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Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours
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Review
“Aarón Sánchez is one of America's best Latin chefs. His knowledge and passion for authentic Mexican dishes and traditions shines through in this beautiful book. Perfect for the home cook!” (Marcus Samuelsson, author of New American Table, chef-owner of Red Rooster Harlem, and founder of FoodRepublic.com)“Aarón welcomes you into his kitchen and shares his rich Mexican traditions and dishes with home cooks around the world. Informative, inspiring, and user-friendly. The flavor foundations in each chapter that allow you to create hundreds of recipes are pure culinary gold.” (John Besh, author of My Family Table, host of John Besh's New Orleans, and chef-owner of Besh Restaurant Group)“Aarón Sánchez’s flair for living lives in his food. The recipes in Simple Food, Big Flavor are filled with passion, humility, unbridled love, and respect for his culture and family.” (Roger Mooking, coauthor of Everyday Exotic: The Recipes and cohost of Heat Seekers)“Aarón brings his effortless, sexy style into your kitchen with these quick, easy and mindblowingly delicious recipes. His how-to tips come in real handy, too, making this book an absolute must-have for your culinary library. My only complaint was my uncontrollable craving for a frozen margarita while I tried the recipes...I may have to head over to Centrico for one of those!” (Daisy Martinez, author of Daisy: Morning, Noon, and Night)"Sánchez presents 15 'magical' culturally inspired Mexican sauces, pastes, toppings and salsas. To each, the author adds an explanation of how they are best incorporated into dishes, alongside suggestions for alternate uses that leave home chefs a lot of room to mix, match and substantially shake up the dinner table...For Sánchez fans and those unafraid to fire up their taste buds like a pro." —Kirkus Reviews (Kirkus Reviews)“An inspiring and concise take on Mexican cuisine.” (Publishers Weekly)"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 valuable...you'll be on your way to what Sanchez calls a 'whoa' moment." (Chicago Tribune)
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About the Author
Aarón Sánchez is chef/partner of Johnny Sánchez, with locations in Baltimore and New Orleans. He is the co-star of Food Network’s hit series, Chopped, and the host of Cooking Channel’s Emmy-nominated Taco Trip. He is also the host of two Spanish-language TV series on FOX Life: 3 Minutos con Aarón and MOTOCHEFS. 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 Manhattan with his wife, singer/songwriter Ife Sanchez Mora, and two children.JJ Goode has written about food and travel for The New York Times, The Wall Street Journal,Gourmet, Saveur, Bon Appétit, Food & Wine, Men’s Vogue, Details, and Every Day with Rachael Ray. He has co-authored several cookbooks, including Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand with Andy Ricker, A Girl and Her Pig with April Bloomfield, Truly Mexican and Tacos, Tortas, and Tamales with Roberto Santibanez, and Morimoto: The New Art of Japanese Cooking with Masaharu Morimoto. 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 documents the working lives of chefs with his award-winning “Back of the House” project. Michael’s work has garnered industry awards and has been published in an array of magazines and books. He also hosts a show on HeritageRadioNetwork.com called “The Food Seen,” which touches on the intersections of food and art.
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Product details
Paperback: 208 pages
Publisher: Atria Books; Reprint edition (February 9, 2016)
Language: English
ISBN-10: 1501141813
ISBN-13: 978-1501141812
Product Dimensions:
7.4 x 0.7 x 9.1 inches
Shipping Weight: 12.6 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
77 customer reviews
Amazon Best Sellers Rank:
#273,729 in Books (See Top 100 in Books)
Most innovative cookbook I've come across, with the whole thing built around a series of salsas and condiments. Each condiment is the key ingredient is several recipes. The directions are clear, the book is very visually appealing, and so far all the recipes we've tried are delicious. A very different take on the usual Mexican cookbook. No wonder Sanchez is a superstar chef!
LOVE THIS BOOK!!! Anyone who aspires to learn Mexican cooking or just loves big flavor needs to own this book. Garlic Love, Roasted tomatillo Salsa and Arron's Adobe are worth price. I've used the Adobe on Pork tenderloin and chops, cooked over charcoal and stove top, it has become my go to rub. The title literally say's it all.
I really admire Aaron's dedication to elegant simplicity. His recipes can be prepared by anyone, and enjoyed by everyone! I've enjoyed watching his show, and have enjoyed having those recipes on hand. I've probably said "Man, That Looks Awesome!" a hundred times watching the show, now I know that it really is!
I am a fan of Aaron's Food Network shows. I have been wanting this book and finally got it. I am not Mexican, but enjoy the cuisine. The recipes are easy to make, but because I'm new to Mexican cooking, I'm trying out one recipe at a time. So far I am loving it! More power to you, Aaron (and more cookbooks too)!!!
Good recipes
Ordered this for my mom. She went through it page by page and gave me the thumbs up.
Aaron Sanchez is one gifted man-he communicates his love,recipes & creativity brilliantly. I have no real experience with Latin style food yet leafing thru this cookbook I want to make & store in my fridge every sauce,pesto,paste,rub & salsa in it! Brilliant lay out,great pictures & brief well written inspiring notes & suggestions. I'm ready for some heat!
Still reading.. Love this guy on TV and that coolness of his comes across in the book.
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