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Reviews Cookbook Reviews Gourmet
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| Review: |
This little book - part of Rio Nuevo Publisher's fabulous Cook West Series -- takes on a mighty big subject. Even though most American's are familiar with a chocolate infused spicy chile sauce called mole (pronounced mole-lay), there are, in fact, a seemingly infinite variety of moles. The word Mole applies to all of them, even though many (like the two sample recipes here) bear little resemblance to Mole Negro -- that dark, rich chile concoction - although there's a great recipe for that here too. Author Gwyneth Dolan has assembled a nice variety of moles, from the classic versions foodies know and love, to interesting new variations you've probably never tried before. While making moles can be time consuming, and the ingredients lists can rival the length of a small novel, the results are worth it. There's simply no other way to get the rich complexities of flavor without doing the work. That said, Doland makes the recipes clear and easy to follow - even for beginners. Most ingredients can be easily found and for those that can't, the author always includes sources. Moles are one of the most versatile cooking sauces around. Depending on the particular mole, you can use them on meats, poultry, seafood - even veggies. Be sure to make extra when making these sauces, as the author also includes recipes using mole as an ingredient. Chapters include: Seven Moles and More; Breakfast; Appetizers; Entrees; Desserts. |
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