuisine and is very informative and easy to follow. Throughout the cook book, Chef Bayless fully examines each recipe, sometimes providing his own variations based on modern interpretations. I like how Chef Bayless presents the information for each recipe. He makes educated suggestions of when to serve the dishes and tips for work that can be done ahead. I further like the fact that there is an "FAQ" kind of section where answers are provided giving the reader more information. There are pictures throughout the book but not in a way that they are intrusive or take away from the amount of information that is being given. The pictures range from photos of finished dishes, images of traditional Mexican ingredients, and cultural shots that give a further glimpse into Mexican cuisine and lifestyle. The recipes in the book include starters, light meals, soups, stews, entrees, side dishes, and desserts. There is a brief section toward the end of the book that discusses beer and tequila. One of my favorite parts of the cook book is a Mexican ingredient glossary at the end that not only shows pictures of the different ingredients being discussed but also gives the reader tips as to uses for the ingredient, where to find them, how to choose them and how to store them. Overall, this book is very informative, engaging and is very easy to read and follow. Luckily, I purchased this book used and it arrived quickly and in great condition. If you are at all familiar with Chef Rick Bayless from watching him on television you will know his friendly and positive demeanor and this book does an excellent job of capturing that same spirit in its presentation.

Good choice of recipes, appealing format, nice color photos, and good description of Mexican traditional cooking methods.Cons:Description of how to make dishes is confusing and often needs to be read several times. It could just be me, however I have a lot of other cook-books and have never encountered this problem. Again, nothing major, just think the descriptions could have been a little better organized for following an easy step-by-step process.

I am of Mexican descent and I don't even know most of the recipes, I don't even cook this good with delicious being extra.Rick is so knowledgeable, you would think he was mexican. I have tried so many of his recipes, and they are all mouth watering. Mexico should get real and give him citizenship because he truly represents the best of mexican cooking.I wish he would get into making mexican candies such as the dulce de calabasa, dulce de coco, leche quemada...these are a lost art, but I just know that once Rick starts making them, the tradition will live on.Thank you Ricardo for a job well done. And even if i don't cook the recipe, the pictures are so delicious looking that my mouth starts watering and makes me want to be there. By the way, your spanish is not bad. Good for you, you do more for Mexico with your wonderful cooking, you should consider citizenship.Diana Khan

Inspired by Rick Bayless' award-winning performance on Top Chef Masters, my co-chef and I decided to venture into honest-to-chiles Mexican cuisine in our home cooking. We had eaten at Mr. Bayless' Frontera Grill while visiting Chicago some 20 years ago, when the place was new, and the owner's name not even close to the household word it has since become, synonymous with "authentic Mexican." Who better, then, to lead us into these deep and previously (for us) unexplored waters than Mr. Bayless? His approach, while combining the scholarship that led him to graduate studies in anthropology, with a genuine love for the cuisines and people of Mexico, makes the journey a pleasure. Not that it's easy--nothing really worthwhile is, where cooking is concerned. Nonetheless, with a cookbook created by a gifted teacher like Bayless, even newbies to Mexican cooking can have success. He is a prolific author, and we encountered Mexico One Plate at a Time in the process of sampling our way through his cookbooks. One Plate is taken from Bayless' cooking show, which unfortunately is no longer broadcast. It breaks down a complex and intricate cuisine into easily digestible chunks, without sacrificing the authenticity that is the hallmark of the author's culinary style. For those who equate Mexican cooking with tacos, burritos and enchiladas, prepare for a revelation.

This book is just a pleasure to read. Bayless does a great job of discussing the relationships between food and Mexican culture. His writing really makes you lust over the recipes you're about to read. The recipes are great by the way. The classic recipes with modern variations is a great touch.

I bought this book for myself to get a tamale recipe that it contained. I had eaten them at my son's home and they were the best I'd ever eaten. I purchased this book as a gift for my daughter, who had also eaten the same tamales I did, and who wanted the recipe also. My son, who is an excellent cook, has nearly all of Rick Bayless's cookbooks uses them frequently. We are a whole family of Rick Bayless fans. He gives very good instructions and pointers/hints to achieve the exact result that you want to achieve.

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