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Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours

Sanchez, Aaron

Verlag: Atria Books, 2011
ISBN 10: 1451611501 / ISBN 13: 9781451611502
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Titel: Simple Food, Big Flavor: Unforgettable ...

Verlag: Atria Books

Erscheinungsdatum: 2011

Einband: Hardcover

Zustand: New


Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "Though there are only 15 sauce/puree/paste recipes, the ideas for using them and the tips he offers in his witty voice are what make the book especially'll be on your way to what Sanchez calls a 'whoa' moment." Chicago Tribune. Buchnummer des Verkäufers ABE_book_new_1451611501

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Inhaltsangabe: You?ve seen him on the Food Network?s Chopped, Chefs vs. City, and Heat Seekers. You?ve savored his lovingly prepared dishes at Centrico in New York City. Now, with Simple Food, Big Flavor, award-winning restaurateur Aarón Sánchez brings the amazing tastes and aromas found in his kitchen to yours.

Aarón Sánchez?s passion for food has placed him among the country?s leading contemporary Latin chefs. He has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine. In Simple Food, Big Flavor, rather than over-whelming readers with complex, intimidating dishes, he starts small, showing how one simple but fabulous ?base? recipe 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 in the freezer for months. Once you make it, you?re just a few steps away from delicious dishes like Chipotle-Garlic Mashed Potatoes, Bean and Butternut Squash Picadillo, and Mussels with Beer and Garlic-Chipotle Love.

And that?s just the beginning. Sánchez features fifteen of these flavor base recipes, including Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche. He even shares his plan of attack for making the perfect mole and how to team it up with roasted Cornish game hens, turkey enchiladas, and the ultimate crowd pleaser, braised beef short ribs. He then provides detailed yet easy tips for applying each sauce to 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! As Sánchez says, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs. Enjoy!

Über den Autor: Aarón Sánchez is the Food Network star of ?Chefs vs. City,? ?Heat Seekers,? ?The Best Thing I Ever Ate,? ?Chopped,? and ?Chopped All-Stars.? He is the owner and executive chef of Centrico, located in Manhattan, as well as the culinary face behind Tacombi. The son of celebrated Mexican cooking authority Zarela Martinez, Aarón?s passion, commitment and skills have placed him among the country?s leading contemporary Latin Chefs. He lives in Brooklyn with his wife, singer/songwriter Ife Sanchez Mora, and two their children.

JJ Goode has written about food for The New York Times, Men?s Vogue, Gourmet, Saveur, Bon Appétit, Food & Wine, Every Day with Rachael Ray, ReadyMade, Time Out New York, The Village Voice, and Lexus magazine. He?s a contributing editor for Details, a former editor at, and the co-author of Morimoto: The New Art of Japanese Cooking (DK) with Masaharu Morimoto, which was nominated for a James Beard Award and won two IACP Awards. He also co-authored Serious Barbecue (Hyperion) with Adam Perry Lang, which made The New York Times Best Seller List and was featured on "Oprah." He and his wife live in Brooklyn.

Michael Harlan Turkell is a once-aspiring chef and now freelance photographer. Based in Brooklyn, he is the former photo editor of Edible Brooklyn and Edible Manhattan, and captures the inner workings of kitchens for his award-winning ?Back of the House? project, which documents the working lives of chefs. Michael?s work has garnered industry awards and has been published in an array of magazines and books. He also hosts a show on called ?The Food Seen,? which touches on the intersections of food and art.

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