Read Ebook {PDF EPUB} Authentic Mexican Regional Cooking from the Heart of Mexico by Rick Bayless Rick Bayless. Award-winning chef-restaurateur, cookbook author, and television personality Rick Bayless has done more than any other culinary star to introduce Americans to authentic Mexican cuisine and to change the image of Mexican food in America. Rick is fourth generation in an Oklahoma family of restaurateurs and grocers. From 1980 to 1986, after studying Spanish and Latin American Studies as an undergraduate, and doing doctoral work in Anthropological Linguistics at the University of Michigan, Rick lived in Mexico with his wife, Deann, writing his now-classic Authentic Mexican: Regional Cooking From The Heart of Mexico (William Morrow, 1987). The New York Times​s legendary Craig Claiborne hailed this work as the "greatest contribution to the Mexican table imaginable." In 1996, Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (Scribner) won the IACP National Julia Child ​Cookbook of the Year Award​. The New York Times praised him as a writer who makes "true Mexican food user-friendly for Americans," and Time Magazine hailed him as a "cookbook superstar." Rick's cookbook Salsas That Cook (Simon & Schuster), written with his wife, Deann, and JeanMarie Brownson, was published in 1999. At the 2001 James Beard Awards (the culinary equivalent of the Oscars), Mexico​One Plate at a Time, (Scribner) companion to the first season of the Public Television series by the same name , was singled out as the ​Best International Cookbook​. In 1987, Rick having moved to Chicago, opened the hugely successful Frontera Grill, which specializes in contemporary regional Mexican cooking. Still today it remains one of Chicago's hottest dining spots. In 1988, Food & Wine Magazine selected Rick as "Best New Chef of The Year," and in 1991, he won a James Beard Award for "Best American Chef: Midwest." In 1995, he won another James Beard Award for "National Chef of the Year" as well as an award for "Chef of the Year" from the International Association of Culinary Professionals (IACP). In 1998, the Beard Foundation honored Rick as "Humanitarian of the Year." In 2002, Bon Appétit honored him with the ​Cooking Teacher of the Year Award​. Mexico​One Plate at a Time is currently in its fifth season on PBS. His cookbook with his 15 year old daughter, Lanie, titled Rick and Lanie​s Excellent Kitchen Adventures was nominated for a James Beard Award as well as Rick​s sixth cookbook, Mexican Everyday. Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless. Authentic Mexican: Regional Cooking from the Heart of Mexico. Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is. After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gives us Authentic Mexican, the only complete and easy-to-use compendium of our southern neighbor's cooking. This all-embracing cookbook offers the full range of dishes, from poultry meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails. The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative. Rick and Deann Bayless traveled over thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts. More than one hundred illustrations carefully detail special cooking techniques as well as bring Mexico and its food to life. An introductory chapter shares Mexican culinary history and modern regional tastes and customs. And an illustrated glossary contains all that hard-to-find information about locating and working with authentic Mexican ingredients and cooking equipment. If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends. Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless. Are you sure you want to delete this book from your Bookshelf? Doing so will remove all the Bookmarks you have created for this book. Bookshelf Buy book. Fresh tomato-chile relish (Salsa Mexicana) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico Authentic Mexican, 20th Anniversary Edition by Rick Bayless and Deann Groen Bayless. Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe. Categories: Chutneys, pickles & relishes; Mexican; Vegetarian Ingredients: canned tomatoes; green chiles; coriander leaves; apple cider vinegar. Fresh green tomatillo sauce (Salsa verde cruda) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico Authentic Mexican, 20th Anniversary Edition by Rick Bayless and Deann Groen Bayless. Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe. Categories: Sauces, general; Mexican; Vegetarian Ingredients: tomatillos; green chiles; coriander leaves. Red-chile sauce with roasted tomato (Salsa roja) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico Authentic Mexican, 20th Anniversary Edition by Rick Bayless and Deann Groen Bayless. Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe. Categories: Sauces, general; Mexican; Vegetarian Ingredients: guajillo chiles; tomatoes; canned chipotle chiles. Chipotle chile sauce (Salsa de chiles chipotles) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico Authentic Mexican, 20th Anniversary Edition by Rick Bayless and Deann Groen Bayless. Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe. Categories: Sauces, general; Mexican; Vegetarian Ingredients: tomatillos; canned chipotle chiles. Chile de arbol hot sauce (Salsa picante de chile de arbol) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico Authentic Mexican, 20th Anniversary Edition by Rick Bayless and Deann Groen Bayless. Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe. Categories: Sauces, general; Mexican; Vegetarian Ingredients: arbol chiles; sesame seeds; pumpkin seeds; cumin seeds; allspice berries; whole cloves; dried oregano; apple cider vinegar. Quick-cooked tomato-chile sauce (Salsa cocida de jitomate) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico Authentic Mexican, 20th Anniversary Edition by Rick Bayless and Deann Groen Bayless. Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe. Categories: Sauces, general; Quick / easy; Mexican Ingredients: tomatoes; green chiles; lard. Quick-cooked tomatillo-chile sauce (Salsa verde) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico Authentic Mexican, 20th Anniversary Edition by Rick Bayless and Deann Groen Bayless. Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe. Categories: Sauces, general; Mexican Ingredients: tomatillos; canned tomatillos; green chiles; coriander leaves; lard; beef broth. Chunky guacamole (Guacamole picado) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico Authentic Mexican, 20th Anniversary Edition by Rick Bayless and Deann Groen Bayless. Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe. Categories: Chutneys, pickles & relishes; Mexican; Vegetarian Ingredients: green chiles; tomatoes; coriander leaves; avocados; radishes; queso fresco. Guacamole with tomatillos (Guacamole de tomate verde) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico Authentic Mexican,