Fiesta at Rick's: Fabulous Food for Great Times with Friends [NOOK Book]

Overview

Entertaining made easy, with Mexican-inspired recipes and handy tips from the celebrity chef and winner of Bravo’s Top Chef Masters.


Whether you’re hosting a casual get-together with friends or throwing an outdoor shindig, no one can teach you the art of fiesta like Rick Bayless. With 150 recipes, Bayless offers you the key to unforgettable parties that will have guests clamoring for repeat invitations. There are recipes for small-dish snacking (Mushroom Ceviche, Devilish ...
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Fiesta at Rick's: Fabulous Food for Great Times with Friends

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Overview

Entertaining made easy, with Mexican-inspired recipes and handy tips from the celebrity chef and winner of Bravo’s Top Chef Masters.


Whether you’re hosting a casual get-together with friends or throwing an outdoor shindig, no one can teach you the art of fiesta like Rick Bayless. With 150 recipes, Bayless offers you the key to unforgettable parties that will have guests clamoring for repeat invitations. There are recipes for small-dish snacking (Mushroom Ceviche, Devilish Shrimp), dynamic cocktails to get the party started (Champagne Margarita, Sizzling Mojito), and Bayless’s signature takes on Mexican street food (Grilled Pork Tacos al Pastor, Roasted Vegetable Enchiladas). Live-fire grilled fish and meat dishes like the “Brava” Steak with “Lazy” Salsa will draw friends and family to the glow of open flames. And if you’re going to throw a truly epic celebration, you’ll need a killer finale like Frontera Grill’s Chocolate Pecan Pie Bars or Dark Chocolate–Chile Ice Cream.



Fiesta at Rick’s offers 150 diverse preparations organized into easy-to-follow chapters. But it’s far more than a collection of recipes. With four complete, can’t-miss menus for parties ranging from a Luxury Guacamole Bar Cocktail Party for 12 to a Classic Mexican Mole Fiesta for 24, Bayless has all your friends covered. Each of these parties has a complete game plan, from a thought-out time line with advance shopping and preparation to a fiesta playlist. Whether a first-time entertainer or a seasoned veteran, anyone can learn from the helpful sidebars, which cover topics such as how to shuck oysters, the perfect avocado for guacamole, and the best way to pick out fresh fish for ceviche preparations. Bayless breaks down the timeless building blocks that make up authentic Mexican food, explaining the value of fresh tortillas and providing surprisingly simple instructions for making your own Mexican Fresh Cheese.



Bayless’s entertaining blueprint eliminates the guesswork, so you can let your inspiration run free. Companion to seasons six and seven of Rick’s Public Television series Mexico—One Plate at a Time, Fiesta at Rick’s is required reading for everyone who loves opening their home to friends and good times.
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Editorial Reviews

Christine Muhlke
The hardest thing about using this book isn't finding the ingredients (today, practically every small town has a great Mexican grocery), it's keeping yourself from eating everything before the guests arrive.
—The New York Times
Publishers Weekly
Bayless has spent the past three decades eating his way across Mexico “one plate at a time,” as his PBS series proclaims. But for his seventh cookbook, he has switched modes from hunter-gatherer to home dweller, providing 150 recipes geared toward kicking back and relaxing with friends. Indeed, the attention paid to tequila in the opening chapter could easily lead to guests never leaving the sofa. A blood orange margarita and a Mexican mojito top the list, though Bayless also includes instructions for having a proper tequila tasting. Building up a thirst is no problem given the variety of hot, tangy, and pepper-filled dishes that are the author’s stock in trade. Mango guacamole and chipotle-roasted almonds get things going. There are five different ceviches for seafood fans, tacos and tamales inspired by Mexican diners and street vendors, and an Oaxacan-style lamb pit barbecue for those who don’t mind digging a hole in the backyard. To assure the proper fiesta atmosphere, there are song suggestions in a “tropical party playlist.” And for those who want to throw a really big shindig, there are several megarecipes that cover every detail of such ambitious efforts as a Mexican mole fiesta for 24 and a seafood cocktail party for 12. These include not just the menu items but also a time line of when to buy and prepare each item, serving strategies, and embellishments. (July)
The New York Times Book Review
“The hardest thing about using this book isn’t finding the ingredients (today, practically every small town has a great Mexican grocery), it’s keeping yourself from eating everything before the guests arrive.”
Rachael Ray
“Rick Bayless is el mejor cocinero! His flavors are so intense and layered that each bite brings tears to your eyes and that’s not just the chili peppers! I love everything about Rick; I’m so happy he shares his knowledge of Mexican cuisine with all of us. He’s inspired many of my friends—every age, size, shape, male, female—as well as myself to have more fiestas!”
Michael Chiarello
“Rick Bayless is a Chef’s Chef if there ever was one. The food he cooks, the generous spirit in which it’s shared, the respect he honors Mexico with and the flavor. . . . Wow, the flavor he delivers is what we crave at the end of a long week in the kitchen. I am confident the end of your week will be much better with a table full of friends and Fiesta at Rick’s at hand. No one, in my lifetime, has captured better Mexico on a plate!”
Hubert Keller
“There is Mexican Cuisine and there is Rick B. Mexican Cuisine. Rick is internationally renowned for his innovation and dedication in his culinary pursuits as a great teacher, TV host, and pioneer in his field. The delicious recipes in this trendsetting cookbook celebrate his best dishes, from the succulent Grilled Garlic and Orange Guacamole to the Champagne Margarita. It’s a taste of what’s to come in Fiesta at Rick’s. The ultimate collection of recipes shines at the dinner table when enjoying the fireworks of flavors with friends!”
Gary Sinise
“I was lucky enough to attend a fiesta in Rick Bayless’s backyard and fondly remember Rick’s amazing food. He made throwing a party look so effortless. My brother-in-law is a great cook, and I cannot wait to share my copy of Fiesta at Rick’s with him so he can re-create Rick’s magic for me and my family.”
Art Smith
“Rick Bayless, an American culinary treasure, has tirelessly taught us the fine art of Mexican cooking. He now invites us to a fiesta of flavors with recipes that have been created for entertaining. America loves Mexican food, and we love our Top Chef Master Rick Bayless. Thank you for inviting us to the fiesta!”
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Product Details

  • ISBN-13: 9780393241792
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 7/1/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 348
  • Sales rank: 500,117
  • File size: 16 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Rick Bayless has done more to bring authentic
Mexican cooking to America than any other cookbook
author and chef. He is a five-time James Beard Award
winner and the host of Mexico: One Plate at a Time.
He is the chef-owner of Frontera Grill, Topolobampo,
and Xoco. His cookbooks include Fiesta at Rick’s and Mexican Everyday, and More Mexican Everyday.
Deann Groen Bayless has co-authored nine cookbooks with her husband Rick Bayless and is the co-owner of a growing family of Mexican restaurants, including Frontera Grill, Topolobampo, Xoco, and Tortas Frontera. She is a former president of Women Chefs and Restaurants, an organization that advocates for women in the restaurant industry, and the executive producer of the PBS television show Mexico, One Plate At A Time.
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Customer Reviews

Average Rating 3.5
( 19 )
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Sort by: Showing all of 19 Customer Reviews
  • Posted August 20, 2010

    more from this reviewer

    LIFE IS GOOD WITH THESE RECIPES

    "Fiesta" is certainly a well chosen word to be included in the title of Rick Bayless's 7th cookbook because each recipe is a delicious celebration of food. Not only is the food the tastiest but with FIESTA AT RICK'S one finds joy in the preparation and most especially in sharing with friends.. Many of us who know how ebullient Rick is on television may be pleasantly surprised to find that this same joie de vivre and encouragement come across on the printed page.

    Offered as a companion to the sixth season of Rick's PBS series, "Mexico - One Plate At A Time," this photographed filled volume presents 150 new recipes ranging from"Guacamoles, Nibbles, and Libations" to "Sweet Inspirations from Street Stalls, Bakeries and Ice Cream Shops" (do not, I repeat do not miss the White Chocolate - Mezcal Ice Cream found on page 310 - a little bit of heaven on earth!)

    Whether you're cooking for yourself and a significant other or for a party of 20 Rick is a trustworthy guide, offering full menus and easy to understand day or two before the big event suggestions. For instance, since Fall is not too far away he suggests a Classic Mexican Mole Fiesta for 24. Your friends won't soon forget this get-together beginning with a Mexican "Cruidite" Platter with Chamoy Dipping Sauce followed by Lacquered Chicken in Classic Red Mole along with Sweet Plantains, Steaming Corn Tortillas and finishing with "Cafe de Olla" Flan. Yes, you can do this thanks to Rick's Fiesta Game Plan that includes equipment, a timeline (clearly explained day by day), serving strategy, and embellishments. It's a no-fail plan for a never to be forgotten Fiesta. Rick is a wonder at making preparations not only easy but fun.

    What is my favorite recipe in FIESTA AT RICK'S? Impossible to say because each is so different treating us to varying taste sensations.

    Next time I'm in Chicago my first stop will be the Frontera Grill owned and operated by Rick and his wife, Deann. Until then I've been having my first tastes of Frontera foods (FronteraKitchens.com). We started with Frontera Guacamole Mix - fresh tasting, just spicy enough with hints of tomatillo, garlic, green chile, and cilantro - unbelievably good! We made enough for 18 people and four of us devoured it in under an hour. So easy - simply mash ripe avocados and add mix - presto perfection!

    Following that we tried Frontera Roasted Vegetable Soup - only 80 calories, no cholesterol - rich with tomato, corn, pepper, onion, zucchini. Yes, yes I know the directions say "Just heat & serve." However, since it's summer in Texas we served it chilled topped with dollops of sour cream and loved it. Know it will be yummy and warming when cold weather comes.

    FIESTA AT RICK'S is a much appreciated book at our house, and Frontera foods are much enjoyed.

    - Gail Cooke

    1 out of 1 people found this review helpful.

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