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Mexico One Plate At A Time [Hardcover]

By Rick Bayless, Jeanmarie Brownson, Deann Groen Bayless, John Johnston (Translator), Kim Williams (Translator), K. B. Tan (Contributor) & S. Cao (Contributor)
Our Price $ 29.75  
Retail Value $ 35.00  
You Save $ 5.25  (15%)  
Item Number 153159  
Buy New $29.75

Item Specifications...

Pages   374
Est. Packaging Dimensions:   Length: 9.58" Width: 7.78" Height: 1.27"
Weight:   2.7 lbs.
Binding  Hardcover
Release Date   Oct 25, 2000
Publisher   Scribner
ISBN  068484186X  
EAN  9780684841861  

Availability  3 units.
Availability accurate as of Dec 15, 2017 10:04.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.

Item Description...
The nation's authority on Mexican cuisine shares his wisdom and experience on cooking south of the border in this collection of 120 recipes--some classics, some his own creations, in a companion volume to the twenty-six-part PBS cooking series. 100,000 first printing. Good Cook Main.

Publishers Description
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"

Buy Mexico One Plate At A Time by Rick Bayless, Jeanmarie Brownson, Deann Groen Bayless, John Johnston, Kim Williams, K. B. Tan & S. Cao from our Christian Books store - isbn: 9780684841861 & 068484186X

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More About Rick Bayless, Jeanmarie Brownson, Deann Groen Bayless, John Johnston, Kim Williams, K. B. Tan & S. Cao

Register your artisan biography and upload your photo! RICK BAYLESS, one of America's foremost practitioners of Mexican cooking, earned an unprecedented
honor in 1995 when he was named Chef of the Year by both the James Beard Foundation and the International Association of Culinary Professionals. He and his wife, Deann Groen Bayless, own and operate the highly acclaimed restaurants Frontera Grill and Topolobampo, both in Chicago.

Rick Bayless currently resides in Chicago, in the state of Illinois.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [9481  similar products]
2Books > Subjects > Cooking, Food & Wine > Regional & International > Mexican   [98  similar products]

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Reviews - What do our customers think?
Great Recipes, Full Instructions etc.  Sep 26, 2007
Bayless knows his Mexican food. I bought this book for delivery to my daughter's in the States prior to a visit. Lots of local Mexican supermarkets. I thoroughly enjoyed cooking every one of recipes I tried and the assembled company were very appreciative on being served authentic Mexican cuisine. And this is Mexican cuisine NOT simply Mexican cooking. The problem in the the UK (at least outside of London perhaps)is sourcing the ingredients. If you can find a source, this book and a little application will provide appreciative guests and hours of fun experimenting with a much neglected source of culinary excellence.
Beautiful Book  Sep 14, 2007
This is a wonderful book for those wanting to learn about true authentic Mexican gastronomy. Its just so well done. My only reason for not giving this 5 stars was the fact that some recipes did not come out as well as I hoped even though they were still good. I had to tweak them for heightened flavor. For research this is great, but for the actual recipes you might want to try Diana Kennedy's versions instead.
Finally..authentic Mexican at home  Jul 17, 2007
Growing up in Los Angeles, as well as being a well-traveled student of Mexican culture, I was lucky to been exposed to fairly authentic Mexican food for most of my life. I never attempted to cook it myself because it was so readily available down the street or around the corner. Then we moved to Las Vegas...

...the town where Taco Bell, yes TACO BELL, was voted by the readership in the local papers as "Best Mexican Food". Yikes.

Lucky for me, I just found Rick Bayless' Mexico One Plate At A Time at a local used bookstore (for less than half price for a mint copy). Tonight I made a three-course dinner - Shrimp Ceviche, Arroz Rojo, and Creamy Enchiladas with Chicken, Tomatoes, and Green Chile - all of which were fairly simple (albeit time consuming), and restaurant quality!


Very authentic and informative  Jun 9, 2007
My parents are both from Mexico and I lived there as a child, so I always look for authenticity in my food. I've loved this book. All the recipes I've made turned out great and very true to what I would expect.
Mexican Flavor Lovers Stop Here  Mar 30, 2007
There is a great deal of information in this cookbook, both concerning cooking and concerning Mexico in general. It is both interesting and informative. The recipes are varied (both traditional and contemporary), easy to follow, and delicious. I personally find it difficult to obtain a great many of the ingredients he calls for, but then I live in a very rural area far north of Mexico. All in all, if you have an adventurous palette and enjoy Mexican flavors, you will enjoy this cookbook.

Write your own review about Mexico One Plate At A Time

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