Rick Bayless Mexico one plate at a time / 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.

Includes bibliographical references and index.

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 -- 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) -- 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 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) -- 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.

"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; Entre;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."--Publisher description.

Machine converted from AACR2 source record.