• List Price: CDN$ 18.50
  • You Save: CDN$ 4.14 (22%)
FREE Shipping on orders over CDN$ 35.
Usually ships within 1 to 2 months.
Ships from and sold by Amazon.ca. Gift-wrap available.
+ CDN$ 6.47 shipping
Used: Good | Details
Condition: Used: Good
Comment: Moderate wear on cover and edges. Minimal highlighting and/or other markings can be present. May be ex-library copy and may not include CD, Accessories and/or Dust Cover. Good readable copy.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

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

See all 4 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
"Please retry"
"Please retry"
CDN$ 14.36
CDN$ 8.09 CDN$ 0.01

50% Off Amazon Prime when you join Amazon Student
click to open popover

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

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)
  • ¿Quieres informarnos sobre un precio más bajo?
    If you are a seller for this product, would you like to suggest updates through seller support?

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.

Customer Reviews

There are no customer reviews yet.
5 star
4 star
3 star
2 star
1 star
Share your thoughts with other customers

Most Helpful Customer Reviews on Amazon.com

Amazon.com: 4.3 out of 5 stars 24 reviews
5.0 out of 5 starsDelicious
on December 26, 2016 - Published on Amazon.com
Verified Purchase
5.0 out of 5 starsHighly Recommended
on December 19, 2014 - Published on Amazon.com
Verified Purchase
5.0 out of 5 starsFive Stars
on December 18, 2016 - Published on Amazon.com
Verified Purchase
5.0 out of 5 starsFive Stars
on February 8, 2017 - Published on Amazon.com
Verified Purchase
5.0 out of 5 starsFive Stars
on May 3, 2016 - Published on Amazon.com
Verified Purchase

Look for similar items by category