Paula Forbes recently wrote this great article on Rick Bayless and his extensive library and how it is utilized, and how Rick creates an environment for ongoing education for himself and for his staff as they research foods for their menus. It is one of a series in The Cookbook Shelf, in which Eater talks to food professionals about their book collections.
I thought I had many, many Mexican cookbooks but obviously not as many as Rick. My books are erupting all over the window ledges and even the floors so I have donated many to the Culinary Institute of America (CIA) at San Antonio, Texas where they are teaching students from all over Mexico and Central America. It is a very special place with a very dedicated purpose.
And by the way, I am the one now editing Ricardo Munoz’s book that Rick mentioned. A mutual friend of ours, Carmen Barnard Baca, my former coordinator in Mexico, was one of the three translators, along with her brother, Roberto Barnard Baca and Cristina Potters, and now I am editing it and working with the University of Texas Press so that it will soon be available.