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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico

Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico

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Description:

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 made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.

The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.

Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.

If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

Features:
  • ISBN13: 9780061373268

  • Condition: New

  • Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Product Details:
Author: Rick Bayless
Hardcover: 384 pages
Publisher: William Morrow Cookbooks
Publication Date: April 01, 2007
Language: English
ISBN: 0061373265
Package Length: 10.0 inches
Package Width: 7.3 inches
Package Height: 1.3 inches
Package Weight: 2.3 pounds
Average Customer Rating: based on 42 reviews
Customer Reviews:
Average Customer Review:5.0
Write an online review and share your thoughts with other customers.

5Authentic Mexican  May 30, 2010
first recipe i tried was so good; Flank steak and fresh vegetables on the grill for Tacos easy to follow directions can't wait to try other recipes

2 of 2 found the following review helpful:

5An excellent source for true Mexican  May 28, 2010
Rick Bayless is enjoying some majority popularity these days due to some very famous customers. I've been cooking out of this book for years, especially for guests. If you, like me, have a true Mexican market a couple of miles away from the house (I live in San Diego), you can get pretty much any of the most exotic ingredients his recipes call for -- and fresh, not canned. Anyway, I recently made two of the salsas (the arbol is killer!) and the pork adobo for tacos. Yum. Even better -- grow your own chiles, tomatoes, and tomatillos like we're doing -- it makes a big difference.

4 of 4 found the following review helpful:

5More Than Just a Cookbook  Jan 04, 2010
Okay..let's be honest, there are a lot of cookbooks out there and we all own several that we use once and never crack open again. This IS NOT one of those cookbooks. As an avid amateur chef, I have several books which I look to for dependable recipes but more importantly as invaluable resources for technique and inspiration. This IS one of those books. When using this book, you do get a real understanding of the cuisine, but more importantly, Rick Bayless drives you to become part of the Mexican culture. Ultimately, that just makes you want to cook more and more.

During the short time I've owned it, I have tried at least a half dozen recipes from this book. From queso fundito to green pumpkinseed mole and the unbelievable goat's milk cajeta, I have yet to disappointed. It is well written and the "Cook's Notes" in the right margins, give you additional recipe information and even provide an alternative ingredient list. This is one of those books that I probably wouldn't lend out in fear that I wouldn't get it back. However, this is definitely one that will get handed down.

The only regret I have is that I didn't buy it sooner. Pick up a copy. You won't be disappointed.

2 of 2 found the following review helpful:

5Great book for regional Mexican cuisine  Dec 07, 2009
This is a great book with a huge variety of recipes. While pictures would be nice, everything I've made from here turns out great. Also, the book is really helpful with techniques.

4 of 4 found the following review helpful:

5Worth every penny....Amazing recipes!!!  Sep 29, 2009
The recipes in this book are fabulous. I have not made them all yet but because of this book, cooking is fun again. I have been making Mexican food for years but never in the authentic fashion that is easily laid out in these recipes. The recipes in this book have breathed life back into my cooking again. I get bored pretty easily with cookbooks but this one is special to me. I have had several spiritual experiences with certain recipes in here, the sauces especially which by the way are much better prepared using my VitaMix. The recipes are laid out in a fashion that is clear and easy to understand to the reader. There was an issue for me with the Mexican Pudding recipe not being clear about adding cinnamon and lime to the milk before bringing to a simmer but I was able to make the dish and I was still able to pull it off. Other than that, I enjoy starting each of my days off reading through this book and enjoying the history lessons that are presented about each dish. I just can't say enough about this book and it has elevated my knowledge and enthusiasm about Mexican Food to a whole new exciting level. I made the Chicken in Red Mole and it was absolutely fantastic. The Empanada dough recipe is what I have been always looking for and the Chili Colorado recipe was fantastic although I substituted Chicken Thighs for pork. I just can't say enough great things about this book and I would recommend it to anyone who wants to elevate their knowledge about Mexican cooking to a whole new level. I am so excited about this book that one of my new goals is to learn all the recipes and one day work for Mr. Bayless or start my own restaurant. He is truly a master of Mexican Cuisine and thanks to this book, I can one day be like him....almost that is. My whole hearted thanks goes out to Deanne, Rick and all those involved in the making of this masterpiece!!! If you want to be a freak in the kitchen like I am now....BUY THIS BOOK!!!!

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