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, gave us "Authentic Mexican," this now classic, 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 ...
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Note: This is a general synopsis. Each listing is described below.
Binding: Paperback
Publisher: Headline Book Publishing
Date Published: 1990
ISBN-13:9780747279853ISBN:0747279853
Description: Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! read more
Binding: Hardcover
Publisher: William Morrow & Co
Date Published: 2007-04-01
ISBN-13:9780061373268ISBN:0061373265
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780061373268. read more
Binding: Hardcover
Publisher: Morrow Cookbooks
Date Published: 2007
ISBN-13:9780061373268ISBN:0061373265
Description: Sandford, John. New. No dust jacket as issued. Glued binding. Paper over boards. With dust jacket. 384 p. Contains: Illustrations. Audience: General/trade. read more
Edition: 20 ANV
Binding: Hardback
Publisher: WILLIAM MORROW & CO
Date Published: 2007
ISBN-13:9780061373268ISBN:0061373265
Description: New. 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 M... read more
Binding: Paperback
Publisher: Headline Book Publishing
Date Published: 25/01/1990
ISBN-13:9780747279853ISBN:0747279853
Description: Used-Good. Book in good or better condition. Dispatched same day from warehouse. Please email with any questions for quick response. read more
"Rick Bayless (and his wife Deann Groen Bayless) have spent a lifetime exploring the food and culture of Mexico. Rick Bayless has produced many Mexican cookbooks for all kinds of cooks. This is the one for those of us that don't need pretty pictures and who read cookbooks for fun.
This is more than a cookbook, it's a history of authentic Mexican cuisine that will arm you with the skills necessary to make more than tacos and enchiladas. Though I must admit the recipe for Chicken-Filled Enchiladas with Tangy Tomatillo Sauce is my absolute favourite.
Packed with tips, techiques and variations and written in plain English with plenty leeway for modern and local ingredients, this is a book beginners and experts can both enjoy."
"Aptly named, full of delicious food; a must have. I was on to Rick years before he became famous, and this book was a secret weapon lol. . .one I was loathe to openly mention except to other serious cooks and close friends/family."
"I wanted to love this book but found myself resenting a recipe that listed ingredients like 6 egg whites and then 6 egg yolks only to find out later that I didn't have to separate them at all. His academic style is self-serving and not easily followed by the home cook. After Gretchen, Sheela and I spent some time in Sayulita Mexico we were excited to recreate some of the flavors from there. We felt a bit let down.
Molly - Ground Beef Salad: This was the unexpected highlight of the meal. Cold and savory. Really something extraordinary. Molly doesn't usually do the non-fish meats. I want her to do more.
Gretchen - Adobo Chicken: This was good but I kept wanting it to be Chicken Mole.
Sheela - Roasted Corn with Queso and Chilies: Nice coating. Good side. I'll put this one in my barbeque arsenal.
Me - Almond Flan: Fussy,frustrating, way too much custard for the amount I wanted to serve. The volume worked to my advantage in that I screwed up a couple of pie dishes-worth before realizing personal-size ramekins are the key to a successful flan and a nice presentation. To make again I would do half the custard in individual portions and twice the caramel."
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