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 Today

  • Filename: mexican-today.
  • ISBN: 9780544557253
  • Release Date: 2016-04-12
  • Number of pages: 320
  • Author: Pati Jinich
  • Publisher: Houghton Mifflin Harcourt



Intriguing recipes for everyday meals from the host of the PBS series Pati’s Mexican Table On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. “Sweaty” Tacos with ripe tomatoes and cheese are so convenient they’re sold on Mexican streets by bicyclists. Her grandmother’s Cornflake Cookies feel just as contemporary now as they did then. Pati has “Mexed up” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.

Intimate Migrations

  • Filename: intimate-migrations.
  • ISBN: 9781479885558
  • Release Date: 2013-07-01
  • Number of pages: 188
  • Author: Deborah A. Boehm
  • Publisher: NYU Press



In her research with transnational Mexicans, Deborah A. Boehm has often asked individuals: if there were no barriers to your movement between Mexico and the United States, where would you choose to live? Almost always, they desire the freedom to “come and go.” Yet the barriers preventing such movement are many. Because of rigid U.S. immigration policies, Mexican immigrants often find themselves living long distances from family members and unable to easily cross the U.S.-Mexico border. Transnational Mexicans experience what Boehm calls “intimate migrations,” flows that both shape and are structured by gendered and familial actions and interactions, but are always defined by the presence of the U.S. state. By showing how intimate relations direct migration, and by looking at kin and gender relationships through the lens of “illegality,” Boehm sheds new light on the study of gender and kinship, as well as understandings of the state and transnational migration.

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

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.

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.

Mexico Otherwise

  • Filename: mexico-otherwise.
  • ISBN: 0826323138
  • Release Date: 2005
  • Number of pages: 285
  • Author: Jürgen Buchenau
  • Publisher: UNM Press



"In addition to Anglo-American authors, the anthology includes selections by German, French, Norwegian, and Spanish authors. Just over a third of the pieces are by women, who offer glimpses of private worlds closed to men, such as convent life, relations between women and their servants, and household affairs."--BOOK JACKET.

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.

The Art of Mexican Cooking

  • Filename: the-art-of-mexican-cooking.
  • ISBN: 0307383253
  • Release Date: 2008-04-08
  • Number of pages: 496
  • Author: Diana Kennedy
  • Publisher: Clarkson Potter



An exploration of Mexican cuisine presents recipes for main dishes, sauces and desserts, ranging for simple to sophisticated.

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