Product Description

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

• Amazon Sales Rank: #150353 in Books
• Published on: 2006-04-01
• Original language: English
• Dimensions: .56" h x 7.38" w x 7.30" l, .83 pounds
• Binding: Hardcover
• 96 pages

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.