Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes
by Rick Bayless
On This Page
Description
From America's leading authority on definitive Mexican cooking comes a brand-new collection of recipes based on six classic, versatile salsas, each featuring the flavor of a diffferent chili. Salsas That Cook is a breakthrough in contemporary American cooking. Here, Mexico's classic salsas get put to work in our kitchens in the same way we use a variety of international condiments, from teriyaki sauce to balsamic vinegar, to enliven and redefine the flavor of many American favorites. While show more most of us have enjoyed salsas as chip dips, salsas show great versatility when weaving complex flavor into simple dishes, from pasta to potatoes to meats, fish and vegetables. Salsas embody the essence of Mexican flavor: the lusciousness of slow-roasted tomatoes, the full-flavored spice of chiles, the fragrance of cilantro and the mellow sweetness of garlic. Rick Bayless, the country's leading progenitor of real Mexican cooking, writes the six salsa recipes with such detail and personality that even beginning cooks will turn out masterful creations. The uniqueness of this book, though, is in the way these six salsas are used. Here they give their pizzazz to chile-glazed roast chicken, grilled pork tenderloin and seared sea scallops with jalapeño cream. Familiar Mexican favorites have always used salsas for vitality, and many are here, from tangy guacamole to tortilla soup and grilled chicken tacos. In Salsas That Cook, the magic of Mexico transcends all borders. show lessTags
Recommendations
Member Reviews
This is probably one of the best books out there for someone who is just starting to learn about and cook Mexican food. The book starts with 8 essential sauce recipes that can be made in 3 different yield amounts. An added bonus are the substitution suggestions given for each sauce that can lead to endless variations and variety. The remainder of the book is 50 recipes all using at least one of the essential sauces. The recipes are well structured and easy to follow; Rick is exceptionally good at explaining methods and process so that even a novice to Mexican cooking can produce great tasting food. Highly recommend.
Great and very flavorful recipes. Most of the recipes are very time consuming, however, as you first have to make the salsa to use in each dish. These are by far the best salsa recipes I have found.
Ratings
Members
- Recently Added By
Author Information
11+ Works 2,879 Members
Awards and Honors
Notable Lists
Common Knowledge
- Original publication date
- 1998
- Dedication
- For Luann Bayless Tucker
- Publisher's editor
- Guarnaschelli, Maria; Thornton, Matt
- Blurbers
- Fussell, Betty
Classifications
- Genres
- Nonfiction, Food & Cooking, General Nonfiction
- DDC/MDS
- 641.814 — Applied science & technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking specific kinds of dishes and preparing beverages Cooking side dishes, sauces, garnishes Sauces, Relishes, Dressings
- LCC
- TX819 .S29 .B39 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 141
- Popularity
- 233,026
- Reviews
- 2
- Rating
- (4.13)
- Languages
- English
- Media
- Paper
- ISBNs
- 1
- ASINs
- 3
