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6 Remote Warehouse Cooking and Food- US Southwestern
3 Remote Warehouse Cooking and Food- US Southwestern

Favorite Salsas and Tacos

by

Favorite Salsas and Tacos Cover

 

Synopses & Reviews

Publisher Comments:

Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa! This book combines mouth-wateringly unique taco recipes with tried-and-true salsa recipes that add an extra kick to any dish, from the definitive experts of southwestern cuisine at the Santa Fe School of Cooking. "Hold onto Your Hat" Habanero Salsa Chicken al Carbon and Avocado WrapGrilled Pineapple Salsa Apple Pie TacosGrapefruit-Orange Salsa Baja-Style Fish Tacos with Chipotle Mayonnaise Roasted Pepper Relish with Raisins and Pinon Nuts Tomatillo-Papaya SalsaPlus recipes for fresh tortillas, authentic Mexican sauces, techniques for roasting and toasting, info on chiles, and much more! With inventive flavor combinations, full-color photographs, and resources for ingredients, this hot little book offers endless ideas for tacos and their perfect toppings.

Review:

"This charmer of a cookbook is dedicated to the crowd-pleasing duo of salsa and tacos in all its spicy glory. Starting with a brief tutorial on chiles and other southwestern ingredients, the collection then offers 24 salsas, each a lesson in creativity. Jicama-Watermelon Salsa begs to be paired with fish or shrimp straight from the grill, while earthy Roasted Pepper Rajas work tasty miracles on a chicken sandwich. The author suggests using Bing Cherry-Pistachio Salsa to complement a holiday meal: a fine idea, but why stop there? Atop a scoop of vanilla ice cream, it becomes an unusual and invigorating dessert. The taco selection is brief but well edited; Hot and Smoky Shrimp Tacos are simple but fiery, and Baja-Style Fish Tacos with Chipotle Mayonnaise taste like they just arrived from Cabo San Lucas. Carne Asada is a bigger production: a sirloin steak marinated in garlic and chiles, served alongside various salsas and tortillas. It's more involved than a simple taco, but it's the perfect recipe to show off the complexity and spice of Santa Fe cuisine." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa

Product Details

ISBN:
9781423600152
Author:
Curtis, Susan D.
Publisher:
Gibbs Smith Publishers
Subject:
Cookery, mexican
Subject:
Salsas (cookery)
Subject:
Regional & Ethnic - American - Southwestern States
Subject:
Cooking and Food-US Southwestern
Publication Date:
20060331
Binding:
Paperback
Language:
English
Illustrations:
Y
Pages:
96
Dimensions:
7.30x7.38x.56 in. .83 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » United States » Southwestern

Favorite Salsas and Tacos New Hardcover
0 stars - 0 reviews
$12.99 In Stock
Product details 96 pages Gibbs Smith Publishers - English 9781423600152 Reviews:
"Publishers Weekly Review" by , "This charmer of a cookbook is dedicated to the crowd-pleasing duo of salsa and tacos in all its spicy glory. Starting with a brief tutorial on chiles and other southwestern ingredients, the collection then offers 24 salsas, each a lesson in creativity. Jicama-Watermelon Salsa begs to be paired with fish or shrimp straight from the grill, while earthy Roasted Pepper Rajas work tasty miracles on a chicken sandwich. The author suggests using Bing Cherry-Pistachio Salsa to complement a holiday meal: a fine idea, but why stop there? Atop a scoop of vanilla ice cream, it becomes an unusual and invigorating dessert. The taco selection is brief but well edited; Hot and Smoky Shrimp Tacos are simple but fiery, and Baja-Style Fish Tacos with Chipotle Mayonnaise taste like they just arrived from Cabo San Lucas. Carne Asada is a bigger production: a sirloin steak marinated in garlic and chiles, served alongside various salsas and tortillas. It's more involved than a simple taco, but it's the perfect recipe to show off the complexity and spice of Santa Fe cuisine." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa
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