Rick Bayless

“I want you to cook more. It's good for you. You know exactly what you're nourishing yourself with (which for me almost always includes a healthy dose of fresh vegetables). It allows you to feel the natural rhythms of life in a way that microwaved frozen dinners never can. And cooking often draws people to the table, encouraging dialogue and providing a moment to appreciate the good (and truly tasty) things in life.

I know: if I want you to cook more, I need to make it easy for you. And to my way of thinking, that means I need to help you with three things: First I need to help wean you from a slavish dependency on recipes - I need to hand you a few go-to recipes that are easily varied depending on what you have on hand, and teach you to look at other recipes with an eye to how they can be varied to suit your own tastes and kitchen. Second, I need to help you know what ingredients and basic preparations to have on hand so that a good meal is never more than a few minutes away. And third, I need to help you know which kitchen equipment will enable you to create delicious food fast (and, of course, I need to guide you in how to use it to its best advantage).

I can do all that.”
― Rick Bayless

“By a decade after the 1521 fall of Tenochtitlán, the Mexican natives had already adopted a new set of flavors into their existing large assortment. There seemed to be an “absence of strong cultural resistance to the introduction and use of foreign plants,” as one researcher found recently when he tried to discover what had become of so many of those pre-Columbian crops in modern Mexico.11”
― Rick Bayless, Authentic Mexican: Regional Cooking from the Heart of Mexico