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Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes Posters
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List Price: $19.00Amazonaws.com's Price: $12.92 You Save: $6.08 (32%)
Availability: Usually ships in 24 hours
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Binding: Paperback
Dewey Decimal Number: 641.814
Fabric Type: 9780684856940
Fax Number: Original
Graphics Memory Size: Deckle Edge
Legal Disclaimer: 0684856948
Maximum Color Depth: Scribner
Metal Type: Scribner
Publisher: 1
Region Code: 128
Total External Bays Free: November 11, 1998
Total Firewire Ports: Scribner
Scribner
Editorial Review:
Amazon.com Review:
There's a lot more going on with salsa than its traditional role as a dip or dunk for corn chips. Rick Bayless, author of the bestselling Mexican Kitchen, is on a mission to prove to home cooks everywhere that this spicy sauce adds oomph to pasta, zest to meats, passion to potatoes, and invigoration to vegetables. Bayless takes six salsas (which can be made in the comfort of your own home or bought via mail order) and then uses them in more than 50 recipes, including a fiery tequila chaser! His Layered Tortilla Lasagna with Greens and Cheese captures a piece of both Italy and Mexico for one tasty little number. Chipolte-Cascabel Salsa is the key ingredient, which is combined with tortillas, three cheeses, heavy cream, corn, spinach, and mushrooms. Following the simple step-by-step instructions, you can concoct this as a main course for 8 or as appetizers for 16 in less than an hour. Even salad benefits from a brush with salsa. Particularly captivating is Bayless's Poblano Roasted Vegetable Salad with Peppery Watercress. Here a colorful combination of beets, fennel, watercress, potatoes, salted farmer cheese, and the Roasted Poblano Tomato salsa make for a wild and wonderful salad. Even desserts put in an appearance, although they are salsa-free!
Full-color photographs and many innovative ideas for spicing up mealtimes make Salsas That Cook a flavorsome addition to the home kitchen. --Naomi Gesinger
Product 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 DIFFERENT CHILE.
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 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.
Average Rating: 
Rating:  -
My family has expressed their great appreciation for the dishes I have made from this book. Great taste and easy preparation for every dish.
Rating: -
I am an avid cook, try every cuisine I can to learn from and enjoy. I have every dried chili pepper known to man and therefore have my share of Mexican/Spanish cookbooks. Bayless is a staple in my library. Ironically, it is because I have so MANY books it took me a while to re-discover this one sitting on the shelf and spend time with it and really use it. Once inside the covers of this book, I felt I had uncovered a rare gem. The first main chapter is the basis of the book...the 'mother' salsas. ... Read More
Rating:  -
I am somewhat disappointed with this book,but I will keep the six salsa recipes, and will try the recipes which are similar to dishes I have enjoyed in Mexico, but where is that ONE BOOK; the one that includes all the salsas: fresh, cooked, roasted, mild, hot, red green, yellow, black?
This is NOT that book, but it IS a thoughtful book; one worth reading.I don't have room in my cookbook library for a book that covers so little ground, so I will take what I like from it and pass it on.
Rating: -
I only recommend Rick Bayless' books for authentic Mexican cooking. He sticks true to authenticity. I call him the best non-Mexican Mexican chef. He learned the same way I did--learning from the everyday housewife, one plate at a time.
Rating: -
this was listed as "good" used product. It came almost overnite and was in superb condition
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