Salsas That Cook
March 4, 2000

Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes, by Rick Bayless, was written for Rick's sister, Luann Tucker, and others like her who love flavorful, delicious food, but don't have time to make it at home. By weaving the flavors of Mexico's classic salsas into everyday cooking in the same way we use a variety of international condiments, from teriyaki sauce to balsamic vinegar, Rick teaches basic Mexican dishes as well as redefines the flavor of some American favorites.

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. The book begins with six salsa recipes written with such detail and personality that even beginning cooks will be drawn into making them. The uniqueness of the book, though, is the way these salsas are used. From appetizers like Tangy Green Guacamole and Tostadas of Smoky Chicken Tinga to entrees like Spicy Vegetable Stew and Chile Glazed Roast Chicken, the pizzazz of salsa brightens everyday dishes.

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