Mexican Everyday
Author: Rick Bayless
At last, a cookbook that brings Mexican food within easy reach, companion to the all-new PBS series.
In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls.
As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mexican specialties requires more time than most of us have. Mexican Everyday is written with the time sensitivities of modern life in mind. It is a collection of 90 full-flavored recipes—like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans—that meet three criteria for "everyday" food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, clean taste of simple, authentic preparations; and 3) they are nutritionally balanced, full-featured meals—no elaborate side dishes required. Companion to a thirteen-part public television series, this book provides dishes you can eat with family and friends, day in and day out. Color throughout.
Publishers Weekly
Bayless, popular Chicago chef and author (Rick Bayless's Mexican Kitchen, etc.), jumps on the "everyday food" wagon with this lively collection of recipes designed to take no more than 30 minutes to prepare. Known for his painstaking approach to recreating the classics of Mexican cuisine, Bayless moves in a new direction here, substituting easy-to-find ingredients for exotic ones, streamlining complex sauces into a few steps and emphasizing nutrition. Purists may balk when they encounter more boneless chicken breasts than lard-not to mention a cheerful reliance on canned beans and peppers and, in a pinch, prepared salsas-but any time-pressed home cook will welcome this pragmatic approach to the complexities of Mexican food. Bayless's confident, step-by-step recipes lead even the novice through a variety of twists on tacos and enchiladas, staples like tortilla soup and guacamole, and more ambitious dishes such as Grilled Red Chile Steak with Sweet Plantains, Red Onion and Chipotle Salsa. Even the notoriously complex mole tradition is reinvented with the foolproof Chicken in Oaxacan Yellow Mole. This companion volume to the fourth season of Bayless's PBS series Mexican One Plate at a Time will rescue any Mexican food fan who's ever been daunted by the prospect of serving more than chips and salsa. Photos. (Nov. 7) Copyright 2005 Reed Business Information.
Library Journal
World cuisine is fast becoming everyday cuisine. An award-winning chef and specialist in Mexican food for more than 25 years, Bayless (Rick Bayless's Mexican Kitchen) has contributed to that movement. His latest book features 90 delicious recipes, including traditional and contemporary Mexican dishes like Chipotle Steak with Black Beans, Green Chile Chicken Tacos, Shrimp Ceviche Salad, and variations on classic salsa. These are easy to follow and complemented with sections on salads, marinades, and grilling techniques, among other useful advice; and anecdotal bits about Bayless's life. Readers will find the introduction particularly engaging. Bayless recommends that everyday food should take less than 30 minutes to prepare, be nutritious and balanced, and have the fresh, simple taste of authentic dishes. This savvy, beautifully designed book demonstrates how to accomplish all three objectives with the right tools and ingredients in record time. Highly recommended wherever Mexican cuisine is part of the scene. [This is the companion volume to the fourth season of Bayless's PBS series, Mexico One Plate at a Time.-Ed.]-Steven G. Fullwood, Schomburg Ctr. Lib., NY Copyright 2005 Reed Business Information.
Interesting book: Cookwise or Ben and Jerrys Homemade Ice Cream and Dessert Book
Jacques Torres' Year in Chocolate
Author: Jacques Torres
Let your New Year’s resolution be “Eat more chocolate.” With Jacques Torres’ A Year in Chocolate as your guide, you won’t have any difficulty sticking with it from January right on through December.
From the elegant Poached Pears with Chocolate Fondue to serve on New Year’s Day and a festive Bûche de Noël filled with chocolate cream and ornamented with meringue mushrooms, to homemade Easter eggs and autumnal Pumpkin Seed Brittle, the world-renowned pastry chef and chocolatier presents us with a calendar’s worth of treats sure to make every celebration more luscious.
All the holiday classics are featured here: Valentine’s Day bonbons, a molded chocolate Easter Bunny, ice cream sundaes for the Fourth of July, and Chocolate Caramel Corn for Halloween. But for Torres’ chocolate-drenched imagination, tradition is also a springboard; among the book’s many fanciful creations are Chocolate-Covered Matzohs for the Passover seder and a Chocolate Tamale to celebrate Cinco de Mayo.
Adapting all his recipes for the home cook, Torres showcases his favorite chocolate creations—from traditional French pastry to classic American treats. With 150 ecstasy-inducing photos of the finished dishes, A Year in Chocolate will be the chocolate cookbook of the season.
Judith Sutton - Library Journal
Pastry chef for more than ten years at Le Cirque, the renowned New York City restaurant, Torres now owns a chocolate factory in Brooklyn and a chocolate shop in Manhattan. His two earlier books, Dessert Circus and Dessert Circus at Home, showcased his restaurant creations and other favorite desserts. This lavishly illustrated new book presents recipes from his chocolate shop for celebrations throughout the year, from Valentine Sweethearts to a Christmas Bûche de Noël-along with many chocolate treats that aren't linked to any particular holiday. Many of them are shown in color photographs, and an introductory section covers chocolate techniques and tips. For most baking collections.
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