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

Aaron Sanchez (Author) JJ Goode (With)
& 1 more
Available

Product Details

Price
$23.99  $22.07
Publisher
Atria Books
Publish Date
February 09, 2016
Pages
208
Dimensions
7.4 X 0.7 X 9.2 inches | 1.2 pounds
Language
English
Type
Paperback
EAN/UPC
9781501141812

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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.

Reviews

"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