Mexican Everyday

Mexican Everyday

3.9 14
by Rick Bayless
     
 

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At last, a cookbook that brings Mexican food within easy reach: named to Food & Wine Magazine’s Year’s 25 Best Cookbooks as part of its annual Best of the Best cookbook.
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

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Overview

At last, a cookbook that brings Mexican food within easy reach: named to Food & Wine Magazine’s Year’s 25 Best Cookbooks as part of its annual Best of the Best cookbook.
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.

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Editorial Reviews

Deborah Madison
“In our quest for real food those days that aren't weekends and holidays, Mexican Everyday is a tasty and brilliant find. Rick Bayless' recipes can always be relied upon to produce stellar food, and what a boon that he has turned his deep knowledge of Mexican cooking to the service of great everyday eating. Thank you Rick!”
Judy Rodgers
“Once again, Rick Bayless demonstrates that Mexican cooking is endlessly delicious, spirited, and rooted in a brilliant, generous culture. His Mexican repertory is irresistible, but he gives you more than recipes here. His approach to building simple, healthy, affordable meals every day is spot-on and is a great way to approach any cuisine, every day.”
Art Smith
“America's culinary dynamic duo, Rick and Deann Bayliss, have brought the wonderful cuisine of Mexico back to the home dinner table. They have created easy, delicious recipes in this beautiful book that will be a part of your family meals time after time. Here's to celebrating home meals with spice.”
Jacques Pepin
“Serious, authentic, superbly researched, Mexican Everyday is the book that I will take with me to Mexico when I go to my apartment there next winter!”
Lynne Rossetto Kasper
“When an expert like Rick Bayliss... decides to riff on traditional themes, get your hands on his work. Rick's recipes are flawless, and his variations alone are worth the cover price. Bravo to a pro who knows it all and still gets a kick out of sharing it with us.”
John Mahoney
“Some of the most memorable, delicious foods I have eaten were lovingly prepared by Rick Bayliss. I look forward to trying to emulate this great chef/innovator with this wonderfully accessible cookbook.”
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.
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.

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Product Details

ISBN-13:
9780393061543
Publisher:
Norton, W. W. & Company, Inc.
Publication date:
11/07/2005
Pages:
336
Sales rank:
91,661
Product dimensions:
9.54(w) x 11.80(h) x 1.10(d)

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.

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

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Customer Reviews

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Mexican Everyday 3.9 out of 5 based on 0 ratings. 14 reviews.
xipi More than 1 year ago
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.
Guest More than 1 year ago
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.
Guest More than 1 year ago
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.
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Filled with great recipes that are easy to follow and put together. Simple ingredients and simple instructions that lead to great meals.
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Anonymous More than 1 year ago
The separate section with descriptions and photos of Mexican foods is really informative and provides context for the recipes section.