Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine, by Rick Bayless (Scribner, $24, www.amazon.com)

FIRST PUBLISHED: 1996.
WHY: "Mexican cooking can be complex," says Nach Waxman of Kitchen Arts & Letters, a cookbook store in New York City. "There are a lot of ingredients, and it can be very technical. This book cuts through a lot of that." Bayless has written three other books about Mexican cuisine and has made a career of researching the grand tradition of Mexican cooking and bringing flavors and authenticity to the U.S. kitchen. He provides variations on recipes as well as shortcuts and tips for preparing in advance. "You not only cook the food; you immerse yourself in the culture," says a chef from Santa Rosa, California.
TRY THESE FIRST: Roasted Tomato Soup, Simple Red Mole Enchiladas with Shredded Chicken, Chipotle Shrimp.