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Author: Rick Bayless
A brand-new collection from America’s leading authority on Mexican cooking.
For years, fans have urged Rick Bayless to collect recipes for his prized margaritas, guacamoles, and snacks in one book. Now Rick shares 35 new and classic margaritas, including his version of the perfect margarita, the popular Topolo Margarita, and modern variations made with Mezcal. There’s a margarita for every budget, taste, and season, including the Quintessential Strawberry Margarita. Rick also provides a guacamole recipe for each month of the year, such as a summer guacamole with grilled sweet corn and roasted jalapeños. As added bonuses, Rick suggests aqua fresca cocktails, with fresh fruit juices, and offers recipes for nut and vegetable snacks. Each recipe is written with the kind of exact and easy-to-follow directions that guarantee great results every time. Frontera: Margaritas, Guacamoles, and Snacks is a must-have for anyone who has eaten at Rick’s restaurants or just can’t resist the undeniable pleasure of a margarita and its perfect complements. 50 color photographs
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Author: Rick Bayless
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
Rick Bayless is Mexican cooking's great American voice. An award-winning chef and author of bestselling Mexican cookbooks like Authentic Mexican, he's found a way to present honest recipes in a friendly, relaxed fashion that nonetheless touches every technical base. One Plate at a Time takes his approach a step further. Bayless offers more than 120 recipes, providing traditional versions of much-loved classics like Green Chile Chicken Tamales, modern renditions of the basic repertoire, and dish "anatomies." These detail what a given dish should taste and look like, when it's best served, and how American cooks should approach its preparation. This goofproof strategy will appeal to old cooking hands and culinary gringos alike.
Ranging from soups and starters to entrees, light meals, desserts, and drinks, the chapters present a wide range of dishes, from the simple (such as guacamole, updated with roasted poblanos, garlic, and tomatoes) to the more complex (a classic red mole with turkey, for one, followed by Roasted Cornish Game Hens with Apricot-Pine Nut Mole). Other winning recipes include Seafood in Mojo de Ajo (with toasted, slow-cooked garlic), Smoky Chipotle Beans with Wilted Spinach and Masa "Gnocchi," and, for dessert, a definitive vanilla flan with instructions for preparing it in three versions: light, creamy, and rich. Throughout, recipes are followed by paragraph-long "postmortems" (is Mexican vanilla worth searching out, for instance) that further extend reader understanding. With 32 pages of color photos and an extensive glossary, the book is an inspired place to start or continue a Mexican cooking journey. --Arthur Boehm
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Author: Susanna Hoffman
Like a blank canvas but much tastier, the ubiquitous corn or flour tortilla is the perfect vehicle for every sort of food. And taco-making-the art of filling tortillas with dozens of zesty and unexpected concoctions-turns the ordinary into the irrepressible.
Victoria Wise and Susanna Hoffman, both life-long tortilla aficionados, fill them with Fiesta Ground Beef, Chicken Mole, Spicy Shrimp Salad, Green Olive Cilantro Salsa Ancho Chili Sauce, Pear Lime Salsa, and much more.
Here are over 200 recipes for well-filled tortillas. Tacos from around the world-Portuguese-style Grilled Fish Taco, Oriental Stir-Fry Beef Taco, Thai-Style Shrimp Taco, add variety to the spice of such Cal-Mex favorites as Basic Beef Fajita Taco, Black Bean Taco, Chorizo Taco, Snapper Vera Cruz Taco, and Taco de Carnitas. Dessert tacos and tostada sundaes bring the most festive food into the most festive course.
Whether store-bought or home-pressed (the recipes are here, for corn and flour), a stack of tortillas means delicious, down-home, fun food for any occasion-to eat with your fingers in messy splendor. Selection of the Book-of-the-Month Club's The Good Cook Club. 250,000 copies in print.
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Author: Marcela Valladolid
Why wait until Tuesday night to have tacos—and why would you ever use a processed kit—when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy?
On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show.
A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast—and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection.
With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela’s show into your home.
Chipotle-Garbanzo Dip makes 3/4 cup
1 (15.5-ounce) can garbanzo beans, rinsed and drained 2 garlic cloves, peeled 1 tablespoon fresh lemon juice 2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving 2 teaspoons sesame seed paste (tahini) 1/3 cup olive oil, plus more for serving Salt and freshly ground black pepper 1 tablespoon chopped fresh cilantro Tortilla chips
Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse.
With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper.
Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips.
Featured Recipe: Coconut Flan
Serves: 8 to 10
Ingredients Nonstick cooking spray 1 cup cajeta or caramel sauce, warm 3 (14-ounce) cans sweetened condensed milk 1 (14-ounce) can unsweetened coconut milk 1 (14-ounce) can evaporated milk 6 large eggs 1 tablespoon pure vanilla extract ½ teaspoon salt ½ cup shredded sweetened coconut, toasted
Flan (which, I have to confess, is Spanish, not Mexican) is surprisingly easy to make. The trick is to cook it in a water bath to ensure gentle heat surrounds the custard so it won’t break or curdle. There are various methods of infusing coconut flavor into a flan, but coconut milk is the easiest, giving you intense flavor and also a smooth texture. When I first made this recipe, I thought adding shredded coconut to custard would give even more flavor. It does, but it takes away from the velvety texture, so I opt to sprinkle some toasted coconut on the top instead.
1 Preheat the oven to 350°F. Spray a Bundt pan with cooking spray and drizzle the cajeta into the pan, turning to coat the bottom and sides.
2 Using an electric mixer, beat the condensed milk, coconut milk, evaporated milk, eggs, vanilla, and salt. Pour the mixture over the cajeta into the Bundt pan. Put the pan inside a roasting pan and fill the roasting pan with warm water to come halfway up the sides of the Bundt pan. Cover the Bundt pan with foil.
3 Bake until the center jiggles slightly when the pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool for 30 minutes, then transfer to the refrigerator and chill for 3 hours or overnight.
4 Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.
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Author: Rick Bayless
BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking.
In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare.
Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas.
Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili.
Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero.
Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations.
There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal.
Not since his first book, Authentic Mexican, has there been such an accessible opportunity to learn about real Mexican cooking. Rick Bayless's Mexican Kitchen offers translations of authentic Mexican dishes that preserve their authenticity. The book opens with 14 salsas, sauces, and seasonings that Bayless calls "cornerstones of Mexican dishes." Other than some chile peppers essential to certain dishes, most ingredients are found in any supermarket. For any less common ingredients, a mail-order source or an easy substitution is provided. This brilliant book is engaging, informative, and inspiring.
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Author: Donna Kelly
In Quesadillas, the gooey little snac ks we all used to make as kids have grown up into flavorful, hearty meals and desserts bursting with flavor. Favorites include Roasted Veggie and Goat Cheese, Thai Peanut, Parmesan-Crusted Italian, Chicken Caesar, Philly Cheesesteak, Peanut Butter Apple, Triple Chocolate Decadence, and Pecan-Crusted Pear.
Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. She lives in Provo, Utah.
Sweet and savory recipes celebrate this classic finger food.
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Author: Lee Frank
Nachos are the ultimate comfort food and the extreme guilty pleasure. As the team behind Nachos NY, authors Lee Frank and Rachel Anderson have set off on a mission to reinvent the nacho and elevate it from its status as neon-yellow-cheese-smothered snack food to delectable gooey treats to dig into and share with friends.
As Nachos NY, Frank and Anderson have put their extensive nacho knowledge to work and show you how to play off the flexibility of the nacho with eighty-four creative recipes that are inspired by comfort foods and international flavors. From making homemade tortilla chips, to whipping up Avocado Horseradish Crema, and mixing up delicious margaritas, the recipes in this book provide you with everything you need to throw a Mexican fiesta with a twist! Recipes include:
Fried Calamari Nachos
Croque Monsieur Nachos
Philly Cheesesteak
Roasted Beet, Apple, and Goat Cheese
Pork Ginger
Poached Pear Gorgonzola Dessert Nachos
and much more!
With recipes contributed by Guactacular contest winners, Ivy Stark of Dos Caminos, The Brooklyn Salsa Company, Hugo Ortega, J. Kenji Lopez-Alt of Serious Eats, and Melissa Clark of The New York Times, this book will have you cooking sweet and savory recipes all year round at backyard bbqs, on Super Bowl Sunday, or for Tex-Mex night with the family.
And, of course, nachos aren't complete without salsa, guacamole, and queso. A range of sauces to dip into and drizzle on to your chips are provided, including Clementine Pico de Gallo, Bacon Apple Guac, Mango Chipotle Sauce, and much more! Then pair your nachos with the complementary drink recipes for margaritas, horchata, and sangria and throw yourself a real fiesta!
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Author: Eva Longoria
Brand: Random House
Eva Longoria may be most recognized for her role as Desperate Housewives’ saucy Gabrielle Solis, but on her own time, there are few places she would rather be than in the kitchen, cooking the food she loves for her family and friends. Here is the food Eva loves to eat, and the recipes in Eva’s Kitchen trace her life story, taking readers on her culinary journey—from the food she was brought up on to the recipes inspired by her travels abroad to the dishes she serves during casual nights at home.
Having grown up on a ranch with every meal based on what was in the family fields, Eva believes, like so many of us, that good cooking relies on local, fresh, easy-to-find ingredients. In Eva’s Kitchen, she teaches readers essential cooking skills and she sprinkles in the histories and traditions behind her favorite dishes, including personal stories and anecdotes that capture the warmth, humor, and joy of her most memorable meals.
In her first cookbook, Eva welcomes you into her kitchen, offering 100 of her favorite dishes—many of which are family recipes collected over the years—all fused with her passion for cooking. She also shares memories of her Texas ranch upbringing, her very first cooking adventures, vacations overseas, nights in with her girlfriends, and last-minute pre–red carpet meals.
Inspired by her heritage, Eva highlights the essentials of great Mexican cooking, Texas style—with her family’s recipes and techniques for making the world’s best tamales, homemade tortillas, Spanish rice, and Pan de Polvo (Mexican pastry), to name a few. She also offers dishes from a variety of international cuisines, from Latin American to Italian and French, inspired by her globe-trotting travels. A taste of Lemon Dover Sole whisks Eva to a tiny hotel-restaurant she once visited on a trip to Normandy; the recipe for Cannellini Beans with Crushed Red Pepper was a souvenir from a trip to Florence; kimchi adds a kick to her Spicy Roasted Brussels Sprouts, a Thanksgiving staple; and Yellow Squash Soup with Lemon brings her full circle, back to her family’s vegetable garden in Corpus Christi.
With full-color food photographs, intimate portraits of her family and friends, and a glimpse into Eva’s home and her lesser-known domestic side (family first, acting second, she says), Eva’s debut cookbook will entice her loyal fans and inspire home cooks to broaden their culinary horizons and create memorable meals for the people they love.
Eva Longoria may be most recognized for her role as Desperate Housewives’ saucy Gabrielle Solis, but on her own time, there are few places she would rather be than in the kitchen, cooking the food she loves for her family and friends. Here is the food Eva loves to eat, and the recipes in Eva’s Kitchen trace her life story, taking readers on her culinary journey—from the food she was brought up on to the recipes inspired by her travels abroad to the dishes she serves during casual nights at home.
Having grown up on a ranch with every meal based on what was in the family fields, Eva believes, like so many of us, that good cooking relies on local, fresh, easy-to-find ingredients. In Eva’s Kitchen, she teaches readers essential cooking skills and she sprinkles in the histories and traditions behind her favorite dishes, including personal stories and anecdotes that capture the warmth, humor, and joy of her most memorable meals.
In her first cookbook, Eva welcomes you into her kitchen, offering 100 of her favorite dishes—many of which are family recipes collected over the years—all fused with her passion for cooking. She also shares memories of her Texas ranch upbringing, her very first cooking adventures, vacations overseas, nights in with her girlfriends, and last-minute pre–red carpet meals.
Inspired by her heritage, Eva highlights the essentials of great Mexican cooking, Texas style—with her family’s recipes and techniques for making the world’s best tamales, homemade tortillas, Spanish rice, and Pan de Polvo (Mexican pastry), to name a few. She also offers dishes from a variety of international cuisines, from Latin American to Italian and French, inspired by her globe-trotting travels. A taste of Lemon Dover Sole whisks Eva to a tiny hotel-restaurant she once visited on a trip to Normandy; the recipe for Cannellini Beans with Crushed Red Pepper was a souvenir from a trip to Florence; kimchi adds a kick to her Spicy Roasted Brussels Sprouts, a Thanksgiving staple; and Yellow Squash Soup with Lemon brings her full circle, back to her family’s vegetable garden in Corpus Christi.
With full-color food photographs, intimate portraits of her family and friends, and a glimpse into Eva’s home and her lesser-known domestic side (family first, acting second, she says), Eva’s debut cookbook will entice her loyal fans and inspire home cooks to broaden their culinary horizons and create memorable meals for the people they love.
Guest Reviewer: Rachael Ray
Rachael Ray is a bestselling cookbook author, the host of the Emmy Award–winning syndicated show Rachael Ray, and editorial director of her magazine, Every Day with Rachael Ray. She is also the host of her popular Food Network shows 30-Minute Meals, Tasty Travels, and Rachael’s Vacation. She is the founder of Yum-o!, a charitable organization dedicated to healthy family meals, and Rachael’s Rescue, which helps animals in need.
Eva Longoria is arguably one of the world's most glamorous women--a fixture in the Hollywood spotlight, entertainment magazines, and primetime TV. But after reading her first cookbook, Eva's Kitchen, you will be pleasantly surprised at how much you have in common with this "Desperate Housewife." Eva is much more comfortable in front of a stove than a camera, creating food with real personality to share with family and friends. Contrary to what you might believe based on her dress size, Eva is a girl who loves to eat and makes one hell of a guacamole.
Featured Recipe: Mint Lemonade
Mint Lemonade Makes 3 cups; about 4 servings
For lemonade
1/2 cup sugar
1/4 cup hot water
1/2 cup fresh lemon juice (from 4 lemons)
For mint lemonade (2 servings)
About 12 (3 1/2 cups) ice cubes
1 1/2 cups lemonade, plus more if needed
6 to 7 sprigs of fresh mint, plus more for garnish
We had lemon trees and mint all over our ranch when I was a kid. I don’t remember when I tasted the two together for the first time, but since then I’ve never liked lemonade any other way. For kids or anyone not drinking alcohol, it’s a fabulously festive and beautiful nonalcoholic treat. Or add a shot of rum or vodka to each glass and make a cocktail out of it!
Instructions 1. To prepare the lemonade, place the sugar and hot water in a 2-quart container. Close tightly and shake until the sugar is dissolved. Add the lemon juice and enough cold water to make 3 cups total. Shake until well combined.
2. To make 2 servings of mint lemonade, place the ice in a blender—it should fill the blender about halfway. Pour over the lemonade. Pull the leaves off the mint and add to the blender. Puree until well blended and slushy. If too liquidy, add more ice and puree; if too slushy, add a little more lemonade and puree until well blended.
3. Pour into two 12-ounce glasses. Garnish each with a mint sprig and serve immediately.
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Author: Rick Bayless
Entertaining made easy, with Mexican-inspired recipes and handy tips from the celebrity chef and winner of Bravo’s Top Chef Masters.
Whether you’re hosting a casual get-together with friends or throwing an outdoor shindig, no one can teach you the art of fiesta like Rick Bayless. With 150 recipes, Bayless offers you the key to unforgettable parties that will have guests clamoring for repeat invitations. There are recipes for small-dish snacking (Mushroom Ceviche, Devilish Shrimp), dynamic cocktails to get the party started (Champagne Margarita, Sizzling Mojito), and Bayless’s signature takes on Mexican street food (Grilled Pork Tacos al Pastor, Roasted Vegetable Enchiladas). Live-fire grilled fish and meat dishes like the “Brava” Steak with “Lazy” Salsa will draw friends and family to the glow of open flames. And if you’re going to throw a truly epic celebration, you’ll need a killer finale like Frontera Grill’s Chocolate Pecan Pie Bars or Dark Chocolate–Chile Ice Cream.
Fiesta at Rick’s offers 150 diverse preparations organized into easy-to-follow chapters. But it’s far more than a collection of recipes. With four complete, can’t-miss menus for parties ranging from a Luxury Guacamole Bar Cocktail Party for 12 to a Classic Mexican Mole Fiesta for 24, Bayless has all your friends covered. Each of these parties has a complete game plan, from a thought-out time line with advance shopping and preparation to a fiesta playlist. Whether a first-time entertainer or a seasoned veteran, anyone can learn from the helpful sidebars, which cover topics such as how to shuck oysters, the perfect avocado for guacamole, and the best way to pick out fresh fish for ceviche preparations. Bayless breaks down the timeless building blocks that make up authentic Mexican food, explaining the value of fresh tortillas and providing surprisingly simple instructions for making your own Mexican Fresh Cheese.
Bayless’s entertaining blueprint eliminates the guesswork, so you can let your inspiration run free. Companion to seasons six and seven of Rick’s Public Television series Mexico—One Plate at a Time, Fiesta at Rick’s is required reading for everyone who loves opening their home to friends and good times. Four-color photographs throughout
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED AS IS AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.
Serves: 8 to 10 
