As luck would have it (or very good timing) I had the opportunity to meet Rick Bayless at his Chicago restaurant "Frontera Grill" and have him sign my new favorite Mexican cookbook:
Authentic Mexican
Regional Cooking
from the
Heart of Mexico
by Rick Bayless
He covers a full range of dishes from poultry, meat, fish, rice, beans and vegetables. He illustrates basics such as tortillas, to other favorites such as "enchilada and their relatives", and of course, what he is most famous for "mole"
My favorite aspect of the book, are the "cooks notes". Bayless elaborates on ingredient's, preparation techniques and variation of the dish. What is most touching, he is dedicates the book to his grandmother, who taught him that you can bring a lot more than food to a dinner table.
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