Frontera: Margaritas, Guacamoles, and Snacks
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- $13.99
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- $13.99
Publisher Description
A brand-new collection from America’s leading authority on Mexican cooking.
For years, fans have urged Rick Bayless to collect recipes for his prized margaritas, guacamoles, and snacks in one book. Now Rick shares 35 new and classic margaritas, including his version of the perfect margarita, the popular Topolo Margarita, and modern variations made with Mezcal. There’s a margarita for every budget, taste, and season, including the Quintessential Strawberry Margarita. Rick also provides a guacamole recipe for each month of the year, such as a summer guacamole with grilled sweet corn and roasted jalapeños. As added bonuses, Rick suggests aqua fresca cocktails, with fresh fruit juices, and offers recipes for nut and vegetable snacks. Each recipe is written with the kind of exact and easy-to-follow directions that guarantee great results every time. Frontera: Margaritas, Guacamoles, and Snacks is a must-have for anyone who has eaten at Rick’s restaurants or just can’t resist the undeniable pleasure of a margarita and its perfect complements.
PUBLISHERS WEEKLY
In the first chapter of his last cookbook (Fiesta at Rick's, Norton, 2010), there was no hiding Bayless's love of tequila. So it is not surprising to find that a full 75% of his latest work is a tribute to tequila-based cocktails, be it the classic margarita, fruit and herb-based variations thereof, modern tequila cocktails, or dessert drinks. There are 35 beverage options in all, with recipes provided for both straining by-the-glass and pouring by-the-pitcher. Why a November release for a drink synonymous with summer? Perhaps because Bayless is out to prove that the margarita is a drink for all seasons, going so far as to offer variations pegged to the calendar. An apple-habanero margarita is deemed appropriate for the fall while a version for winter involves pineapple puree and crushed chile, garnished with the Mexican root vegetable jicama. Of course, proper space is given to the traditional margarita, with meditations on the appropriate lime and the ideal cube of ice. The calendar again comes into play with a chapter entitled "A Year of Guacamoles." Bayless serves up a recipe for each month, from an almond-grapefruit guac to a brown butter guacamole with porcini and crab. A brief selection of fruit, vegetable, and nut snacks brings the reader to an assumed conclusion, yet Bayless cannot help throwing in another eight pages at the end dedicated to the joys of his favorite liquor.
