- Hardcover: 96 pages
- Publisher: Gibbs Smith; 1 edition (April 1 2006)
- Language: English
- ISBN-10: 1423600150
- ISBN-13: 978-1423600152
- Product Dimensions: 17.8 x 1.4 x 17.8 cm
- Shipping Weight: 381 g
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: #485,250 in Books (See Top 100 in Books)
Salsas and Tacos: Santa Fe School of Cooking Hardcover – Apr 1 2006
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From Publishers Weekly
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.
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About the Author
Susan Curtis, owner of the school, is a member of the International Association of Culinary Professionals and of Les Dame d'Escoffier.