The Great Salsa Book

( 6 )

Overview

This sparkling full-color cookbook features 100 widely varied recipes-tomato and tomatillo, chile, tropical, fruit, corn, bean, garden, ocean, exotic, and nut, seed, and herb. Includes hints on handling volatile peppers, suggested accompaniments, and, of course, a heat scale.

The public loved The Great Chile Book, published in late 1991. Now Mark Miller follows it up with the most innovative salsa book of the year--featuring traditional ingredients like chiles and ...

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Overview

This sparkling full-color cookbook features 100 widely varied recipes-tomato and tomatillo, chile, tropical, fruit, corn, bean, garden, ocean, exotic, and nut, seed, and herb. Includes hints on handling volatile peppers, suggested accompaniments, and, of course, a heat scale.

The public loved The Great Chile Book, published in late 1991. Now Mark Miller follows it up with the most innovative salsa book of the year--featuring traditional ingredients like chiles and tomato but reaching out to create corn, fruit, and vegetable salsas also. 64 recipes. Full color throughout.

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Product Details

  • ISBN-13: 9780898155174
  • Publisher: Ten Speed Press
  • Publication date: 5/28/1994
  • Series: Star Chefs Series
  • Pages: 160
  • Sales rank: 534,831
  • Product dimensions: 4.50 (w) x 10.20 (h) x 0.50 (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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Customer Reviews

Average Rating 4.5
( 6 )
Rating Distribution

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(3)

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Sort by: Showing all of 6 Customer Reviews
  • Posted August 22, 2014

    Lots of Good Recipes!

    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.

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  • Posted June 21, 2012

    I own this book and absolutely love it. I use it every time I ma

    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.

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  • Posted July 25, 2009

    Good Salsas, Great Illustrations

    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!)

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  • Posted July 25, 2009

    Hot!

    great ideas for use of tomatoes and jalepenos from your garden

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  • Anonymous

    Posted January 11, 2008

    A reviewer

    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.

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  • Anonymous

    Posted July 18, 2009

    No text was provided for this review.

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