Salsas That Cook by Rick Bayless
Using Classic Salsas To Enliven Our Favorite Dishes

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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 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.
 

About Rick Bayless

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Rick Bayless is the coauthor of Authentic Mexican and Rick Bayless's Mexican Kitchen, 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.
 
Published November 11, 1998 by Scribner. 128 pages
Genres: Self Help, Cooking. Non-fiction

Unrated Critic Reviews for Salsas That Cook

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Bayless (Rick Bayless's Mexican Kitchen, winner of the 1997 Julia Child Cookbook of the Year Award) courts the many cooks short on time with recipes that incorporate six salsas (such as the Roasted Jalapeno-Tomato Salsa or Chipotle-Cascabel Salsa with Roasted Tomatoes and Tomatillos), which can b...

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