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

This definitive collection from Chicago chef and James Beard Award winner Bayless, in collaboration with his wife (and fellow restaurateur) and food journalist Brownson, proves comprehensively that the best Mexican food requires--and amply rewards--dedication and, often, time. Bayless begins with 15 Essential Recipes for salsas and sauces that work as ""building blocks."" Substitutions are suggested for uncommon ingredients, and excellent descriptions identify fresh and dried peppers. Throughout the text, sidebars inform about such items as tortilla presses, cactus paddles, pumpkin seeds and the delicacy huitlacoche (black corn fungus). Bayless explains fat's importance in the Mexican diet and tells how to make good lard at home. The chapter on salads includes two versions of guacamole, one given a fresh twist with roasted tomatillos; the chapter on soups offers Chilied Tortilla Soup with Shredded Chard and Oaxacan Black Bean Soup. An array of authentic Mexican fare is explored in ""Tacos, Enchiladas and Other Casual Fare"" (Simple Red Mole Enchiladas with Shredded Chicken) and ""Vegetable, Bean, Rice and Egg Dishes"" (e.g, Green Poblano Rice). ""Fiesta Food"" includes recipes for moles and tamales. Gringo cooks can relax with simpler main dishes--Red Chile-Braised Chicken wreathed in ancho and garlic sauce, smoky Chipotle Shrimp or zesty Chile-Glazed Country Ribs. Desserts are as delectable as Modern Mexican Chocolate Flan and as unusual as Crunchy Amaranth Tart and Creamy Lime Pie. Mail-order sources and a bibliography are included. Photos not seen by PW. (Oct.)