Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes

Love his books. Not my favorite, but lots of entertaining recipes

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.

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.

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.

I have all of Rick Bayless' books, and his recipes are outstanding. I regularly use a dozen recipes from this book, all to rave reviews, esp. breakfast enchiladas, tinga, guacamole, scallops, and beef tips. A little extra work, but well worth it. If you're in a hurry, order carry out. Instructions are clear. I bought a few as well-appreciated gifts as well. Don't miss it!

Folks, it just doesn't get any better than this! It takes time, as all good things do, but the results will amaze and astound you and your guests. I found that most of the salsas had an even better flavor and aroma after setting in the fridge for a couple of days. Please, if you want to do it right, pay attention to what Rick has to tell you in this book. It is a real treat.