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April 28, 2014
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PDF Ebook Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Bayless, Rick (1996) Hardcover
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Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Bayless, Rick (1996) Hardcover
PDF Ebook Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Bayless, Rick (1996) Hardcover
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This is a great cookbook. I checked out four Bayless Cookbooks from my library and this was easily my favorite. I own most of the Moosewood cookbooks and have cooked a variety of cuisines, such as French, Italian, Cajun, American and the occasional curry or stir-fry. My Mexican vocabulary was limited to burritos and enchiladas. However, I have enjoyed this cookbook so that I could finally use chipotle peppers, beans and zucchini from my productive vegetable garden. I am looking forward to making every recipe in this book over the next year.
`Rick Bayless's Mexican Kitchen' is restaurateur / PBS show host Rick Bayless' second major book on Mexican cuisine in cooperation with his wife, Deann Groen Bayless, and the first with collaborator, JeanMarie Brownson.The primary point of view which distinguishes this book from both his earlier `Authentic Mexican' book and his later PBS tie-in, `Mexico, One Plate at a Time' is that it deconstructs major aspects of Mexican dishes by breaking them down into `Essential' recipes and recipes which use these essential preparations as an ingredient.This has a lot in common with Ming Tsai's technique in his latest book, `Simply Ming', with the difference that while many of Ming Tsai's preparations were of his own devising, Senor Bayless is presenting us with the fact that the Mexican cuisine by its very nature, lends itself to this `modularization'.Almost all of the essential recipes are sauces and salsas. As Rick explains, the notion of a salsa is much broader to the Mexican mind than it may be to us gringos looking at the notion from the outside. The essential recipes are:Simmered Tomato-Jalapeno SauceRoasted Tomato-Jalapeno Salsa from the Stone MortarChopped Tomato-Serrano SalsaChopped Tomato-Habanero SalsaSimmered Tomato-Habanero SalsaQuick Cooked Tomato-Chipotle SauceSimmered Tomatillo-Serrano SauceRoasted Tomatillo-Serrano SalsaRoasted Tomatillo-Chipotle SalsaSweet and Spicy Ancho Seasoning PasteSweet and Smoky Chipotle Seasoning SalsaBold Pasilla Seasoning PasteSimmered Guajillo SauceRoasted Poblano Rajas with Seared White Onions and HerbsGarlicky Achiote Seasoning PasteCorn TortillasI reproduced all these titles here to give you the best possible sense of what is at the heart of this book. Like the Italian cuisine and its preserved meats, cheeses, pasta and vinegars, the great variety of Mexican cooking is based on a few essential ingredients and the most important ingredient family, the dried chile and corn flour, came about, like Italy's meats and cheeses, from the need to preserve important ingredients from spoilage.If this book were nothing more than these recipes plus the dishes which can be built from them, it would be a great book of recipes, but not quite the `IACP Cookbook of the Year' winner from the Julia Child Cookbook Awards. Each recipe is presented with a variety of different methods, mostly based on alternatives between using the Mocajete (volcanic stone mortar), using the food processor, or using the blender. I give enormous credit to Bayless for not encouraging us to immediately going out and ordering ourselves a Mocajete since they are both rather expensive and (authentic versions are) difficult to find. While I am something of an atavistic cook, I may have been inclined to search one out anyway, but Bayless confession that the modern appliances are quite satisfactory in most applications leaves me satisfied with the equipment I already have.In addition to the richly detailed and annotated recipes, there are terrific sidebars on ingredients and methods. This is the first place I have read that there is an important difference in taste between the yellow and the white onion, and that the white onion is preferred for Mexican dishes, unless otherwise specified. Senor Bayless also makes it clear that the Habanero and the Scotch Bonnet are two different plants, and identifies those features that distinguish one from the other. Note that the level of heat is NOT one of the things that separate the two fruits.The remainder of the recipes fall into all the usual categories, with a few Mexican specialities. These are:Salads and Other StartersLight and Hearty SoupsTacos, Enchiladas, and other Casual FareVegetable, Bean, Rice, and Egg DishesClassic Fiesta FoodMain DishesDessertsWine and MargaritasAs egg dishes are one of my favorite criteria for judging a cookbook, I looked at these more carefully than the others and found more than just your usual omelets, scrambles, and fried eggs with Mexican sauces and Fritos. Mr. Bayless' version of Huevos a la Oaxaquena gives us an egg cooking method which I have not seen in any French cookbook, although the result is not too different from scrambled eggs cooked hard rather than the French preferred moist result.One section that caught my eye was the recipes for moles (in Classic Fiesta Food). The first two recipes required 28 and 27 different ingredients respectively and the procedures for both took three pages of text. Fortunately, aside from the stock, none of the ingredients required a lot of additional preparation, but, I can easily see why moles are relegated to recipes for special occasions.I wish I could say that Mr. Bayless' books, especially this award winning volume, were the best sources for Mexican recipes, but he has strong competition from Ms. Diana Kennedy. I have reviewed several of her books, and I suspect that if you simply want good Mexican recipes, Ms. Kennedy may have the edge, but go with Mr. Bayless if you have an interest in what it is that makes the Mexican cuisine tick.You may have noticed Mr. Bayless little trade paperback on Salsas, which have a strong resemblance to some of the material in this book. Some reviewers believe the salsa book is lifted from this volume. This is not true. The approach is the same in both books, but the names of the salsa recipes in the two books do not exactly coincide. And, the salsa book has the added feature of giving the same recipe in several different sizes, which is simply great for entertaining and a real Mexican food junkie.This may be the best of Mr. Bayless books to get first. His writing is better than in `Authentic Mexican' and he covers more dishes than in `One Dish at a Time'.
It is very evident when you first peruse this book that a lot of time and research went into creating an authentic experience with each dish. As a New Mexican, I can honestly say many of these dishes would hold up well in just about any of the restaurants I have frequented from taos to Albuquerque but can be executed within the confines of your own domestic kitchen. a nice addition to any cookbook collection.
Wonderful book from a tireless advocate of authentic Mexican food. This book is a must have for anyone looking into cooking Mexican. Rick is the only author I trust when learning Mexican food basics. This book flows wonderfully while giving valuable insights into the less familiar ingredients. I think it is important to note that many of the recipes may have hard to find items, but may not be critically important to the end result. Rick Bayless also gives many alternatives methods or suggestions for convenience and for adaptation. For Example: He'll give you the traditional griddle method for cooking tortillas and a more convenient method by way of steaming. I feel privileged to have someone as knowledgeable and thorough like Rick Bayless teach me the basics of the Mexican kitchen. I grew up in a Mexican household and have traveled throughout Mexico. Rick's book is unquestionably authentic.
I gave it as a gift to my Mexican chef Jose and he loves it. The book has great recipes and we tried one in the restaurant and it was a hit. Love it.
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