Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-pa...
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reviews
Jan 03, 2008
Cami
rated it: 
This is simply my absolute favorite cookbook.
I plan to make nearly everything in it. I have obvious favorites that we make several times a year.
As an author/cook, Bayless is completely entertaining and helpful. He even includes notes on what the completed dish should be like, with great, understandable descriptions.
Honestly, he has made me a better cook. In fact, I blame this book for setting me on the path of really good cooking, taking it above and beyond what I knew from my More...
I plan to make nearly everything in it. I have obvious favorites that we make several times a year.
As an author/cook, Bayless is completely entertaining and helpful. He even includes notes on what the completed dish should be like, with great, understandable descriptions.
Honestly, he has made me a better cook. In fact, I blame this book for setting me on the path of really good cooking, taking it above and beyond what I knew from my More...
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Apr 13, 2011
Carole
rated it:
I still need a copy of this one. I read it when I was doing research on Mexican cooking for a class in culinary school. Chef Bayless knows what he's talking about. This man even convinced me to make my own lard - and prior to culinary school, I'd been a vegetarian for 16 years. But you know what? Lard is, in some ways, actually better for you than either butter or margarine. It has half the cholesterol of butter and it is full of UNsaturated fats. You know, the good kind. If you render i
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Dec 04, 2008
Zen
rated it:
...'Masa, masa man! I want to be a MASA man!!!!'
... Or as the case may be a Masa-woman.. I just learned how to make the chalupas, sopas, and tamales (in order form the easiest to the hardest) using the corn flour called masa - a mysterious substance from my Mexican grocery store that I never know what to do with. I also like the rest of the recipes, but since they are pretty basic, I already know how to make my of them.
However - this is an EXCELLENT resource for the More...
... Or as the case may be a Masa-woman.. I just learned how to make the chalupas, sopas, and tamales (in order form the easiest to the hardest) using the corn flour called masa - a mysterious substance from my Mexican grocery store that I never know what to do with. I also like the rest of the recipes, but since they are pretty basic, I already know how to make my of them.
However - this is an EXCELLENT resource for the More...
Jun 02, 2011
I picked this book up at the library and after making sopas and spotting several other potential meals I decided to get a copy of my own. I like the way the recipes are presented in traditional form, and then simple substitutes are provided for American cooks. Explanations of prep techniques are well done.
Mar 30, 2010
C
rated it: 
Enjoyable read, in the catagory of "cookbooks/coffee table book." We've made a few interesting recipes from it, but nothing that really knocked our socks off or inspired us to remake/reuse...yet.
I vow I will drag this book out and give it a second chance.
Jul 06, 2009
Angelique
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Rick Bayless is my "go to" dude for all things Mexican. I love his show on PBS, and while some of the dishes take major prep (and trips to the specialty market) they're definitely worth-while!
Dec 15, 2008
Crystal
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Oh, how I love Rick Bayless. His knowledge of Mexican cuisine is so inspiring. I sometimes forget I have this book...I need to go back and cook from it again.
Oct 18, 2010
Rose
rated it:
We've had this cookbook for awhile. It's the one that I took to get his autograph. Good recipes and pictures to go along with them.
Jun 08, 2009
Tamela
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I love Rick Bayless--he has always kept Mexican food authentic and original--never attempting to Americanize the best.
Jul 31, 2011
Catherine
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I do not like this nearly as much as the first two cookbooks, and not allt hat different from them either
Mar 24, 2009
Pickett
rated it:
Wonderful Mexican cookbook. Authentic, flavorful, easy and hard recipes.
May 13, 2008
Callina
rated it: 
I really enjoyed Rick Bayless's PBS series of the same name, and this book doesn't disappoint--it includes the quintessential authentic Mexican dishes, with traditional recipes for each as well as modern/American "twists," and great narratives to describe everything. It's a great book even just to read, if you simply want to learn about REAL Mexican cooking!
Jan 06, 2008
Carolyn
rated it:
I try to read as many winners of James Beard awards that I can pick up. Rick Bayless is a master chef and this book does not disappoint. Very well presented - love the traditional and contemporary versions of Mexican cuisine. Some of the ingredients are a little hard to find, but I need to make more of an effort.
Oct 30, 2010
I recommend anything by Rick Bayless because he always includes interesting and useful information. I'm not sure that I've actually made anything from this book, but I always learn something just browsing through it.
Have 2 copies, for some reason, so one is going back to 1/2 price books.
Have 2 copies, for some reason, so one is going back to 1/2 price books.
Sep 09, 2008
Barbara
rated it:
I found this more 'reader friendly' than some of his other books. I guess I like pretty pictures and an easy-to-follow organization. I find the passion of this man to be inspiring and contagious.
Feb 26, 2011
Nancy
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Rick Bayless holds a very high position in the pantheon of chefs in our house. We refer to this book as a bible. We haven't had a bad experience cooking out of the book yet.
Oct 15, 2008
Renee
rated it:
4 stars only because some of the recipes are far too complicated. What I have been able to tackle has been delicious. Potato and chorizo tacos are a favorite.
May 11, 2008
Bridget
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Beautiful cookbook! Right now I am collecting more for the autographs than actually cooking from them! :) Need an autograph for this book.
Mar 03, 2008
John
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In keeping with Geoffrey's review's I thought I would add some of my favorite cooking reference books.
Aug 18, 2008
Benjamin
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Good authentic mexican, not tex-mex. Some ingredients can be a little difficult to find.
Dec 19, 2011
I splattered it with copious amounts of enchilada sauce- and wouldn't you know it's a library book.
Feb 12, 2012
Feb 11, 2012
Feb 11, 2012
