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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico Posters
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Rating:  -
I love this book. It combines information with good recipes. Rick Bayless is great and so is this book.
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As a Mexican, I was actually a bit skeptical about this book - I mean a white guy writing about Mexican cooking? Come on! I am very happy to say that Rick Bayless proved me wrong. He knows his stuff. I've tried several of his recipes, including the green and poblano moles, the corn-husk wrapped fish in adobo [slightly spicy barbeque-ish seasoning paste], pozole [pork and hominy soup], and a few side dishes. None of the dishes have disappointed. Quite the opposite, the result is always quite good. The flavors are authentic and remind me of the dishes prepared by my mom, aunts and grandmothers. Yes, some of the dishes - the poblano mole in particular - are a bit time consuming, but well worth the effort, and even better than my mom's [sorry, mom!]. Not all the recipes are high maintenance though, and there are some wonderful dishes that can be prepared with minimal effort. This book is not for those looking to make a ground beef burrito, but if you love the taste of authentic Mexican food and are willing to invest a little bit of time, you are in for a treat. Mr. Bayless starts out with salsas and basic seasoning sauces and pastes, then moves on to heartier dishes, some of them involving those same salsas, sauces and pastes, so there is some cross-referencing between recipes. I previously read reviews where some people thought that was too much work, but I didn't mind flipping back to a previous page for a home-made sauce that was part of another recipe. He has side notes and tips on a lot of the recipes that help the person making the dish stay on track to a tasty end result, and in some cases with hard to find ingredients, he offers alternatives that are just as good. He has a comprehensive index of Mexican ingredients used for the dishes in the book, with brief history and descriptions of the ingredients. One drawback though, is that there are no color pictures of these ingredients. Color pictures, not the pencil drawings, would be a great help, because if you are not familiar with the ingredients it can be a bit frustrating trying to get a handle on the foods by description alone.
Overall though, the book is excellent. I am quite pleased with it and find myself browsing through it, reading the recipes, my mouth watering at the thought of how dish I want to make is going to smell, look, and taste. I enjoy cooking but by no means am a chef, however I can fool my family and friends into thinking I am with help from Rick Bayless.
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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
Fantastic recipes!! the food is easy and wonderful! Very authentic regional mexican food - I just love rick bayless
Rating:  -
I was very disappointed when I got this book. The dishes are not exactly what I was looking for. All the recipes have not-so-easy to find ingredients, then they all look so "involved," like you will be cooking all day for one meal. A lot of the recipes call for the never-ending page jump, for example: One or more of the ingredients will include a previous recipe found on page ??. Then on that page, you'll need something from page ??. Way to much work. I was also disappointed with the wordiness of the book, and the lack of recipe description and real photos. Nutritional info is always a nice thing to find in a recipe too, but not many books have them. Oh well, I'm going to find a Mexican book that's work load is more reasonable.
Rating: -
After I watched Rick Bayless cook Mexican food on Public TV, and listening to him talk about living in Mexico, I knew that I wanted to get his book, "Authentic Mexican Regional Cooking from the Heart of Mexico." Lo and behold, my husband went online to Amazon and ordered not only this book but another of Rick Bayless' books. When they arrived, I was thrilled and started looking up recipes to prepare. I made the Chicken-Filled Enchiladas with Tangy Tomatillo Sauce. The Tomatillo sauce and the enchiladas were easy to make and were very good. I will be preparing more and more of his recipes.
I recommend Rick Bayless' cookbooks because having lived in every region of Mexico, he knows how to prepare authentic regional Mexican food and understands and introduces - to the reader - the essential ingredients to achieve the rich, spicy and flavorful foods of Mexico.
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