| Some have called him the Julia Child of Mexican cuisine and he certainly does seem like a man with a mission to spread the good word of Mexican cooking across the land. Basing this book on six classic salsas he uses them as stepping stones to the other recipes in the book. Each of the salsa recipes can be made in a small medium or large batches which can be preserved or frozen for future use. So let s say you ve decided to make the Roasty Red Quajillo Salsa with Tangy Tomatillos and Sweet Garlic. Having accomplished this you are now ready to use it with Chorizo and Black Bean Chili or Shrimp in Red Escabeche. This book includes recipes for appetizers soups salads main dishes and side dishes. And because it wouldn t be a truly Mexican meal without dessert there are several tasty recipes for sweet endings too.By Rick Bayless 6 Classic salsa recipes with many recipes for their use and enjoyment Some full color photography No nutritional analysis 122 Pages paperback 8" x 9" |
