Rick Bayless's Mexican kitchen : capturing the vibrant flavors of a world-class cuisine / with Deann Groen Bayless and JeanMarie Brownson ; photographs by Maria Robledo ; illustrations by John Sandford.

Format:

Book

Author/Creator:

Bayless, Rick.

Contributor:

Bayless, Deann Groen.

Brownson, JeanMarie.

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Standardized Title:

Mexican kitchen

Language:

English

Subjects (All):

Cooking, Mexican.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor) (Blank Collection copy)

Physical Description:

448 pages, 24 unnumbered pages of plates : illustrations (some color) ; 25 cm

Other Title:

Mexican kitchen

Place of Publication:

New York : Scribner, [1996]

Summary:

In this book of more than 150 recipes, award-winning chef, author and teacher Rick Bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations - deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home" - quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile - from the rich, smoky chipotle to the incendiary but fruity habanero.

Notes:

Includes bibliographical references (page 428) and index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Blank Collection copy has dust-jacket retained.

Blank Collection copy has bookplate of Chef Fritz Blank.

ISBN:

0684800063

OCLC:

35699013

Online:

Laurie Burrows Grad Collection Home Page