by
Rick Bayless and Deann Groen Bayless
05/08/2006
From Publishers Weekly
Bayless, popular Chicago chef and author
(Rick Bayless's Mexican Kitchen, etc.),
jumps on the "everyday food"
wagon with this lively collection of
recipes designed to take no more than 30
minutes to prepare. Known for his
painstaking approach to recreating the
classics of Mexican cuisine, Bayless moves
in a new direction here, substituting
easy-to-find ingredients for exotic ones,
streamlining complex sauces into a few
steps and emphasizing nutrition. Purists
may balk when they encounter more boneless
chicken breasts than lard—not to mention
a cheerful reliance on canned beans and
peppers and, in a pinch, prepared
salsas—but any time-pressed home cook
will welcome this pragmatic approach to
the complexities of Mexican food.
Bayless's confident, step-by-step recipes
lead even the novice through a variety of
twists on tacos and enchiladas, staples
like tortilla soup and guacamole, and more
ambitious dishes such as Grilled Red Chile
Steak with Sweet Plantains, Red Onion and
Chipotle Salsa. Even the notoriously
complex mole tradition is reinvented with
the foolproof Chicken in Oaxacan Yellow
Mole. This companion volume to the fourth
season of Bayless's PBS series Mexican One
Plate at a Time will rescue any Mexican
food fan who's ever been daunted by the
prospect of serving more than chips and
salsa. Photos. (Nov. 7)
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