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Salsas and Tacos: Santa Fe School of Cooking Hardcover – Apr 1 2006


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Product details

  • 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)
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Product description

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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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.


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