This is probably one of the best introductory cookbooks for cooks just beginning to explore the Mexican kitchen. I've owned this book since it was published and I like it. Like several other posters the binding on my copy hasn't held up well, but that's about the only problem I've had with this book.The first chapter of the cookbook contains 8 essential salsa recipes. Each one is scaled for 3 different yield quantities and, since this cookbook was originally published before a wide variety of dried chiles was readily available here in the U.S., chile substitutions are provided for each recipe. As was very typical of Rick's early books, the recipe instructions are very clearly written and provide good visual descriptions of the preparation methods. There is good, practical material about the different flavor profiles of dried chiles and how to work with them. This is great information for the cook who is a novice at working with chilesThe second part of the book contains 50 recipes using the 8 essential sauces. Most of the recipes are fairly easy, a few require greater skills. But just like the salsa recipes, the preparation instructions are strong and reading through them a few times before starting a recipe will probably be sufficient to clarify any questions. Mexican cooking is labor intensive and for cooks not familiar with it, the laundry list of ingredients many recipe require can be intimidating. Salsa that Cooks, makes these recipes seem doable - which they are - and the well written prep instructions should provide most cooks with enough confidence to turn out a great dish.As with most of Rick Bayless' recipes, these are structurally solid and work well with few failures. This is a little book that is elegant in it's simplicity, packed with a lot of great information and equally good recipes. It tends to get lost in the library of his other books, but it's really a valuable slim cookbook. It starts with 8 basic salsas and then gives you 50 ways to use them to produce tasty food with complex and layered flavors. It's easy enough that those not familiar with Mexican cooking can produce a great dish, and sophisticated enough that the more experienced cook can find ways to riff on the dishes and personalize the recipes.Good book, worth the price, nice addition to a Mexican cuisine library