MEXICO ONE PLATE AT A TIME - Rick Bayless
This cookbook has a copyright of 2000. This book is autographed. I got it at an event at the Monterey Bay Aquarium. This book is a companion to the PBS series of the same name. I have cooked from this book before.
Mr. L took me to a Sustainable Food event at the Aquarium back in 2002. At that event I was able to meet several celebrity chefs like Alice Waters and Rick Bayless. Mr. Bayless was very personable, asked a few questions of me and signed the book to me personally (instead of some chefs who were just signing their names). Having traveled to Mexico, loving the food and enjoying his show, I was excited to get this cookbook.
Very detailed, wonderful instructions, this book is also a treat to read. There is an extensive Mexican culinary glossary. There is also a resource guide but most of that information might be out of date.
Each food is dissected (tips for American cooks), advice on when to serve the recipe and then recipes are given (take Ceviche where three different recipes are presented). There is then a question and answer section where common questions of preparation on say which acid works best and why are discussed. Everything I've read about the cookbook is that the recipes are pretty authentic...as one reviewer said "it's Mexican Cuisine, not just Mexican cooking". Though some of the recipes might be simple, they can be time consuming as chiles and such are roasted from scratch. Very few photos of finished recipes. Good index lists not only recipes but ingredients.
Several years ago, I made the Broiled Flank Steak with Tomato-Poblano Salsa (or Carne Asada A La Mexicana) from this book. It took some time to make (roasting the chiles, tomatoes, onions etc) but it tasted really really good. Loved the flavor. It was one of the first times I cooked for both Mr. L and my mom.
I definitely want to continue to try recipes in this book. I think I'd learn a lot about Mexican cuisine by doing so.
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