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Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes Paperback – Deckle Edge, November 11, 1998


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Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes + Mexican Everyday + Rick Bayless Mexico One Plate At A Time
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This Book Is Bound with "Deckle Edge" Paper
You may have noticed that some of our books are identified as "deckle edge" in the title. Deckle edge books are bound with pages that are made to resemble handmade paper by applying a frayed texture to the edges. Deckle edge is an ornamental feature designed to set certain titles apart from books with machine-cut pages. See a larger image.

Product Details

  • Paperback: 128 pages
  • Publisher: Scribner; Illustrated. edition (November 11, 1998)
  • Language: English
  • ISBN-10: 0684856948
  • ISBN-13: 978-0684856940
  • Product Dimensions: 9.1 x 8.2 x 0.4 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #44,008 in Books (See Top 100 in Books)

Editorial Reviews

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

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.

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Customer Reviews

Valuable, useful, and interesting information for us chile-heads.
D. Edwards
If that is all you want, go to Mark Miller's very good `The Great Salsa Book' in the noisome Ten Speed Press tall and skinny format.
B. Marold
Once inside the covers of this book, I felt I had uncovered a rare gem.
Joanne

Most Helpful Customer Reviews

59 of 60 people found the following review helpful By H. Row on November 19, 2002
Format: 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.
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38 of 39 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on June 25, 2005
Format: Paperback Verified Purchase
`Salsas that Cook' by renowned Chicagoan and Mexican cuisine expert, Rick Bayless is not your mama's ordinary salsa cookbook. If that is all you want, go to Mark Miller's very good `The Great Salsa Book' in the noisome Ten Speed Press tall and skinny format. Bayless' book is much more than that, and, in a sense, much less.

Bayless' agenda is very much like Ming Tsai's programme in Tsai's book, `Simply Ming' in that Bayless gives us recipes for six (6) classic Mexican salsas and then shows us how to use each of these salsas as an ingredient in several other classic Mexican dishes. While Tsai's objective was to simplify cooking by making it modular by doing intermediate preparations in advance. Each intermediate can then be used in several different dishes. While Bayless' technique is very similar, his object is rather to make authentic Mexican dishes more accessible to the average American cook.

Since this book was published in 1998, I suspect many of the Mexican ingredients Bayless says may be difficult to find have become much more common throughout the United States. In these brief seven years, I have seen a great growth of Latin American ingredients in even the most provincial of supermarkets. And, Bayless himself has contributed to this change with his own line of salsas under the `Frontera' trademark. In fact, this book may in some small way be considered a promotion for that product line, except that the book is so good in its own right that this does not concern me. Bayless, in a very gentlemanly voice, says his brand of salsas may serve in these recipes, but encourages us all to make them ourselves.
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20 of 21 people found the following review helpful By A Customer on March 23, 1999
Format: Paperback
I really like Chips and Salsa. This book has 6 cooked Salsa recipes and about 30-40 more that use the salsas. It's easy to make: wash the stuff, cook it in the oven and throw it in the food processor. The roasting is mainly done under the broiler and gives the salsa a great roasted/chared flavor. The onions and garlic roasted have a milder, sweeter flavor. The book has some good pictures to show you what the stuff should look like, it would be nice if it had more. To make this snack lower in fat use the new baked chips. Some say they taste like cardboard, but I think if you heat them in the oven or microwave first they taste fine. If you like salsa, and don't mind cooking, this book will let you make it as good as the resturants and better than any bottled stuff.
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14 of 15 people found the following review helpful By Tim Klein on September 26, 2002
Format: 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.
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10 of 11 people found the following review helpful By Bob Turcot on June 23, 2005
Format: Paperback Verified Purchase
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.
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6 of 6 people found the following review helpful By Superstar Reviewer on December 6, 2005
Format: Paperback Verified Purchase
I am a fan of Bayless earlier cookbooks and I love his TV show, but I was a little disappointed with this book. I bought it hoping to learn some new salsa recipes, but the book is more about dishes that are made with the 4 or so salsas that he teaches us at the beginning. Authentic Mexican is a much better book.
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8 of 9 people found the following review helpful By H. Row on June 12, 2002
Format: 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.
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