Mexican Everyday

  • Filename: mexican-everyday.
  • ISBN: 9780393241808
  • Release Date: 2005-11-17
  • Number of pages: 336
  • Author: Rick Bayless
  • Publisher: W. W. Norton & Company



At last, a cookbook that brings Mexican food within easy reach: named to Food & Wine Magazine’s Year’s 25 Best Cookbooks as part of its annual Best of the Best cookbook. In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls. As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mexican specialties requires more time than most of us have. Mexican Everyday is written with the time sensitivities of modern life in mind. It is a collection of 90 full-flavored recipes—like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans—that meet three criteria for "everyday" food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, clean taste of simple, authentic preparations; and 3) they are nutritionally balanced, full-featured meals—no elaborate side dishes required. Companion to a thirteen-part public television series, this book provides dishes you can eat with family and friends, day in and day out.

More Mexican Everyday

  • Filename: more-mexican-everyday.
  • ISBN: 0393081141
  • Release Date: 2015-04-27
  • Number of pages: 384
  • Author: Rick Bayless
  • Publisher: W. W. Norton



The follow-up to Rick Bayless's best-selling Mexican Everyday features a dozen "master-class" recipes you'll want to learn by heart, more than 30 innovative vegetable dishes, Rick's secret weapon flavorings to weave into your favorite dishes, and many other brand-new creations from his kitchen.

Quick Easy Mexican Cooking

  • Filename: quick-easy-mexican-cooking.
  • ISBN: 9781452105376
  • Release Date: 2011-04-29
  • Number of pages: 168
  • Author: Cecilia Hae-Jin Lee
  • Publisher: Chronicle Books



Es verdad! You can cook Mexican food on a weeknight in under one hour. Using readily available ingredients and familiar techniques, this easy-to-use cookbook makes Mexican cuisine doable for cooks at any skill level. Tacos, taquitos, flautas, burritos, and even classic Mexican desserts like Churros and cinnamon-scented Arroz con Leche (rice pudding) are just a taste of the more than 80 straightforward recipes. With dishes for every meal of the dayplus refreshing drinks such as agua frescas and potent margaritas—Quick & Easy Mexican Cooking adds spice to any kitchen.

Mexican Made Easy

  • Filename: mexican-made-easy.
  • ISBN: 9780307888273
  • Release Date: 2011-09-27
  • Number of pages: 224
  • Author: Marcela Valladolid
  • Publisher: Clarkson Potter



Why wait until Tuesday night to have tacos—and why would you ever use a processed kit—when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy? On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show. A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast—and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection. With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela’s show into your home. Chipotle-Garbanzo Dip makes 3/4 cup 1 (15.5-ounce) can garbanzo beans, rinsed and drained 2 garlic cloves, peeled 1 tablespoon fresh lemon juice 2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving 2 teaspoons sesame seed paste (tahini) 1/3 cup olive oil, plus more for serving Salt and freshly ground black pepper 1 tablespoon chopped fresh cilantro Tortilla chips Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse. With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper. Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips. From the Hardcover edition.

Rick Bayless Mexican Kitchen

  • Filename: rick-bayless-mexican-kitchen.
  • ISBN: 9780684800066
  • Release Date: 1996-10-21
  • Number of pages: 448
  • Author: Rick Bayless
  • Publisher: Simon and Schuster



Presents recipes for more than 200 authentic Mexican dishes, as well as introducing the major components of Mexican food

Everyday Life and Politics in Nineteenth Century Mexico

  • Filename: everyday-life-and-politics-in-nineteenth-century-mexico.
  • ISBN: 0826321712
  • Release Date: 2000
  • Number of pages: 248
  • Author: Mark Wasserman
  • Publisher: UNM Press



In this new and masterful synthesis, Wasserman shows the link between ordinary men and women-preoccupied with the demands of feeding, clothing, and providing shelter-and the elites' desire for a stable political order and an expanding economy. The three key figures of nineteenth-century Mexico-Antonio López de Santa Ana, Benito Juárez, and Porfirio Díaz-are engagingly reinterpreted. But the emphasis in this book is on the struggle of the common people to retain control over their everyday lives. Concerns central to village life were the appointment of police officials, imposition of taxes on Indians, the trustworthiness of local priests, and changes inland ownership. Communities often followed their leaders into one political camp or another-and even into war-out of loyalty. Excesses in partisan politics and regional antagonisms gave rise to nearly eighty years of war, resulting in the nation's economic stagnation between 1821 and 1880 and the mass migration of women from the countryside to the city. The industrialization of urban employment forever altered gender relations. During wartime, women acted as the supply, transportation, and medical corps of the Mexican armies. Moreover, with greater frequency than has been known, women fought as soldiers in the nineteenth century. This account of Mexico from Independence to the Revolution combines lively explanations of social history, political and economic change, and gender relations. Wasserman offers a well-written, thoughtful, and original history of Mexico's nineteenth century that will appeal to students and specialists alike. "At long last, a clear-headed, non-romanticized, and non-adversarial analysis of everyday life and politics across the vast sweep of a century of change and rebirth. This is a first-rate book, expert and highly accessible."--Professor Timothy E. Anna, University of Manitoba

Everyday Forms of State Formation

  • Filename: everyday-forms-of-state-formation.
  • ISBN: 0822314673
  • Release Date: 1994
  • Number of pages: 432
  • Author: Gilbert Michael Joseph
  • Publisher: Duke University Press



Everyday Forms of State Formation is the first book to systematically examine the relationship between popular cultures and state formation in revolutionary and post-revolutionary Mexico. While most accounts have emphasized either the role of peasants and peasant rebellions or that of state formation in Mexico’s past, these original essays reveal the state’s day-to-day engagement with grassroots society by examining popular cultures and forms of the state simultaneously and in relation to one another. Structured in the form of a dialogue between a distinguished array of Mexicanists and comparative social theorists, this volume boldly reassesses past analyses of the Mexican revolution and suggests new directions for future study. Showcasing a wealth of original archival and ethnographic research, this collection provides a new and deeper understanding of Mexico’s revolutionary experience. It also speaks more broadly to a problem of extraordinary contemporary relevance: the manner in which local societies and self-proclaimed "revolutionary" states are articulated historically. The result is a unique collection bridging social history, anthropology, historical sociology, and cultural studies in its formulation of new approaches for rethinking the multifaceted relationship between power, culture, and resistance. Contributors. Ana María Alonso, Armando Bartra, Marjorie Becker, Barry Carr, Philip Corrigan, Romana Falcón, Gilbert M. Joseph, Alan Knight, Florencia E. Mallon, Daniel Nugent, Elsie Rockwell, William Roseberry, Jan Rus, Derek Sayer, James C. Scott

Mexican Craving

  • Filename: mexican-craving.
  • ISBN: 1742574610
  • Release Date: 2014-01
  • Number of pages: 208
  • Author: Ben Milbourne
  • Publisher: New Holland Pub Pty Limited



Presents a collection of Mexican cuisine recipes, including tortillas, tacos, chimichangas, quesadillas, empanadas, salsas, and Mexican-inspired sweets.

Simply Mexican

  • Filename: simply-mexican.
  • ISBN: 9781607741251
  • Release Date: 2011-04-27
  • Number of pages: 128
  • Author: Lourdes Castro
  • Publisher: Ten Speed Press



Authentic, No-Fuss Mexican meals From Chile-Glazed Pork Chops to Dos Leches Flan, Lourdes Castro offers clean, vibrant flavors that are the essence of great Mexican food. In SIMPLY MEXICAN, she presents authentic recipes that don’t require a fortnight to prepare or extended shopping forays to find rare ingredients. Castro honed her knowledge of traditional south-of-the-border dishes by teaching the fundamentals to adults and children at her Miami cooking school, and now she’s introducing real Mexican fare that works for busy cooks every night of the week. SIMPLY MEXICAN features easy-to-prepare, fun-to-eat favorites with big flavors, such as Chicken Enchiladas with Tomatillo Sauce and Crab Tostadas. Once you have mastered the basics, Castro will guide you through more advanced Mexican mainstays such as adobo and mole, and show you how to make the most effortless savory and sweet tamales around. With cooking notes that highlight useful equipment, new ingredients, shortcut techniques, and instructions for advance preparation, SIMPLY MEXICAN demystifies authentic Mexican meals so you can make them at home in a snap. “With this book Lourdes Castro has added a spark of creativity and simplicity to Mexican food that up until now had not yet been realized. It gives me a huge sense of pride and honor to know that this book exists, as it will help a large audience re-create these gems in a simple and straightforward way.” --Aarón Sánchez, chef/owner of Paladar and chef/partner of Centrico, author of La Comida del Barrio, and former cohost of Food Network’s Melting Pot “Here, at last, are real Mexican recipes that are authentic, creative, and fun to prepare. Lourdes Castro creates an atmosphere that makes learning about enchiladas, tacos, and salsas exciting and interesting, and her precise methodology with Mexican cookery is refreshing and very entertaining. Highly recommended.” --Jonathan Waxman, chef/owner of Barbuto and West County Grill and author of A Great American Cook LOURDES CASTRO was born and raised in Miami, where she founded the Ars Magirica Cooking School and served as a personal chef and nutritionist for numerous high-profile clients. A former associate of the James Beard Foundation, she is a regular contributor to the New York Social Diary’s dining section and has taught in the food studies department at Johnson & Wales University. Castro currently teaches food science at New York University and is the director of the Culinary Academy at the Biltmore Hotel in Coral Gables, Florida. She is also an active member of Les Dames d’Escoffier. She lives in New York City. From the Hardcover edition.

Mexican Chicago

  • Filename: mexican-chicago.
  • ISBN: 9780252074974
  • Release Date: 2008
  • Number of pages: 255
  • Author: Gabriela F. Arredondo
  • Publisher: University of Illinois Press



Becoming Mexican in early-twentieth-century Chicago

Fresh Mexico

  • Filename: fresh-mexico.
  • ISBN: 9780307885531
  • Release Date: 2010-10-13
  • Number of pages: 240
  • Author: Marcela Valladolid
  • Publisher: Clarkson Potter



Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles, dozens of different chiles, and homemade tortillas that graced her family’s dinner table. Going to school across the border in San Diego, and later to cooking school in Paris, she found plenty to love in the markets, quickly folding new ingredients into her repertoire. She also encountered some curious foods masquerading as authentic Mexican: cheddar cheese—stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, easy-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with freshness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal? In her vivacious, fresh voice, Marcela aims to invigorate America’s taste for real Mexican food–dishes that can be accomplished on any busy weeknight but that still express the authentic flavors of her native cuisine. Her food is much like her, Mexican but influenced by other cultures. You’ ll find recipes for Tilapia Ceviche; Butternut Squash—Chipotle Bisque; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs; and Fresh Guava Layer Cake. Inspired ideas, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, fast recipes and dishes that are low in fat are called out with easy-to-find symbols. With more than a hundred delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico. From the Trade Paperback edition.

Wahaca Mexican Food at Home

  • Filename: wahaca-mexican-food-at-home.
  • ISBN: 9781444756920
  • Release Date: 2012-06-21
  • Number of pages: 256
  • Author: Thomasina Miers
  • Publisher: Hachette UK



'Thomasina Miers is bringing a large slice of genuine Mexico to the mainstream' Independent Eat your way around the markets of Mexico with this collection of over 130 mind-blowing recipes from Thomasina Miers, co-founder of the award-winning Wahaca restaurants. Inspired by the flavours of Mexico but using ingredients easily found in Britain, Wahaca - Mexican Food at Home is all about cooking authentic Mexican food in your own kitchen. Mexican cooking is fresh, colourful and full of flavour, with breakfasts to get you through the day, hearty dinners, sensational puddings, and zingy cocktails. Follow Tommi on her trip through the markets, cantinas and fiestas of Mexico to discover recipes bursting with flavour you'll want to eat and share.

Truly Mexican

  • Filename: truly-mexican.
  • ISBN: 9780470499559
  • Release Date: 2011-04-19
  • Number of pages: 264
  • Author: Roberto Santibanez
  • Publisher: John Wiley & Sons



Introduces traditional Mexican sauces with recipes for authentic favorites, from tacos and tamales to braised short ribs adobo and red snapper papillotes in green mole and includes instructions on essential ingredients and techniques.

Mexico

  • Filename: mexico.
  • ISBN: 0714867527
  • Release Date: 2014-10-27
  • Number of pages: 704
  • Author: Margarita Carrillo Arronte
  • Publisher: Phaidon Press



A New York Times Best Seller A Publishers Weekly Top Ten Cookbook (Fall 2014) "All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me!" – Eva Longoria The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts. Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.

Authentic Mexican

  • Filename: authentic-mexican.
  • ISBN: 9780061854989
  • Release Date: 2009-05-26
  • Number of pages: 384
  • Author: Mr. Rick Bayless
  • Publisher: Harper Collins



Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is. After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking. This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails. The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative. Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts. If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

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