Product Description

At last, a cookbook that brings Mexican food within easy reach, companion to the all-new PBS series.

In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls.

As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mexican specialties requires more time than most of us have. Mexican Everyday is written with the time sensitivities of modern life in mind. It is a collection of 90 full-flavored recipes—like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans—that meet three criteria for "everyday" food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, clean taste of simple, authentic preparations; and 3) they are nutritionally balanced, full-featured meals—no elaborate side dishes required. Companion to a thirteen-part public television series, this book provides dishes you can eat with family and friends, day in and day out. Color throughout.

Product Details

• Amazon Sales Rank: #16313 in Books
• Published on: 2005-11-07
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 288 pages

From Publishers Weekly
Bayless, popular Chicago chef and author (Rick Bayless's Mexican Kitchen, etc.), jumps on the "everyday food" wagon with this lively collection of recipes designed to take no more than 30 minutes to prepare. Known for his painstaking approach to recreating the classics of Mexican cuisine, Bayless moves in a new direction here, substituting easy-to-find ingredients for exotic ones, streamlining complex sauces into a few steps and emphasizing nutrition. Purists may balk when they encounter more boneless chicken breasts than lard—not to mention a cheerful reliance on canned beans and peppers and, in a pinch, prepared salsas—but any time-pressed home cook will welcome this pragmatic approach to the complexities of Mexican food. Bayless's confident, step-by-step recipes lead even the novice through a variety of twists on tacos and enchiladas, staples like tortilla soup and guacamole, and more ambitious dishes such as Grilled Red Chile Steak with Sweet Plantains, Red Onion and Chipotle Salsa. Even the notoriously complex mole tradition is reinvented with the foolproof Chicken in Oaxacan Yellow Mole. This companion volume to the fourth season of Bayless's PBS series Mexican One Plate at a Time will rescue any Mexican food fan who's ever been daunted by the prospect of serving more than chips and salsa. Photos. (Nov. 7)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
His base of operations may be far north of the border, but Chicago's Rick Bayless has earned his title as the country's number-one apostle of Mexican cuisine. His newest book seeks to offer the home cook practical advice in serving authentic Mexican dishes quickly without having them delivered from a restaurant. The dishes Bayless presents generally use standard ingredients available in stores that serve Hispanic populations, now nearly universal in the U.S. A potato salad substitutes sweet potatoes and watercress for novel taste and texture. A large number of main-dish salads offer lighter alternatives to traditional entrees. Simple tacos, enchiladas, and tostadas bring familiar tastes to the table. Bayless offers one recipe for a torta, a Mexican sandwich. Desserts use fresh fruit as a base. Befitting the Mexican origins of these dishes, Bayless uses a wide variety of chiles, especially the deeply flavorful poblano. With virtually every recipe in the book, Bayless adds "riffs" that offer imaginative variations on the main recipe's techniques. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Jacques Pepin, author of Fast Food My Way
Serious, authentic, superbly researched, and delicious…the book that I will take with me to Mexico.

Customer Reviews

Fantastico
This book makes Mexican totally accessible. I'm so excited to cook through this book because I love Mexican food, but eating out gets expensive and always has too much cheese and lard. Rick's book makes it a lot healthier with regional flavors and cooking techniques.

Not what I expected.
This may be an excellent book but it just wasn't what I was looking for. I was looking for a basic mexican food cookbook with ideas and variations for your standard tacos, burritos etc... This is not it. Many of the ingredients cannot be found at our local market. I am returning book.

Absolutely Fabulous!
I cannot say enough positive things about this cookbook! I have made recipe after recipe from it since I first saw Rick Bayless on Emeril Live make the Trout with Macadamias recipe and I was hooked! These dishes are not only wonderfully complex in flavor and utterly delicious but they are also healthful and beyond simple to prepare. My husband has loved every meal I have made from this book. I am working my way through the whole thing and have happy taste buds as a result! If you love a variety of flavors and foods, are short on meal making time most days and are concerned with maintaining a healthy weight, buy this book, you won't be disappointed!