Simple Food, Big Flavor
Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours
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- $379.00
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- $379.00
Descripción editorial
From Aarón Sánchez, chef, restaurateur, co-star of Food Network’s Chopped, and host of Cooking Channel’s Emmy-nominated Taco Trip, comes a fabulous, Mexican-inspired cookbook themed around fifteen unforgettable flavor bases.
Aarón Sánchez’s passion, commitment, and creativity have placed him among the world’s leading contemporary chefs. In Simple Food, Big Flavor, he brings us more than seventy-five fun and accessible recipes for home cooks of all skill levels.
Rather than overwhelm with complex, intimidating dishes, Sánchez starts small, showing how one simple but amazing “base” recipe—think Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche—can become many fantastic dishes.
Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or the freezer for months. With this in hand, you’re just a few steps away from mouthwatering dishes like Chipotle-Garlic Mashed Potatoes, Bean and Pumpkin Picadillo, and Mussels with Beer and Chipotle.
Sánchez also provides detailed yet easy tips for using each sauce in everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick. With his warm and engaging style, Sánchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be en fuego!
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Restaurant owner and Food Network star S nchez takes his "incredible flavor memories and distills them into fifteen recipes" for home cooks. Pastes, salsas, purees, pestos, moles, and more are the basis of this collection that presents a main recipe (easily stored in the fridge or freezer) followed by meal suggestions and additional recipes for each one. The "Simple Ways to Use It" sections are bulleted lists offering additional serving ideas. Ingredient notes, tips for storing, and informative headnotes add to the Mexican cooking lessons, and the author's flexible and realistic attitude in the kitchen think substituting canned beans for dried, and tomatoes from a tin for fresh stem from his cooking philosophy that "patience and a little know-how" elevates simple dishes to "spectacular." Empanadas, ceviches, tacos, and tostadas, along with braised, roasted, and stewed meats, are built from easy-to-prepare main recipes such as salsa verde, cilantro-cotija pesto, and chile colorado sauce. An inspiring and concise take on Mexican cuisine.
