Must read for anyone serious about Mexican cooking
December 28, 2011
Rick Bayless and his wife spent years living in Mexico travelling to all of the states to find out what authentic Mexican cooking was in each area. The book uses that knowledge to cover basic ingredients and preparation techniques and give you several interesting takes on the subject from several different regions. For example, he tells about his adobe recipe he developed while living in Oaxaca that he made with the help of his butcher and then and the next pages talks about Yucatecan seasoning pastes.
Pros:almost written like an anthropology book
great little asides about variations, Mexican kitchen language and cook's notes.
this edition contains pictures in a few special color photo sections
Cons:for the most part, it's all words and a few illustrations. it works but I'd love to see everything in photos instead of just the highlights