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: #63497 in Books
• Published on: 2006-03-15
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 96 pages

Features

• ISBN13: 9781423600152
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

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.

Excerpt. © Reprinted by permission. All rights reserved.
Mango Salsa
This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about one pound of grilled tuna or salmon into the salsa.
Yield: 3 cups
2 large ripe mangoes
1 medium hothouse cucumber, cut into quarter-inch dice
2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice
1 medium red onion, peeled and cut into quarter-inch dice
1/3 cup coarsely chopped fresh cilantro
2 to 3 serrano chiles, minced
Fresh lime juice to taste
Salt to taste
1. Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces, then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.
2. In a medium bowl, combine the diced mango, cucumber, red peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.
3. Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.

Customer Reviews

Fresh and Tasty Ideas from Santa Fe!
Many people are surprised to find out that we don't just cook Cuban. Yes, we actually enjoy dishes from many countries. Of course, we do have a natural affinity to Spanish and Latin-American cuisines. The Santa Fe style of cooking, an amalgam of Spanish, Native American, Mexican, Southwest, and New Age cuisine has always intrigued us. When we want to "kick it up a notch" on the hot and spicy meter, we like to cook Mexican food. And we love tacos and freshly prepared salsas.

A new book from the Santa Fe School of Cooking has re-energized our taco skills and given us a new appreciation for the flavors of the Southwest. We especially enjoy the variety of inspired salsas -- everything from roasted corn and Anasazi bean to cherry pistachio. For our Cuban audience, the grilled pineapple and grapefruit-orange salsas are right up your alley, offering flavors and a heat level that isn't far removed from Cuban cuisine.

Two taco recipes really knocked our socks off: Hot and Smoky Shrimp Tacos and Roasted Wild Mushroom Tacos with Queso Fresco. Not classically Mexican, these fusion dishes really deliver some unique flavors. We were also delighted to find a recipe in the book for apple pie tacos -- again, we never saw this one in Mexico, but what a great idea for dessert!

Salsas and Tacos is a nice little book in a beautiful package with enticing photographs and easy-to-follow instructions. A perfect gift for the food lover and at this price, why not buy several and make several people happy?

Also recommended: "Three Guys From Miami Cook Cuban" and "Three Guys From Miami Celebrate Cuban."

An outstanding collection of beautifully illustrated, flavorful, fulfilling, and easy-to-prepare recipes
Salsas And Tacos from the Santa Fe School of Cooking is an outstanding collection of beautifully illustrated, flavorful, fulfilling, and easy-to-prepare recipes. Providing kitchen cooks with easy-to-follow guidelines and unique information on a specialized regional cooking style, Salsas And Tacos showcases recipes ranging from Chargrilled Fish Tacos With Caribbean Seasonings; Adabo Pork Tacos With Grilled Pineapple; and Tropical Fruit Salsa; to Creamy Chicken And Almond Tacos; Roasted Pepper Relish With Raisins And Pinon Nuts; and Steak And Mushroom Tacos With Green Chiles. Salsas And Tacos is very highly recommended for all fans of the Mexican style cookery and for those aspiring gourmet cooks who are searching for an inspired compendium of dining ideas with a bit more spice and a lot more taste.

very good bok with good ideas.
This book has good pics of the recipes and easy to create them as well.