Published in conjunction with Bayless's 26-part cooking series of the same name, "Mexico One Plate at a Time" is the author's most user-friendly cookbook yet. America's foremost authority on Mexican cooking focuses on classic Mexican dishes in more than 120 recipes that offer an unparalleled introduction to an ever-popular and adaptable cuisine. ...
Published in conjunction with Bayless's 26-part cooking series of the same name, "Mexico One Plate at a Time" is the author's most user-friendly cookbook yet. America's foremost authority on Mexican cooking focuses on classic Mexican dishes in more than 120 recipes that offer an unparalleled introduction to an ever-popular and adaptable cuisine. 32 pages of color photos; 120 black-and-white photos. (Global Cuisine)
Chef Bayless has captured my Attentions from the start of His Programmes on PBS. A Wealth of Authentic Cuisine is Carefully and Lovingly Explored and Explained by Chef Bayless.Owner of Two Restaurants involving His Passion,Only Further Relates Us to a Truth. All Cuisines Can Be as Healthy as We Desire. Accolades Abound in the Culinary World for a Quarter of a Century Now. Chef Bayless Must Be Doing This All Quite Nicely To Survive in a Cut~Throat Business.I Enjoy Listening to the Dulcet Tones and Imagining the Breeze off the Ocean. A Fire set for "Carnitas Asada.Mucho Grazias,Compadre
Sep 9, 2010
easy to follow
I hate to cook, but I follow Rick Bayless on PBS and got hooked. His approach is comprehensive and easy to follow. The recipes are GREAT!! The results?
Oct 12, 2008
Great Mexican Food
Every recipe that I have tried in this cookbook has been excellent. It is the first Mexican cookbook I bought and I am very happy that I did. This cookbook has a unique queso fundido recipe called melted mozzarella with mushrooms and smoky chipotle chile that is superb. The guajillo spiked pork tacos, chipotle chiliquiles, enchiladas suizas, chipotle chicken tacos and salsa verde are also excellent. There are pictures, questions and answers, and information on what can be made ahead of time.
Publishers Weekly, 2000-08-18 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 Cahners Business Information.
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