The Great Salsa Bookby Mark Miller
Contains salsa recipes in several categories: chile, tropical and tomato, among others. A companion book to The Great Chile Book.
- Sterling Publishing
- Publication date:
- Product dimensions:
- 5.03(w) x 10.54(h) x 1.99(d)
Meet 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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Most Helpful Customer Reviews
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I haven't had a chance to make any of the Salsas in this book, but it is loaded with a nice selection of recipes. And, they're not just your same old salsa but in different variations. This book covers a nice spectrum of different styles, flavors, heat.
I own this book and absolutely love it. I use it every time I make salsas which is often. Great photos and recipes. Mark Miller knows his stuff. I also own and love his Coyote Cafe. Armed with this book, a large cutting board, a large very sharp knife, and fresh ingredients, even a novice will perfect salsa the first time around. I bring it with me when shopping for my ingredients. Once you make your own fresh salsas, you will never buy a bottled salsa again.
I think this book excels in motivating readers by the good description and illustrations. Some of the salsas are beautiful in appearance. I do wish there were more asian salsas, e.g. green chile chutney, mango chutney, etc. Get this book, even if you're a seasoned salsa-ist, you'll have fun. (You can cut the pages out, frame them, and hang them in your kitchen, the illustrations are that nice!)
great ideas for use of tomatoes and jalepenos from your garden
I first thought this would be simply a book of generic tomato-based salsas, but once I cracked it open I realized it was anything but. With over 100 recipes in 10 sections ranging from 'chile salsas' to 'corn salsas' to 'ocean salsas', and with each section containing at least 10 recipes, you'll be looking for main dishes to make just so you can throw in some of these salsas. Each recipe is given a heat index score of 1 to 10, a color picture, and serving suggestions 'fish, chicken, rice, etc.' As someone who lives in the South and adores salsas as side dishes, I recommend this book to everyone.