Salsas Sambals Chutneys and Chowchows Cookbook
Salsas, Sambals, Chutneys and Chowchows cookbook shares over 40 original recipes for intensely flavored little dishes from around the world. Chutneys, Samals, Chow-Chows plus more appear in the book along with full color photos with each recipe. >
Format: Hardcover and dust jacket, 155 pages
Copyright: 1993. First edition
Publisher: William Morrow & Company, Inc.
Author: Chris Schlesinger and John Willoughby
Description: Start with the head-busting floral heat of the Scotch Bonnet pepper, add a juicy raw mango, some crisp jicama, a handful of aromatic cilantro, and a spritz of lime juice, and what do you get? Mango-Jicama Relish. Got a rich, loamy avocado handy? Dice it up with corn just off the cob, fresh oregano, raw red onion, and a few dashes of Tabasco, and you've got Avocado and Corn Salsa. Succulent peaches? Slice them up, squeeze some oranges and limes, stir in some molasses and a jalapeno or two, and you're ready for Sweet and Spicy Peach Relish.
You get the picture: small effort, big flavor. Using fiery chile peppers, fresh aromatic herbs and spices, and the tropic's luscious fruits and vegetables, the authors of the best-selling The Thrill of the Grill (Morrow, 1990) bring you over forty original recipes for the intensely flavored "little dishes" of the world's cuisines. With their machine-gun succession of intense, flashy, pungent flavors, these dishes can dress up grilled meat or fish, and turn simple beans, rice, or grains into a festive meal. To Chris and John, "the most important thing to remember about salsas is that, like the Latin dance that shares their name, the best ones are wild, loose, and loud."
Included here are chapters on Chutneys, the original relishes; Blatjangs, Atjars, and Sambals, progeny of the marriage between African and Southeast Asian cuisines; Chow-chows, Piccalillies, and Other Pickled Things, the traditional little dishes of the American South; Relishes, the "home base" of little dishes; and Catsups and Other Condiments, in which America's most familiar condiment appears in new guises like Smoky Shiitake Mushroom Catsup and Chunky Papaya Catsup.
With a full-color photograph of each recipe and innovative suggestions for what to eat with each one, this is a complete cookbook in itself. A Pantry section in full color shows off the more exotic ingredients, provides instructions for basic preparation techniques, and lists mail-order sources.
Presented in the easygoing, amusing style familiar to readers of The Thrill of the Grill, here is the one cookbook for anyone who wants to enjoy the healthfulness, ease, and variety of the world's little dishes. As Chris and John say, "These dishes are vehicles to explore the unique tastes and flavor combinations of other cultures. So, go ahead -- get in the driver's seat and let 'er rip."
Condition: Pages are very lightly buckled. Further good condition.
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