Praise for Mexico—One Plate at a Time:

Mexico—One Plate at a Time was honored as Cookbook of the Year in the international division at the glittery 2001 James Beard Awards on Times Square—the “Oscars” of the food world.

Rick Bayless's passion and thorough knowledge of authentic Mexican food has truly changed our minds and our palates! Great food! —Emeril Lagasse

Rick Bayless sees in Mexican food the everyday personal celebration of life, art, and friendship across a table. His recipes are lucid, allow for error, and encourage innovation. I tried the chilaquiles recipe as soon as I opened this book. The results were delicious, my friends were delighted, and we laughed and lingered late into the night. I think that's what Rick likes to help bring about with this lovely and lyrical book. —Scott Simon, host of National Public Radio's Weekend Edition with Scott Simon, author of Home and Away: Memoir of a Fan

In a quick page he lays out a theory of tamales, or adobo, or escabeche. He's like the hero of some never-made Saturday morning cartoon for adults: cultural anthropologist by day-top flight chef by night. I hope in his next book he also starts solving crimes and playing in a pop band. That's all his protagonist needs, to make the jump from PBS to HBO. —Ira Glass, Host of Public Radio International's This American Life

Rick Bayless has the depth and breadth of knowledge about Mexican food traditions that most food writers can only dream of. Bayless is as vital to the culinary exchange between the U.S. and Mexico as Carlos Fuentes is to our binational literature. Viva Ricardo! —Gary Nabhan, MacArthur Award-winning ethnobotanist and author of Coming Home to Eat

Rick Bayless—one of the greatest teachers I know—has demystified Mexican cuisine for American home cooks. He demonstrates that there's much more to this great cuisine than nachos and burritos. Indeed, under Rick's tutelage it appears that Mexican cuisine is as vast and subtle as French or Italian. —Sara Moulton, host of Cooking Live with Sara Moulton

I have long admired the work of Rick Bayless. In Mexico—One Plate at a Time he continues his passionate attempt to introduce us to a long ignored cuisine. It is a splendid book and anyone who cares about world cuisine will want it in their library. —Jim Harrison, author of Legends of the Fall and The Road Home

In Rick Bayless's Mexico—One Plate at a Time, you will discover Mexican cooking as you've never had it in your life. Great dishes and easy techniques make this book a must. —Jacques Pepin

Rick's question and answer portion not only touches on the history of a particular dish, but provides personal tips for home cooks to successfully recreate the recipes in their own kitchens. This is definitely the kind of cookbook one returns to again and again. —Tomas Keller, The French Laundry

Rick Bayless has managed to make my mouth water and my mind leave New York (direction Mexico!), all in one book. —Daniel Boulud, chef/owner of Restaurant Daniel and author of Cafè Boulud Cookbook

I just love how Rick has given not only his contemporary recipes but the traditional as well. It's one of the best Mexican cookbooks I have seen. —Jean-Georges Vongerichten

In Mexico—One Plate at a Time Rick takes us by hand into the history of the ancestral knowledge and of the ingredients, leaving in each recipe the balance, taste and essence of the regional cooking—from Oaxaca to other states in my country, Mexico. —Patricia Quintana, author of Mexico the Beautiful