|
||||||||||||||||||||
|
||||||||||||||||||||
|
||||||||||||||||||||
Frequently Bought Together
Product Details
|
Product Description
From Amazon.com
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
From Publishers Weekly
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 Jalape?o-Tomato Salsa or Chipotle-Cascabel Salsa with Roasted Tomatoes and Tomatillos), which can be prepared either in advance and refrigerated or purchased (Bayless recommends his own brand). Mexican-inspired dishes like Open-Face Quesadillas with Mushrooms, Olives, Salsa and Greens and Chilaquiles (tortilla casserole) with Spinach, Zucchini and Aged Cheese naturally work well. Also particularly successful are more familiar dishes to which salsa adds zip: Chipotle Mashed Potatoes, Slow-Grilled Turkey Breast with Mediterranean Salsa, Smoky Glazed Ham for a Crowd. The inclusion of salsa in every dish is usually a harmless gimmick; although in the introduction Bayless claims these dishes are quickly assembled by those who have salsa on hand, some entrees like Robust Beef Brisket with Red Chile and Winter Vegetables require long periods in the oven. Bayless offers sweet desserts that complement the spicy entrees like Frontera's Chocolate Pecan Bars and Texas Sheet Cake. Good Cook alternate.
Copyright 1998 Reed Business Information, Inc.
Copyright 1998 Reed Business Information, Inc.
Inside This Book
(Learn More)
First Sentence
The first two salsas are based on fresh chiles and roasted tomatoes, one specifically developed for small fresh chiles (we've made it here with jalapeños) and one for large fresh chiles (here poblanos). Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The first two salsas are based on fresh chiles and roasted tomatoes, one specifically developed for small fresh chiles (we've made it here with jalapeños) and one for large fresh chiles (here poblanos). Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
3.0 out of 5 stars
Less Than Expected,
By
This review is from: Salsas That Cook: Using Classic Salsas To Enliven Our Favorite Dishes (Paperback)
Rick Bayless is probably the biggest inspiration toward the popularity of "REAL" or traditional Mexican cooking in the U.S. He has several very popular shows on PBS and is quite active in promoting PBS with live appearances and tours showing how to prepare delicious Mexican food. I was disappointed as I mentioned in my first review of this book, because almost it's entire content including most of the recipes were previously included in his past cook books. The recipes are delicious. Granted.The other problem is the poor binding of this edition. The pages are falling out. If you own Mr Bayless' previous books, you have the contents of this book. I am a fan of Mr Bayless, but I have been disappointed in this endeavor. I used to purchase any item with his byline sight unseen. I will at least thumb through any future cookbooks before future purchase.
3.0 out of 5 stars
Beware Poor Binding Quality,
By Tim Klein (Broomfield, Colorado USA) - See all my reviews
This review is from: Salsas That Cook: Using Classic Salsas To Enliven Our Favorite Dishes (Paperback)
I'd rate this book at 4 stars for the recipes; great flavors that are relatively simple to prepare with a lot of variety. They're presented in a compact, well organized format. Unfortunately, the quality of the books construction merits only 1 star! My copy started losing pages a few days after purchase. I returned it for a replacement but the new copy is no better. The book is of simple glue bound construction and it just won't hold up. Buy a hole punch and a binder to go along with it and you'll own a cookbook that presents a great introduction to Bayless's interesting style.
3.0 out of 5 stars
Mr. Bayless is THE expert, but...,
By
This review is from: Salsas That Cook: Using Classic Salsas To Enliven Our Favorite Dishes (Paperback)
I've been inspired by Rick Bayless's teaching, both from his PBS series' and his cookbooks. I also own his previous books - this is pretty much a rehash of recipes for salsas and dishes from the hardbound books. He even includes his "Onions and garlic are the fabric that runs through Mexican cooking..." quote from his previous books. If you own his other books or you watch his PBS cooking shows, there's nothing new to learn in this book. Other than having recipes written down in it. Again, I enjoy Mexican food and Rick Bayless, but I was disappointed.
Share your thoughts with other customers: Create your own review
Want to see more reviews on this item?
|
Most recent customer reviews |
Listmania!
Look for similar items by category
- Books > Cooking, Food & Wine > Baking
- Books > Cooking, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments
- Books > Cooking, Food & Wine > Cooking by Ingredient > Sauces, Salsa & Garnishes
- Books > Cooking, Food & Wine > Quick & Easy
- Books > Cooking, Food & Wine > Regional & International > Mexican
Look for similar items by subject
Feedback
Would you like to update product info or give feedback on images?
|
