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The Great Salsa Bookby Mark Miller
Synopses & Reviews
The public loved The Great Chile Book, published in late 1991. Now Mark Miller follows it up with the most innovative salsa book of the year--featuring traditional ingredients like chiles and tomato but reaching out to create corn, fruit, and vegetable salsas also. 64 recipes. Full color throughout.
This sparkling full-color cookbook features 100 widely varied recipes-tomato and tomatillo, chile, tropical, fruit, corn, bean, garden, ocean, exotic, and nut, seed, and herb. Includes hints on handling volatile peppers, suggested accompaniments, and, of course, a heat scale.
About the Author
MARK MILLER is the acclaimed chef-founder of Coyote Caf?© in Santa Fe, New Mexico, and the author of nine books with nearly 1 million copies in print, including THE GREAT CHILE BOOK, THE GREAT SALSA BOOK, and COYOTE CAF?â. He lives in Santa Fe, New Mexico.
JOHN HARRISSON has co-authored cookbooks with many of America’s leading chefs, including Mark Miller, Roy Yamaguchi, and Hubert Keller. He lives in Hawaii.
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Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » By Ingredient » Hot and Spicy
Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » Mexican