Rick Bayless's Mexican Kitchen: Recipes and Techiniques of a World-Class Cuisine

Prices for book: Rick Bayless's Mexican Kitchen: Recipes and Techiniques of a World-Class Cuisine

Book ISBN: 9780684800066

Author(s): Rick Bayless

Document type: Trade Cloth

Publisher: Unknown

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Reviews

Mexican Food that is Emmm Emm Good

Rating: 100%

Because of my Spanish mother and Dub's Mexican grandmother, Mexican food is just about our favorite food. We eat it a lot and not just tacos and enchiladas with rice and beans. We explore the whole range of Mexican cuisine and that range is far and wide and, as the cover of this book proudly states, it's world class. But if it's tacos you're wanting just try the Tacos of Inky (corn mushroom tacos) on page 158. These are tacos to die for and unlike any you've ever tasted.

Then there is the Chicken in Publan Green Pumpkin Seed Sauce on page 316. Emmmm good. Mouth watering good. As is the Shrimp a la Mexicana on page 332. The cilantro makes this one, just a hint, perfect. I could go on and on about this cookbook, but I'll stop with the Bacalao-Stuffed Chiles with Tomatoes and Olives on page 360. Gosh I'm getting hungry just writing this.

In closing, if you're hankering to have a Mexican cookbook in your house and don't have one, you can't go wrong with this book. You really can't.

Review submitted by Captain Katie Osborne

Katie Osborne (Amazon.com)

An Education On Every Page

Rating: 100%

I enjoy Rick Bayless's Mexican Kitchen for all those reasons that the "1 star" reviews don't. I feel as if I am going to the "University of Bayless" with all the cultural diversities of a country I have never had the benefit of traveling to and experiencing first hand. I love just reading this travelogue of culinary creations. His artistry shines through in these pages, as he does on his PBS Special "One Plate at a Time."
I feel sorry for those folks who cannot appreciate Mr. Bayless's passion for Mexico, the people and their multi-regional characteristics of food preperation.
Next stop ... Rick's Oaxacan Black Mole w/ Braised Chicken.
Love this Book ... Ole'Amigos !!!

Alan Casey Pons (Amazon.com)

Gourmet cooking

Rating: 100%

I bought this book as a present and the meals made from these recipes turned out fantastic. It helps if you happen to have a good Mexican grocery store to buy from.

Stanley R. Stein (Amazon.com)

Definitely authentic

Rating: 100%

Wonderful book from a tiredless advocate of authentic Mexican food. This book is a must have for anyone looking into cooking Mexican. Rick is the only author I trust when learning Mexican food basics. This book flows wonderfully while giving valuable insights into the less familiar ingredients. I think it is important to note that many of the recipes may have hard to find items, but may not be critically important to the end result. Rick Bayless also gives many alternatives methods or suggestions for convenience and for adaptation. For Example: He'll give you the traditional griddle method for cooking tortillas and a more convenient method by way of steaming. I feel privileged to have someone as knowledgeable and thorough like Rick Bayless teach me the basics of the Mexican kitchen. I grew up in a Mexican household and have traveled throughout Mexico. Rick's book is unquestionably authentic.

L Torres (Amazon.com)

a bit too challenging for beginners

Rating: 60%

I have been living in Texas for nearly two years and I'm enthralled by all the fresh Mexican spices, veggies and cheeses available in my local grocery store. I bought this book hoping to learn how to use more of them in my cooking. I should point out that for a twenty-something I really know my way around a kitchen, but even so this book is a bit too challenging for me. The ingredient lists are frequently massive, some of the preparations seem overly complicated, and some recipes call for tools I don't have around. I was also hoping for a basic compare/contrast of the different kinds of peppers, cheeses, tomatoes, and so on--and although the book is dotted with explanations of this type a glossary would have been even better. In hindsight, I should have reached for 'Everyday Mexican' to get me started--the meals look simpler and easier to adapt to a calorie-reduced diet (hey, I love the rich meals but pork lard is a "sometimes" food.)

This is really a fetching book for great fiesta meals, parties, and outdoor grilling, but for Mexican Cooking 101, look elsewhere.

Amanda (Amazon.com)

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