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Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes | 
| Author: Rick Bayless
Publisher: Scribner
Category: Book
List Price: $18.00
Buy New: $2.69
You Save: $15.31 (85%)
New (30) Used (35) Collectible (2) from $2.69
Rating:  17 reviews
Sales Rank: 151041
Media: Paperback
Pages: 128
Number Of Items: 1
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
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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...
 A diamond in the rough January 3, 2009
Joanne (Long Island, NY)
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.
 Six Salsas and How to Use Them November 1, 2008
Barbara L. Pebley (La Jolla, CA, USA)
I am somewhat disappointed with this book,but I will keep the six salsa recipes, and will try the recipes which are similar to dishes I have enjoyed in Mexico, but where is that ONE BOOK; the one that includes all the salsas: fresh, cooked, roasted, mild, hot, red green, yellow, black?
This is NOT that book, but it IS a thoughtful book; one worth reading.I don't have room in my cookbook library for a book that covers so little ground, so I will take what I like from it and pass it on.
A great selection June 25, 2008
Agustin Huerta (San Diego, CA USA)
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.
Salsas that Cook January 11, 2007
Francis Applegate
0 out of 2 found this review helpful
this was listed as "good" used product. It came almost overnite and was in superb condition
Wow! February 23, 2006
D. Edwards (Texas)
0 out of 2 found this review helpful
Valuable, useful, and interesting information for us chile-heads. I couldn't put the book down, and my family members were fascinated, too.
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