Reviews
Daniel Bouludchef-owner of Restaurant Daniel, New York City, and author ofCafé Boulud CookbookRick Bayless has managed to make my mouth water and my mind leave New York (direction Mexico!), all in one book., 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., 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., 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., Thomas Kellerchef-owner of The French Laundry, Yountsville, California, and author ofThe French Laundry CookbookRick'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 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., 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., 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!, 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., 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 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., Daniel Boulud chef-owner of Restaurant Daniel, New York City, and author of Caf 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., Emeril LagasseRick 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 Café Boulud Cookbook Rick Bayless has managed to make my mouth water and my mind leave New York (direction Mexico!), all in one book., 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., Jim Harrisonauthor ofLegends of the FallandThe Road HomeI have long admired the work of Rick Bayless. InMexico One Plate at a Timehe 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 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., Gary NabhanMacArthur Award-winning ethnobotanist and author ofComing Home to EatRick 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 Simonhost of National Public Radio's Weekend Edition with Scott Simon, author ofHome and Away: Memoir of a FanRick 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 thechilaquilesrecipe 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., 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., Jacques Pepinco-author ofJulia and Jacques Cooking at HomeInMexico 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., Emeril Lagasse Rick Bayless's passion and thorough knowledge of authentic Mexican food has truly changed our minds and our palates! Great food!, 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., Daniel Bouludchef-owner of Restaurant Daniel, New York City, and author of Café Boulud Cookbook Rick Bayless has managed to make my mouth water and my mind leave New York (direction Mexico!), all in one book., 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., 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!
