The Book Of Dips And Salsas (Paperback) by Wolf-Cohen, Elizabeth
Paperback; Published 6/1/2000; 120 Pages; ISBN 9781557883414
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From the simple to the sophisticated, this comprehensive recipe collection offers an international selection of dips, salsas, relishes and other savory condiments for all occasions. The recipes range from simple snacks requiring minimum preparation to more extravagant combinations for special events. The introduction features imaginative ideas for when and how to serve dips and salsas, plus a glossary of ingredients to keep on hand in your cupboard, freezer or refrigerator for fast, easy entertaining.
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To prep an avocado, slice it in half lengthwise, then twist it to separate the halves. Gently whack your knife into the pit, then twist to lift it out. To make diced avocado, make criss-cross cuts just down to the skin and use a spoon to scoop flesh out. Use a prepped avocado immediately, though- the exposed flesh browns very quickly.