Rick Bayless and his wife, Deann Groen Bayless have released their ninth book, More Mexican Everyday for people who love to cook. They “offer recipes that are not dumbed down, that are smart recipes utilizing ingredients and cookware and techniques to be the most efficient.” They wrote the book to help cooks understand why a recipe is that way it is but then they hope that cooks will release their slavish ties to the recipe and to improvise more.
Rick believes that almost everyone who cooks dinner is doing a Quickfire challenge, like he did as Top Chef Master. You don’t have much time, and it has to be cooked and you want it to be delicious. To be successful, Rick says, the keys are understanding flavor, texture and how to balance them.
Don’t miss out as a chef to join Rick and Ricardo Munoz on the chefs’ trip to Campeche in September. We still have openings. To see more delicious bites from Rick, check out the Eater video on eating a meal at Topolabampo, Rick’s fine dining restaurant in Chicago. You can see it and the article here.