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Salsas and Moles, by Deborah Schneider offers what I love most in a “cookbook.” Specifically, Schneider provides a veritable cornucopia filled with tips and tricks that will make her Salsas and Moles a “go to” resource for everything from identifying the right kind of pepper, herb, or seasoning to add to a recipe, to how best to serve the end products. Main courses are not provided—though many are recommended or suggested. Such information is precisely what this reader wants in a book like this—ideas, not strict formulas to follow.
I enjoyed the basics set out in the opening pages, the pictures of products, and the “essential techniques” Schneider describes. If you are looking for good advice as to how to create flavor and balance in your salsas and moles, and how to make the best use of them, look no further than Schneider’s Salsas and Moles. I look forward to putting her ideas into practice!