Synopses & Reviews
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
and#8220;Aarand#243;n Sand#225;nchez is one of America's best Latin chefs. His knowledge and passion for authentic Mexican dishes and traditions shines through in this beautiful book. Perfect for the home cook!and#8221; and#8212;Marcus Samuelsson, author of andlt;iandgt;New American Tableandlt;/iandgt;, chef-owner of Red Rooster Harlem, and founder of FoodRepublic.com
Review
"Aarón
Review
and#8220;Aarand#243;n Sand#225;nchezand#8217;s flair for living lives in his food. The recipes in andlt;iandgt;Simple Food, Big Flavorandlt;/iandgt; are filled with passion, humility, unbridled love, and respect for his culture and family.and#8221; and#8212;Roger Mooking, coauthor of andlt;iandgt;Everyday Exotic: The Recipesandlt;/iandgt; and cohost of andlt;iandgt;Heat Seekersandlt;/iandgt;
Review
and#8220;Aarand#243;n brings his effortless, sexy style into your kitchen with these quick, easy and mindblowingly delicious recipes. His how-to tips come in real handy, too, making this book an absolute must-have for your culinary library. My only complaint was my uncontrollable craving for a frozen margarita while I tried the recipes...I may have to head over to Centrico for one of those!and#8221; and#8212;Daisy Martinez, author of andlt;iandgt;Daisy: Morning, Noon, and Nightandlt;/iandgt;
Review
"Sand#225;nchez presents 15 'magical' culturally inspired Mexican sauces, pastes, toppings and salsas. To each, the author adds an explanation of how they are best incorporated into dishes, alongside suggestions for alternate uses that leave home chefs a lot of room to mix, match and substantially shake up the dinner table...For Sand#225;nchez fans and those unafraid to fire up their taste buds like a pro." and#8212;andlt;iandgt;Kirkus Reviewsandlt;/iandgt;
Review
and#8220;An inspiring and concise take on Mexican cuisine.and#8221; and#8212;andlt;Iandgt;Publisher's Weekly andlt;BRandgt; andlt;/Iandgt;
Review
"Though there are only 15 sauce/puree/paste recipes, the ideas for using them and the tips he offers in his witty voice are what make the book especially valuable...you'll be on your way to what Sanchez calls a 'whoa' moment." and#8212;andlt;iandgt;Chicago Tribuneandlt;BRandgt; andlt;/iandgt;
Review
“Aarón Sánchez is one of America's best Latin chefs. His knowledge and passion for authentic Mexican dishes and traditions shines through in this beautiful book. Perfect for the home cook!” —Marcus Samuelsson, author of New American Table, chef-owner of Red Rooster Harlem, and founder of FoodRepublic.com
Review
"Aarón
Review
“Aarón Sánchez’s flair for living lives in his food. The recipes in Simple Food, Big Flavor are filled with passion, humility, unbridled love, and respect for his culture and family.” —Roger Mooking, coauthor of Everyday Exotic: The Recipes and cohost of Heat Seekers
Review
“Aarón brings his effortless, sexy style into your kitchen with these quick, easy and mindblowingly delicious recipes. His how-to tips come in real handy, too, making this book an absolute must-have for your culinary library. My only complaint was my uncontrollable craving for a frozen margarita while I tried the recipes...I may have to head over to Centrico for one of those!” —Daisy Martinez, author of Daisy: Morning, Noon, and Night
Review
"Sánchez presents 15 'magical' culturally inspired Mexican sauces, pastes, toppings and salsas. To each, the author adds an explanation of how they are best incorporated into dishes, alongside suggestions for alternate uses that leave home chefs a lot of room to mix, match and substantially shake up the dinner table...For Sánchez fans and those unafraid to fire up their taste buds like a pro." —Kirkus Reviews
Review
andlt;divandgt;"Aarón
Review
and#8220;Aarand#243;n welcomes you into his kitchen and shares his rich Mexican traditions and dishes with home cooks around the world. Informative, inspiring, and user-friendly. The flavor foundations in each chapter that allow you to create hundreds of recipes are pure culinary gold.and#8221; and#8212;John Besh, author of andlt;iandgt;My Family Tableandlt;/iandgt;, host of andlt;iandgt;John Besh's New Orleans,andlt;/iandgt; and chef-owner of Besh Restaurant Group
Synopsis
From restaurateur (Centrico) and Food Network star (Chefs vs. City, Chopped, and Heat Seekers) Aaron Sanchez comes his fabulous new cookbook themed around 15 unforgettable Mexican flavor bases.
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 Aaron Sanchez brings the amazing tastes and aromas found in his kitchen to yours.
Aaron Sanchez'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. Sanchez 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, Sanchez 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 Sanchez says, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs. Enjoy
Synopsis
From Food Network star AarÓn Sanchez comes his fabulous new cookbook themed around Mexican cuisine and fifteen traditional Mexican sauces.
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.
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!
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.