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Rating: 
Summary: One of the best
Review: From from the cover photo, one realizes this is early Bayless. Likewise, one senses upon investigation that Bayless knows Mexican cuisine.This is just marvelous stuff, even if one like me doesn't right away go into every interesting food area. There is much for all who want to delve into this growingly exciting gourmet area. My ventures from this collection have been excellent, easy to follow and outstanding in taste and visual appeal and rich and vibrant in flavor: Yucatecan Grilled Fish Tacos, Tomato Braised Grouper with Achiote and Roasted Peppers and Tangy Yucatecan Grilled Pork with Roast Onions and Fresh Garnishes. Topped off with fantastic pleasing desserts such as MangopLime Ice or Creamy Lime Pie. Bayless' books are replete with basics on peppers and salsas and techniques and sources. He even know has own website to purchase supplies. Still use this one as well as his latest offerings. He's led so many of us down these new paths of our Latino/Hispanic friends and their great food!
Rating:
Summary: Excelente!
Review: Hats off to Bayless, this is one of the best cookbooks I have ever come across - regardless of culinary topic. He really does provide everything you would want in a cook book...he reveals the story behind the food with valuable insight, provides a good balance between finished dishes and understanding the raw materials and techniques, and he provides you with great sources for deeper research.
Its interesting that I was hesitant about Bayless's book in the beginning because my only previous experience with him was watching a few episodes of his show. From what I saw, I thought he spent way too much time on Antojitos...and that was definitely not what I was interested. See, I was born in Mexico City, and have dined on most of the regional cuisines of Mexico so what I craved were the incredible savory, complex dishes that I could not even dream of finding in California, where it is relatively easy to find authentic Mexican "junk" food.
To that end, this book really delivers. I have successfully prepared the Barbacoa, utilized his method of simmering chicken straight in a rich sauce, his basic sauce recipes answered a few lingering questions that allowed me to perfect my own recipes. In addition, I am exclusively dry roasting garlic on a griddle, and rinsing chopped onions which has improved just about every dish I prepare. Finally, he has given me valuable insight for deeper research on Mexican cuisine...such as identifying a Mexican cookbook that is entirely devoted to Mexico's wild mushrooms & truffles.
And those who don't think the foods he presents are traditional are completely wrong. If anything, he steers clear away from Contemporary trends in Mexican cuisine. As a matter of fact, if I would suggest any changes, it would be to add a chapter on the recent fusion cuisines of Mexico....Italian-Mexican, Japanese-Mexican, Thai-Mexican; and a chapter on the trendy insect dishes....escamoles (ant eggs), gusano de maguey (agave worm), chapulines (crickets) etc.,
Rating:
Summary: Mexican Ingredients, Used His Way
Review: Have made the Mango Trifle (a real antique -- he found it in the notebooks of a nun circa 15th century) the Plantain Pie (he basically takes a pumpkin pie and substitutes plantains, revising the ingredients to match the strong flavor), chili-glazed country ribs, sweet potatoes glazed with chili & cinnamon, red ancho chili rice, lamb stew w/ swarthy pasilla sauce, refritos, etc. & so far I plan to make everything in here! I read this book a couple of times a week, it's so interesting, full of information and guidance. After reading the negative reviews here, I had to speak up. I've made authentic Mexican food with Mexicans and Mexico is all about improvisation -- no matter what anyone at Gourmet Magazine will tell you! In fact, the mole sauces that are so famous, are just sauces where their creators put everything (including the kitchen sink) into the sauce, in the hopes of a splendid creation! It's in their history g-dmmit! And if you've ever been in the kitchen with a Mexican guy, he'll put all kinds of things together. Despite what his Grandma does. [In my experience, the only thing they don't seem to mess with is Chocolate. They will laugh their head off if you so much as ask for a moccachino!] And Rick tells you all that in here -- if you want to make the traditional dishes, get his other book. This is for those of us who want to pick up some chilis, some beans, and have a good time! [the only recipe that didn't work out was the chocolate pecan pie .. it was obviously untested. just use a larger pie plate (9.5" or 10") -- do NOT make it a deep-dish -- and roll out the crust accordingly. I tried to make it a deep-dish as he says, and it didn't cook evenly.]
Rating:
Summary: must have''
Review: if you love to cook mexican. this book is for you'
Rating:
Summary: This book is one you must have on your shelf
Review: It is not often that an introduction written in a cookbook captures your attention, and most people probably don't even read them yet the one in Rick Bayless's Mexican Kitchen really sets the tone of this book. The publication claims over 150 recipes but with Bayless's 'variations and improvisations' section after almost every recipe, there are many more possibilities to choose from. True Mexican cuisine jumps from each page and each menu item also contains words from the heart, giving history to each. Recipes include: Shrimp Seviche with Roasted Cactus, Ripe Plantain Turnovers with Fresh Cheese Filling, Mexican-Style Sweet Roasted Garlic Soup, Spicy Yucatecan Beef "Salad" Tacos, Smoky Braised Mexican Pumpkin with Seared White Onion, Chipotle Shrimp, Lamb Barbacoa from the Backyard Grill and Modern Mexican Chocolate Flan with Kahlua. A lot of heart and soul as well as time went into this book. Most recipes not only contain variations and improvisations, but also include some shortcuts and many with advanced preparation ideas to help today's busy cook. With 150 recipes in over 420 pages these recipes were written in complete detail. Ingredients are almost all available in regular grocery stores with only a few at specialty stores. Mexican Kitchen is definitely a cookbook to add to your collection. Mexican Kitchen by Rick Bayless is published by Scribner Publishing.Exceptional recipes written with a lot of passion and love for food. A good book to add to any shelf
Rating:
Summary: Top-notch
Review: Sometimes a cookbook is so comprehensive, in terms of recipes and in capturing an attitude toward cuisine, that its greatness is obvious. This is such a book. If you know anything at all about Rick Bayless, you know that this isn't your Chi-chi's Mexican cooking. Within the pages of this book you will find dishes of incredible depth and you will learn a lot about the culture that engendered this cuisine. If the complicated main course items are rather daunting, the salsas are quite do-able. By going through the salsa section I feel like my own cooking has gained a new syntax. Whether this is going to be a frequently used cookbook depends on your ambition and of course the amount of time you can devote to cooking. Even if you make a small fraction of the recipes, you will gain a lot of insight into Mexican cooking just by reading the book.
Rating:
Summary: Top-notch
Review: Sometimes a cookbook is so comprehensive, in terms of recipes and in capturing an attitude toward cuisine, that its greatness is obvious. This is such a book. If you know anything at all about Rick Bayless, you know that this isn't your Chi-chi's Mexican cooking. Within the pages of this book you will find dishes of incredible depth and you will learn a lot about the culture that engendered this cuisine. If the complicated main course items are rather daunting, the salsas are quite do-able. By going through the salsa section I feel like my own cooking has gained a new syntax. Whether this is going to be a frequently used cookbook depends on your ambition and of course the amount of time you can devote to cooking. Even if you make a small fraction of the recipes, you will gain a lot of insight into Mexican cooking just by reading the book.
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