Fantastic Mexican cookbook that highlights the simplicities and subtleties of one of the world's most misunderstood cuisines.
Rick Bayless' Mexican Kitchen (1996) is a must have for anyone interested in preparing authentic Mexican food in their own homes.
Bayless outlines the various staples necessary for any Mexican kitchen including the tools, ingredients, and recipes used throughout Mexican cuisine. When certain items are difficult to find in the US, he has useful recommendations and substitutions that do not compromise the integrity of the final product.
His personal site describes the book: "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."
What I like best about this book is that it doesn't read like a cookbook with just a list of recipes. There are cultural notes accompanying most of the recipes about the origins of the recipes (whether a historical account or a personal account), along with explanations of how to prepare staple sauces and ingredients.
I usually like few more photos with my recipe tomes, but Bayless' thorough and very readable descriptions make up for the lack of imagery.
I look forward to checking out more of his books in the future and welcome any suggestions on other Latin American cook books I should check out.
