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Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes | 
 enlarge | Author: Rick Bayless
Publisher: Scribner
Category: Book
List Price: $18.00
Buy Used: $2.59
You Save: $15.41 (86%)
New (29) Used (32) Collectible (2) from $2.59
Rating:  17 reviews
Sales Rank: 82334
Media: Paperback
Number Of Items: 1
Pages: 128
Shipping Weight (lbs): 0.7
Dimensions (in): 8.9 x 8.1 x 0.6
ISBN: 0684856948
Dewey Decimal Number: 641.814
EAN: 9780684856940
ASIN: 0684856948
Publication Date: November 11, 1998
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: MINT / EXCELLENT CONDITION, PAGES ARE CRISP, CAN BE USED AS A GIFT. (STOCK#: NOENN-GF3)
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Amazon.com Review
There's a lot more going on with salsa than its traditional role as a dip or dunk for corn chips. Rick Bayless, author of the bestselling Mexican Kitchen, is on a mission to prove to home cooks everywhere that this spicy sauce adds oomph to pasta, zest to meats, passion to potatoes, and invigoration to vegetables. Bayless takes six salsas (which can be made in the comfort of your own home or bought via mail order) and then uses them in more than 50 recipes, including a fiery tequila chaser! His Layered Tortilla Lasagna with Greens and Cheese captures a piece of both Italy and Mexico for one tasty little number. Chipolte-Cascabel Salsa is the key ingredient, which is combined with tortillas, three cheeses, heavy cream, corn, spinach, and mushrooms. Following the simple step-by-step instructions, you can concoct this as a main course for 8 or as appetizers for 16 in less than an hour. Even salad benefits from a brush with salsa. Particularly captivating is Bayless's Poblano Roasted Vegetable Salad with Peppery Watercress. Here a colorful combination of beets, fennel, watercress, potatoes, salted farmer cheese, and the Roasted Poblano Tomato salsa make for a wild and wonderful salad. Even desserts put in an appearance, although they are salsa-free! Full-color photographs and many innovative ideas for spicing up mealtimes make Salsas That Cook a flavorsome addition to the home kitchen. --Naomi Gesinger
Product Description
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 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.
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| Customer Reviews: Read 12 more reviews...
 Kitchen That Cooks June 23, 2005
5 out of 6 found this review helpful
I haven't had any problems with the binding of my copy, it sits open flat and often on my cookbook stand as I make the recipes as directed and use the many varieties for those recipes that Rick includes. I understand that this book will see recipes repeated in later books, but I believe that it stands very well on it's own with Rick's other titles. I've used it at least as often as the others and many times in combination with later recipes. It's an excellent foundation book for many salsa- based creations.
If you are serious about salsas... July 16, 2000
7 out of 9 found this review helpful
Folks, it just doesn't get any better than this! It takes time, as all good things do, but the results will amaze and astound you and your guests. I found that most of the salsas had an even better flavor and aroma after setting in the fridge for a couple of days. Please, if you want to do it right, pay attention to what Rick has to tell you in this book. It is a real treat.
Buy it! April 26, 2001
4 out of 5 found this review helpful
I have all of Rick Bayless' books, and his recipes are outstanding. I regularly use a dozen recipes from this book, all to rave reviews, esp. breakfast enchiladas, tinga, guacamole, scallops, and beef tips. A little extra work, but well worth it. If you're in a hurry, order carry out. Instructions are clear. I bought a few as well-appreciated gifts as well. Don't miss it!
A great selection June 25, 2008
I only recommend Rick Bayless' books for authentic Mexican cooking. He sticks true to authenticity. I call him the best non-Mexican Mexican chef. He learned the same way I did--learning from the everyday housewife, one plate at a time.
A diamond in the rough January 3, 2009
I am an avid cook, try every cuisine I can to learn from and enjoy. I have every dried chili pepper known to man and therefore have my share of Mexican/Spanish cookbooks. Bayless is a staple in my library. Ironically, it is because I have so MANY books it took me a while to re-discover this one sitting on the shelf and spend time with it and really use it. Once inside the covers of this book, I felt I had uncovered a rare gem. The first main chapter is the basis of the book...the 'mother' salsas. These are not meant for dips and chips, they're for cooking meals, braising, and for side dishes (veggies/potatoes, etc). He makes it simpler still by referencing what meals and sides to use each new salsa with--the recipes contained in the following chapters--giving page numbers so you can find it in an instant. Bingo. So you make the salsa, go to the page of any one or more of the recipes recommended for it, cook it--hence, SALSAS THAT COOK! I've tried all the salsas and have my faves now! One of the reasons this book also works so well is the simplicity of it; it has enough recipes w/o making you feel overwhelmed. You start to think of using the salsas with other foods you make...after you taste them you kind of know what might work with it too. For all these reasons, Bayless makes this book user friendly for a beginning cook or even a more experienced one such as I am...don't we all need and appreciate something made less complicated at times! I make enough of the salsas to freeze and pull out for another quick meal, making the initial effort worthwhile. Depending on which salsa you make, you will need basic pantry items as well as tomatillos, white onions, tomatoes, any vast array of dried chili peppers you can get your hands on (they'll all work), etc., to get started with this book. Once you do, it's a good place to start or to explore further the world of salsas for cooking.
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