by with Deann Groen Bayless and JeanMarie Brownson (1996)
Chef and teacher Rick Bayless provides the inspiration and guidance that home cooks have needed, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. He begins by introducing the building blocks of Mexican cooking. Cultural background and practical tips help readers to understand these preparations and make them their own. He includes familiar American recipes with innovative Mexican accents, details the simple techniques for getting the best out of every kind of chile, and guides us through a range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance.--From publisher description.
LeAnn Bird
Even if you don't think you know how to boil water, you can create mouthwatering, authentic Mexican dishes in less time than it takes to order out. Save money by buying exactly the ingredients you need and storing them correctly to easily made dozens of dishes. There are no exotic ingredients to buy, no special stores to visit, just authentic, delicious and quick meals anytime.
Rick Stein
OFM Food Personality of the Year 2017 "My family's favourite TV chef (he's done more to teach my children to cook than I have) ... (he) has a knack for pulling together the dishes that best sum up countries and regions." Diana Henry, The 20 best cookbooks to buy this autumn. Rick Stein brings his unrivalled enthusiasm and trusted expertise to the fresh, flavourful food of Mexico and California. No one better captures the food essence of a country and brings the best recipes into our kitchens like Rick. Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, Rick Stein cooks, eats and experiences Mexican food at its very best and most diverse. Whether it's the farmers' markets of California, full of sourdough bread, new season garlic and a profusion of citrus fruit; the prawns, snapper and tuna of the Pacific or the glorious street food and colourful markets of Mexico with their avocados, chillies, tomatillos, cheese and corn, this is a part of the world packed with natural, healthy and satisfying ingredients. Showcasing Rick's authentic style, with recipes like Ensenada Fish Tacos with Chilli, Deep Fried Coconut Prawns and Slow Cooked Pork Tacos, this cookbook will encourage anyone to try out the bold food of these sunshine states.
Nancy Zaslavsky
The recipes include tantalizing dishes from distinct regions of Mexico: classic meatless soups; authentic sauces and table salsas; snacks made of masa (corn dough) and tortillas; many varieties of tamales; egg dishes; beans; rice, pastas, and potatoes; salads and pickled vegetables; traditional and contemporary desserts; fruit drinks; mixed drinks; and more. Reflecting the trend toward lightness, there is a strong emphasis on using fewer full-fat dairy products.
Hee Jung Yoon
Juan lives in Mexico, where his family owns a taco restaurant. When Juan goes to the Cinco de Mayo festival, he meets a tourist family that speaks another language. Juan takes the tourists to his family's restaurant and spends the day with them. Readers will learn about Mexican culture and cuisine as Juan shows the tourists the best attractions and offers them the tastiest food.