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Ranging from soups and starters to entrees, light meals, desserts, and drinks, the chapters present a wide range of dishes, from the simple (such as guacamole, updated with roasted poblanos, garlic, and tomatoes) to the more complex (a classic red mole with turkey, for one, followed by Roasted Cornish Game Hens with Apricot-Pine Nut Mole). Other winning recipes include Seafood in Mojo de Ajo (with toasted, slow-cooked garlic), Smoky Chipotle Beans with Wilted Spinach and Masa "Gnocchi," and, for dessert, a definitive vanilla flan with instructions for preparing it in three versions: light, creamy, and rich. Throughout, recipes are followed by paragraph-long "postmortems" (is Mexican vanilla worth searching out, for instance) that further extend reader understanding. With 32 pages of color photos and an extensive glossary, the book is an inspired place to start or continue a Mexican cooking journey. --Arthur Boehm
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Book Description Hardcover. Condition: new. Hardcover. 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. 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 Published in conjunction with Bayless's 26-part cooking series of the same name, "Mexico One Plate at a Time" is the author's most user-friendly cookbook yet. America's foremost authority on Mexican cooking focuses on classic Mexican dishes in more than 120 recipes that offer an unpar Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780684841861
Book Description hardcover. Condition: New. HARDCOVER, BRAND NEW, Perfect Shape, No Remainder Mark,Fast Shipping With Online Tracking, International Orders shipped Global Priority Air Mail, All orders handled with care and shipped promptly in secure packaging, we ship Mon-Sat and send shipment confirmation emails. Our customer service is friendly, we answer emails fast, accept returns and work hard to deliver 100% Customer Satisfaction!. Seller Inventory # 9075129
Book Description hardcover. Condition: New. HARDCOVER, BRAND NEW, Perfect Shape, No Remainder Mark,Fast Shipping With Online Tracking, International Orders shipped Global Priority Air Mail, All orders handled with care and shipped promptly in secure packaging, we ship Mon-Sat and send shipment confirmation emails. Our customer service is friendly, we answer emails fast, accept returns and work hard to deliver 100% Customer Satisfaction!. Seller Inventory # 9075490
Book Description Hardcover. Condition: New. Dust Jacket Condition: Fine. 1st Edition. Book Is In New Condition. Has Some Minor Wear On Dust Jacket For More Information On Condition. Please See All Photos 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. 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; Entrées; 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. Seller Inventory # 002683