California Pizza Kitchen Pasta, Salads, Soups, And Sides
Author: Larry Flax
At California Pizza Kitchen restaurants across the country, many of the favorite dishes (and most-requested recipes) are not the pizzas! Customers keep coming back for the boldly flavored pastas, soups, salads, and side dishes. The follow-up to the bestselling California Pizza Kitchen Cookbook, this new cookbook serves CPK customers just what they ordered -- secret restaurant recipes, never available before. With gorgeous color photographs of the finished dishes throughout the book, CPK fans will be tempted by recipes for Oriental Chicken Salad, Spinach Artichoke Dip, and Kung Pao Spaghetti, to name just a few.
The new cookbook will include stories and anecdotes from CPK employees from around the country about favorite recipes, customers, and more. In the generous spirit they're best known for, CPK owners Larry Flax and Rick Rosenfield will donate all royalties and proceeds from sales of the book in the restaurants to children's charities.
Just like the first CPK cookbook, expect Pasta, Salads, Soups, and Sides to be one of the hottest cookbooks of the year. The CPK chain of restaurants is bigger than ever, and thi5 new hook will be published in the cool California style that has made the first book and the restaurants themselves so popular.
New interesting book: Exploring Business or Financial Accounting Fundamentals 2007
Salsas That Cook: Using Classic Salsas To Enliven Our Favorite Dishes
Author: Rick Bayless
FROM AMERICA'S LEADING AUTHORITY ON DEFINITIVE MEXICAN COOKING COMES A BRAND-NEW COLLECTION OF RECIPES BASED ON SIX CLASSIC, VERSATILE SALSAS, EACH FEATURING THE FLAVOR OF A DIFFERENT CHILE.
Salsas That Cook is a breakthrough in contemporary American cooking. Here, Mexico's classic salsas get put to work in our kitchens in the same way we use a variety of international condiments, from teriyaki sauce to balsamic vinegar, to enliven and redefine the flavor of many American favorites. While most of us have enjoyed salsas as chip dips, salsas show great versatility when weaving complex flavor into simple dishes, from pasta to potatoes to meats, fish and vegetables.
Salsas embody the essence of Mexican flavor: the lusciousness of slow-roasted tomatoes, the full-flavored spice of chiles, the fragrance of cilantro and the mellow sweetness of garlic. Rick Bayless, the country's leading progenitor of real Mexican cooking, writes the six salsa recipes with such detail and personality that even beginning cooks will turn out masterful creations.
The uniqueness of this book, though, is in the way these six salsas are used. Here they give their pizzazz to chile-glazed roast chicken, grilled pork tenderloin and seared sea scallops with jalapeño cream. Familiar Mexican favorites have always used salsas for vitality, and many are here, from tangy guacamole to tortilla soup and grilled chicken tacos. In Salsas That Cook, the magic of Mexico transcends all borders.
Publishers Weekly
Bayless (Rick Bayless's Mexican Kitchen, winner of the 1997 Julia Child Cookbook of the Year Award) courts the many cooks short on time with recipes that incorporate six salsas (such as the Roasted Jalapeno-Tomato Salsa or Chipotle-Cascabel Salsa with Roasted Tomatoes and Tomatillos), which can be prepared either in advance and refrigerated or purchased (Bayless recommends his own brand). Mexican-inspired dishes like Open-Face Quesadillas with Mushrooms, Olives, Salsa and Greens and Chilaquiles (tortilla casserole) with Spinach, Zucchini and Aged Cheese naturally work well. Also particularly successful are more familiar dishes to which salsa adds zip: Chipotle Mashed Potatoes, Slow-Grilled Turkey Breast with Mediterranean Salsa, Smoky Glazed Ham for a Crowd. The inclusion of salsa in every dish is usually a harmless gimmick; although in the introduction Bayless claims these dishes are quickly assembled by those who have salsa on hand, some entrees like Robust Beef Brisket with Red Chile and Winter Vegetables require long periods in the oven. Bayless offers sweet desserts that complement the spicy entrees like Frontera's Chocolate Pecan Bars and Texas Sheet Cake. Good Cook alternate. (Nov.)
Table of Contents:
CONTENTS INTRODUCTION
- SALSAS
ROASTED JALAPEÑO-TOMATO SALSA WITH FRESH CILANTRO
ROASTED POBLANO-TOMATO SALSA WITH FRESH THYME
ROASTED TOMATILLO SALSA WITH SERRANOS, ROASTED ONIONS AND CILANTRO
MELLOW RED CHILE SALSA WITH SWEET GARLIC AND ROASTED TOMATOES
ROASTY RED GUAJILLO SALSA WITH TANGY TOMATILLOS AND SWEET GARLIC
CHIPOTLE-CASCABEL SALSA WITH ROASTED TOMATOES AND TOMATILLOS
- STARTERS
TANGY GREEN GUACAMOLE
SALSA-BAKED GOAT CHEESE
OPEN-FACE QUESADILLAS WITH MUSHROOMS, OLIVES, SALSA AND GREENS
TINY TOSTADAS OF SMOKY CHICKEN TINGA WITH AVOCADO AND AGED CHEESE
SWEET-AND-SPICY CHILIED PORK EMPANADAS
CRISPY MASA BOAT SMACKS WITH BLACK BEANS, SALSA, AVOCADO AND MEXICAN CHEESE
SHRIMP IN RED ESCABECHE
MICROWAVED "BAKED" CHIPS
- SOUPS, SALADS AND SIDE DISHES
GREAT TORTILLA SOUP
EMERALD CORN CHOWDER WITH ROASTED TOMATTILOS AND POBLANO
SHRIMP SALPICÓN SALAD WITH POTATOES, AVOCADOS AND CHIPOTLE
RED CHILE-JÍCAMA SALAD WITH ORANGE AND RED ONION
POBLANO-ROASTED VEGETABLE SALAD WITH PEPPERY WATERCRESS
TANGY LENTIL SALAD WITH SPINACH, CILANTRO AND CHAYOTE
GUAJILLO GRILLED VEGETABLES
CLASSIC RED TOMATO RICE
CHIPOTLE MASHED POTATOES
SCALLOPED POTATOES WITH ROASTED TOMATILLOS, SERRANOS AND CILANTRO
- EGG, VEGETABLE, PASTA AND TORTILLA MAIN COURSES
RACY EGGPLANT OMELETS WITH SAVORY RED CHILE
OPEN-FACE CHORIZO-POTATO OMELET WITH TOMATILLO SALSA
BREAKFAST ENCHILADAS OF SCRAMBLED EGGS, WOODLAND MUSHROOMS AND SPICY ROASTED TOMATOES
SAVORYBRUNCH BREAD PUDDING
RED CHILE PASTA
TODAY'S MACARONI AND CHEESE -- IT'S NOT JUST FOR KIDS
SPICY VEGETABLE "STEW"
TOASTY FIDEOS (VERMICELLI) WITH ROASTED TOMATO, BLACK BEANS AND CHARD
CHILAQUILES (TORTILLA CASSEROLE) WITH SPINACH, ZUCCHINI AND AGED CHEESE
SEARED RED-CHILE ENCHILADAS WITH CHICKEN AND AGED CHEESE
LAYERED TORTILLA "LASAGNA" WITH GREENS AND CHEESE
- POULTRY, MEAT AND FISH MAIN COURSES
CHILE-GLAZED ROAST CHICKEN
TOMATILLO-BAKED CHICKEN BREASTS WITH ROASTED ASPARAGUS
SOFT TACOS OF GRILLED CHICKEN BREAST WITH TANGY GREEN CHILE AND GRILLED ONIONS
BURNISHED CORNISH HENS WITH ROASTED ONIONS AND SWEET POTATOES
SLOW-GRILLED TURKEY BREAST (OR LAMB LEG) WITH MEDITERRANEAN SALSA
ROBUST BEEF BRISKET WITH RED CHILE AND WINTER VEGETABLES
PEPPERY PAN-SEARED STEAKS WITH SMOKY CREMA AND BLUE CHEESE
CHORIZO AND BLACK BEAN CHILI
SPICY JALAPEÑO BEEF TIPS
TOMATILLO-BRAISED PORK LOIN WITH HERBY WHITE BEANS AND BACON
GRILLED-AND-GLAZED PORK TENDERLOIN WITH MUSTARDY SWEET ONIONS
SMOKY GLAZED HAM FOR A CROWD
GUAJILLO-SPIKED SHELLFISH SOUP
RED CHILE RICE WITH SHRIMP AND BACON
SEARED SEA SCALLOPS WITH JALAPEÑO CREAM
GREEN CHILE CRAB CAKES
RED-GLAZED WHOLE FISH
POBLANO-BAKED FISH FILLETS
- DESSERTS AND DRINKS
FRONTERA'S CHOCOLATE PECAN PIE BARS
TEXAS SHEET CAKE
MEXICAN CHOCOLATE ICE-CREAM CONES
PALETAS MEXICANAS (MEXICAN FRUIT POPS)
SANGRITA -- TRADITIONAL SPICY TEQUILA CHASER
HONEST-TO-GOODNESS MARGARITAS FOR A CROWD
MAIL-ORDER SOURCES
INDEX
