Here is an all-embracing collection of true Mexican cooking that goes far beyond the dishes familiar to Americans. These 200 recipes re-create authentic Mexican flavors, from marinated shrimp tacos to exotic ice creams and more. Accompanied by tips for convenient preparation. Illustrated.Here is an all-embracing collection of true Mexican cooking that goes far beyond the dishes familiar to Americans. These 200 recipes re-create authentic Mexican flavors, from marinated shrimp tacos to exotic ice creams and more. Accompanied by tips for convenient preparation. Illustrated.Read Less
Fair. A readable copy only. All pages and the cover are intact, may not include dust jacket. Pages may include considerable notes in pen or have highlighting. Possible ex library copy. May not contain accessories.
Very Good+ in Very Good-dust jacket. 10 X 7.30 X 1.30 inches 384 pp; DJ has light edgewear, including several short tears, else a very attractive copy. Binding tight, pages and text are clean. DJ protected in a clear Brodart cover.
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Real Mexican quisine is difficult to good documentation for. Rick has done a splendid work in documenting this for those of us that really understand Mexican cooking. The rubbish that passes for Mexican in the US is an criminal. Well done and this book is a must have for anyone with cooking skills that know the difference between good food and just fodder. The seller was awesome!
Publishers Weekly, 1986-09-19 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. (November 17) (c) Copyright PWxyz, LLC. All rights reserved
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