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Salsas That Cook is a breakthrough in contemporary American cooking. Although we have used a variety of international condiments for generations to enliven and define the flavor of many American favorites, Mexico’s classic salsas have not been working their magic in our kitchens. With chips, perhaps, but they have not been used as the simple, secret ingredient in dishes like glazed roast chicken and scalloped potatoes. Rick Bayless, easily this country’s leading progenitor of real Mexican cooking, has captured here the simple truths for transforming readily available produce into bowls of the complex full flavors we enjoy.
For gift-giving, working ahead, or preserving a bumper crop of ripe tomatoes and tomatillos, Rick provides scaled-up quantities of ingredients in these recipes, along with direction for canning and freezing the finished salsas.
Among the 60 remaining recipes, these six salsas weave their way into many Mexican classics, from tortilla soup and red chile enchiladas to grilled chicken tacos and jícama salad. But this work’s real strength is in incorporating time-honored, traditional salsas of Mexico into American standards to create such enticing meals as peppery seared ribeye with smoky blue cheese sauce and grilled leg of lamb served with Mediterranean apricot-olive relish and guajillo chile.
In Salsas That Cook, the lively flavors of Mexico transcend the traditional kitchen, working their vibrant magic on dishes we know and love.
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Praise for Salsas That Cook:
The Chicago Tribune says "Bayless gives home chefs plenty of easy ways to put salsa to sophisticated use.
"Rick Bayless 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," says amazon.com.
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COOKBOOKS
Mexican Everyday |
Rick Lanie's Excellent Kitchen Adventures |
Mexico—One Plate at a Time |
Salsas That Cook |
Rick Bayless’s Mexican Kitchen |
Authentic Mexican
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