Authentic Mexican 20th Anniversary Ed cookbook
Rick Bayless | ISBN: 0061373265 | PDF | 646 pages | 2007 | 4.79 MB
Rick Bayless (host of the PBS-TV series Cooking Mexican extensively explores
Mexican cookery, analyzing particular national characteristics as well as regional variations of the complex cuisine. He traces the history of Mexican food from the humble squash and beans of thousands of years ago to a cuisine that came to include chilis, corn and the orchard bounties (coconut, pineapple, avocados) of the conquering Spanish.
Mexican dishes familiar to Americans the enchiladas, tamales and tacos that are more properly classified with North American Southwestern cooking are included, but the most interesting recipes are the more exotic: Native American-influenced, spice-sweetened food from the Oaxaca region and simple, European-influenced seafood and vegetable dishes of the Gulf states. The author explains how common flavors (tomatoes, chiles, coriander, lime, onion, garlic) are transformed by proportion and cooking method to produce the regional differences.