  
 Rick Bayless has been acclaimed widely as America’s foremost proponent of Mexico’s thrillingly diverse cuisine. With boyish enthusiasm, he guides us through Mexican markets, street stalls, and home kitchens. He then returns to the States, to show American cooks how to bring the vibrant flavors of Mexico into their everyday cooking. Sure he cooks classically — but wait until you see (and taste) his contemporary innovations. Simplicity. Clarity. Mastery. Authority. Enthusiasm. Innovation. With the skill of a master chef, the passion of a homestove cook, and the knowledge of a scholar-gypsy, Rick Bayless crosses borders and opens new worlds. There’s little wonder he has won our country’s highest chef honors (James Beard Foundation’s National Chef of the Year) and our highest cookbook award (Julia Child/TACP Cookbook of the Year).
Rick is a born-again Mexophile, an Indiana Jones of the stove, a Julia Child of Mexican cuisine in jeans and a T-shirt. His goal is focused on getting a great meal onto our American tables, a meal that sings with the rich tapestry of Mexican flavor. One thing is for certain: Rick never leaves us with mouths watering, unable to complete the journey from enticement to satisfying mouthful. He’s learned to use the age-old wisdom of the traditional kitchen to inspire the best of contemporary cooking
|
