Rick Bayless Mexico One Plate at A Time

ISBN 13: 9780684841861

Mexico One Plate at A Time

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9780684841861: Mexico One Plate at A Time
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Book by Rick BaylessDeann Groen BaylessJeanmarie Brownson

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Críticas:

Emeril LagasseRick Bayless's passion and thorough knowledge of authentic Mexican food has truly changed our minds and our palates! Great food! Daniel Bouludchef-owner of Restaurant Daniel, New York City, and author of "Cafe Boulud Cookbook"Rick Bayless has managed to make my mouth water and my mind leave New York (direction Mexico!), all in one book. Jacques Pepinco-author of "Julia and Jacques Cooking at Home"In "Mexico One Plate at a Time," you will discover Mexican cooking as you've never had it in your life. Great dishes and easy techniques make this book a must. Jean-Georges Vongerichtenchef-owner of Jean-Georges, JoJo, Vong and the Mercer Kitchen, New York City, and Prime, Las VegasI just love how Rick has given not only his contemporary recipes but the traditional as well. It's one of the best Mexican cookbooks I have seen. Jim Harrisonauthor of "Legends of the Fall" and "The Road Home"I have long admired the work of Rick Bayless. In "Mexico One Plate at a Time" he continues his passionate attempt to introduce us to a long-ignored cuisine. It is a splendid book and anyone who cares about world cuisine will want it in their library. Gary NabhanMacArthur Award-winning ethnobotanist and author of "Coming Home to Eat"Rick Bayless has the depth and breadth of knowledge about Mexican food traditions that most food writers can only dream of. Bayless is as vital to the culinary exchange between the U.S. and Mexico as Carlos Fuentes is to our binational literature. Viva Ricardo! Sara Moultonhost of Cooking Live with Sara MoultonRick Bayless -- one of the greatest teachers I know -- has demystified Mexican cuisine for American home cooks. He demonstrates that there's much more to this great cuisine than nachos and burritos. Indeed, under Rick's tutelage it appears that Mexican cuisine is as vast and subtle as French or Italian. Ira GlassHost of Public Radio International's This American LifeRick Bayless is like the hero of some never-made Saturday morning cartoon for adults: cultural anthropologist by day, top flight chef at night. I hope in his next book he also starts solving crimes and playing in a pop band. That's all his protagonist needs to make the jump from PBS to HBO. Thomas Kellerchef-owner of The French Laundry, Yountsville, California, and author of "The French Laundry Cookbook"Rick's question-and-answer portion not only touches on the history of a particular dish, but provides personal tips for home cooks to successfully re-create the recipes in their own kitchens. This is definitely the kind of cookbook one returns to again and again. Scott Simonhost of National Public Radio's Weekend Edition with Scott Simon, author of "Home and Away: Memoir of a Fan"Rick Bayless sees in Mexican food the everyday personal celebration of life, art and friendship across a table. His recipes are lucid, allow for error and encourage innovation. I tried the "chilaquiles" recipe as soon as I opened this book. The results were delicious, my friends were delighted and we laughed and lingered late into the night. I think that's what Rick likes to help bring about with this lovely and lyrical book. Jacques Pepin co-author of "Julia and Jacques Cooking at Home" In "Mexico One Plate at a Time, " you will discover Mexican cooking as you've never had it in your life. Great dishes and easy techniques make this book a must. Jean-Georges Vongerichten chef-owner of Jean-Georges, JoJo, Vong and the Mercer Kitchen, New York City, and Prime, Las Vegas I just love how Rick has given not only his contemporary recipes but the traditional as well. It's one of the best Mexican cookbooks I have seen. Sara Moulton host of Cooking Live with Sara Moulton Rick Bayless -- one of the greatest teachers I know -- has demystified Mexican cuisine for American home cooks. He demonstrates that there's much more to this great cuisine than nachos and burritos. Indeed, under Rick's tutelage it appears that Mexican cuisine is as vast and subtle as French or Italian. Jim Harrison author of "Legends of the Fall" and "The Road Home" I have long admired the work of Rick Bayless. In "Mexico One Plate at a Time" he continues his passionate attempt to introduce us to a long-ignored cuisine. It is a splendid book and anyone who cares about world cuisine will want it in their library. Ira Glass Host of Public Radio International's This American Life Rick Bayless is like the hero of some never-made Saturday morning cartoon for adults: cultural anthropologist by day, top flight chef at night. I hope in his next book he also starts solving crimes and playing in a pop band. That's all his protagonist needs to make the jump from PBS to HBO. Emeril Lagasse Rick Bayless's passion and thorough knowledge of authentic Mexican food has truly changed our minds and our palates! Great food! Daniel Boulud chef-owner of Restaurant Daniel, New York City, and author of Cafe Boulud Cookbook Rick Bayless has managed to make my mouth water and my mind leave New York (direction Mexico!), all in one book. Thomas Keller chef-owner of The French Laundry, Yountsville, California, and author of The French Laundry Cookbook Rick's question-and-answer portion not only touches on the history of a particular dish, but provides personal tips for home cooks to successfully re-create the recipes in their own kitchens. This is definitely the kind of cookbook one returns to again and again. Jacques Pepin co-author of Julia and Jacques Cooking at Home In Mexico One Plate at a Time, you will discover Mexican cooking as you've never had it in your life. Great dishes and easy techniques make this book a must. Jim Harrison author of Legends of the Fall and The Road Home I have long admired the work of Rick Bayless. In Mexico One Plate at a Time he continues his passionate attempt to introduce us to a long-ignored cuisine. It is a splendid book and anyone who cares about world cuisine will want it in their library. Gary Nabhan MacArthur Award-winning ethnobotanist and author of Coming Home to Eat Rick Bayless has the depth and breadth of knowledge about Mexican food traditions that most food writers can only dream of. Bayless is as vital to the culinary exchange between the U.S. and Mexico as Carlos Fuentes is to our binational literature. Viva Ricardo! Scott Simon host of National Public Radio's Weekend Edition with Scott Simon, author of Home and Away: Memoir of a Fan Rick Bayless sees in Mexican food the everyday personal celebration of life, art and friendship across a table. His recipes are lucid, allow for error and encourage innovation. I tried the chilaquiles recipe as soon as I opened this book. The results were delicious, my friends were delighted and we laughed and lingered late into the night. I think that's what Rick likes to help bring about with this lovely and lyrical book. Thomas Kellerchef-owner of The French Laundry, Yountsville, California, and author of "The French Laundry Cookbook"Rick's question-and-answer portion not only touches on the history of a particular dish, but provides personal tips for home cooks to successfully re-create the recipes in their own kitchens. This is definitely the kind of cookbook one returns to again and again. Ira GlassHost of Public Radio International's This American LifeRick Bayless is like the hero of some never-made Saturday morning cartoon for adults: cultural anthropologist by day, top flight chef at night. I hope in his next book he also starts solving crimes and playing in a pop band. That's all his protagonist needs to make the jump from PBS to HBO. Sara Moultonhost of Cooking Live with Sara MoultonRick Bayless -- one of the greatest teachers I know -- has demystified Mexican cuisine for American home cooks. He demonstrates that there's much more to this great cuisine than nachos and burritos. Indeed, under Rick's tutelage it appears that Mexican cuisine is as vast and subtle as French or Italian. Gary NabhanMacArthur Award-winning ethnobotanist and author of "Coming Home to Eat"Rick Bayless has the depth and breadth of knowledge about Mexican food traditions that most food writers can only dream of. Bayless is as vital to the culinary exchange between the U.S. and Mexico as Carlos Fuentes is to our binational literature. Viva Ricardo! Jacques Pepinco-author of "Julia and Jacques Cooking at Home"In "Mexico One Plate at a Time," you will discover Mexican cooking as you've never had it in your life. Great dishes and easy techniques make this book a must. Daniel Bouludchef-owner of Restaurant Daniel, New York City, and author of "Cafe Boulud Cookbook"Rick Bayless has managed to make my mouth water and my mind leave New York (direction Mexico!), all in one book. Emeril LagasseRick Bayless's passion and thorough knowledge of authentic Mexican food has truly changed our minds and our palates! Great food! Jean-Georges Vongerichtenchef-owner of Jean-Georges, JoJo, Vong and the Mercer Kitchen, New York City, and Prime, Las Vegas Jim Harrisonauthor of "Legends of the Fall" and "The Road Home" Scott Simonhost of National Public Radio's Weekend Edition with Scott Simon, author of "Home and Away: Memoir of a Fan"Rick Bayless sees in Mexican food the everyday personal celebration of life, art and friendship across a table. His recipes are lucid, allow for error and encourage innovation. I tried the "chilaquiles" recipe as soon as I opened this book. The results were delicious, my friends were delighted and we laughed and lingered late into the night. I think that's what Rick likes to help bring about with this lovely and lyrical book.

Reseña del editor:

The nation's authority on Mexican cuisine shares his wisdom and experience on cooking south of the border in this collection of 120 recipes--some classics, some his own creations, in a companion volume to the twenty-six-part PBS cooking series. 100,000 first printing. Good Cook Main.

"Sobre este título" puede pertenecer a otra edición de este libro.

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