- Hardcover: 374 pages
- Publisher: Simon & Schuster (26 Jun 2000)
- Language English
- ISBN-10: 068484186X
- ISBN-13: 978-0684841861
- Product Dimensions: 24.3 x 19.8 x 3.2 cm
- Amazon Bestsellers Rank: 842,572 in Books (See Top 100 in Books)
| ||||||||||||
Did you know you can trade in your old books for an Amazon.co.uk Gift Card to spend on the things you want? Visit the Amazon.co.uk Trade-In Store for more details. |
Product details |
More About the Authors
Discover books, learn about writers, and more.
Product Description
Review
Emeril Lagasse Rick Bayless's passion and thorough knowledge of authentic Mexican food has truly changed our minds and our palates! Great food!
Product Description
Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions.
Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each "plate" with suggestions for working ahead.
To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each "plate" with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens.
Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find.
Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes -- Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrees; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, "Chiles Rellenos, " Cheesy "Enchiladas Suizas, " and Mexican Vanilla-Scented Flan.
And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics -- Crispy Potato "Sopes" with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa "Veracruzana, " Broiled Flank Steak with Tomato-Poblano Salsa and Rustic "Cajeta" Apple Tarts with Berry "Salsa."
Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in a "tamalada, " the "tamal"-making party before the party, or the ritual of a "barbacoa, " an earthy experience that Rick has made possible with a kettle grill in the backyard.
"24 color photographs of finished dishes Photographs of Mexican location shots throughout"
Inside This Book
(Learn More)
First Sentence
Was there ever a fruit as sensual as an avocado? Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Was there ever a fruit as sensual as an avocado? Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organise and find favourite items. |
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
|
There are no customer reviews yet on Amazon U.K.
|
||||||||||||||||||||
|
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.7 out of 5 stars (58 customer reviews)
118 of 121 people found the following review helpful:
5.0 out of 5 stars
Bayless makes a new convert, 30 Jun 2001
By Carole - Published on Amazon.com
This review is from: Mexico One Plate at A Time (Hardcover)
When I was growing up my idea of Mexican food was having to eat those terrible Mexican TV Dinners - YUCK. (The same went for Chinese food.) As a young and middle aged adult I refused to go to a Mexican restaurant based upon my childhood cuisine nightmares. Now I am married to someone who loves food from all around the world. He has been responsible for introducing me to many ethnic foods that I would have otherwise never tried. Several years ago my husband and I went on a vacation to a place about an hour south of Cancun on the coast near Tulum Beach...Puerta Aventura. It was a 5-star all-inclusive hotel. Among other things that impressed me was the exquisite food. We both must have gained ten pounds on that trip. That was my first taste of good Mexican food. What an eye opener.
Not long ago I was watching FoodTV and saw Rick Bayless, heard about his book, heard the rave reviews on it, and watched several popular chefs prepare authentic Mexican regional cuisine. I was fascinated and wanted to try it out. So I bought this book. Let me tell you folks, if you have never had good Mexican food, this is THE PLACE to start. If you have only eaten it in restaurants, this is THE BOOK to start cooking it.
I began with his Classic Guacamole (to die for), then his Shrimp Ceviche (double to die for) and went on from there. Just the reading and learning itself is a treat. In addition to the recipes, Bayless often goes into detail about the source or inspiration of the recipe; for instance, he talks about the Tortilla Soup...it's his Mom's tortilla soup and he gives the background of the many uses for tortillas. I didn't know this stuff!
He also includes a section on the many types of equipment, spices, herbs, tools and anything else you can think of in preparing and seasoning. There is also a section giving Internet sites to shop for the supplies you will need.
Now I am the proud owner of an electric tortilla press and let me tell you, once you eat a homemade tortilla, there is no turning back to the store bought kind.
Thank you Rick Bayless for writing a book that helps people like me learn the joys of cooking and eating this wonderful food.
65 of 67 people found the following review helpful:
5.0 out of 5 stars
Best of the books by Rick Bayless, 20 Oct 2000
By "tomatillo" - Published on Amazon.com
This review is from: Mexico One Plate at A Time (Hardcover)
Mexico One Plate at a Time has many easy recipes for beginnersyet contains tons of tips and tricks in the question and answersection for experts. Overall the recipes seem to be a little simplerand stripped down than those in Bayless' first two books, which isprobably good for beginners as well as for those of us who are timestarved. For anyone who has ever tasted the famous duck tacos atFrontera Grill there is a similar recipe in the new book (I am on myway to the store to get a duck now!). Another great thing about thebook is that you can find a recipe for any mood that you might be in -the recipes range from causal to dressy and each dish has atraditional and contemporary version.
44 of 44 people found the following review helpful:
5.0 out of 5 stars
Not only is Bayless a great chef, he's a great teacher!, 6 Nov 2000
By A Customer - Published on Amazon.com
This review is from: Mexico One Plate at A Time (Hardcover)
Rick Bayless's cookbooks are among the best because he is not content to supply recipes and instructions: he authentically cares what appears on your table and provides thoughtful conversation regarding each preparation. He anticipates problems for household cooks. He leads beginners through preparations unique to Mexican cooking. He is a teacher in the very best sense of the word! Remember that high school teacher or college prof who made all the difference? Rick Bayless's Mexico One Plate at a Time wants to be that kind of a cookbook.
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
