5 comments about The Art of Mexican Cooking.

1. A classic. Excellent book with recipes from around Mexico. Very informative sections on basics of authentic Mexican cooking. If you're ready to move beyond gringo burritos and enchiladas, this is the book for you.



2. I not sure when I got this book (1989 date) but it is a handsome book with very different authentic Mexican recipes from all over Mexico. I just rediscovered it in my collection on the bottom of a shelf. I have tried a few of the recipes but now discovered and looking through the impressive versatile and different recipes I will try more soon.The grilled chicken with oregano (9.2/10) was good. I have not tried the exotic and different types of green, black and red and other varied mole recipes but I need to . The albagonas (meatball soup) looks interesting as well several other chicken, beef recipes. The corn pudding is one I will try , the BBQ fish and chipotlesauce looks different.The black beef stew and beef with chili are ones too. Most of the recipes have ingredients that you can find at grociers or latin/ mexican store. Most are easy to medium in length and won't take that long but several may be more time intensive (there is no time to make listed on each recipe). Nice index, listing of chiles and other ingredients and even where to find some stores around the country.Some black and white pics but they are small. But it is the detailed and above and beyond recipes from the ordinary that will have your guests/ family smiling.



3. I have not made many of Kennedy's recipes but I did make "Pollo en Mole Verde" for my Mexican wife and Mexican father-in-law from Toluca, Mexico. They both couldn't believe how good my mole was and how authentic it was. They loved it. I take no credit as Diane Kennedy's recipe is so well writen. The dish is well worth the time and effort.



4. I have read all of Diana Kennedy's books. She is the best when it comes to true Mexican cooking. Her books capture the aromas, textures and tradition that are essential part of Mexican cooking. I love that she tells the background of the cook the recipe comes from and how she went about gettting the recipe. Many of these recipes have been passed down from generation to generation and have never even been written down. I am so thankful that the passion of this woman has allowed her to embark of the daunting task of gathering, translating and publishing these recipes because I think that without it many would die off.
   
   I am an American woman who married a Mexican man from Michoacan. Diana Kennedy's books have been a lifesaver!!!! Cooking is such an integral part of the women's lives in my husband's family and they have been fortunate enough to grow up learning from their Mexican mothers these techniques. I on the other hand learned nothing about Mexican cooking techniques growing up and Diana Kennedy's books have filled in many of the gaps of knowledge I had about certain dishes. I have wowed my Mexican in-laws repeatedly with the authenticity of my dishes. Thank you, Diana!



5. it's a great resource for anyone exploring real Mexican cooking. The book is well done and I was pleased to note measurements are given in metric as well as standard. A bonus for the Norwegian friends for whom I bought it.

5 comments about The Tex-Mex Cookbook: A History in Recipes and Photos.

1. My cookbook arrived in perfect condition and in a timely manner. I am very satisfied!



2. The Tex-Mex cookbook is a rare book that comes along and takes me back to my heritage and how I was fed while being raised in San Antonio. I didn't see alot of hispanic names on these reviews and felt compelled to give my own two cents based on life experience.
   
   My grandmother taught me to cook when I was young starting with mashing beans in the kitchen, grating the block of American Cheese she got from her church (government cheese?), and making table salsa in the molcajete. I gained alot of knowledge from her but was distressed that in my late teen years when she passed that I had not taken the time to write it down, mainly making tamales.
   
   The past 4 years has seen me trying to recreate the recipes I grew up with limited success. Then I found this book and suddenly I could make tortillas that were fluffy and would bend and not crack when filling up with anything I could put in it, and finally understanding that the chili con carne that I was so used to at home was not hamburger meat but even better parts of beef.
   
   The crown jewel was understanding how to make Masa for Tamales that were delicious and the pork filling. (I had to add additional spices, but the basic recipe is a great starter.)
   
   My only complaint about the book was that it needs a better spanish rice recipe than the solo one it has listed. I made it at home and my partner suggested I keep the one I already make because he loved it the way it was. I also wish there were more pictures. I can't wait for the day when the rest of America wakes up to American Cheese as toppings on some of their favorite Mexican Foods. Sometimes the basics are all you really need.



3. I'm a Texas native living in Georgia. This book not only let me recreate many tastes from my childhood, but it also gave me the fascinating histories behind many of those nostalgic flavors. When I first received this book, I literally sat down and read it cover to cover. From the old Frito Bandito commercials to the San Antonio chili queens, this book gives a culinary history of my home state. I highly recommend it to any Texas ex-pat.



4. There are a lot of really great customer reviews for this book already. I'll just add one comment.
   
   It's the first cookbook I've ever read cover-to-cover, every single page.
   
   Nice work!



5. Robb Walsh's Tex-Mex Cookbook is a big disappointment and a waste of my money. The photos were of such poor quality (albeit historic) that it would have been better not to show any photos at all.

5 comments about Tacos.

1. This is an incredible cookbook. I have plowed through at least 10 of the recipes so far, and have not been disappointed with any of them. My friends have been raving about the tacos!
   
   After reading the forward, I am now on a quest to find the real live taco carts that Mark discusses. I also appreciate the lisitng of sources for certain ingredients, as it can be a bit difficult to find certain items such as green chili powder.



2. I've picked up other cookbooks devoted to a single food like The New Lasagna Cookbook: A Crowd-Pleasing Collection of Recipes from Around the World for the Perfect One-Dish Meal and Biscottiand they can sometimes feel like they just bring together the standard recipes you've seen elsewhere or include a lot of filler to round out the book. Tacos by Mark Miller is the exact opposite.
   
   What I love about this book is that it's the perfect marriage of detail and great recipes. Miller gives you everything you need to succeed, especially when it comes to making homemade tortillas. I really loved the depth of the directions and it reminded me a lot of cookbooks by Rick Bayless.
   
   The recipes are what really get me excited. There is such a breadth covered in this book. It was a perfect balance of more traditional recipes I would hope would be included and unique or fushion recipes that brought me new taco ideas I hadn't thought of. I'm especially captivated by the Braised Beef Short Rib Tacos, Baja Style Tempura Fish, Thai Shrimp, and especially the Chicken with Apple and Goat Cheese Taco. There are also many great photos within the book to give you an idea of what the finished recipe will look like.
   
   I especially like that the cookbook clearly indicates not only how long each recipe will take to complete, but also the heat level. It's great because it makes it easy to adjust if you typically do not like spicy food or find your food is not spicy enough. It's worth noting that most of the recipes take an hour or more to prepare so this is definitely not a quick cookbook. However, I did find the skill level required to be reasonable. Yes, some of the recipes call for cooking meats that are not standard in the American diet, but other than that there are no techniques I saw that would be above the average home cook. The level was consistent with most average cookbooks I have used and magazines like Martha Stewart and Cooking Light.
   
   Overall I think this book is fanastic and am excited ay all my taco making possibilities.



3. There's a wide range of recipes here. The book starts with squash blossoms with green chiles and cheese. Some other highlights include the roasted tomatoes and pumpkin seed pesto tacos, thai shrimp, and a variety of breakfast tacos. Good photography to go with the recipes as well.



4. Love the book. Love the recipes. Love the pictures. The recipes can be time consuming, but if you love to cook, why would that matter? I thoroughly enjoy it.



5. I bet you won't be able to execute one of the recipes in this book

5 comments about Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine.

1. Because of my Spanish mother and Dub's Mexican grandmother, Mexican food is just about our favorite food. We eat it a lot and not just tacos and enchiladas with rice and beans. We explore the whole range of Mexican cuisine and that range is far and wide and, as the cover of this book proudly states, it's world class. But if it's tacos you're wanting just try the Tacos of Inky (corn mushroom tacos) on page 158. These are tacos to die for and unlike any you've ever tasted.
   
   Then there is the Chicken in Publan Green Pumpkin Seed Sauce on page 316. Emmmm good. Mouth watering good. As is the Shrimp a la Mexicana on page 332. The cilantro makes this one, just a hint, perfect. I could go on and on about this cookbook, but I'll stop with the Bacalao-Stuffed Chiles with Tomatoes and Olives on page 360. Gosh I'm getting hungry just writing this.
   
   In closing, if you're hankering to have a Mexican cookbook in your house and don't have one, you can't go wrong with this book. You really can't.
   
   Review submitted by Captain Katie Osborne



2. The author is a authority "par excellence" on Mexican Cooking, this work comes across as an enthusiastic and well informed treatise on the subject. It is so refreshing to try some of these authentic recipes and discover a taste that can only be found in Mexico. Mr Baylesses anecdotes of the Mexican Cuisine and culture puts an authentic face on this work. As far removed from Tex Mex as you can get. Excellent!!



3. 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.



4. 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."



5. 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.

5 comments about Mexico One Plate At A Time.

1. I love watching Rick Bayless on PBS and this book does an excellent job of capturing how talented he really is. This book blends an approachable writing style and impeccably written directions with food that comes out flavorful and perfect every time. Since I have never been to Mexico I especially appreciate the commentary and tips he provides. It makes me feel very comfortable when cooking from his book and as if I am learning something new with every recipe I make.
   
   Best of all, the recipes come out great as written. Most are quite simple to make and even those that require quite a few steps may be time consuming, but not difficult. In other words, you don't need any advanced culinary techniques just time to make them. So far everything I tried has come out beautifully without any tweaks. I especially enjoyed the Casserole-Style Zucchini Tamal, Chorizo-Potato Tacos with Simple Avocado Salsa, Cornish Game Hens with Apricot-Pine Nut Mole, and Horchata. The Horchata especially has been a favorite in my house. My boyfriend has frequently requested it and declared that it is just as good (if not better) than the Horchata we had at Mexican restaurants in California. Bayless suggests mixing it with milk for an especially indulgent treat and I've found that using vanilla soymilk yields something that is sinfully creamy and a great party favorite.
   
   Overall this is an excellent cookbook. Even if you're relatively unfamiliar with authentic Mexican food Bayless makes it approachable and delicious and tempts you with recipes you can't help but long to make.



2. I love Rick Bayless--he has always kept Mexican food authentic and original--never attempting to Americanize the best. This book is another masterpiece in his hat.



3. Inspired by Rick Bayless' award-winning performance on Top Chef Masters, my co-chef and I decided to venture into honest-to-chiles Mexican cuisine in our home cooking. We had eaten at Mr. Bayless' Frontera Grill while visiting Chicago some 20 years ago, when the place was new, and the owner's name not even close to the household word it has since become, synonymous with "authentic Mexican." Who better, then, to lead us into these deep and previously (for us) unexplored waters than Mr. Bayless? His approach, while combining the scholarship that led him to graduate studies in anthropology, with a genuine love for the cuisines and people of Mexico, makes the journey a pleasure. Not that it's easy--nothing really worthwhile is, where cooking is concerned. Nonetheless, with a cookbook created by a gifted teacher like Bayless, even newbies to Mexican cooking can have success. He is a prolific author, and we encountered Mexico One Plate at a Time in the process of sampling our way through his cookbooks. One Plate is taken from Bayless' cooking show, which unfortunately is no longer broadcast. It breaks down a complex and intricate cuisine into easily digestible chunks, without sacrificing the authenticity that is the hallmark of the author's culinary style. For those who equate Mexican cooking with tacos, burritos and enchiladas, prepare for a revelation.



4. My husband and I read this cookbook and both of us agree that it is a delightful read as well as a great cookbook. Rick Bayless gives very specific directions in his recipes to ensure your success as you cook. He provides sources for the variety of ingredients that are needed in his recipes as well as colored pictures and glossary to help you on your way to authentic Mexican cooking.This is not your typical cookbook!



5. Purchased for a gift but now want my own copy! Kind of a bummer that there are very few photos but still a delicious refrence for authentic style mexican recepies! Great deal!

5 comments about A Gringo's Guide to Authentic Mexican Cooking (Cookbooks and Restaurant Guides).

1. Yes, this is a good book for the gringo. I read it cover to cover twice before using the recipes simply because I enjoyed it. I have cooked professionally for 16 years, but never made acceptable Mexican dishes. I attempted them occasionally, but didn't have enough information beforehand to get the results I was looking for. I sought the most authentic Mexican restaurants in my area and patronized them for my sub-border fix.
   
   Since I got this book, I have not been able to put it on the bookshelf and my larder has a growing list of new items that I am enjoying. I have become familiar with the local Latin markets and their owners. The many chili pepper flavors are no longer a mystery and I'm enjoying my own homemade tortillas, salsas, carnitas, etc.
   
   All the recipes are informative, flavorful and yet simple enough to leave room for personal adjustment and interpretation while maintaining authenticity. Your meals will taste like you grew up with a Mexican grandmother. This book has changed the way I look at Mexican food, markets, restaurants, and culture. The author could have been more explicit with preparation technique. Some of it seems a bit over simplified, but once you get started, you find it all conforms to "your kitchen". There are no hard rules in this kind of folk cooking.
   
   If you like Mexican food to begin with, you will likely be very pleased with with the results. Now my Mexican dishes are as good or better than any restaurant I've tried, because I can do it all from scratch. This book is inspiring and fun. Although it is the only Mexican cookbook I own, I have looked perused many over time and find this one to be quite satisfying. I don't feel that I need another book on the topic, but I will likely seek another to further expand my repertoire. That is, if I can find another which I like as well as this one!



2. My wife and I purchased this as a gift for my brother and his fiance and they loved it! Simple, easy to follow recipes that are very true to the real thing. My wife is originally from the Mexican state of Sonora, right below Arizona, and she gave this book her seal of approval. What else needs to be said?



3. Authentic recipes easily used. Except for nopoles y some peppers, groceries are available almost anywhere. Enough to read the recipe to remember the tastes of the real Mexico



4. I ordered this book as a holiday gift for a professional chef in the family. Before wrapping I just had to browse the recipes and I WILL be ordering another one for myself! Every winter I spend a couple of months in Mexico and I am very fond of the food. Mexican cooking is one of my specialties and the recipes in this book seem to be very authentic with the use of ingredients and cooking techniques.



5. Interesting cookbook. In our area we are very limited to many of the ingredients that we can buy.

5 comments about Fresh Mexico: 100 Simple Recipes for True Mexican Flavor.

1. This book is anything but "authentic" but there are some good ideas and it may be worth your time. Most Italians would be confused to eat at Giada DiLaurentis' home and learn that they were being served Italian food. Likewise, most Mexicans, except maybe in resorts, would be surprised that their cuisine is rich in things like Osso Buco, Game Hens with Apricot-Tequila-California Chile Sauce and Golden Beet Carpaccio. They might like it, it may be good but it's hardly "authentic".
   My problem with both this book (and those by Giada) is the assumption that real Mexican (or Italian) food needs to be "lightened up" and modernized. Bad American versions of both cuisines can use some help but it's not the host cuisine's fault that we keep making a mess of things.
   So the whole premise is kind of a mess but there are some good looking dishes here.



2. The recipes are easy to follow, the ingredients easy to find and the results are delicious-and my family usually not fans of Mexican food.



3. This is a great book. My husband saw a recipe on television from this book, asked me to find it and I went to Amazon - of course. I ordered it and looking through the pages - WOW great recipes - easy and tasty - would highly recommend this!



4. First, I LOVE Marcela's new show on the food network, so I had to go out and get her cookbook. I have visited Mexico twice in the past year and my husband and I fell in love with authentic Mexican food. Marcela's cookbook is loaded with authentic recipes that use fresh and ingredients. Everything we have made has been easy and has turned out to be delicious! The only reason I would give this cook book a 4.5/5 (if it were an option), is because it is quite difficult to find ingredients. Marcela always talks on the show about how easy it is to find the ingredients. We live in a pretty diverse city with a large Latino population (my husband included), and it is actually hard for us to find a lot of the dried chiles. We have even tried the organic market and latin markets with no success. Also, there are several recipes in this cookbook that I would never had a desire to make, such as the cornish game hens. I would be very happy with a larger dessert selection too!



5. Has some enjoyable recipes for all parts of a menu. No she is not Diana Kennedy but the food is tasty and thankfully does not read like a Mexican restauant's menu. The fish tacos are really good and her basic homemade beans are simple and tasty. Will use it when I want to make something new for the family. So far I have found all the ingredients at my Whole Foods or Hispanic grocery so no worries for finding what you need. Recipes are easy to read and she is enthused about her food. I enjoyed it.

5 comments about Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time").

1. This cookbook is packed with really delicious recipes that aren't difficult. Before I got this all I could make were tacos using taco seasoning, but Rick Bayless's book has taught me how to make some amazing Mexican food using the right kind of seasonings. He explains his reasoning behind what he does and it really helps me understand what I'm cooking. So far everything has been delicious.



2. Mexican Everyday is a cookbook that lives up to its name! Rick Bayless is an absolute master of Mexican cooking, and brings together many classic Mexican tastes into this collection of easy-to-prepare dishes. Even with my busy work schedule, I'm able to have most of these recipes on the table for dinner on weeknights. A few recipes do require a little extra planning, but they're all explained incredibly well (with pictures explaining ingredients that may not be familiar), making this cookbook friendly to cooks with limited experience. This book also offers variations for most recipes, for those wanting a new challenge.
   
   Even if you don't make every recipe, this book is worth it for two favorites: Chicken Tortilla Soup and the classic Mexican Rice recipe. The tortilla soup is a hit with everyone I make it for -- from all areas of the country and with all different levels of tolerance for spicy foods. Bayless seems to put a rice recipe or two in each of his cookbooks; the one in Mexican Everyday is a staple around our house.
   
   If you're looking for cheesy burritos, hard-shell ground beef tacos and other staples of what many Americans view as "Mexican" (most of which, I contend, is actually "tex-mex"), Mexican Everyday is not for you. These recipes are classic Mexican cuisine. But, I'm sure that you (like I have!) will grow to love these even more!
   
   This book goes along with recipes from a previous season of Bayless' cooking show on PBS (Mexico One Plate at a Time), though you don't need to be familiar with the show to enjoy the cookbook.



3. I have used this cookbook extensively for the past 16 months and have made almost every single dish at least once and several other favorites multiple times now. I am still in aw of this book for it's coverage of Mexican culinary tastes, techniques, and cultural influences. I have not been bored a single minute using this book. Somehow or another, the book makes cooking informative, fun, and satisfying to a much greater degree than any other book I have used.
   
   For those of you hesitant to take Mexican cooking cues from an aparent American cook, you could not be more wrong. I would bet that Rick Bayless has a greater grasp of Mexican cuisine than any other cook in America. One need only sample his dishes from the bright Yucatan (like his Cochinita Pibil)or the earthy Northern region of Mexico (his Birria or Pollo Asado- estilo Sinaloa)to understand Bayless' total mastery of Mexican food.
   
   It is not enough for me to say that this book is good and that the dishes are good, Rick Bayless understands precisely what it is each dish should taste like. In other words, he remains true to the cuisine but offers superb techniques to overcome the challenges that the Mexican cuisine presents. He understands that the more complicated dishes are nearly impossible, save for a few times a year. Bayless solves these problems without sacrificing a thing, thereby unlocking the potential of cooks at home everywhere. As a Mexican and lover of true Mexican cuisine, Bayless has made any faovrite dish possible and has taken my cooking at home to new heights.
   
   This book has been fun and rewarding to say the least. Buy this book if you love to cook and would like to find out what Bayless knows, that Mexican cuisine is on par with any cuisine in the world.
   
   - PS. Invest in a good slow cooker, this book will make excellent use of it. Dishes that traditiaonally take 24 hours in preperation and cooking time- like Birria, Barbacoa, and Cochinta Pibil are acheived in the kitchen. The results will blow your mind and your friends and family who can appreciate the difficulty and time it takes to make suche dishes, will be astonished.



4. As with his other books, this one is no disappointment. Although many of his books have duplicate recipes, each one has something to offer. This one simplifies the recipe where it can be done but keeps the food true to its roots. One of my biggest complaints about "quick and easy" cookbooks is that the recipes usually lack flavor or predominately use prepackaged ingredients. If that is what I wanted, then I would go out to eat at a your typical or chain restaurant.
   
   So far I have made several of the salsas, salads and main dishes. All of which were excellent. The slow-cooker Conchinita Pibil is excellent. Some people may ask how a six hour process is "Mexican Everyday". With a slow cooker, you invest a few minutes in the beginning and the rest of the time the food is doing its own thing. Everyone needs to slow down and enjoy the process of cooking their own food.
   
   On a final note, this book stands out from his others for a couple of reasons. The layout, typeface and overall design is phenomenal. Photographs are used very effectively as well. Lastly..... and I know this may sound weird.....but the paper that this book is printed on is very unique. It is heavy and smooth and just has that special feel to it. Pick up a copy and see for yourself.



5. No one is better than Rick Bayless in giving us delicious Mexican food and recipes that are easy to follow. Love this book!

5 comments about Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo.

1. I was so excited to receive this cookbook-there are SO many great recipes. And this is one book to share with family and friends. Now I need to order some of those beans that I cannot purchase here.
   Thanks.
   L Weil



2. This is a nice resource for those interested in how best to use various varieties of heirloom beans. I appreciated the descriptions of some of the varieties. My only complaint is that they did not include descriptions of all the varieties they offer for sale at Rancho Gordo. The recipes are straightforward and delicious!



3. They are truly great recipes for some great beans. I went to Napa and met Steve along with purchasing some beans. The Ayocote Negro beans are out of this world. I can hardly wait to try more! Check out his recipes on the Rancho Gordo website and sign up for his newsletters.



4. I've been buying Rancho Gordo beans for some time, ever since local favorite Phipps Ranch started consistently disappointing. A sad thing, because I LOVED going to Phipps Ranch and pawing through the amazing selection of dried beans there.
   
   I've also had Heirloom Beans for some time, but for some stupid reason hadn't cooked out of it.
   
   OMFG.
   
   The tepary bean stew (admittedly found on web and not cross-checked with recipe in book yet) with green beans and zucchini? Seems so boring. Seems so plain. ABSOLUTELY not so.
   
   Delicious! Made it exactly as specified except sub'd some of onion with shallot, and added some home-smoked serrano "chipotle" (chipotle by definition is made from smoked jalapeños, not serranos).
   
   Unbelievably flavorful. Steve has done it yet again. And tepary beans from Rancho Gordo were flawless -- no dirt, no stones, uniform size.
   
   Thanks again, Mr. Sando!
   
   Sign me: A long-term satisfied customer



5. The variety of beans in this book of recipes will make your head spin and your stomach growl. There are a multitude of exotic and simple recipes to keep the palate expecting more. My family has yet to meet a bean we don't like, and this book has proven to be a pirate's treasure trove for those who love the care to be-an. There is no other book of recipes like this one. The only drawback might be for people who live in smaller towns where some of these beans might not be available. Otherwise, if you like beans, this book will blow you away.

5 comments about Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico.

1. Rick is the best mexican chef ever.
   This book is well written and provides a solid overview of mexican cuisine.



2. In America, we usually only get to savor Tex-Mex food or that with a California twist. Rick cooks the true authentic Mexican food. It's delicious, authentic, and truely easy to prepare. It's also getting easier and easier to find the ingredients in America.
   
   This cookbook is an anniversary edition featuring some of Rick's best and most delicious recipes.



3. The recipes in this book are fabulous. I have not made them all yet but because of this book, cooking is fun again. I have been making Mexican food for years but never in the authentic fashion that is easily laid out in these recipes. The recipes in this book have breathed life back into my cooking again. I get bored pretty easily with cookbooks but this one is special to me. I have had several spiritual experiences with certain recipes in here, the sauces especially which by the way are much better prepared using my VitaMix. The recipes are laid out in a fashion that is clear and easy to understand to the reader. There was an issue for me with the Mexican Pudding recipe not being clear about adding cinnamon and lime to the milk before bringing to a simmer but I was able to make the dish and I was still able to pull it off. Other than that, I enjoy starting each of my days off reading through this book and enjoying the history lessons that are presented about each dish. I just can't say enough about this book and it has elevated my knowledge and enthusiasm about Mexican Food to a whole new exciting level. I made the Chicken in Red Mole and it was absolutely fantastic. The Empanada dough recipe is what I have been always looking for and the Chili Colorado recipe was fantastic although I substituted Chicken Thighs for pork. I just can't say enough great things about this book and I would recommend it to anyone who wants to elevate their knowledge about Mexican cooking to a whole new level. I am so excited about this book that one of my new goals is to learn all the recipes and one day work for Mr. Bayless or start my own restaurant. He is truly a master of Mexican Cuisine and thanks to this book, I can one day be like him....almost that is. My whole hearted thanks goes out to Deanne, Rick and all those involved in the making of this masterpiece!!! If you want to be a freak in the kitchen like I am now....BUY THIS BOOK!!!!



4. This is a great book with a huge variety of recipes. While pictures would be nice, everything I've made from here turns out great. Also, the book is really helpful with techniques.



5. Okay..let's be honest, there are a lot of cookbooks out there and we all own several that we use once and never crack open again. This IS NOT one of those cookbooks. As an avid amateur chef, I have several books which I look to for dependable recipes but more importantly as invaluable resources for technique and inspiration. This IS one of those books. When using this book, you do get a real understanding of the cuisine, but more importantly, Rick Bayless drives you to become part of the Mexican culture. Ultimately, that just makes you want to cook more and more.
   
   During the short time I've owned it, I have tried at least a half dozen recipes from this book. From queso fundito to green pumpkinseed mole and the unbelievable goat's milk cajeta, I have yet to disappointed. It is well written and the "Cook's Notes" in the right margins, give you additional recipe information and even provide an alternative ingredient list. This is one of those books that I probably wouldn't lend out in fear that I wouldn't get it back. However, this is definitely one that will get handed down.
   
   The only regret I have is that I didn't buy it sooner. Pick up a copy. You won't be disappointed.