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

William Morrow Cookbooks, 2007 - 384 pages

average customer review:based on 31 reviews
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   highly recommended  highly recommended





fantastic recipes, wonderful food!!!

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

Fantastic recipes!! the food is easy and wonderful! Very authentic regional mexican food - I just love rick bayless


Good text needs mor pics.

I like cookbooks to have lots of pictures showing the finished product. I find it not only appetizing, but it's nice to know how it looks when a master chef like Bayless prepares it. His presentation on the PBS show is beautiful, yet simple. It doesn't look like ma's home cookin'.

The recipes I've tried from this, and his other books, are wonderful, however I recommend tripling (at least) the hot spices. I guess being from Texas, I don't like Mexican food as bland as a Yankee.

Great book. I highly recommend it. The book has necessary details, but watch the PBS show. It's even better than the books! You will catch a few tips he never puts in print.


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A must-have for fans of fine mexican cuisine

A truly wonderful book: lots of great, carefully explained recipes (drinks, moles, fish, etc.), interesting information about ingredients, cookware, south-american agricultural history etc. Not too many photos, but that means more space for recipes and information.






Chicken-Filled Enchiladas with Tangy Tomatillo Sauce

After I watched Rick Bayless cook Mexican food on Public TV, and listening to him talk about living in Mexico, I knew that I wanted to get his book, "Authentic Mexican Regional Cooking from the Heart of Mexico." Lo and behold, my husband went online to Amazon and ordered not only this book but another of Rick Bayless' books. When they arrived, I was thrilled and started looking up recipes to prepare. I made the Chicken-Filled Enchiladas with Tangy Tomatillo Sauce. The Tomatillo sauce and the enchiladas were easy to make and were very good. I will be preparing more and more of his recipes.
I recommend Rick Bayless' cookbooks because having lived in every region of Mexico, he knows how to prepare authentic regional Mexican food and understands and introduces - to the reader - the essential ingredients to achieve the rich, spicy and flavorful foods of Mexico.


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reviews: page 1, 2, 3, 4, 5, 6, 7



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.




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