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Mexico One Plate at a Time de Rick Bayless

Mexico One Plate at a Time

Autor Rick Bayless
en Limba Engleză Hardback – 25 oct 2000

Avocado bine copt, ardei chili proaspeți sau uscați, roșii zemoase și ierburi aromatice — acestea sunt ingredientele de bază de la care pornim în explorarea universului gastronomic propus de Rick Bayless. În Mexico One Plate at a Time, autorul ne invită să descoperim Mexicul nu prin generalități, ci prin analiza detaliată a fiecărei farfurii emblematice. Remarcăm o abordare extrem de metodică: fiecare capitol este construit în jurul unui preparat clasic, oferindu-ne mai întâi varianta etalon, urmată de interpretări moderne care împrospătează tradiția.

Ceea ce diferențiază acest volum de titluri precum Authentic Mexican 20th Anniversary Ed este natura sa interactivă și didactică. Dacă în lucrările sale anterioare Rick Bayless se concentra pe exhaustivitatea rețetelor, aici el funcționează ca un mentor care răspunde curiozităților practice ale cititorului. Cine a gătit din Mi Cocina de Rick Martínez va aprecia aici rigoarea tehnică și soluțiile pragmatice pentru ingrediente greu de găsit, transformând o bucătărie exotică într-una accesibilă acasă. Reținem utilitatea secțiunilor de întrebări și răspunsuri, unde aflăm, de exemplu, care sunt cele mai potrivite brânzeturi pentru quesadilla sau cum să adaptăm un grătar obișnuit pentru a obține o 'barbacoa' autentică.

Spre deosebire de Mexican Everyday, care prioritizează rapiditatea, acest volum ne îndeamnă să înțelegem spiritul locului, de la piețele stradale până la ritualurile de familie. Este o resursă valoroasă care echilibrează entuziasmul exploratorului cu precizia unui chef premiat, oferind încrederea necesară pentru a stăpâni aromele complexe ale Mexicului.

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Specificații

ISBN-13: 9780684841861
ISBN-10: 068484186X
Pagini: 384
Dimensiuni: 198 x 243 x 32 mm
Greutate: 1.2 kg
Editura: Scribner
Locul publicării:New York, NY

De ce să citești această carte

Recomandăm această carte oricărui pasionat de gastronomie care dorește să treacă dincolo de clișeele 'tex-mex'. Veți câștiga nu doar rețete, ci o înțelegere profundă a tehnicilor autentice mexicane, explicate pe înțelesul tuturor. Este ghidul perfect pentru a organiza o 'tamalada' reușită sau pentru a pregăti o cină rapidă cu arome vibrante, beneficiind de expertiza unuia dintre cei mai respectați chefi în domeniu.

Despre autor

Rick Bayless este coproprietar al renumitelor restaurante Frontera Grill și Topolobampo din Chicago și o figură emblematică a televiziunii publice americane prin seria 'Mexico One Plate at a Time'. Recunoscut la nivel internațional pentru eforturile sale de promovare a culturii mexicane, Bayless a primit cele mai înalte distincții culinare, inclusiv titlul de 'Humanitarian of the Year'. Expertiza sa provine din ani de locuit și explorat Mexicul, reușind să traducă esența acestei bucătării complexe pentru publicul global prin cărți de succes și produse gastronomice de calitate.

Recenzii

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.

Jim Harrison author of "Legends of the Fall" and "The Road Home"

Jean-Georges Vongerichten chef-owner of Jean-Georges, JoJo, Vong and the Mercer Kitchen, New York City, and Prime, Las Vegas

Emeril Lagasse Rick 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 "Cafe Boulud Cookbook"
Rick Bayless has managed to make my mouth water and my mind leave New York (direction Mexico!), all in one book.

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.

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!

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.

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.

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.

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.
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.

Notă biografică

Rick Bayless has won our country's highest chef honors (James Beard Foundation's National Chef of the Year). He's also won our highest cookbook award for " Rick Bayless's Mexican Kitchen" (Julia Child/IACP Cookbook of the Year). His other cookbooks include "Authentic Mexican" and "Salsas That Cook." His famed Chicago restaurants, Frontera Grill and Topolobampo, have both won many awards, including the coveted Ivy Award. He lives in Chicago with his wife, Deann, and their daughter, Lane.

Descriere scurtă

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; Entrees; 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""