Mexican Everyday

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Overview

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 ...

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Overview

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.

Editorial Reviews

From Barnes & Noble
Authentic Mexican cuisine can be an indescribable treat, but nobody wants to spend all day in a hot kitchen to create it. Rick Bayless, the popular host of PBS's Mexico One Plate at a Time, knows that preparing many wonderful Mexican specialties requires more time than most of us have. In Mexican Everyday, he answers our kitchen prayers with 90 recipes, most of which can be prepared in less than 30 minutes. The offerings include Green Chile Chicken Tacos, Shrimp Ceviche Sal, and Chipotle Steak with Black Beans.
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 2005 Reed Business Information.
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Library Journal
World cuisine is fast becoming everyday cuisine. An award-winning chef and specialist in Mexican food for more than 25 years, Bayless (Rick Bayless's Mexican Kitchen) has contributed to that movement. His latest book features 90 delicious recipes, including traditional and contemporary Mexican dishes like Chipotle Steak with Black Beans, Green Chile Chicken Tacos, Shrimp Ceviche Salad, and variations on classic salsa. These are easy to follow and complemented with sections on salads, marinades, and grilling techniques, among other useful advice; and anecdotal bits about Bayless's life. Readers will find the introduction particularly engaging. Bayless recommends that everyday food should take less than 30 minutes to prepare, be nutritious and balanced, and have the fresh, simple taste of authentic dishes. This savvy, beautifully designed book demonstrates how to accomplish all three objectives with the right tools and ingredients in record time. Highly recommended wherever Mexican cuisine is part of the scene. [This is the companion volume to the fourth season of Bayless's PBS series, Mexico One Plate at a Time.-Ed.]-Steven G. Fullwood, Schomburg Ctr. Lib., NY Copyright 2005 Reed Business Information.

Product Details

  • ISBN-13: 9780393061543
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 11/7/2005
  • Pages: 336
  • Sales rank: 45,686
  • Product dimensions: 9.54 (w) x 11.80 (h) x 1.10 (d)

Meet the Author

Rick Bayless’s most recent cookbooks are Fiesta at Rick’s and Mexican Everyday. With his wife Deann, he owns and operates Chicago’s casual Frontera Grill, the 4-star fine-dining Topolobampo, and XOCO, a LEED-certified quick-serve restaurant.

Deann Groen Bayless has coauthored seven books with her husband Rick Bayless; co-owns and co-operates Frontera Grill, Topolobampo, and XOCO with him; and feels she’s done a pretty good job nurturing along their teenage daughter, Lanie. She is a former president of Women Chefs and Restaurateurs, a national organization that promotes the education and advancement of women in the restaurant industry, and is the administrator of the Frontera Farmer Foundation.

Christopher Hirsheimer is a writer, photographer, and magazine editor. She has shot food photos for Jacques Pepin, Lidia Bastianich, Mario Batali, and Rick Bayles, and was a founder of Saveur magazine. She lives in Erwinna, Pennsylvania.

Customer Reviews

Average Rating 4
( 14 )

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Sort by: Showing all of 14 Customer Reviews

  • Anonymous

    Posted January 16, 2010

    A good introduction to Mexican food.

    Filled with great recipes that are easy to follow and put together. Simple ingredients and simple instructions that lead to great meals.

    1 out of 2 people found this review helpful.

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  • Anonymous

    Posted December 2, 2006

    Good for everyday meals and gourmet guests

    We find ourselves using this book more any of the dozens of others that we own. Recpies are quick to prepare with easy to find ingredients that I can prepare on weekdays after work. On the other hand, the recipes are so good that we have cooked entire menus from this book when we have company. Even our kids plead for certain favorite from this volume. We haven't been disappointed yet.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 20, 2006

    Help for the Harried

    This is the cookbook for nights when time is short, but you still want to create a quality Mexican meal at home. There are plenty of shortcuts here. Purists might scoff at the used of canned goods and prepared salsas, but the results belie the methods. Don't make this your only Mexican cookbook, there are better works including several by the same author. However for the harried chef, this is an excellent choice.

    1 out of 1 people found this review helpful.

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  • Posted October 25, 2011

    Wonderful recipe book

    Rick thank you for bringing this book. We loved watching your show when it was on and we're hoping you will return soon. I am hoping you will introduce this book and others on DVD so we can go step by step and pause so we can complete the step before moving on to the next. Rick knows more about the food, the people and the recipes than we could ever hope to know.

    He's the "Real Deal", trust me. We love your passion and respect for the culture whom you represent in this book. Awsome job Rick. I've purchased 3 books of yours for Christmas Presents. My granddaughter especially who in her heart really wanted to be a chef but we can not afford the tuition. So thank you for giving us these wonderful recipes.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted April 27, 2009

    A Context for Eating

    The separate section with descriptions and photos of Mexican foods is really informative and provides context for the recipes section.

    0 out of 1 people found this review helpful.

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    Posted August 22, 2010

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