Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Bayless, Rick (1996) Hardcover Audible – Avengersinfinitywarfullmovie.de

Rick Bayless Frontera Restaurants and Recipes notes from the mexican kitchen FRONTERA NOW Announcing TopolobampoPosted July ,by Casey Cora For the next few months, exquisite Topolobampo has a new residence Above the beautiful digs you ve known as Topolo for three decades is our most sought after private dining room The Library, festooned with over two thousand books and a beautiful show kitchen Beginning July ,Mexican Kitchen Rick Bayless s BaylessNotRetrouvez Mexican Kitchen Rick Bayless s et des millions de livres en stock surAchetez neuf ou d occasion Rick Bayless s Authentic Mexican Recipes Saveur Rick Bayless, helped us adapt this recipe from Birriera El Tartamudo in Jocotepec See the Birria Goat or Lamb with Sauce recipe Rick Bayless s Mexican Kitchen Capturing theRick Bayless Mexico One Plate at a Time Season Rick asked His fans answered For the twelfth season of Mexico One Plate at a Time Bayless Best Ever, Rick Bayless returns to bustling Mexico City for an exploration of the country s most vibrant classicsThese are the dishes Rick s social media followers asked to know Always the teacher, Rick takes us into the market stalls, street vendors and restaurants both rustic andRick Bayless s Mexican Kitchen Capturing the Rick Bayless s Mexican Kitchen Capturing the Vibrant Flavors of a World Class Cuisine Bayless, RickLibros Rick Bayless Classic Mexican White Rice Classic Mexican White Rice Arroz Blanco Servingscups, servingorPrint Ingredientscups chicken broth or watertablespoons vegetable oil or olive oilcups white rice, preferably medium grainsmall white onion, choppedgarlic cloves, peeled and finely choppedtablespoon fresh lime juicetablespoons roughly chopped fresh flat leaf parsley, for garnishRick Bayless Carne Asada Dinnerteaspoons dried Mexican oregano rubbed between your palms if leaves are whole teaspoon fine salt teaspoon fresh black pepper, preferably coarsely groundouter skirt steaks, each about inch thick I typically buy aboutounce steaks ORribeye, strip or tenderloin steaks, each toinch thick most of us choose special occasion steaks that aretoounces, dependingRick Bayless Bio Affair, Married, Wife, Net Worth, Mexico One Plate at a Time

15 thoughts on “Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Bayless, Rick (1996) Hardcover

  1. gs gs says:

    Lovely book full of authentic recipes.

  2. Mr. G. Snow Mr. G. Snow says:

    Lovingly and very well written but perhaps not the book for those who only want to dabble in the occasional Mexican meal.

  3. hypnoticjohn hypnoticjohn says:

    Luckily I m not bothered about the dustcover or edition number matching the item descriptionitem is in good condition though

  4. Claudio Claudio says:

    Nella cultura gastronomica occidentale sono due i massimi esperti di cucina messicana, Rick Bayless e Diana Kennedy questo uno dei ricettari di Bayless, frutto di un lavoro decennale, e la sua seconda pubblicazione 1996 Le basi sono molto curate, cos come le salse, le indicazioni sulla scelta degli ingredienti e dell attrezzatura le ricette non sono tutte accompagnate da fotografie a colori, che si trovano raggruppate in tre partizioni, tuttavia i disegni e i caratteri grafici sono squisiti.Nell introduzione del 2001 Bayless esprime uno dei concetti pi intelligenti e sensibili sul passaggio da una cultura gastronomica ad un altra, quello del traduttore inutile, afferma, inseguire pedissequamente un insieme di dettagli etnografici per riprodurre una ricetta Per non tradire lo spirito dell autenticit potrebbero essere sufficienti gli ingredienti e le tecniche opportune ma pi di ogni altra cosa, tornare pi volte sulla frase, cio sul piatto da tradurre, condurr alla fine il cuoco con determinazione sulla strada giusta.

  5. Paul D. Paul D. says:

    as expected.

  6. holidays-celebrations.co Customer holidays-celebrations.co Customer says:

    An informative volume with elements that most cooks should be able to follow

  7. Disenchanted Buckeye Disenchanted Buckeye says:

    This is a great cookbook I checked out four Bayless Cookbooks from my library and this was easily my favorite I own most of the Moosewood cookbooks and have cooked a variety of cuisines, such as French, Italian, Cajun, American and the occasional curry or stir fry My Mexican vocabulary was limited to burritos and enchiladas However, I have enjoyed this cookbook so that I could finally use chipotle peppers, beans and zucchini from my productive vegetable garden I am looking forward to making every recipe in this book over the next year.

  8. B. Marold B. Marold says:

    Rick Bayless s Mexican Kitchen is restaurateur PBS show host Rick Bayless second major book on Mexican cuisine in cooperation with his wife, Deann Groen Bayless, and the first with collaborator, JeanMarie Brownson.The primary point of view which distinguishes this book from both his earlier Authentic Mexican book and his later PBS tie in, Mexico, One Plate at a Time is that it deconstructs major aspects of Mexican dishes by breaking them down into Essential recipes and recipes which use these essential preparations as an ingredient.This has a lot in common with Ming Tsai s technique in his latest book, Simply Ming , with the difference that while many of Ming Tsai s preparations were of his own devising, Senor Bayless is presenting us with the fact that the Mexican cuisine by its very nature, lends itself to this modularization.Almost all of the essential recipes are sauces and salsas As Rick explains, the notion of a salsa is much broader to the Mexican mind than it may be to us gringos looking at the notion from the outside The essential recipes are Simmered Tomato Jalapeno SauceRoasted Tomato Jalapeno Salsa from the Stone MortarChopped Tomato Serrano SalsaChopped Tomato Habanero SalsaSimmered Tomato Habanero SalsaQuick Cooked Tomato Chipotle SauceSimmered Tomatillo Serrano SauceRoasted Tomatillo Serrano SalsaRoasted Tomatillo Chipotle SalsaSweet and Spicy Ancho Seasoning PasteSweet and Smoky Chipotle Seasoning SalsaBold Pasilla Seasoning PasteSimmered Guajillo SauceRoasted Poblano Rajas with Seared White Onions and HerbsGarlicky Achiote Seasoning PasteCorn TortillasI reproduced all these titles here to give you the best possible sense of what is at the heart of this book Like the Italian cuisine and its preserved meats, cheeses, pasta and vinegars, the great variety of Mexican cooking is based on a few essential ingredients and the most important ingredient family, the dried chile and corn flour, came about, like Italy s meats and cheeses, from the need to preserve important ingredients from spoilage.If this book were nothing than these recipes plus the dishes which can be built from them, it would be a great book of recipes, but not quite the IACP Cookbook of the Year winner from the Julia Child Cookbook Awards Each recipe is presented with a variety of different methods, mostly based on alternatives between using the Mocajete volcanic stone mortar , using the food processor, or using the blender I give enormous credit to Bayless for not encouraging us to immediately going out and ordering ourselves a Mocajete since they are both rather expensive and authentic versions are difficult to find While I am something of an atavistic cook, I may have been inclined to search one out anyway, but Bayless confession that the modern appliances are quite satisfactory in most applications leaves me satisfied with the equipment I already have.In addition to the richly detailed and annotated recipes, there are terrific sidebars on ingredients and methods This is the first place I have read that there is an important difference in taste between the yellow and the white onion, and that the white onion is preferred for Mexican dishes, unless otherwise specified Senor Bayless also makes it clear that the Habanero and the Scotch Bonnet are two different plants, and identifies those features that distinguish one from the other Note that the level of heat is NOT one of the things that separate the two fruits.The remainder of the recipes fall into all the usual categories, with a few Mexican specialities These are Salads and Other StartersLight and Hearty SoupsTacos, Enchiladas, and other Casual FareVegetable, Bean, Rice, and Egg DishesClassic Fiesta FoodMain DishesDessertsWine and MargaritasAs egg dishes are one of my favorite criteria for judging a cookbook, I looked at these carefully than the others and found than just your usual omelets, scrambles, and fried eggs with Mexican sauces and Fritos Mr Bayless version of Huevos a la Oaxaquena gives us an egg cooking method which I have not seen in any French cookbook, although the result is not too different from scrambled eggs cooked hard rather than the French preferred moist result.One section that caught my eye was the recipes for moles in Classic Fiesta Food The first two recipes required 28 and 27 different ingredients respectively and the procedures for both took three pages of text Fortunately, aside from the stock, none of the ingredients required a lot of additional preparation, but, I can easily see why moles are relegated to recipes for special occasions.I wish I could say that Mr Bayless books, especially this award winning volume, were the best sources for Mexican recipes, but he has strong competition from Ms Diana Kennedy I have reviewed several of her books, and I suspect that if you simply want good Mexican recipes, Ms Kennedy may have the edge, but go with Mr Bayless if you have an interest in what it is that makes the Mexican cuisine tick.You may have noticed Mr Bayless little trade paperback on Salsas, which have a strong resemblance to some of the material in this book Some reviewers believe the salsa book is lifted from this volume This is not true The approach is the same in both books, but the names of the salsa recipes in the two books do not exactly coincide And, the salsa book has the added feature of giving the same recipe in several different sizes, which is simply great for entertaining and a real Mexican food junkie.This may be the best of Mr Bayless books to get first His writing is better than in Authentic Mexican and he covers dishes than in One Dish at a Time.

  9. D. White D. White says:

    It is very evident when you first peruse this book that a lot of time and research went into creating an authentic experience with each dish As a New Mexican, I can honestly say many of these dishes would hold up well in just about any of the restaurants I have frequented from taos to Albuquerque but can be executed within the confines of your own domestic kitchen a nice addition to any cookbook collection.

  10. L Torres L Torres says:

    Wonderful book from a tireless 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 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.

  11. John T. John T. says:

    I gave it as a gift to my Mexican chef Jose and he loves it The book has great recipes and we tried one in the restaurant and it was a hit Love it.

  12. L. Dobbins L. Dobbins says:

    A recommended Mexican cookbook It s a good read too.

  13. DLBrooklyn DLBrooklyn says:

    what it lacks in photos which you dont need this book than makes up for in recipes and background information on the food and culture.Easily one of my favorite cook books period.

  14. Nicole Pellegrini Nicole Pellegrini says:

    While I ve only had this book for a few weeks, I ve spent a lot of time reading through it, studying the recipes and enjoying Rick s writing and commentary I can tell already this is going to be a book I will treasure, cook and learn from for many years to come.I have tried a number of the recipes already and each one has turned out incredibly good, with rich flavors that don t just rely on heat Indeed, my partner usually makes a face if I say I m cooking Mexican because he doesn t do well with spicy food but he s given me raves already on the pork carnitas, fish soup, and various salsas and guacamoles I ve made for him so far.I will say that many of the recipes in this book do take time to prepare, from grinding and making spice pastes to slowly simmering soups and braising meat But the rich flavors that result are well worth the time, and I feel like I am at least really beginning to learn Mexican cooking like never before.I also am eager now to get the rest of Rick Bayless s cookbooks if they are anywhere near as good as this one

  15. Nicholas Driscoll Nicholas Driscoll says:

    I ve only just begun to cook out of this book, but so far I really like the style and recipes They dishes seem very authentic and the book explains regional nuances for each dish Compared to all of the Mexican cookbooks I ve acquired this is by far one of the best.