Great Price Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine Review

I've been a fan of Bayless's restaurants for years and this cookbook is nothing short of amazing. Some reviewers have complained that his recipes are overly complicated, and while that may be true of some recipes, it's worth noting that a lot of his entree recipes are useful starting points and he often includes variations at the end of each one. I haven't had anything bad from this cookbook. It is one of my top three cookbooks and one that has generated countless family dinners and midnight snacks. His chilaquile recipe kept me going through grad school and has been passed along to all my grad school friends and their families.

Bayless's desserts are sadly under-appreciated. I encourage anyone who buys this book to make the Tropical Mango Trifle and Chocolate Pecan Pie. I've been making both for years now and people always ask for the recipe. My boyfriend, who is from the south and has already eaten more pecan pie than I ever will in my lifetime, instantly declared the Chocolate Pecan Pie the best version of pecan pie he has ever had and insists that we keep a few mini pies in the freezer "for emergencies."

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Product Feature

• ISBN13: 9780684800066
• Condition: USED - Very Good
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Product Overview

BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking.

In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare.

Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas.

Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili.

Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero.

Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations.

There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal.

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Great Price Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen Review

My fiance' and I spent New Year's in Las Vegas this year. While there, we dined at Mesa Grill for the first time. The food was spectacular--no other word for it other than maybe fabulous, outstanding...you get the point. We enjoyed it so much that we canceled reservations at another well known Vegas restaurant later in the week to dine there again instead. There wasn't a single thing we sampled that was less than pefect. We travel a lot and dine in many wonderful restaurants--Mesa Grill is easily in the top 5 of our favorites list. That being said, when I got home I couldn't wait to order this cookbook and see if the dishes in it were the same or at least very similar to the ones we enjoyed in the restaurant. What a wonderful surprise to find that they are! The pumpkin soup, the pork tenderloin (WOW), the 16 spice chicken, the sauces--everything has just been great. The book has a ton of brightly colored pictures of the food and is very easy to follow, even for someone who wouldn't necessarily call themselves a "gourmet". Some of the ingredients might be unusual but I've found most are easily accessed in my local markets and what I can't find there, I've been able to purchase here on Amazon.com. We are having a great time working our way through this book. I would highly recommend it to anyone who enjoys bold flavors.

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Product Feature

• Hardcover, 278 pages
• Includes list of must-haves for the pantry and tips on basic cooking technique
• Recipes for drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts and brunch dishes

Product Overview

Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.

Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:

- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
- Queso Fundido with Roasted Poblano Vinaigrette
- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
- Seared Tuna Tostado with Black Bean Mango Salsa
- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
- Spicy Coconut Tapioca with Mango and Blackberries

Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.

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Check Out Going Solo in the Kitchen for $8.50

Going Solo in the Kitchen Review

ABOUT THE BOOK IN GENERAL:

Having spent most of my late teen and early young-adult life in a long-term relationship that I thought was leading to marriage, I failed to ever develop any real skills or strategies for cooking for myself or even grocery shopping for myself. After becoming single, at first I ate mostly fast/convenience food. I got sick of that pretty quickly though, and gradually advanced to higher-end forms of take-out. After a couple years I finally got sick of that too, and in my late twenties eventually found myself wandering aimlessly through grocery stores once or twice a week before inevitably settling for the usual: sushi, a box of granola/protein bars, peanut butter, and stacks of frozen dinners.

I asked for and received this book for Christmas last year hoping that it would inspire me to make a positive change in my life, in terms of learning to take time for myself, eating healthier, and just taking better care of myself in general. I actually didn't crack the book until this July (what can I say, change is a process), but since then my attitude towards food, my attitude towards myself, and my attitude regarding my single-ness have all begun to shift in very positive ways.

Why am I sharing all of this stuff about my life with you in a review for a cookbook? To make an important point: this was really a lot more than just a cookbook for me. It IS a great cookbook and if that's all you're looking for, you'll find hoards of unique and delicious recipes-for-one in here. But for me, it was way more than merely a book of recipes. It was actually an important source of inspiration and encouragement for me to finally start embracing my single-ness after all these years. The beginning part of this book was so incredibly helpful. It was like "starting all over from the beginning...for dummies." She even shared insights, tips, and encouragement for how to tackle grocery shopping when you're single.

Then there were all sorts of creative suggestions for ways to store ingredients in single-sized ready to use portions, info about what ingredients will keep and where in the fridge and for how long, suggestions for basic ingredients to always have on hand, all that stuff. And throughout all of this were anecdotes about the single life, pointing out the reasons singles usually give for not wanting to cook, describing what single people tend to do when they go to the grocery store (like run to the frozen food section), and, with an understanding for the reasons why we do what we do, she offers real support for the effort to try and do something differently for yourself. It works because it's coming from the perspective of someone who has been there. There's the voice of a strong independent woman here, who has gone through the transition from functioning in a relationship to functioning as a single, who has gone through the phases and has made these lifestyle changes herself. She heartens her fellow singles not to mope about and settle for eating take out or the same leftovers from a frozen casserole night after night, but to embrace their lives and their bodies in a spirit of self-care, and to have fun creating meals for themselves to savor and enjoy.

ABOUT THE RECIPES:

I have gone into such detail about the encouraging beginning part of the book you would think that's the bulk of it! It's really not at all, it's just something I wanted to say because the little bit she does offer here helped me a lot. Keeping it in perspective though, the Introduction is only 2 pages, and the "Getting Started" section is only 19 pages. The rest of the 300 pages is all recipes. All the ones I've tried make perfectly-sized portions for one person. And they have all been fabulous! I basically went through initially and turned down page corners for all the recipes I thought I would like, and now I go through at the start of each week, and pick out a few to try. I list the ingredients I need and then do my shopping. It's become a really easy system and it is actually kind of fun.

Also, I love the way she introduces recipes with suggestions for when to try them, like "this is a great dinner for a hot summer night" or "try this recipe on a night when you're so tired that even buying take-out is too much effort" (I did try that one and it was true, it really was that easy...and delicious).

I also really like the way she provides "variations" for each recipe. It helps me learn about incorporating different tastes, and it has encouraged me to start thinking outside the box a little bit, helping me to get more experimental with the recipes and not feeling like everything has to be so "by the book."

The variety of recipes is really amazing. Some of my favorite stuff is actually in the last section "Odds & Ends" which has great breakfast suggestions, amazing homemade drinks like a "Lime-Grenadine Cooler" (which I have made to impress friends, it's awesome), and all sorts of treasures that I have started incorporating on a regular basis.

I gave this book 5 stars, because I think it is that good and it deserves all 5 of them for its contribution to my life and to the life of singles everywhere. So far there has only been one recipe I didn't really care for, but that's okay, not everybody has the same tastes and you'll probably run into that with any cookbook. The only thing I had trouble with is that parts of it were actually not quite basic enough for me and sometimes her instructions for what to do in a recipe were a little beyond me...keep in mind though, I knew basically nothing going into this, so other normal people with standard cooking knowledge may not have this problem.

Also, there was one recipe that said it would take 15 minutes to make and it took me an hour. But I don't think she was including the time it took to prepare all the ingredients...or maybe I'm just slow because I have no idea what I'm doing so I'm being overly perfectionistic about it...I spent 15 minutes alone chopping away at the garlic and onions. Anyway, I definitely feel like I need to get another book to cover some more basic cooking 101. But the point is, I never would've even had the motivation or confidence to want to get such a book if it wasn't for this book. This book serves a different purpose, an important one, offering singles the information, tips, recipes, and encouragement to begin to WANT to cook for themselves, treating yourself like as if you are somebody important. You are! I think this is such a positive lifestyle change in term of learning to love and care for ourselves.

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Product Feature

• ISBN13: 9780375703935
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Product Overview

Designed expressly for solo cooks, this supremely practical cookbook includesmore than 350 recipes for all occasions--plus tips on planning, shopping, andstoring and recycling food.

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Great Price Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen Review

My fiance' and I spent New Year's in Las Vegas this year. While there, we dined at Mesa Grill for the first time. The food was spectacular--no other word for it other than maybe fabulous, outstanding...you get the point. We enjoyed it so much that we canceled reservations at another well known Vegas restaurant later in the week to dine there again instead. There wasn't a single thing we sampled that was less than pefect. We travel a lot and dine in many wonderful restaurants--Mesa Grill is easily in the top 5 of our favorites list. That being said, when I got home I couldn't wait to order this cookbook and see if the dishes in it were the same or at least very similar to the ones we enjoyed in the restaurant. What a wonderful surprise to find that they are! The pumpkin soup, the pork tenderloin (WOW), the 16 spice chicken, the sauces--everything has just been great. The book has a ton of brightly colored pictures of the food and is very easy to follow, even for someone who wouldn't necessarily call themselves a "gourmet". Some of the ingredients might be unusual but I've found most are easily accessed in my local markets and what I can't find there, I've been able to purchase here on Amazon.com. We are having a great time working our way through this book. I would highly recommend it to anyone who enjoys bold flavors.

Click Here To View More Specification...

Product Feature

• Hardcover, 278 pages
• Includes list of must-haves for the pantry and tips on basic cooking technique
• Recipes for drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts and brunch dishes

Product Overview

Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.

Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:

- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
- Queso Fundido with Roasted Poblano Vinaigrette
- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
- Seared Tuna Tostado with Black Bean Mango Salsa
- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
- Spicy Coconut Tapioca with Mango and Blackberries

Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.

Read More ...

---

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Great Price Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation

Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation Review

I'd give this seven stars if so many were available!

Mr. Hall has done a remarkable job to take a complex subject and break down into easily understood advcie without getting bogged down into cliches or pie-in-the-sky hyperbole.

I have searched far and wide and have found three terrific volumes, but this one is the best of the three and is the only one available on Kindle. Note that I once had a bakery in which one of my signature products was franchised in Oregon using the moniker Billy Bob's Pot Pies. Although the franchise effort was ill-fated, as vice president of the corporation, I learned a good deal along the way.

I also learned why, these days, beginning franchises is all but dead unless you have really deep pockets. I also learned why trying to breaking into supermarkets is even deader than franchising.

Thus, Sell Your Specialty Food is my pick for food producers hoping to break into wholesale food marketing in any format, but readers and researchers also should read Selling My Food To supermarkets; Kitchen To Market; Gourmet To Go - C. William Anderson, aka Travis C. Ward.

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Product Feature

• ISBN13: 9781427798268
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Product Overview

Artisanal. Organic. Fair Trade. Natural. Handmade. Consumers are clamoring for quality and taste, and there is a growing trend toward organic foods and international food.

With an annual growth rate of 11 percent, the opportunities to sell and market specialty gourmet foods are greater than ever. Almost 75 percent of the nation’s consumers now buy these upscale foods, compared to 64 percent just one year ago.

In Sell Your Specialty Food, Stephen Hall outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance. Whether you own a business or you are thinking about starting one, Hall will show you how to:

• Identify a winning product and its most appropriate markets.
• Get your product ready to market.
• Advertise, promote, and sell your product.
• Create your own success niche. Professionalize your business.
• Also included is updated information about the role of the Internet, health and organic food markets, the latest government regulations and technological advances, and contact information for dozens of valuable resources.

Fully updated and revised, readers will learn about the latest trends in the field, including organics and the green market industry, and so much more to make their business a success.

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