One Plate At A Time

One plate at a timeThe other day while I was at the library browsing the fantasy section I decided to take a look at their cookbooks. I don’t know why I haven’t done that before. Columbus Public Libraries were rated as the best libraries in the U.S. a couple of years back and I think they are still among the best in the country. I like going there because of their big selection of books, their outstanding costumer service and their online services. But I had never thought about getting cookbooks there.

There were several Mexican cookbooks in the shelves, but one in particular caught my attention because of its title. It was Rick Bayless’s Mexico, One Plate At A Time. I took the book and quickly looked at the contents. I decided right there to take it home with me.
The book is divided in four sections:

  • Starters, snacks and light meals
  • Soups, stews and sides
  • Entrees
  • Desserts and drinks

What I really liked about this book is the introduction to each dish. They are a little bit of history, folklore and culture that surrounds the recipes. Rick also writes about the fresh ingredients these foods are made with in Mexico. There is a Questions and Answers for our testing section at the end of each recipe which includes tips, techniques and more information about the ingredients.

I have to say, however, that I am disappointed with the Desserts and drinks section. There are not many dessert recipes and there is only one recipe dedicated to one drink, Margaritas. But over all, the book has great recipes and a lot of information for people who want to know more about the richness of Mexican cuisine. When the time to return the book comes I will seriously think about getting my own copy.


  • We also have a great collection at the Ann Arbor library. I take out cookbooks all the time. I like Rick Bayless’s work, in general.

  • Thanks for reminding me to drop by the library and check out the cookbooksection.

    As for Bayless, I’ve seen him cook with Julia Child so I assume he knows his Mexican cuisine…for a gringo!

  • This is the book I just bought. So far I’ve tried a couple of the recipes and they’re very straightforward — nothing complicated. The flavors are good. I know what you mean about the desserts featured in the book, but I was thinking that the idea of dessert in Mexico isn’t like it is here, is it?

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