Top positive review
5 people found this helpful
on 27 October 1997
I've read novels that weren't as engaging as the introduction to Rick Bayless' new book. Informative, educational, and entertaining, this is the first authentic Mexican cookbook I've bought that had me rushing into the kitchen to start cooking.
I started with one of the 14 essentials -- a divine ancho chili paste that was very easy and quick to prepare. Then, I took one of his recommendations from "Simple Ideas from My American Home." He titled it "Very, Very Good Chili." Not letting my husband know I'd tried a new chili recipe, he took two bites and announced, "This is very good chili." I couldn't resist correcting him: "No, it's very, VERY good chili."
Can't wait to move on to the rest of the recipes! Hope you enjoy this book as much I know I will over the years to come.