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Rick Bayless, chef-owner
of the sister restaurants, Frontera
Grill and Topolobampo
in Chicago, has written four cookbooks and has one in progress.
He has won numerous awards as cookbook author and as chef/restaurateur.
It all began with the seminal
Authentic Mexican: Regional Cooking from the Heart of Mexico
(William Morrow, 1987), which Craig Claiborne immediately
tagged as "one of the greatest contributions to the
Mexican table imaginable."
At about the time the cookbook came out, he and his wife,
Deann Groen Bayless, decided to open a small restaurant
in Chicago, just something small to keep them busy while
they researched more books, they said.
Well, the books did follow,
namely:
- Rick Bayless's Mexican Kitchen:
Capturing the Vibrant flavors of a World Class Cuisine
(Scribner, 1996)—IACP Cookbook of the Year Award
- Salsas That Cook (Simon and Schuster,
1999)
- Mexico: One Plate at a Time. The
last is companion to his PBS television show, which
runs on PBS—James Beard Foundation Best International
Cookbook
As chef/owner Bayless soon
added another restaurant under the same roof, Topolobampo.
Bayless's awards include:
- 1991 James Beard Award for Best
American Chef: Midwest
- 1995, James Beard Award for National
Chef of the Year
- 1995 Chef of the Year from the International
Association of Culinary Professionals (IACP)
- 1998, the Beard Foundation, Humanitarian
of the Year
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