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Entertaining made easy, with Mexican-inspired recipes and handy tips from the celebrity chef and winner of Bravo’s Top Chef Masters.
Whether you’re hosting a casual get-together with friends or throwing an outdoor shindig, no one can teach you the art of fiesta like Rick Bayless. With 150 recipes, Bayless offers you the key to unforgettable parties that will have guests clamoring for repeat invitations. There are recipes for small-dish snacking (Mushroom Ceviche, Devilish Shrimp), dynamic cocktails to get the party started (Champagne Margarita, Sizzling Mojito), and Bayless’s signature takes on Mexican street food (Grilled Pork Tacos al Pastor, Roasted Vegetable Enchiladas). Live-fire grilled fish and meat dishes like the “Brava” Steak with “Lazy” Salsa will draw friends and family to the glow of open flames. And if you’re going to throw a truly epic celebration, you’ll need a killer finale like Frontera Grill’s Chocolate Pecan Pie Bars or Dark Chocolate–Chile Ice Cream.
Fiesta at Rick’s offers 150 diverse preparations organized into easy-to-follow chapters. But it’s far more than a collection of recipes. With four complete, can’t-miss menus for parties ranging from a Luxury Guacamole Bar Cocktail Party for 12 to a Classic Mexican Mole Fiesta for 24, Bayless has all your friends covered. Each of these parties has a complete game plan, from a thought-out time line with advance shopping and preparation to a fiesta playlist. Whether a first-time entertainer or a seasoned veteran, anyone can learn from the helpful sidebars, which cover topics such as how to shuck oysters, the perfect avocado for guacamole, and the best way to pick out fresh fish for ceviche preparations. Bayless breaks down the timeless building blocks that make up authentic Mexican food, explaining the value of fresh tortillas and providing surprisingly simple instructions for making your own Mexican Fresh Cheese.
Bayless’s entertaining blueprint eliminates the guesswork, so you can let your inspiration run free. Companion to seasons six and seven of Rick’s Public Television series Mexico―One Plate at a Time, Fiesta at Rick’s is required reading for everyone who loves opening their home to friends and good times. Four-color photographs throughout
- Sales Rank: #89857 in Books
- Published on: 2010-07-05
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x 1.10" w x 8.40" l, 3.00 pounds
- Binding: Hardcover
- 352 pages
From Publishers Weekly
Bayless has spent the past three decades eating his way across Mexico one plate at a time, as his PBS series proclaims. But for his seventh cookbook, he has switched modes from hunter-gatherer to home dweller, providing 150 recipes geared toward kicking back and relaxing with friends. Indeed, the attention paid to tequila in the opening chapter could easily lead to guests never leaving the sofa. A blood orange margarita and a Mexican mojito top the list, though Bayless also includes instructions for having a proper tequila tasting. Building up a thirst is no problem given the variety of hot, tangy, and pepper-filled dishes that are the author's stock in trade. Mango guacamole and chipotle-roasted almonds get things going. There are five different ceviches for seafood fans, tacos and tamales inspired by Mexican diners and street vendors, and an Oaxacan-style lamb pit barbecue for those who don't mind digging a hole in the backyard. To assure the proper fiesta atmosphere, there are song suggestions in a tropical party playlist. And for those who want to throw a really big shindig, there are several megarecipes that cover every detail of such ambitious efforts as a Mexican mole fiesta for 24 and a seafood cocktail party for 12. These include not just the menu items but also a time line of when to buy and prepare each item, serving strategies, and embellishments. (July)
Copyright � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
“The hardest thing about using this book isn’t finding the ingredients (today, practically every small town has a great Mexican grocery), it’s keeping yourself from eating everything before the guests arrive.” (The New York Times Book Review)
“Rick Bayless is el mejor cocinero! His flavors are so intense and layered that each bite brings tears to your eyes and that’s not just the chili peppers! I love everything about Rick; I’m so happy he shares his knowledge of Mexican cuisine with all of us. He’s inspired many of my friends―every age, size, shape, male, female―as well as myself to have more fiestas!” (Rachael Ray)
“There is Mexican Cuisine and there is Rick B. Mexican Cuisine. Rick is internationally renowned for his innovation and dedication in his culinary pursuits as a great teacher, TV host, and pioneer in his field. The delicious recipes in this trendsetting cookbook celebrate his best dishes, from the succulent Grilled Garlic and Orange Guacamole to the Champagne Margarita. It’s a taste of what’s to come in Fiesta at Rick’s. The ultimate collection of recipes shines at the dinner table when enjoying the fireworks of flavors with friends!” (Hubert Keller, Fleur de Lys)
“Rick Bayless is a Chef’s Chef if there ever was one. The food he cooks, the generous spirit in which it’s shared, the respect he honors Mexico with and the flavor. . . . Wow, the flavor he delivers is what we crave at the end of a long week in the kitchen. I am confident the end of your week will be much better with a table full of friends and Fiesta at Rick’s at hand. No one, in my lifetime, has captured better Mexico on a plate!” (Michael Chiarello, Bottega)
“Rick Bayless, an American culinary treasure, has tirelessly taught us the fine art of Mexican cooking. He now invites us to a fiesta of flavors with recipes that have been created for entertaining. America loves Mexican food, and we love our Top Chef Master Rick Bayless. Thank you for inviting us to the fiesta!” (Art Smith, celebrity chef and best-selling author)
“I was lucky enough to attend a fiesta in Rick Bayless’s backyard and fondly remember Rick’s amazing food. He made throwing a party look so effortless. My brother-in-law is a great cook, and I cannot wait to share my copy of Fiesta at Rick’s with him so he can re-create Rick’s magic for me and my family.” (Gary Sinise, actor, CSI New York)
About the Author
Rick Bayless has done more to bring authentic Mexican cooking to America than any other cookbook author and chef. He is a five-time James Beard Award winner and the host of Mexico: One Plate at a Time. He is the chef-owner of Frontera Grill, Topolobampo, and Xoco. His cookbooks include Fiesta at Rick’s and Mexican Everyday, and More Mexican Everyday.
Deann Groen Bayless has co-authored nine cookbooks with her husband Rick Bayless and is the co-owner of a growing family of Mexican restaurants, including Frontera Grill, Topolobampo, Xoco, and Tortas Frontera. She is a former president of Women Chefs and Restaurants, an organization that advocates for women in the restaurant industry, and the executive producer of the PBS television show Mexico, One Plate At A Time.
Most helpful customer reviews
52 of 54 people found the following review helpful.
Lots of good recipes, good supplementary Mexican cookbook, not a first reference
By Chris Hennes
I view this book as a complement to Bayless's other books: once you are comfortable with Mexican cuisine, this book is a big help when you want to show off your skills for a crowd. He and his wife Deann (co-authur of the book) deal with the logistics of centering a party with various Mexican themes, from a "Luxury Guacamole Bar Cocktail Party for 12" to a "Classic Mexican Mole Fiesta for 24." Included are drink recipes, salsas, guacamoles (the roasted garlic and orange guacamole in particular is excellent), as well as many main dishes and desserts. Included are a surprising number of vegetarian options, important so that those guests don't feel left out of the party. The recipes also scale down well, if you aren't feeding 100 guests. Winners are the enfrijoladas, the guacamoles (not your typical guacs, these!), the Cochito Chiapaneco (grilled pork roast), the Tacos de Arrachera al Carb�n, and his twist on Enchiladas Suizas. I didn't care for the Queso Fundido al Tequila, but so far most of the recipes have ranged from pretty good to great.
If you are looking for an introduction to Mexican cooking from a beginner's standpoint, I'd suggest either "Mexico One Plate At A Time" (by Bayless), or "The Art of Mexican Cooking" by Diana Kennedy. Either of those will provide you with the solid fundamentals that you need before you can get the most out of Fiesta at Rick's.
Pros:
* Detailed party-planning timelines
* Mostly good to excellent recipes
* Easy to follow and understand instructions
Cons:
* A few "clunkers" in the recipes
* Not a good Mexican cooking intro: the recipes make more sense if you are already familiar with Mexican cooking
13 of 13 people found the following review helpful.
If you like Mexican food you will like this book
By Kindle Customer
Rick has a way to pick his dishes, and to describe them in an appealing way, with clear instructions. I'm biased, sure, I love Mexican food, and I love cooking. Still, having cooked out of dozens of cookbooks I can recommend Rick's books. This one addresses parties, cooking for larger groups of people, in a way that helps you organize the cooking work (which is an art in itself), the selection of the dishes and drinks, and the actual cooking. You'll not over-commit to too complex dishes, or run out of time - your guests arriving with your mole still cooking.
8 of 8 people found the following review helpful.
Great recipes as always... assuming you're cooking for a crowd
By Esther Schindler
I own every other Rick Bayless cookbook. The first one I bought in the 80s flops open to several recipes, and the pages are honored by many food stains. Even if you don't watch his PBS TV shows, Bayless is an absolutely reliable cookbook author, with understandable instructions, educational explanations, and yummy recipes. Best of all, he is accurate: If he says something will cook in 12 minutes or so, then you can be pretty sure it'll really be done by then.
Fiesta at Rick's is, however, a *party* book, and I wasn't sure if I really needed to add it to my collection. I usually cook for two, occasionally four or six. Some of the recipes in Fiesta are for _25_, such as a posole party. Even though I had a big party coming up (10 people at a holiday pool party, with a menu which we had declared would be Make Your Own Tacos) I wasn't sure I *had* to have this. In such circumstances I turned to my Book Triage, usually relegated to authors of less certain adoration: I went to the library. (My rule is that if I cook three things from a library book and still want to cook more, I may permit myself to buy the book. This has saved me from several unfortunate purchases.)
The bottom line: I'm almost certain to buy a copy of Fiesta.
Granted, I've only made a couple of the recipes here. As it turns out, most of the tacos I made came from Mexico One Plate At A Time, doubled up, (and the zucchini tacos, from that cookbook, were the biggest hit). I used Fiesta for the recipe for the roasted tomatillo salsa and for the grilled garlic and orange guacamole, which earned a few Wows. (Bayless says the latter serves 8-10 as a nibble; I set it alongside the other salsas, and there were no leftovers.)
Still: Bayless makes me want to make more of these recipes. And I really *should* entertain more...
Besides, not EVERYthing here is meant to serve 25. Plenty of the recipes are meant for a gathering of, say, 6-10 people, usually in combination with other dishes, such as Mexican Paella for Six or "Almost Oaxacan" Grilled Tostadas with Chorizo, Tangy Guacmole, and Fresh Cheese (serves 6-8, and doesn't sound bad as leftovers either). I suppose I can scale back some recipes, too, such as the many wonderful guac variations (toasted almond guac with apricots, bacon-and-tomato guac).
For the most part, you can do your shopping at a well-equipped regular grocery store, though I am glad to have a Mexican grocery three miles away (especially for really fresh tortillas and pasillas at 99 cents a pound).
I also appreciate the relatively high proportion of vegetarian dishes included in Fiesta, such as Plaintain-stuffed Chipotle Chiles in Escabeche or the taco filling Fresh Cheese in Roasted Tomatillo Salsa (which was a finalist for my menu). "Relatively," mind you, because Mexican cooking is fairly meat heavy. However if your guest list includes a spice wimp, Fiesta won't help much. It's not that everything is hot-spicy, but I don't think there's anything to appeal to the White Bread member of your family.
If you're new to Rick Bayless' cookbooks, I'd recommend that you start with another one only because you'll get to make more of the recipes. (Unless you are big on entertaining, in which case I think you should invite me to the Summertime Seafood Cocktail Party for 12.) However, if you have the smallest intention to put on a party -- such as a Thanksgiving mole party for 24 -- you won't go wrong with Fiesta.
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