Free Download Rick & Lanie's Excellent Kitchen Adventures: Chef-Dad, Teenage Daughter, Recipes, and Stories, by Rick Bayless
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Rick & Lanie's Excellent Kitchen Adventures: Chef-Dad, Teenage Daughter, Recipes, and Stories, by Rick Bayless
Free Download Rick & Lanie's Excellent Kitchen Adventures: Chef-Dad, Teenage Daughter, Recipes, and Stories, by Rick Bayless
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Amazon.com Review
How, you might ask, can there be any rationale for combining Mexican, Moroccan, French, Thai, and Oklahoma down-home recipes in one cookbook? The answer is family. The Rick Bayless family in this case, he of the PBS cookings, of Chicago's Frontera Grill fame, and author of the enlightening Authentic Mexican, Rick Bayless's Mexican Kitchen, and Mexico One Plate at a Time. Rick and Lanie's Excellent Kitchen Adventures is the combined kitchen and culinary wisdom of a father/chef and daughter/teenager who has grown up in restaurants (much as her dad grew up in a barbecue restaurant in Oklahoma) and has traveled with her parents throughout the world, meeting chefs, exploring markets, tasting exotic treats. Some of those treats were rejected in ways only children can reject foods. Others came home and were folded into the foods a family calls its own and serves again and again. So, the first thing to keep in mind about Rick and Lanie's Excellent Kitchen Adventures is that it is family-tested as well as home kitchen tested. There are two voices in this book: Rick's (a modulated voice of authority) and Lanie's (the teenage voice of reality). And there are five basic sections that reflect the travels and broad culinary interests of the Bayless Family: Mexico, France, Morocco, Thailand, and Oklahoma. You'll find Huevos Rancheros in Mexico and Dutch Babies in France; Chicken Pie in Oklahoma, and Beef or Lamb Kebabs in Morocco. The Red Curry with Duck (Pork or Chicken) brought home from Thailand looks like a winner. These are do-together recipes, as in work together in the kitchen. Bayless sets apart the do-ahead tasks, then presents the recipe instruction in simple blocks. This dance has been well-choreographed. And what's a dance without a little music. You'll find suggestions for playlists while cooking, as well as suggestions for special treats to find while you are shopping in ethnic markets, things you might otherwise overlook. And then there are the stories. You can taste this cooking experience, and you can read about the life experience, through both the father's and the daughter's lens, of traveling and cooking together. It's the together part that makes this cookbook so special and so encouraging. --Schuyler Ingle
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From Publishers Weekly
Of the myriad lessons to be found here, the most resounding is this: to be the teenage daughter of an internationally known chef is a very good thing. Proud papa Bayless takes his family to Mexico, the land that launched his culinary success via cookbooks (Mexico: One Plate at a Time, etc.) and a PBS series; to his Oklahoma barbecuing roots; and farther afield, to France, Morocco and Thailand. Both writers prepare each recipe, though rarely together, and commentary from the two highlights the pleasures of cooking from the opposite perspectives of seasoned master and joyful rookie. W.C. Fields disliked performing with children for fear of being upstaged, and Mr. Bayless might be wise to take heed. His travelogues are at best ho-hum next to Lanie's, which brim with brutal honesty. "Morocco is a spectacle of wind-swept deserts," he proclaims, while for Lanie, "It was kind of like everywhere else we visited. Except that you had to wash your hands in front of everyone." Recipes for Kebabs and Paella arise from this trip. In Thailand it's Red Curry with Duck and Street Vendor Pad Thai. Dad and daughter tackle Red Mole with Chicken in Oaxaca, assuring readers that multiple ingredients don't always make for a complex challenge. "I really don't know what the big deal is," says Lanie. Photos. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Age Range: 12 and up
Hardcover: 232 pages
Publisher: Stewart, Tabori and Chang (October 1, 2004)
Language: English
ISBN-10: 1584793317
ASIN: B000B8WDKQ
Product Dimensions:
8.9 x 1 x 9.8 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
19 customer reviews
Amazon Best Sellers Rank:
#639,949 in Books (See Top 100 in Books)
Rick Bayless does it up big time in this father/daughter approach to cuisine from back home and around the world.Naturally, I am somewhat biased when it comes to this fellow Okie, he is a familiar face to viewers of his PBS cooking series that appears on our local educational channel Saturdays. I recall his parents' "Hickory House" barbecue restaurant, an Oklahoma City fixture when I was young.What I appreciate about this book, though, is the little explanations and stories going with the recipes. I've been lucky enough to have been many of the places referred to in this book and the tastes and smells bring back many fond memories.Mole the Rick Bayless way is delicious, aromatic and authentic.Buy this book!
We saw Rick on Top Chef Masters and loved his cooking.Found this book at the library and loved it so we decided to buy it.It focuses on so many different cuisines (more than just Mexican) and the variety is amazing.Also, great storyline throughout the book as the family shares their adventures and feedback from making each recipe. It really gives you a personal feeling when reading the book.The recipes are challenging but not impossible. Hardest part for us is finding the ingredients he talks about sometimes. But other than that, great great book!
This is a fun book in which Bayless and his Daughter explore cuisines other than the expected Mexican. I particularly love his Baked Beans recipe.
I love it
And I appreciate he has a good relationship with his daughter and that he passed on his love of Mexico to her. She's fluent in spanish and is well traveled like him. I'm inspired that when I have children I would wish to do the same, have them see the world and appreciate and respect it.edited:As someone who has several of Rick's books, I've developed a shorthand to talk about his work. Now a fellow reader gently reminded me that I actually didn't talk about the book. Well, I did and I didn't. I touched on the family dynamic, which I feel is the true focus of the book. It even states it on the front cover: "Chef-Dad, Teenage Daughter, Recipes and Stories." It's to show that all generations need to learn to cook too. That pretty much sums it up. What's a little different about this book is that it's not simply about Mexican cooking but also comfort food cooking from where Rick hails from. The book gives both their points of view about the recipes included in the book, and comes across like the show Rick has that his daughter's featured on One Plate At a Time. For example, Rick will write a more full introduction and background of a recipe and then his daughter will write about her memories when she first came across the food, or how simple it is to prepare. Her entries are usually not as long as her dad's. I was impressed on her making the mole with another young person. I don't know if they were trying to get the younger hipper crowd to read the book, but maybe Rick should simply have Lanie come out with her own small mini-book about her own favorite recipes and/or places, and what are her recipe favorites to entertain with targetted towards the young single and broke crowd. Chronicle Books tends to make the cutest looking books. Maybe they could publish her book. Just a thought. Now - Please make sure I get a cut of the money you guys make off my idea! *LOL* Color photos throughout. The recipes are pretty straightforward, averaging 5 or 6 ingredients and most ingredients are accessible at your local or ethnic market. There are sections that may be helpful to a first time cook, such as "Four Steps to Growing Three Herbs (On the Windowsill)". Basil, chive and thyme in this case. A little blurb on how to knead dough.If you watch his show One Plate at a Time, his daughter's on it quite a bit and this is like a book version of it. I would recommend this book to those starting out with cooking, whether teen, adult or elder. It doesn't talk down to you and gives you helpful starting tips on what to have in place and done BEFORE any cooking is started. Very easy read.
This is a great resource when working with preteens and older that want to learn to cook and bake.
Good book and in great condition good price as well.
I was expecting more from a book associated with Rick Bayless. I thought it would be only Latin cuisine since that is his claim to fame but it was not. Several of the recipes I tried were ok, but something was missing. Perhaps not as much effort went into the writing of this book since his daughter was involved. Overall I think it was just ok...
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