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Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time") Posters
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Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time") Books
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Rating:  -
I love this book. Too much, it seems, as the binding is completely broken. The recipes are authentic--I live on the border and can compare with my Mexican friends' recipes. They are easy. They are flavorful. It is the only Bayless book that I use, although I own the others. Buy it. But complain to the publisher about that horrible, cheap binding.
Rating:  -
I have purchased many cook books in my time and most of them have ended up collecting dust on my book shelf. Not this one. This is a book that I actually use. The recipes are simple, and straightforward. Some have said that this is "white" mexican food but I am mexican and I don't have a problem with that. These recipes are much easier and in some cases, healthier than the traditional versions.
Overall, this is a great, well-written cookbook!!!
Rating: -
I love this guy, he taught me everything I need to know about cooking. My husband is hispanic and he says my mexican food is better than some of his family members, especially my salsas. Rick is great and I love his TV show on pbs-- his book has great authenic recipes that everyone will love.
Rating: -
James Beard Award-winner Bayless approaches everyday cooking with two goals - easy preparation and nutritional balance, with an emphasis on one-dish meals. He omits complex traditional moles except for a simpler Oaxacan yellow made with masa harina and tomatoes and he frontloads the book with salads and sides, like Green Bean Salad with Red Onion and a salsa dressing or a Sweet Potato Salad with Caramelized Onions and a red chile vinaigrette.
He follows this with main dish salads and soups in which avocado, lime and tomato make frequent appearances along with smaller amounts of chicken, beef or sausage. And chilies, of course.
Several classic salsas - tomato, tomatillo, chipotle - preface quick meals from the grill, which include Grilled Fish in Tangy Yucatecan Achiote with Green Beans and Roasted Tomato Salsa, or Grilled Pork Adobo with Smoky Roasted Sweet Potatoes and Guajillo Salsa.
Of course there's a tortilla-based chapter (Tomatillo-Sauced Enchiladas with Spinach and Mushrooms, Seafood Salad Tacos with Tomato, Radish and Habanero) and a few desserts (Skillet Fruit Crisp).
Meat, Seafood and Poultry are grouped together and more often than not the dishes include vegetables and rice, potato or beans, continuing the one-dish theme. Tomatillo Pork Braise with Pickled Chiles, or Red Chile Chicken and Rice with Black Beans, or Jalapeno-Baked Fish with Roasted Tomatoes and Potatoes require little, if any, accompaniment.
"Riffs" at the end of each recipe provide preparation tips, variations and suggested embellishments, along the line of Mark Bittman's "when you have more time" feature. Luscious color photos include ingredients, techniques and finished dishes.
The recipes are bursting with bold flavor and while many home cooks won't make the "30 minutes" goal, the elimination of extra side dishes saves a lot of time and organizing.
--Portsmouth Herald
Rating: -
Rick Bayless created and cooked at a pair of Chicago's long-running Mexican restaurants, and was purveyor of the multi-million dollar Frontera Foods: here his detailed knowledge and experience of the cuisine lends to Mexican Everyday, which shows how to present flavorful cuisine. Recipes are featured on the new and fourth season of the PBS series 'Mexico One Plate at a Time' and bring to life the flavors to be found in a daily Mexican kitchen. From a spicy, smoky Chorizo Dressing to Rustic Roasted Tomato Salsa and Quick Cowboy Beans, Bayless provides gorgeous color photos to supplement his step- by-step easy instructions, bringing Mexican flavors alive for a wide audience.
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