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Summary: The best culinary guide for visitors in Mexico!
Review: By far the most user-friendly Mexican cookbook I have found both for recipe specifics and related historical and regional information. It is easy to read with detailed illustrations. This book would be a wonderful guidebook addition for travelers.
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Summary: Excellent in every way!
Review: Excellent cookbook. The recipes are the best I've ever found on true Mexican cooking. There is a restaurant in Chicago owed and operated by the authors of this book. You must check it out if you're ever in Chicago.The cookbook itself is extremely easy to follow. It provides very useful sidebar comments on practical tips and regional variations. This helps make this cookbook a dream!If you're looking for a Mexican cookbook, there's no better one to be found
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Summary: A lot of thought and work went into this cookbook.
Review: I am a third and final year culinary student at a college in Columbus, Ohio. I've read a lot of texts and cookbooks in my life. I wanted to take the time and get online to comment on this book. I see and buy a lot of cookbooks that give you the good recipes but very little knowledge of the foods that you are cooking and how they will react to the processes that you will be putting them through. Five stars to this great piece of writing.
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Summary: This is The Real Thing.
Review: I am of Mexican descent. I have avoided Restaurants and cookbooks that try to pass themselves off as "Mexican", for years. The recipes in this Tome so remind me of my childhood, that the book is falling apart. Rick truly knows his subject. Any one seriously interested in the cuisine must seek out this book.
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Summary: It's sort of like Mexico, but its more like Mexican Cookbook
Review: I figure there's two ways to do it. And they cetainly ain't mutually exclusive. One of them is this book; the other is serious study of your favorite local greasy mexican joint. Now, concerning the latter, I GUARANTEE you that the cook will be MORE than happy to tell you what he puts in his carne asada marinade, how he makes his horchata, or just what type and amount of fat he adds to his refried beans. And yes, at some point, you're just going to have to sack up, march in there with a pad of paper and a pencil, tell him just how much his tasty fare roXors, and start taking dictation.But maybe you're a po' grad student and can't afford both the paper AND the pencil. Till then, buy this book! ... It's also the most to-the-point treatise that I have seen on the subject of down-home, no-nonsense, noneathis-california-cuisine-garbage mexican cooking. Now I haven't made everything in the book by a longshot, but of the recipes I've constucted, every one has been a winner. The salsa roja recipe is killer, I haven't found a taqueria/shack red sauce that compares with this one. The same goes for the chipotle sauce and the tomatillo guacamole. The adobo marinade is an order of magnitude more flavorful than any store bought version ive found -- smother some on pork loin strips and bbq outside over pure mesquite, and you'll have the whole damn neighborhood paying you secondary and tertiary "welcome to the community!" visits. Other recommendations that instantly come to mind are the Enchiladas Verdes, which combine chicken and tomatillo sauce into a wonderful dish that needs to be experienced, and the Horchata recipe, which I HIGHLY suggest you prepare in massive amounts (mixed with lots of carribean rum) if you ever plan to find yourself on a massive road trip with a busload of drunk college students.
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Summary: A Model For Other Cookbooks
Review: I have travelled extensively in Mexico. This is one of few cookbooks in the English language that will bring the tastes of Mexico to your table. But be aware -- this is NOT the typical fare that you find in "Mexican" restaurants in the US. You'll find no ground beef, cheddar cheese, jack cheese, black olives, chili powder, taco shells or sour cream in these pages. I have used this book for nearly ten years. It is a model for how other cookbooks should be written. In addition to clear and detailed technique and cooking directions, most recipes include: timing and what can be prepared in advance; storage time; substitute ingredients; suggested accompaniments; and traditional and contemporary variations
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Summary: This is an invaluable source of info about Mexican cuisine.
Review: I just finished writing my Plan of Concentration for my Bachelor's degree on the History and Anthropology of Mexican food. I found Rick Bayless' book to be the best source of information on Mexican cooking that there is. He gives background information, clear and easy to follow recipes, and great drawings.
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Summary: The best Mexican cookbook I've used
Review: I've used a lot of Mexican cookbooks but none can compare to those that Rick Bayless writes. The recipes in this book can be rather lengthy and complicated but they are authentic and delicious!
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Summary: The best Mexican cookbook I've used
Review: I've used a lot of Mexican cookbooks but none can compare to those that Rick Bayless writes. The recipes in this book can be rather lengthy and complicated but they are authentic and delicious!
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Summary: This is by far the best for "authentic" tasting recipies
Review: Many Mexican cookbooks provide good recepies, but the flavors seem to be "americanized". After traveling south of the boader numerous times, I have begun to appreciate the real/authentic flavors much more. This book is by far the best on the market for this! I highly recommend it.
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