Authentic
Mexican: Regional Cooking from the Heart of Mexico
by Deann Groen Bayless, John Sandford, Rick Bayless.
Book 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, gives us Authentic Mexican, the only complete and 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 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 over 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.
More than one hundred illustrations carefully detail special cooking
techniques as well as bring Mexico and its food to life. An introductory
chapter shares Mexican culinary history and modern regional tastes and
customs. And an illustrated glossary contains all that hard-to-find information
about locating and working with authentic Mexican ingredients and cooking
equipment.
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.
Hardcover: 384 pages ; Dimensions (in inches): 1.33 x
10.33 x 7.34
Publisher: Morrow Cookbooks; (April 1987)
ISBN: 0688043941
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Beginning
with Chiles
by Mary Lou Creechan, Jim Creechan. Paperback (January 2000)
Special Order
Best
from New Mexico Kitchens
by Sheila MacNien Cameron, Sheila MacNiven Cameron.
Paperback (February 2000)
The
Best of Mexico : A Cookbook
by Evie Righter (Editor), Steven Needham (Photographer)
Book Description: Among the world's great cuisines, the foods of Mexico
stand out in their diversity and creativity. Rooted in its history of great
and ancient Indian civilizations, inspired by the Spanish Conquistadores
of the sixteenth century, and influenced by European tastes in the later
revolutionary years, it is indeed a dynamic cuisine -- adaptable but remarkably
complete even in its melding of different cultures.
In The Best of Mexico, food editor Evie Righter has chosen the finest
examples of culinary creativity from this intriguing and vibrant country.
From the chiles, chocolate, nuts, and tomatoes puréed into exquisite sauces,
to the corn, beans, avocados, and seafood combined into flavorful dishes,
she presents the Mexican cook's ingredients and techniques in a clear and
accessible style that will enlighten and inspire.
Here are the favorite drinks, salsas, and tacos; festive dishes including
enchiladas, tamales, and pozoles; elegant entréeslike Mole Poblano de Guajolote
and Pescado a la Veracruzana, and well-loved desserts like Flan and Buñuelos.
Color photographs throughout feature the dishes themselves as well as
the bountiful waters and lively marketplaces so representative of Mexico.
An essential guide to this distinctive cuisine, The Best of Mexico helps
turn an ordinary meal into a fiesta.
Hardcover (October 1992)
Better
Homes and Gardens Mexican Cooking (Better Homes and Gardens)
by Better Homes and Gardens, Carolyn B. Mitchell.
Hardcover (February 1997)
The
Book of Mexican Foods
by Christine Barret, et al. Paperback
(October 1991)
The
Border Cookbook : Authentic Home Cooking of the Americam Southwest and
Northern Mexico
by Cheryl Alters Jamison, Bill Jamison (Contributor).
Paperback (October 1995)
Burritos!
Hot on the Trail of the Little Burro
by David Thomsen, et al.
Paperback (September 1998)
Cafe
Pasqual's Cookbook : Spirited Recipes from Santa Fe
by Katharine Kagel, et al.
Paperback (October 1993)
Chevys
& Rio Bravo Fresh Mex Cookbook
Hardcover (May 2000)
Cocina
De LA Familia : Mas De 200 Recetas Authenticas De Las Cocinas Caseras Mexico-Americanas
by Marilyn Tausend, et al.
Paperback (December 1999)
Cocina
de la Familia: More Than 200 Authentic Recipes from Mexican-American Home
Kitchens
by Marilyn Tausend, Miguel Ravago (Contributor).
Paperback (December 1999)
Cocina
Mexicana Saludable : Recetes Autenticas Con Bajo Contenido De Grasa
by Velda De LA Garza, et al. Paperback
Cocina
Tradicional Mexicana/Tradition Mex Cooking
by Blanca Nieto, Nieto Blanca. Paperback (October 1998)
Complete
Book of Mexican Cooking
by Elisbeth Ortiz, Elisabeth Lambert Ortiz.
Paperback (February 1992)
Contemporary
Mexican Cooking : Famous Chefs' Recipes for the World's Greatest Mexican
Specialties
by Anne Lindsay Greer, Anne G. McCann.
Hardcover (September 1996)
A
Cook's Tour of Mexico : Authentic Recipes from the Country's Best Open-Air
Markets, City Fondas, and Home Kitchens
by Nancy Zaslavsky.
Paperback (May 1997)
Cooking
With Baja Magic : Mouth-Watering Meals from the Enchanted Kitchens &
Campfires of Baja
by Ann Hazard, et al.
Paperback: 205 pages
Renegade Enterprises; ISBN: 0965322319; 1 edition (January 1998)
Cooking
With Too Hot Tamales : Recipes and Tips from the Television Food Network's
Spiciest Cooking Duo
by Mary Sue Milliken, et al.
Hardcover: 226 pages
William Morrow & Co; ISBN: 0688151213; (January 1997)
Cuisines
of Hidden Mexico : A Culinary Journey to Guerrero and Michoacan
by Bruce Kraig, Dudley Nieto (Contributor). Paperback (November 1995)
The
Cuisines of Mexico
by Diana Kennedy, et al. Paperback (September 1989)
Out of Print - Try Used Books
Deleites
De LA Cocina Mexicana : Healthy Mexican American Cooking
by Maria Luisa Urdaneta, Daryl F. Kanter. Paperback (December 1996)
Eat
Smart in Mexico : How to Decipher the Menu, Know the Market Foods &
Embark on a Tasting Adventure (Eat Smart Series, No. 4)
by Joan Peterson, et al. Paperback (July 1998)
El
Charro Cafe : The Tastes and Traditions of Tucson
by Carlotta Flores.
Hardcover (October 1998)
El
Norte : The Cuisine of Northern Mexico
by James Peyton(Photographer), et al.
Paperback (November 1995)
The
El Paso Chile Company Margarita Cookbook
by W. Park Kerr, Duane Winfield (Photographer).
Hardcover (May 1999)
The
Festive Food of Mexico
by Elisabeth Lambert Ortiz. Hardcover (September 1994)
Fiestas
for Four Seasons : Southwest Entertaining
by Jane Butel. Hardcover (January 1999)
The
Fire 'N' Ice Cookbook : Mexican Food With a Bold New Attitude
by Linda Matthie-Jacobs, et al.
Paperback (June 1994)
The
Food and Life of Oaxaca : Traditional Recipes from Mexico's Heart
by Zarela Martinez
The Food and Life of Oaxaca, by New York restaurateur Zarela
Martinez, is a fascinating cultural study disguised as a great cookbook.
Martinez is part of the new renaissance of Mexican food writers and chefs,
including Rick Bayless and Diana Kennedy, who reaffirm that culinary awareness
goes hand in hand with cultural awareness.
In fact, Martinez, a Mexican, credits her time in Oaxaca as "redefining
my whole understanding of Mexico." Oaxaca is one of the most biologically
and culturally diverse regions in Mexico, echoed throughout The Food and
Life of Oaxaca in both the recipes and the accompanying essays. Martinez
adamantly insists that to cook a dish, you must first understand it. She
provides not only the how-to of a recipe, but also the why. In the chapter
on moles, she provides seven outstanding recipes and explains beautifully
why the sauces predominate Oaxacan cuisine. Her section on tamales is simply
one of the best available, providing solid instruction and Oaxacan variations
of the traditional Mexican party food. Chefs new to Mexican cuisine will
find the glossary of ingredients indispensable. And any chef will find
Martinez's passion for her subject inspiring.--Mark O. Howerton - Amazon.com
Hardcover: 320 pages ; Dimensions (in inches): 1.00 x
10.08 x 8.07
Publisher: John Wiley & Sons; (December 8, 1997)
ISBN: 0028603508
Antojitos
Mexicanos
by Catalina Alvarez
Paperback (December 1997)
Delivery sometimes delayed.
Arizona
Cook Book
by Al Fischer(Editor), Mildred Fischer (Editor)
Paperback (December 1974)
El Sabor De Mexico
by Patricia Quintana, Ignacio Urquiza (Photographer).
Paperback (December 1999)
Out of Print - Try Used Books
Cocina Economica/Inexpensive Mexican Cooking
by Cano Puertos Blanca. Paperback (October 1998)
Out of Print - Try Used Books
El Cholo Cookbook : Recipes and Memories from California's Best-Loved
Mexican Kitchen
by Merrill Shindler. Hardcover (April 1998)
Out of Print - Try Used
Books
The Art of Mexican Cooking : Traditional Mexican Cooking for Aficionados
by Diana Kennedy
Hardcover - 526 pages (November 1989)
Bantam Books; ISBN: 0553057065
Out of Print - Try Used
Books
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