Synopses & Reviews
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.andlt;BRandgt;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; 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; 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
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 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 jalapeno 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.
Synopsis
FROM AMERICA'S LEADING AUTHORITY ON DEFINITIVE MEXICAN COOKING COMESA 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
andlt;Bandgt;CONTENTSandlt;/Bandgt; andlt;BRandgt;andlt;BRandgt;INTRODUCTIONandlt;BRandgt;andlt;BRandgt;andlt;OL TYPE="1" START="1"andgt;andlt;BRandgt;andlt;LIandgt;andlt;Bandgt;SALSASandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;ROASTED JALAPEand#209;O-TOMATO SALSA WITH FRESH CILANTROandlt;BRandgt;andlt;BRandgt;ROASTED POBLANO-TOMATO SALSA WITH FRESH THYMEandlt;BRandgt;andlt;BRandgt;ROASTED TOMATILLO SALSA WITH SERRANOS, ROASTED ONIONS AND CILANTROandlt;BRandgt;andlt;BRandgt;MELLOW RED CHILE SALSA WITH SWEET GARLIC AND ROASTED TOMATOESandlt;BRandgt;andlt;BRandgt;ROASTY RED GUAJILLO SALSA WITH TANGY TOMATILLOS AND SWEET GARLICandlt;BRandgt;andlt;BRandgt;CHIPOTLE-CASCABEL SALSA WITH ROASTED TOMATOES AND TOMATILLOSandlt;BRandgt;andlt;BRandgt;andlt;LIandgt;andlt;Bandgt;STARTERSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;TANGY GREEN GUACAMOLEandlt;BRandgt;andlt;BRandgt;SALSA-BAKED GOAT CHEESEandlt;BRandgt;andlt;BRandgt;OPEN-FACE QUESADILLAS WITH MUSHROOMS, OLIVES, SALSA AND GREENSandlt;BRandgt;andlt;BRandgt;TINY TOSTADAS OF SMOKY CHICKEN andlt;Iandgt;TINGAandlt;/Iandgt; WITH AVOCADO AND AGED CHEESEandlt;BRandgt;andlt;BRandgt;SWEET-AND-SPICY CHILIED PORK EMPANADASandlt;BRandgt;andlt;BRandgt;CRISPY andlt;Iandgt;MASAandlt;/Iandgt; BOAT SMACKS WITH BLACK BEANS, SALSA, AVOCADO AND MEXICAN CHEESEandlt;BRandgt;andlt;BRandgt;SHRIMP IN RED ESCABECHEandlt;BRandgt;andlt;BRandgt;MICROWAVED "BAKED" CHIPSandlt;BRandgt;andlt;BRandgt;andlt;LIandgt;andlt;Bandgt;SOUPS, SALADS AND SIDE DISHESandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;GREAT TORTILLA SOUPandlt;BRandgt;andlt;BRandgt;EMERALD CORN CHOWDER WITH ROASTED TOMATTILOS AND POBLANOandlt;BRandgt;andlt;BRandgt;SHRIMP andlt;Iandgt;SALPICand#211;Nandlt;/Iandgt; SALAD WITH POTATOES, AVOCADOS AND CHIPOTLEandlt;BRandgt;andlt;BRandgt;RED CHILE-Jand#205;CAMA SALAD WITH ORANGE AND RED ONIONandlt;BRandgt;andlt;BRandgt;POBLANO-ROASTED VEGETABLE SALAD WITH PEPPERY WATERCRESSandlt;BRandgt;andlt;BRandgt;TANGY LENTIL SALAD WITH SPINACH, CILANTRO AND CHAYOTEandlt;BRandgt;andlt;BRandgt;GUAJILLO GRILLED VEGETABLESandlt;BRandgt;andlt;BRandgt;CLASSIC RED TOMATO RICEandlt;BRandgt;andlt;BRandgt;CHIPOTLE MASHED POTATOESandlt;BRandgt;andlt;BRandgt;SCALLOPED POTATOES WITH ROASTED TOMATILLOS, SERRANOS AND CILANTROandlt;BRandgt;andlt;BRandgt;andlt;LIandgt;andlt;Bandgt;EGG, VEGETABLE, PASTA AND TORTILLA MAIN COURSESandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;RACY EGGPLANT OMELETS WITH SAVORY RED CHILEandlt;BRandgt;andlt;BRandgt;OPEN-FACE CHORIZO-POTATO OMELET WITH TOMATILLO SALSAandlt;BRandgt;andlt;BRandgt;BREAKFAST ENCHILADAS OF SCRAMBLED EGGS, WOODLAND MUSHROOMS AND SPICY ROASTED TOMATOESandlt;BRandgt;andlt;BRandgt;SAVORY BRUNCH BREAD PUDDINGandlt;BRandgt;andlt;BRandgt;RED CHILE PASTAandlt;BRandgt;andlt;BRandgt;TODAY'S MACARONI AND CHEESE -- IT'S NOT JUST FOR KIDSandlt;BRandgt;andlt;BRandgt;SPICY VEGETABLE "STEW"andlt;BRandgt;andlt;BRandgt;TOASTY andlt;Iandgt;FIDEOSandlt;/Iandgt; (VERMICELLI) WITH ROASTED TOMATO, BLACK BEANS AND CHARDandlt;BRandgt;andlt;BRandgt;andlt;Iandgt;CHILAQUILESandlt;/Iandgt; (TORTILLA CASSEROLE) WITH SPINACH, ZUCCHINI AND AGED CHEESEandlt;BRandgt;andlt;BRandgt;SEARED RED-CHILE ENCHILADAS WITH CHICKEN AND AGED CHEESEandlt;BRandgt;andlt;BRandgt;LAYERED TORTILLA "LASAGNA" WITH GREENS AND CHEESE andlt;BRandgt;andlt;BRandgt;andlt;LIandgt;andlt;Bandgt;POULTRY, MEAT AND FISH MAIN COURSESandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;CHILE-GLAZED ROAST CHICKENandlt;BRandgt;andlt;BRandgt;TOMATILLO-BAKED CHICKEN BREASTS WITH ROASTED ASPARAGUSandlt;BRandgt;andlt;BRandgt;SOFT TACOS OF GRILLED CHICKEN BREAST WITH TANGY GREEN CHILE AND GRILLED ONIONSandlt;BRandgt;andlt;BRandgt;BURNISHED CORNISH HENS WITH ROASTED ONIONS AND SWEET POTATOESandlt;BRandgt;andlt;BRandgt;SLOW-GRILLED TURKEY BREAST (OR LAMB LEG) WITH MEDITERRANEAN SALSAandlt;BRandgt;andlt;BRandgt;ROBUST BEEF BRISKET WITH RED CHILE AND WINTER VEGETABLESandlt;BRandgt;andlt;BRandgt;PEPPERY PAN-SEARED STEAKS WITH SMOKY andlt;Iandgt;CREMAandlt;/Iandgt; AND BLUE CHEESEandlt;BRandgt;andlt;BRandgt;CHORIZO AND BLACK BEAN CHILIandlt;BRandgt;andlt;BRandgt;SPICY JALAPEand#209;O BEEF TIPSandlt;BRandgt;andlt;BRandgt;TOMATILLO-BRAISED PORK LOIN WITH HERBY WHITE BEANS AND BACONandlt;BRandgt;andlt;BRandgt;GRILLED-AND-GLAZED PORK TENDERLOIN WITH MUSTARDY SWEET ONIONSandlt;BRandgt;andlt;BRandgt;SMOKY GLAZED HAM FOR A CROWDandlt;BRandgt; andlt;BRandgt;GUAJILLO-SPIKED SHELLFISH SOUPandlt;BRandgt;andlt;BRandgt;RED CHILE RICE WITH SHRIMP AND BACONandlt;BRandgt;andlt;BRandgt;SEARED SEA SCALLOPS WITH JALAPEand#209;O CREAMandlt;BRandgt;andlt;BRandgt;GREEN CHILE CRAB CAKESandlt;BRandgt;andlt;BRandgt;RED-GLAZED WHOLE FISH andlt;BRandgt;andlt;BRandgt;POBLANO-BAKED FISH FILLETSandlt;BRandgt;andlt;BRandgt;andlt;LIandgt;andlt;Bandgt;DESSERTS AND DRINKSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;FRONTERA'S CHOCOLATE PECAN PIE BARSandlt;BRandgt;andlt;BRandgt;TEXAS SHEET CAKEandlt;BRandgt;andlt;BRandgt;MEXICAN CHOCOLATE ICE-CREAM CONESandlt;BRandgt;andlt;BRandgt;andlt;Iandgt;PALETAS MEXICANASandlt;/Iandgt; (MEXICAN FRUIT POPS)andlt;BRandgt;andlt;BRandgt;SANGRITA -- TRADITIONAL SPICY TEQUILA CHASERandlt;BRandgt;andlt;BRandgt;HONEST-TO-GOODNESS MARGARITAS FOR A CROWDandlt;BRandgt;andlt;BRandgt;MAIL-ORDER SOURCESandlt;BRandgt;andlt;BRandgt;INDEX