Simple Food, Big Flavor

Restaurant owner and Food Network star Sánchez 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. (Nov.)