Salsa - Softcover

Birosik, Patti Jean

Softcover

ISBN 10: 0020416415 ISBN 13: 9780020416418

Publisher: Macmillan General Reference, 1993

Gathers recipes for uncooked, cooked, and combination salsas, as well as salsa cocktails, and discusses salsa ingredients and preparation

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From Library Journal:

Salsa outsold ketchup last year, and its starring role in a plethora of new cookbooks attests to its continuing popularity. Birosik, an Arizona-based food writer and cookbook author, focuses solely on salsas, uncooked, cooked, and a "combination," along with a few cocktails made from salsa. Her recipes are fine, though a few seem contrived, but overall, they're not particularly special. An optional purchase. Miller, the executive chef and owner of Santa Fe's renowned Coyote Cafe and the newer Red Sage in Washington, D.C., is the author of the The Great Chile Book ( LJ 11/1/91) and Coyote Cafe ( LJ 2/15/90). Now he and Kiffin, Coyote Cafe's chef, share recipes for many of the salsas, relishes, sauces, and other flavorings that have made his restaurants so successful. The authors include more than 100 unusual but flavorful condiments, from Gazpacho Salsa and Cayenne Creole Remoulade to Gin and Juniper Range Marinade. Providing more recipes and information than Chris Schlesinger and John Willoughby's recent Salsas, Sambals, Chutneys & Chow Chows ( LJ 4/15/93), this book is recommended for most collections.
Copyright 1993 Reed Business Information, Inc.

From Publishers Weekly:

For those unafraid of the bite of hot stuff, this brief guide to salsas offers flavors for a summer's worth of repasts. "Salsas are deceptively simple in appearance and yet must balance opposing textures, flavors, and spices," observes Birosik ( The Burrito Book ). Perhaps in pursuit of balance, she varies her palette with sweetness and bravado, the cooked and the raw, and even ventures into the territory of the nonalcoholic salsa cocktail. After explaining the sources and uses of common salsa ingredients (from achiote to yellow tomatoes), she lights into salsa proper: Mexican, East Indian, "drunken" (including tequila), fruit-filled, garlic-engendered, Southwestern, grilled, and water-chestnut varieties. There is a "terrifying turnip salsa," so named because a friend of the author's "threatens to make her offspring eat an entire bowl of this salsa" as a punishment for their crimes. There is also a salt-free kind, and even a chili-free version. While her swaggeringly cute salsa sobriquets may smite the senses, Birosik's treats will probably waken them again.
Copyright 1993 Reed Business Information, Inc.

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