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Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes (1998)

av Rick Bayless

MedlemmarRecensionerPopularitetGenomsnittligt betygDiskussioner
1043203,828 (3.84)Ingen/inga
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 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.… (mer)
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Salsa That Cook is a fun little cookbook from which I have made several very successful recipes. The cookbook opens with a selection of salsas made from a variety of chiles. The recipes that follow use the salsas as key ingredients to enliven such dishes as macaroni and cheese and baked goat cheese. I usually make the salsa ahead of time and hope that I have enough left over for some good old-fashioned chips and dips. ( )
  sturlington | Mar 26, 2012 |
This is probably one of the best books out there for someone who is just starting to learn about and cook Mexican food. The book starts with 8 essential sauce recipes that can be made in 3 different yield amounts. An added bonus are the substitution suggestions given for each sauce that can lead to endless variations and variety. The remainder of the book is 50 recipes all using at least one of the essential sauces. The recipes are well structured and easy to follow; Rick is exceptionally good at explaining methods and process so that even a novice to Mexican cooking can produce great tasting food. Highly recommend. ( )
  kalypso619 | Nov 28, 2008 |
Great and very flavorful recipes. Most of the recipes are very time consuming, however, as you first have to make the salsa to use in each dish. These are by far the best salsa recipes I have found. ( )
  verbafacio | Dec 30, 2006 |
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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 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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