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1 Burnside Cooking and Food- Mexican
2 Local Warehouse Cooking and Food- Mexican
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Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours

by

Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours Cover

 

Synopses & Reviews

Publisher Comments:

Youand#8217;ve seen him on the Food Networkand#8217;s andlt;Iandgt;Chopped, Chefs vs. City, andlt;/Iandgt;and andlt;Iandgt;Heat Seekersandlt;/Iandgt;. Youand#8217;ve savored his lovingly prepared dishes at Centrico in New York City. Now, with andlt;Iandgt;Simple Food, Big Flavor, andlt;/Iandgt;award-winning restaurateur Aarand#243;n Sand#225;nchez brings the amazing tastes and aromas found in his kitchen to yours. andlt;BRandgt;andlt;BRandgt;Aarand#243;n Sand#225;nchezand#8217;s passion for food has placed him among the countryand#8217;s leading contemporary Latin chefs. He has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine. In andlt;Iandgt;Simple Food, Big Flavor, andlt;/Iandgt;rather than over-whelming readers with complex, intimidating dishes, he starts small, showing how one simple but fabulous and#8220;baseand#8221; recipe can become many fantastic dishes. Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or in the freezer for months. Once you make it, youand#8217;re just a few steps away from delicious dishes like Chipotle-Garlic Mashed Potatoes, Bean and Butternut Squash Picadillo, and Mussels with Beer and Garlic-Chipotle Love. andlt;BRandgt;andlt;BRandgt;And thatand#8217;s just the beginning. Sand#225;nchez features fifteen of these flavor base recipes, including Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche. He even shares his plan of attack for making the perfect mole and how to team it up with roasted Cornish game hens, turkey enchiladas, and the ultimate crowd pleaser, braised beef short ribs. He then provides detailed yet easy tips for applying each sauce to everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick. andlt;BRandgt;andlt;BRandgt;With his warm and engaging style, Sand#225;nchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be andlt;Iandgt;en fuegoandlt;/Iandgt;! As Sand#225;nchez says, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs. Enjoy!

Review:

"Restaurant owner and Food Network star Sánchez takes his 'incredible flavor memories and distills them into fifteen recipes' for home cooks. Pastes, salsas, purees, pestos, moles, and more are the basis of this collection that presents a main recipe (easily stored in the fridge or freezer) followed by meal suggestions and additional recipes for each one. The 'Simple Ways to Use It' sections are bulleted lists offering additional serving ideas. Ingredient notes, tips for storing, and informative headnotes add to the Mexican cooking lessons, and the author's flexible and realistic attitude in the kitchen — think substituting canned beans for dried, and tomatoes from a tin for fresh — stem from his cooking philosophy that 'patience and a little know-how' elevates simple dishes to 'spectacular.' Empanadas, ceviches, tacos, and tostadas, along with braised, roasted, and stewed meats, are built from easy-to-prepare main recipes such as salsa verde, cilantro-cotija pesto, and chile colorado sauce. An inspiring and concise take on Mexican cuisine." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

You’ve seen him on the Food Network’s Chopped, Chefs vs. City, and Heat Seekers. You’ve savored his lovingly prepared dishes at Centrico in New York City. Now, with Simple Food, Big Flavor, award-winning restaurateur Aarón Sánchez brings the amazing tastes and aromas found in his kitchen to yours.

Aarón Sánchez’s passion for food has placed him among the country’s leading contemporary Latin chefs. He has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine. In Simple Food, Big Flavor, rather than over-whelming readers with complex, intimidating dishes, he starts small, showing how one simple but fabulous “base” recipe can become many fantastic dishes. Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or in the freezer for months. Once you make it, you’re just a few steps away from delicious dishes like Chipotle-Garlic Mashed Potatoes, Bean and Butternut Squash Picadillo, and Mussels with Beer and Garlic-Chipotle Love.

And that’s just the beginning. Sánchez features fifteen of these flavor base recipes, including Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche. He even shares his plan of attack for making the perfect mole and how to team it up with roasted Cornish game hens, turkey enchiladas, and the ultimate crowd pleaser, braised beef short ribs. He then provides detailed yet easy tips for applying each sauce to everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick.

With his warm and engaging style, Sánchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be en fuego! As Sánchez says, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs. Enjoy!

Synopsis:

Award-winning New York restaurateur and star of the Food Network’s Chefs vs. City, AarÓn Sanchez offers up a fabulous new cookbook, themed around dazzling Mexican cuisine and fifteen magical flavor bases.

The son of celebrated Mexican cooking authority Zarela Martinez, Chef AarÓn Sanchez’s passion, commitment, and skills have placed him among the country’s leading contemporary Latin chefs. A frequent guest on Rachael Ray, Martha Stewart, and CBS’s Early Show, he has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine.

About the Author

andlt;bandgt;Aarand#243;n Sand#225;nchez andlt;/bandgt;is the Food Network star of and#8220;Chefs vs. City,and#8221; and#8220;Heat Seekers,and#8221; and#8220;The Best Thing I Ever Ate,and#8221; and#8220;Chopped,and#8221; and and#8220;Chopped All-Stars.and#8221; He is the owner and executive chef of Centrico, located in Manhattan, as well as the culinary face behind Tacombi. The son of celebrated Mexican cooking authority Zarela Martinez, Aarand#243;nand#8217;s passion, commitment and skills have placed him among the countryand#8217;s leading contemporary Latin Chefs. He lives in Brooklyn with his wife, singer/songwriter Ife Sanchez Mora,andnbsp;and two their children.JJ Goode has written about food for andlt;iandgt;The New York Times,andlt;/iandgt; andlt;iandgt;Menand#8217;s Vogue,andlt;/iandgt; andlt;iandgt;Gourmet,andlt;/iandgt; andlt;iandgt;Saveur,andlt;/iandgt; andlt;iandgt;Bon Appand#233;tit,andlt;/iandgt; andlt;iandgt;Food andamp; Wine,andlt;/iandgt; andlt;iandgt;Every Day with Rachael Ray,andlt;/iandgt; andlt;iandgt;ReadyMade,andlt;/iandgt; andlt;iandgt;Time Out New York,andlt;/iandgt; andlt;iandgt;The Village Voice,andlt;/iandgt; and andlt;iandgt;Lexusandlt;/iandgt; magazine. Heand#8217;s a contributing editor for andlt;iandgt;Details,andlt;/iandgt; a former editor at Epicurious.com, and the co-author of andlt;iandgt;Morimoto: The New Art of Japanese Cookingandlt;/iandgt; (DK) with Masaharu Morimoto, which was nominated for a James Beard Award and won two IACP Awards. He also co-authored andlt;iandgt;Serious Barbecueandlt;/iandgt; (Hyperion) with Adam Perry Lang, which made andlt;iandgt;The New York Timesandlt;/iandgt; Best Seller List and was featured on "Oprah." He and his wife live in Brooklyn.Michael Harlan Turkell is a once-aspiring chef and now freelance photographer. Based in Brooklyn, he is the former photo editor of Edible Brooklyn and Edible Manhattan, and captures the inner workings of kitchens for his award-winning and#8220;Back of the Houseand#8221; project, which documents the working lives of chefs. Michaeland#8217;s work has garnered industry awards and has been published in an array of magazines and books. He also hosts a show on HeritageRadioNetwork.com called and#8220;The Food Seen,and#8221; which touches on the intersections of food and art.

Product Details

ISBN:
9781451611502
Author:
Sanchez, Aaron
Publisher:
Atria Books
Author:
A, A. R.
Author:
Goode, JJ
Author:
S
Author:
nchez
Author:
nchez, Aar
Author:
Turkell, Michael Harlan
Author:
Turkell, Michael H
Author:
n S
Author:
N
Subject:
Mexican
Subject:
Cooking and Food-Mexican
Edition Description:
Hardback
Publication Date:
20111031
Binding:
HARDCOVER
Language:
English
Illustrations:
4-C photos thruout
Pages:
208
Dimensions:
9.12 x 7.38 in

Related Subjects

Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » Mexican

Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours New Hardcover
0 stars - 0 reviews
$26.99 In Stock
Product details 208 pages Atria Books - English 9781451611502 Reviews:
"Publishers Weekly Review" by , "Restaurant owner and Food Network star Sánchez takes his 'incredible flavor memories and distills them into fifteen recipes' for home cooks. Pastes, salsas, purees, pestos, moles, and more are the basis of this collection that presents a main recipe (easily stored in the fridge or freezer) followed by meal suggestions and additional recipes for each one. The 'Simple Ways to Use It' sections are bulleted lists offering additional serving ideas. Ingredient notes, tips for storing, and informative headnotes add to the Mexican cooking lessons, and the author's flexible and realistic attitude in the kitchen — think substituting canned beans for dried, and tomatoes from a tin for fresh — stem from his cooking philosophy that 'patience and a little know-how' elevates simple dishes to 'spectacular.' Empanadas, ceviches, tacos, and tostadas, along with braised, roasted, and stewed meats, are built from easy-to-prepare main recipes such as salsa verde, cilantro-cotija pesto, and chile colorado sauce. An inspiring and concise take on Mexican cuisine." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by , You’ve seen him on the Food Network’s Chopped, Chefs vs. City, and Heat Seekers. You’ve savored his lovingly prepared dishes at Centrico in New York City. Now, with Simple Food, Big Flavor, award-winning restaurateur Aarón Sánchez brings the amazing tastes and aromas found in his kitchen to yours.

Aarón Sánchez’s passion for food has placed him among the country’s leading contemporary Latin chefs. He has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine. In Simple Food, Big Flavor, rather than over-whelming readers with complex, intimidating dishes, he starts small, showing how one simple but fabulous “base” recipe can become many fantastic dishes. Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or in the freezer for months. Once you make it, you’re just a few steps away from delicious dishes like Chipotle-Garlic Mashed Potatoes, Bean and Butternut Squash Picadillo, and Mussels with Beer and Garlic-Chipotle Love.

And that’s just the beginning. Sánchez features fifteen of these flavor base recipes, including Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche. He even shares his plan of attack for making the perfect mole and how to team it up with roasted Cornish game hens, turkey enchiladas, and the ultimate crowd pleaser, braised beef short ribs. He then provides detailed yet easy tips for applying each sauce to everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick.

With his warm and engaging style, Sánchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be en fuego! As Sánchez says, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs. Enjoy!

"Synopsis" by , Award-winning New York restaurateur and star of the Food Network’s Chefs vs. City, AarÓn Sanchez offers up a fabulous new cookbook, themed around dazzling Mexican cuisine and fifteen magical flavor bases.

The son of celebrated Mexican cooking authority Zarela Martinez, Chef AarÓn Sanchez’s passion, commitment, and skills have placed him among the country’s leading contemporary Latin chefs. A frequent guest on Rachael Ray, Martha Stewart, and CBS’s Early Show, he has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine.

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