Rick Bayless transformed America's understanding of Mexican cuisine with his Mexican Everyday . Now, ten years later, Rick returns with an all-new collection of uniquely flavorful recipes, each one the product of his evolution as a chef and champion of local, seasonal ingredients.Read more...
Rick Bayless transformed America's understanding of Mexican cuisine with his Mexican Everyday. Now, ten years later, Rick returns with an all-new collection of uniquely flavorful recipes, each one the product of his evolution as a chef and champion of local, seasonal ingredients.
More Mexican Everyday teaches home cooks how to build tasty meals with a few ingredients in a short amount of time. Cooking Mexican couldn't be easier, or more delicious. Rick generously reveals the secrets of his dishes--the salsas and seasonings, mojos and adobos he employs again and again to impart soul-satisfying flavor. He explains fully the classic techniques that create so many much-beloved Mexican meals, from tacos and enchiladas to pozole and mole. Home cooks under his guidance will be led confidently to making these their go-to recipes night after night.
"Everyday" Mexican also means simplicity, so Rick dedicates individual chapters to illustrate skillful use of the slow cooker and the rice cooker. Also included are a special variation of the classic chicken-and-rice pairing, Arroz con Pollo, with an herby green seasoning, and an addictive roasted tomatillo salsa that's flavored with the same red chile seasoning brushed on his lush Grilled Red-Chile Ribs.
Rick loves to highlight the use of seasonal, diverse vegetables. The heart of this cookbook is devoted to modern creations that range from a Jicama-Beet Salad inspired by Mexico's classic Christmas Eve salad to a sweet-and-tangy butternut braise. Rick's flexible imagination also transforms breakfast into a meal for any hour. His Open-Face Red Chile-Chard Omelet is as great for Wednesday night dinner as it is for Sunday brunch. Not to be forgotten is Rick's array of show-stopping desserts, among them Mexican Chocolate-Pumpkin Seed Cake and Fresh Fruit with 24-Hour Cajeta and Bitter Chocolate. In all his recipes, Rick carefully guides you through every step, suggesting ways to invent, adapt, and simplify without sacrificing flavor.
More Mexican Everyday invites you into Rick's creative kitchen to enliven the way you cook and eat with friends and family.
Cooking: Savoring the seasons
On a bleak day during the bleak, endless, snow-blanketed New England winter, an early copy of Hugh Acheson’s The Broad Fork: Recipes for the Wide World of Vegetables and Fruits arrived. What a treat it was to leaf through it, to think about local asparagus in a savory custard, Salmon with Ramps and Peas, and Fiddlehead Ferns and Morels on Garlic Toast. Now, spring is here and the juicy joys of ripe summer tomatoes and fresh corn—think Tomato, Okra and Corn Maque Choux—will soon follow. An enthusiastic advocate of farmers markets and CSAs, Acheson, a James Beard Award-winning chef/partner of four Atlanta restaurants, gives us a guide to seasonal standouts with three or more confidence-building recipes for more than 50 veggies and fruits, ranging from the super-simple to party-perfect. And when the leaves begin to turn and icy winds are in the offing, you’ll have a cornucopia of ideas for dishes that feature the bounty of fall and winter.
More Rick Bayless? More sensational, seasonal Mexican recipes? ¡Qué bueno! Bayless, master maven of Mexican cuisine, has done it again. He truly understands the essence of Mexican cooking and knows how to interpret it for American home cooks so that nothing is lost in translation. In More Mexican Everyday he lets us in on his four “Secret Weapons”: super seasoning preparations with long fridge lives that make the ordinary sing with Mexican pizazz. He guides us through Go-To master recipes, like Roasted Poblano Cream and Red Chile Roast Chicken, and focuses on an array of wonderfully refreshing veggie-centered creations, highlighting new ideas for traditional ingredients—Roasted Chayote with Herbs and Tofu—and new ingredients used in traditional ways—Spicy Chipotle Eggplant with Black Beans. More daily delights are made with fuss-and-muss-saving rice cookers and slow cookers, cooked on the grill, stove or in the oven. Whatever the means, the end results are vivid, vibrant and muy auténtico. ¡Gracias, Señor Bayless!
TOP PICK IN COOKBOOKS
April Bloomfield, chef and co-owner of four New York restaurants, one with a Michelin star, brings her irresistible, amped-up attitude to A Girl and Her Greens: Hearty Meals from the Garden. A true omnivore (her debut cookbook was A Girl and Her Pig), Bloomfield finds the same delight in fresh peas as she does in a juicy steak. Whether she’s serving up the simplest of preparations, such as plain boiled potatoes, or a more complex, sophisticated dish of Roasted and Raw Fennel Salad with Blood Oranges and Bottarga, Bloomfield wants you to have all the info you need. So she doesn’t stint on the details that make food great: Her header notes have in-depth explanations of the hows and whys of cooking combos, and her recipes all have chatty, supportive and meticulous instructions. She celebrates seasonal splendors with Watercress Soup with Spring Garlic, Snap Pea Salad, and Roasted Treviso with Breadcrumbs and Gorgonzola and savors adding a “bit of the beast,” as in her recipe for Broccoli with Bacon. What a way to veg out.