Still exciting after more than 12 years of use
I love the organization of this book, starting with the various kinds of salsas. Not only are the salsas great tasting, this is also a really nice way to gain an understanding of Mexican food. Bayless is eager to share his deep knowledge of the breadth of this fantastic cuisine and this is a cookbook that can be read cover to cover. Thanks to this book I learned to make my own corn tortillas (using Maseca flour), and knew what to look for in a molcajete. It also helps that we have not had a single dud from this book. We have loved every recipe we have tried. This is cooking from scratch so some of the recipes take quite a bit of time to make and some ingredients may not be available at the local grocery store, but none of the recipes we have tried have been overly difficult to make.
A classic, must-buy book.
I've been a fan of Bayless's restaurants for years and this cookbook is nothing short of amazing. Some reviewers have complained that his recipes are overly complicated, and while that may be true of some recipes, it's worth noting that a lot of his entree recipes are useful starting points and he often includes variations at the end of each one. I haven't had anything bad from this cookbook. It is one of my top three cookbooks and one that has generated countless family dinners and midnight snacks. His chilaquile recipe kept me going through grad school and has been passed along to all my grad school friends and their families.
Bayless's desserts are sadly under-appreciated. I encourage anyone who buys this book to make the Tropical Mango Trifle and Chocolate Pecan Pie. I've been making both for years now and people always ask for the recipe. My boyfriend, who is from the south and has already eaten more pecan pie than I ever will in my lifetime, instantly declared the Chocolate Pecan Pie the best version of pecan pie he has ever had and insists that we keep a few mini pies in the freezer "for emergencies."
Love Rick Bayless
Rick Bayless is one of the best chefs. His insights into Mexican cooking are incredible. His book is a must have for Americans who wants to make authentic Mexican food.
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