Praise for Rick Bayless
The theme, Frontera, sprang from his mind, his passion, his ability to straddle two cultures and his love of everything that is vivid, bold and spirited. His knack for translating all things Mexican – from language to flavors to music to scholarly research – means he has brought Mexico to us, without giving up one iota of authenticity. That’s why everything he touches, we call “Frontera.” And everything he touches has drawn praise and awards:
Rick as Chef
• Best New Chef of 1988 (Food and Wine magazine)
• Best American Chef: Midwest 1991(James Beard Foundation)
• National Chef of the Year 1995 (James Beard Foundation)
• Chef of the Year 1995 (IACP)
• Who’s Who of American Food and Drink
• Humanitarian of the year 1998 (Beard Foundation)
• Cooking Teacher of the Year Award 2002 (Bon Appétit Magazine)
Rick’s Cookbooks
“The greatest contribution to the Mexican table imaginable” is how Craig Claiborne, legendary foodwriter for the New York Times, describes Rick’s first book, Authentic Mexican: Regional cooking from the Heart of Mexico (Morrow).
Best Cookbook of the Year from the International Association of Culinary Professionals (IACP) National Julia Child Award and the Chicago Tribune for Rick Bayless’s Mexican Kitchen: capturing the vibrant flavors of a world-class cuisine. (Scribner)
Mexico—One Plate at a Time was honored as Cookbook of the Year in the international division at the glittery 2001 James Beard Awards on Times Square—the “Oscars” of the food world. (Scribner)
Rick and Lanie’s Excellent Kitchen Adventures was nominated for a James Beard Award in 2005. (Stewart, Tabori & Chang)
Mexican Everyday was nominated for a James Beard Award in 2006. (W. W. Norton)
Rick’s Restaurants, Frontera Grill and Topolobampo, are listed and praised by:
• Gourmet
• Condé Nast Traveler
• Food & Wine
• Wine Spectator
• Restaurants and Institutions
• Chicago Magazine
• Playboy
• Zagat
• USA Today
• International Herald Tribune: Rated Frontera Grill the third best casual restaurant in the world–according to Patricia Wells, food writer.
Rick’s Appearances
• Good Morning America
• Today
• CBS This Morning
• Martha Stewart Living
• In Julia’s Kitchen with Master Chefs
• Great Chefs of America
• Iron Chef America
• Issac Mizrahi Show
What else does Rick do?
Rick writes for these magazines:
• Eating Well
• Food & Wine
• Martha Stewart Living Magazine
• Yoga Journal
• Hemispheres Magazine
• Travel and Leisure
• Saveur (he is a contributing editor).
