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Rick Bayless Mexico one plate at a time

Author: Rick Bayless; JeanMarie Brownson; Deann Groen Bayless
Publisher: New York : Scribner, [2000]
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
An authority on Mexican cuisine shares his wisdom and experience on cooking south of the border in this collection of 120 recipes that includes classics as well as some of his own creations.
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Genre/Form: Cookbooks
Additional Physical Format: Online version:
Bayless, Rick.
Rick Bayless Mexico one plate at a time.
New York : Scribner, ©2000
(OCoLC)663364594
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Rick Bayless; JeanMarie Brownson; Deann Groen Bayless
ISBN: 068484186X 9780684841861
OCLC Number: 44573373
Awards: Winner of James Beard Foundation Book Awards (International) 2001
Description: x, 374 pages : illustrations (some color) ; 25 cm
Contents: Starters, snacks and light meals. Guacamole ; Ceviche (Lime-marinated seafood) ; Queso fundido ; Sopes (Corn masa boats) ; Gorditas (Corn masa pockets) ; Quesadillas ; Tostadas ; Tamales ; Taqueria tacos with grilled and griddled fillings (Tacos al carbon y tacos a la plancha) ; Home-style tacos with casserole fillings (Tacos de cazuela) ; Enchiladas ; Chilaquiles (Tortilla casserole) --
Soups, stews and sides. Mexican chicken soup ; Tortilla soup ; Mexican seafood stew ; Pozole (Pork and hominy stew) ; Rice ; Beans --
Entrees. Chiles rellenos ; Turkey with red mole ; Chicken with green pipian (Pumpkin seed sauce) ; Chicken adobado (with red chile marinade) ; Fish a la Veracruzana (with tomatoes, capers, olives and herbs) ; Fish in Escabeche (Brothy vinaigrette with herbs and vegetables) ; Seafood in Mojo de Ajo (Toasty, slow-cooked garlic) ; Pork in salsa verde (Tomatillo sauce) ; Beef a la Mexicana (with roasted tomatoes and green chiles) ; Carne asada (Mexican-style grilled steak) ; Barbacoa (Slow-cooked meats, pit-style) --
Desserts and drinks. Flan ; Rice pudding ; Cajeta (Goat's milk caramel sauce) ; Mexican chocolate ; The quintessentially tropical mango ; Tequila, Margaritas, beer and wine --
Mexican culinary glossary --
An Internet guide to mail-order sources for Mexican cooking.
Other Titles: Mexico one plate at a time
Responsibility: Rick Bayless, with Jeanmarie Brownson and Deann Groen Bayless ; color photographs by Gentl & Hayers ; Mexican location photographs by James Baigrie ; glossary photographs by James Isberner.
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Abstract:

An authority on Mexican cuisine shares his wisdom and experience on cooking south of the border in this collection of 120 recipes that includes classics as well as some of his own creations.

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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 Read more...

 
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