Rick Bayless is the world's leading writer on Mexican food and until the publication of this award-winning book, the food loving public have had few authorities to help translate the heart of this world class cuisine to everyday cooking. His recipes provide inspiration and guidance, mixed with passion, clarity and humour. "Mexican Kitchen" has established itself as the 'Bible' of Mexican cooking, and is a must for all lovers of Mexican food. This is the definitive book on Mexican food now available in paperback. It is the winner of the prestigious James Beard Award.
Rezensionen / Stimmen
"Before Rick Bayless, Mexican food was misunderstood and underappreciated by most Europeans, after Bayless that should all change. Loyd Grossman 'Here's the book that will give you more uses for hot peppers than most. Chipotle, poblano and habanero - Bayless describes their distinctive qualities and instructs on their deployment in the salsas and flavouring pastes that form the basis of 150 recipes which make up the bulk of the book. But upfront he offers simpler suggestions for splashing their flavour into casually instant dishes.' Food and Travel"
Sprache
Verlagsort
Maße
Höhe: 230 mm
Breite: 185 mm
ISBN-13
978-1-904573-69-2 (9781904573692)
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Schweitzer Klassifikation
The world's foremost pioneer of Mexican cooking, he earned an unprecedented honour in 1995 when he was named chef of the tear by both the james beard Fondation and the International association of Cuinary Professionals. He and his wife own and operate the highly acclaimed restaurants Frontera Grill and Topolobampo, both in Chicago.
