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Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes

by

Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes Cover

 

Synopses & Reviews

Publisher Comments:

andlt;Bandgt;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.andlt;/Bandgt; andlt;BRandgt; andlt;Iandgt;Salsas That Cookandlt;/Iandgt; 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. andlt;BRandgt; 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. andlt;BRandgt; 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 jalapeand#241;o 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 andlt;Iandgt;Salsas That Cook,andlt;/Iandgt; the magic of Mexico transcends all borders.

Synopsis:

The award-winning author of "Rick Bayliss's Mexican Kitchen" provides 60 easy-to-prepare recipes seasoned with his famous salsas. Full color.

Synopsis:

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 evenbeginning 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.

About the Author

Rick Baylessandlt;/Bandgt; is the coauthor of andlt;Iandgt;Authentic Mexicanandlt;/Iandgt; and andlt;Iandgt;Rick Bayless's Mexican Kitchen,andlt;/Iandgt; for which he won the IACP Cookbook of the Year Award. He is also co-owner, with his wife, Deann, of two award-winning restaurants in Chicago and is a partner in Frontera Foods.

Table of Contents

CONTENTS

INTRODUCTION

  1. SALSAS

    ROASTED JALAPEÑO-TOMATO SALSA WITH FRESH CILANTRO

    ROASTED POBLANO-TOMATO SALSA WITH FRESH THYME

    ROASTED TOMATILLO SALSA WITH SERRANOS, ROASTED ONIONS AND CILANTRO

    MELLOW RED CHILE SALSA WITH SWEET GARLIC AND ROASTED TOMATOES

    ROASTY RED GUAJILLO SALSA WITH TANGY TOMATILLOS AND SWEET GARLIC

    CHIPOTLE-CASCABEL SALSA WITH ROASTED TOMATOES AND TOMATILLOS

  2. STARTERS

    TANGY GREEN GUACAMOLE

    SALSA-BAKED GOAT CHEESE

    OPEN-FACE QUESADILLAS WITH MUSHROOMS, OLIVES, SALSA AND GREENS

    TINY TOSTADAS OF SMOKY CHICKEN TINGA WITH AVOCADO AND AGED CHEESE

    SWEET-AND-SPICY CHILIED PORK EMPANADAS

    CRISPY MASA BOAT SMACKS WITH BLACK BEANS, SALSA, AVOCADO AND MEXICAN CHEESE

    SHRIMP IN RED ESCABECHE

    MICROWAVED "BAKED" CHIPS

  3. SOUPS, SALADS AND SIDE DISHES

    GREAT TORTILLA SOUP

    EMERALD CORN CHOWDER WITH ROASTED TOMATTILOS AND POBLANO

    SHRIMP SALPICÓN SALAD WITH POTATOES, AVOCADOS AND CHIPOTLE

    RED CHILE-JÍCAMA SALAD WITH ORANGE AND RED ONION

    POBLANO-ROASTED VEGETABLE SALAD WITH PEPPERY WATERCRESS

    TANGY LENTIL SALAD WITH SPINACH, CILANTRO AND CHAYOTE

    GUAJILLO GRILLED VEGETABLES

    CLASSIC RED TOMATO RICE

    CHIPOTLE MASHED POTATOES

    SCALLOPED POTATOES WITH ROASTED TOMATILLOS, SERRANOS AND CILANTRO

  4. EGG, VEGETABLE, PASTA AND TORTILLA MAIN COURSES

    RACY EGGPLANT OMELETS WITH SAVORY RED CHILE

    OPEN-FACE CHORIZO-POTATO OMELET WITH TOMATILLO SALSA

    BREAKFAST ENCHILADAS OF SCRAMBLED EGGS, WOODLAND MUSHROOMS AND SPICY ROASTED TOMATOES

    SAVORY BRUNCH BREAD PUDDING

    RED CHILE PASTA

    TODAY'S MACARONI AND CHEESE — IT'S NOT JUST FOR KIDS

    SPICY VEGETABLE "STEW"

    TOASTY FIDEOS (VERMICELLI) WITH ROASTED TOMATO, BLACK BEANS AND CHARD

    CHILAQUILES (TORTILLA CASSEROLE) WITH SPINACH, ZUCCHINI AND AGED CHEESE

    SEARED RED-CHILE ENCHILADAS WITH CHICKEN AND AGED CHEESE

    LAYERED TORTILLA "LASAGNA" WITH GREENS AND CHEESE

  5. POULTRY, MEAT AND FISH MAIN COURSES

    CHILE-GLAZED ROAST CHICKEN

    TOMATILLO-BAKED CHICKEN BREASTS WITH ROASTED ASPARAGUS

    SOFT TACOS OF GRILLED CHICKEN BREAST WITH TANGY GREEN CHILE AND GRILLED ONIONS

    BURNISHED CORNISH HENS WITH ROASTED ONIONS AND SWEET POTATOES

    SLOW-GRILLED TURKEY BREAST (OR LAMB LEG) WITH MEDITERRANEAN SALSA

    ROBUST BEEF BRISKET WITH RED CHILE AND WINTER VEGETABLES

    PEPPERY PAN-SEARED STEAKS WITH SMOKY CREMA AND BLUE CHEESE

    CHORIZO AND BLACK BEAN CHILI

    SPICY JALAPEÑO BEEF TIPS

    TOMATILLO-BRAISED PORK LOIN WITH HERBY WHITE BEANS AND BACON

    GRILLED-AND-GLAZED PORK TENDERLOIN WITH MUSTARDY SWEET ONIONS

    SMOKY GLAZED HAM FOR A CROWD

    GUAJILLO-SPIKED SHELLFISH SOUP

    RED CHILE RICE WITH SHRIMP AND BACON

    SEARED SEA SCALLOPS WITH JALAPEÑO CREAM

    GREEN CHILE CRAB CAKES

    RED-GLAZED WHOLE FISH

    POBLANO-BAKED FISH FILLETS

  6. DESSERTS AND DRINKS

    FRONTERA'S CHOCOLATE PECAN PIE BARS

    TEXAS SHEET CAKE

    MEXICAN CHOCOLATE ICE-CREAM CONES

    PALETAS MEXICANAS (MEXICAN FRUIT POPS)

    SANGRITA — TRADITIONAL SPICY TEQUILA CHASER

    HONEST-TO-GOODNESS MARGARITAS FOR A CROWD

    MAIL-ORDER SOURCES

    INDEX

Product Details

ISBN:
9780684856940
Other:
Unknown, Unknown
Author:
Brownson, Jean Marie
Author:
Bayless, Rick
Author:
Bayless, Deann Groen
Publisher:
Scribner Book Company
Location:
New York, NY :
Subject:
Mexican
Subject:
Sauces & Dressings
Subject:
Salsas (cookery)
Subject:
Salsas
Subject:
Methods - Quick & Easy
Subject:
Regional & Ethnic - Mexican
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Subject:
Sauces & Dressings x
Subject:
Courses & Dishes - Sauces & Dressings
Subject:
General Cooking
Subject:
Cooking and Food-Mexican
Copyright:
Edition Description:
B102
Publication Date:
November 1998
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
3/ 8-page signatures color photos 25-50
Pages:
128
Dimensions:
9.12 x 8.12 in 11.76 oz

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Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » By Ingredient » Hot and Spicy
Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Featured Chefs » Chefs
Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » Mexican

Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes Used Trade Paper
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$6.50 In Stock
Product details 128 pages Scribner Book Company - English 9780684856940 Reviews:
"Synopsis" by , The award-winning author of "Rick Bayliss's Mexican Kitchen" provides 60 easy-to-prepare recipes seasoned with his famous salsas. Full color.
"Synopsis" by , 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 evenbeginning 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.

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