Rick Bayless's Mexican Kitchen: Recipes and Techiniques of a World-Class Cuisine

Description: Rick Bayless's Mexican Kitchen by Rick Bayless 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. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description Bursting with bold, complex flavors, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. 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 Mexicos 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. Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. Its all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations. There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal. Author Biography RICK BAYLESS, one of Americas foremost practitioners of Mexican cooking, earned an unprecedented honor in 1995 when he was named Chef of the Year by both the James Beard Foundation and the International Association of Culinary Professionals. He and his wife, Deann Groen Bayless, own and operate the highly acclaimed restaurants Frontera Grill and Topolobampo, both in Chicago. Long Description BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking.In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless providesthe inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarityand humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexicos many chiles to quick-to-prepare everyday dishes and pull-out-the-stopscelebration fare.Bayless begins the journey by introducing us to the building blocks of Mexican cooking. Withinfectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeplyflavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmadetortillas.Fascinating cultural background and practical cooking tips help readers to understand thesepreparations and make them their own. Each recipe explains which steps can be completed in advance tomake final preparation easier, and each provides a list of the dishes in later chapters that arebuilt around these basics. And with each essential recipe, Bayless includes several "Simple Ideasfrom 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 thesepods 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.Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. Its all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan BlackMolewith Braised Chicken, Smoky PeanutMolewith Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations.There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal. Excerpt from Book Chapter One Essential Flavors of the Mexican Kithcen Every cuisine has classic combinations of flavor that emanate from its platters and plates. As distinctly recognizable as these combinations are (everyone knows when a dish tastes Italian or Moroccan or Thai), rarely are they as easy to isolate into building-block recipes as they are in Mexico. No one, though, has attempted this project -- the dislodging of these cornerstones from full-built Mexican dishes -- yet its an exercise I think can be very useful when getting to know the Mexican kitchen. So Im formalizing a first pass at it here, and what follows is the way my 15 Essential Recipes naturally group. All recipes, except the one for tortillas, make a salsa, sauce or seasoning. One group focuses on tomatoes (with fresh or dried chiles as flavorings), another on tomatillos (again with fresh or dried chiles), and a third on purees of rehydrated dried chiles. In addition, theres an essential recipe that focuses on fresh poblano chiles and one on the classic Yucatecan spice, achiote. These recipes together illustrate the principal flavor choruses that sing their way through dishes in Mexico. Some are utilized more than others, though I think most Mexican cooks would agree that each plays an essential role in the cuisine. Within the recipes that feature tomatoes, one (the Essential Simmered Tomato-Jalapeo Sauce) slowly simmers them into a sauce spiked with jalapeos and seared white onion, a second (Essential Simmered Tomato-Habanero Sauce) sizzles them in a pan with fruity, renegade habaneros, and a third (Essential Quick-Cooked Tomato-Chipotle Sauce) does the same with smoky chipotles and sweet garlic. Each has a different tomato texture, each a distinct profile resulting from its featured chile. Roasted tomatoes that dont receive any additional cooking (no further sizzling or simmering) get worked together with jalapeos, garlic and cilantro into a salsa (Essential Roasted Tomato-Jalapeo Salsa) that has both richness and robust freshness -- a combination of characteristics you dont find in any of the cooked sauces. And if freshness is your passion, then one of the two chopped salsas will satisfy -- either the classic mix of raw tomato, white onion, serrano and cilantro (Essential Chopped Tomato-Serrano Salsa) or the fiery, close cousin (Essential Chopped Tomato-Habanero Salsa) made with habaneros, plus radishes for crunch. Tomatillos offer a tangier backdrop than tomatoes. When theyre simmered with serranos, onions and garlic in the Essential Simmered Tomatillo-Serrano Sauce, there is a mellow transformation in flavor and texture. Simply working together the same basic ingredients-no further cooking -- creates a salsa (Essential Roasted Tomatillo-Serrano Salsa) with a rough texture that springs into a very zesty mouthful. Simply blend together roasted tomatillos with the smokiness of chipotles and the sweetness of roasted garlic, and you wind up with a salsa (Essential Roasted Tomatillo-Chipotle Salsa) that emphasizes tangy sweetness and fire. The seasonings and sauces made from purees of rehydrated dried chiles transform each chiles concentrated flavor into an even more concentrated (but less raucous) experience, filled in and balanced with herbs, spices and garlic. When you make the Essential Sweet-and-Spicy Ancho Seasoning Paste youll notice that the rich, dried cherrylike ancho flavor comes to the fore, while natural bitterness fades. The near-molasses edge on the woodsy, dried-fruit punch of black pasillas is the focus of Essential Bold Pasilla Seasoning Paste; the tangy vegetal qualities of the chile are much less apparent. The Essential Simmered Guajillo Sauce pulls together the whirl of brilliant raw flavors into a well-proportioned sauce that casts sweetness against natural sharpness. And Essential Sweet-and-Smoky Chipotle Seasoning Salsa is an exercise in boldness: smokiness made even smokier by frying the dried chiles, roughness smoothed and piquancy concentrated by slowly cooking the puree, and everything balanced by plenty of sweetness from dark sugar and roasted garlic. Were a long way into these essential recipes to be just arriving at Essential Roasted Poblano Rajas. This simple mixture of rich-tasting roasted peppers, seared white onions, garlic and herbs, is without doubt quintessentially Mexican and thoroughly useful -- it works with everything from condiments and salsas to salads, soups and casseroles. While youll find several flavors of seasoning pastes in Yucatecan markets, the rusty-colored achiote one is known and used throughout Mexico. All the garlic, herbs and spices give it a baroque quality, though the earthy flavor of achiote is what this seasoning (Essential Garlicky Achiote Seasoning Paste) is all about. Corn tortillas are a backdrop to all Mexican flavor -- more so than beans and rice, certainly more than flour tortillas. The Essential Corn Tortilla recipe gives detailed directions for how to make them. I include this recipe not because ready-made tortillas are difficult to find, but because I want to encourage you to (occasionally) make your own: The feel of the dough, the smell of a griddleful of golden rounds and the taste of a just-baked tortilla will teach you more about the Mexican table than anything else I can imagine. As you page through the rest of the book, youll find that when one of these Essentials is the cornerstone of a recipe, weve highlighted it. I hope this will bring them to your attention, as well as bring to mind ways to utilize these basic flavors in dishes of your own creation. You may even find yourself making double or triple batches of your favorite Essentials to have on hand as a head start. In each dish that uses an Essential, I list the amount youll need; if you already have the Essential made, simply measure out the appropriate quantity and move straight on to finishing the dish. ESSENTIAL SIMMERED TOAMTO-JALAPEO SAUCE Salsa de Fitomate Cocida You can taste the sear and sizzle in every spoonful of this well-known classic. Here the roasty sweetness of charred tomatoes and blistered chiles are all blended to a rough puree and seared in a hot pan. But why does tradition dictate that we go to the fuss of roasting and frying when a comforting sauce of canned tomatoes (perhaps with the familiar touch of tomato paste) could be slow-simmered with a little diced jalapeo? Because we want the earthy gustiness of Mexico here, not the slow-simmered sweetness of a typical pizza sauce. Were talking inimitable huevos rancheros of energetic tomato-doused sunnyside-up eggs on toasty corn tortillas. Choose plum tomatoes for a thicker texture, round tomatoes for a lighter, brothier consistency. This sauce is so versatile you can substitute it for any tomato sauce called for in this book. Makes 4 cups Generous 1 pound (about 2 large round, 8 to 10 plum) tomatoes 1 to 2 (about 3/4 ounce total) fresh jalapeo chiles, stemmed 1 tablespoon vegetable oil or rich-tasting lard 1/2 small (about 2 ounces) white onion, thinly sliced 1 1/2 cups chicken broth Salt, about 1 1/2 teaspoons, depending on the saltiness of the broth 1. Roasting the tomatoes and chiles. Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler until blistered and blackened on 1 side, about 6 minutes, then use tongs or a spoon to turn them over and roast the other side. Cool, then peel the tomatoes, collecting all the juices. Roughly chop the chiles. Coarsely puree the tomatoes (with juices) and the chiles in a food processor or blender. Pulse the mixture only a few times leaving it quite chunky for huevos rancheros, for instance, or run the machine until the sauce is quite smooth if youre preparing, say, enchiladas. 2. Cooking the sauce. In a medium (8- to 9-inch) deep, heavy skillet or medium-size (2- to 3-quart) saucepan heat the oil or lard over medium. Add the onion and fry until browned, about 10 minutes. Increase the heat to medium-high, and, when very hot, add the tomato-chile mixture. Stir for 5 minutes or so as the mixture sizzles, darkens and thickens, then reduce the heat to medium-low, stir in the broth and let the sauce cook at a gentle simmer for about 15 minutes, until beginning to thicken (though it shouldnt be as thick as spaghetti sauce). Taste and season with salt and its ready to use. Advance Preparation -- This useful sauce can be made several days in advance; it can be frozen successfully but may need to be boiled briefly to look as it did before freezing. Shortcuts -- Three-quarters of a 28-ounce can of tomatoes can replace the fresh ones. Other Chiles You Can Use -- The same quantity of serranos can replace the jalapeos, as can 1/2 to 1 habanero chile. Traditional Dishes that Use this Essential as a Starting Point Spicy Tomato-Sauced Enchiladas Simple Ideas from My American Home Huevos Rancheros -- Steam-heat 8 corn tortillas. Fry 8 eggs sunny-side up. On each of 4 plates, slide 2 eggs onto 2 slightly overlapping warm tortillas, liberally spoon the sauce over everything, then sprinkle with sliced raw onion, chopped cilantro and a little crumbled Mexican queso fresco, queso aejo or Parmesan. Layered Tortilla-Ricotta Casserole -- Steam-heat 12 tortillas, smear a little of the sauce over a baking dish, then make 4 "stacks" in the dish: Spread out 4 tortillas, Details ISBN0684800063 Author Rick Bayless Short Title RICK BAYLESSS MEXICAN KITC Pages 448 Language English Illustrator John Sandford ISBN-10 0684800063 ISBN-13 9780684800066 Media Book Format Hardcover Year 1996 Residence Chicago, IL, US Photographer Maria Robledo Subtitle Recipes and Techiniques of a World-Class Cuisine DOI 10.1604/9780684800066 Place of Publication Hemel Hempstead Country of Publication United Kingdom AU Release Date 1996-10-28 NZ Release Date 1996-10-28 UK Release Date 1996-10-28 Publisher Prentice Hall (a Pearson Education company) Publication Date 1996-10-28 Imprint Prentice Hall & IBD DEWEY 641.5972 Audience General Illustrations Illustrations We've got this At The Nile, if you're looking for it, we've got it. 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