Mexican Kitchen by Rick Bayless
A book on Mexican food, containing recipes that provide inspiration and guidance. It is suitable for all lovers of Mexican food. It is the winner of the prestigious James Beard Award.
Before Rick Bayless, Mexican food was misunderstood and underappreciated by most Europeans, after Bayless that should all changeLoyd 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
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.
| SKU | Unavailable |
| ISBN 13 | 9781904573692 |
| ISBN 10 | 190457369X |
| Title | Mexican Kitchen |
| Author | Rick Bayless |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Absolute Press |
| Year published | 2007-06-14 |
| Number of pages | 448 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |