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A book that does not look new and has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections.
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Located in: Oxnard, California, United States
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eBay item number:155075456171
Item specifics
- Condition
- Country/Region of Manufacture
- Mexico
- ISBN
- 9780684841861
- Book Title
- Mexico One Plate at a Time
- Publisher
- Scribner
- Item Length
- 9.2 in
- Publication Year
- 2000
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.3 in
- Genre
- Cooking
- Topic
- Regional & Ethnic / General, Regional & Ethnic / Mexican, General
- Item Weight
- 43.2 Oz
- Item Width
- 7.4 in
- Number of Pages
- 384 Pages
About this product
Product Identifiers
Publisher
Scribner
ISBN-10
068484186X
ISBN-13
9780684841861
eBay Product ID (ePID)
6038672518
Product Key Features
Book Title
Mexico One Plate at a Time
Number of Pages
384 Pages
Language
English
Publication Year
2000
Topic
Regional & Ethnic / General, Regional & Ethnic / Mexican, General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.3 in
Item Weight
43.2 Oz
Item Length
9.2 in
Item Width
7.4 in
Additional Product Features
Intended Audience
Trade
LCCN
00-058327
Reviews
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., 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., 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., 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., 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!, 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., 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., Emeril LagasseRick Bayless's passion and thorough knowledge of authentic Mexican food has truly changed our minds and our palates! Great food!, 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!
Dewey Edition
21
Dewey Decimal
641.5972
Table Of Content
Contents Introduction 1. Starters, Snacks and Light Meals Guacamole Ceviche (Lime-Marinated Seafood) Queso Fundido Sopes (Corn Masa Boats) Gorditas (Corn Masa Pockets) Quesadillas Tostadas Tamales Taquería Tacos with Grilled and Griddled Fillings (Tacos al Carbón y Tacos a la Plancha) Home-Style Tacos with Casserole Fillings (Tacos de Cazuela) Enchiladas Chilaquiles (Tortilla Casserole) 2. Soups, Stews and Sides Mexican Chicken Soup Tortilla Soup Mexican Seafood Stew Pozole (Pork and Hominy Stew) Rice Beans 3. Entrees Chiles Rellenos Turkey with Red Mole Chicken with Green Pipián (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) 4. 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 Bibliography Index
Synopsis
Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions. Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each "plate" with suggestions for working ahead. To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each "plate" with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens. Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find. Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes--Starters, Snacks and Light Meals; Soups, Stews and Sides; Entr es; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, Chiles Rellenos, Cheesy Enchiladas Suizas, and Mexican Vanilla-Scented Flan. And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics--Crispy Potato Sopes with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana, Broiled Flank Steak with Tomato-Poblano Salsa and Rustic Cajeta Apple Tarts with Berry "Salsa." Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in a tamalada, the tamal -making party before the party, or the ritual of a barbacoa, an earthy experience that Rick has made possible with a kettle grill in the backyard. 24 color photographs of finished dishes Photographs of Mexican location shots throughout, Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions.Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each "plate" with suggestions for working ahead.To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each "plate" with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens.Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find.Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes -- Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrées; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic,Chiles Rellenos,CheesyEnchiladas Suizas,and Mexican Vanilla-Scented Flan.And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics -- Crispy PotatoSopeswith Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented SalsaVeracruzana,Broiled Flank Steak with Tomato-Poblano Salsa and RusticCajetaApple Tarts with Berry "Salsa."Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in atamalada,thetamal-making party before the party, or the ritual of abarbacoa,an earthy experience that Rick has made possible with a kettle grill in the backyard.24 color photographs of finished dishes Photographs of Mexican location shots throughout, Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions. Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each "plate" with suggestions for working ahead. To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each "plate" with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens. Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find. Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes--Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrées; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, Chiles Rellenos, Cheesy Enchiladas Suizas, and Mexican Vanilla-Scented Flan. And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics--Crispy Potato Sopes with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana, Broiled Flank Steak with Tomato-Poblano Salsa and Rustic Cajeta Apple Tarts with Berry "Salsa." Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in a tamalada, the tamal -making party before the party, or the ritual of a barbacoa, an earthy experience that Rick has made possible with a kettle grill in the backyard. 24 color photographs of finished dishes Photographs of Mexican location shots throughout
LC Classification Number
TX716.M4B29523 2000
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