Description: Salsas That Cook is a breakthrough in contemporary American cooking. Although we have used a variety of international condiments for generations to enliven and define the flavor of many American favorites, Mexico's classic salsas have not been working their magic in our kitchens. With chips, perhaps, but they have not been used as the simple, secret ingredient in dishes like glazed roast chicken and scalloped potatoes. Rick Bayless, easily the country's leading progenitor of real Mexican cooking, has captured here the simple truths for transforming readily available produce into bowls of the complex full flavors we enjoy.

For gift-giving, working ahead, or preserving bumper crops of ripe tomatoes and tomatillos, Rick provides scaled-up quantifies of ingredients in these recipes, along with directions for canning and freezing the finished salsas.

Among the 60 remaining recipes, these six salsas weave their way into many Mexican classics, from tortilla soup and red-chili enchiladas to grilled chicken tacos and jicama salad. But this works real strength is in incorporating time-honored, traditional salsas of Mexico into American standards to create such enticing meals as peppery seared ribeye with smoked blue-cheese sauce and grilled leg of lamb served with Mediterranean apricot-olive relish and guajillo chile.

In Salsas That Cook, the lively flavors of Mexico transcend the traditional kitchen, working their vibrant magic on dishes we know and love.

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