Salsas, Dips, And Relishes (Hardcover) by Petersen-Schepelern, Elsa
Hardcover; Published 4/1/2002; 64 Pages; ISBN 9781841722535
Item #273930 Hurry, Only 18 In Stock!-
Ships from Jessica's Biscuit in 1-2 business days. Gift wrap is available for this item.
IMPORTANT HOLIDAY SHIPPING DEADLINES
This item has a longer processing time than most. To receive this item by Christmas please place your order no later than:
12/02/2013 with Media Mail
12/11/2013 with Fedex
12/17/2013 with Express
FREE SHIPPING OFFER - Select cookbooks ship free when you spend over $25 on cookbooks in a single order. Offer is valid only for cookbooks shipping from Jessica's Biscuit. Offer excludes orders shipping internationally. Please select USPS Media Mail.
You may also like…
- $34.99 $24.95
- $185.00 $99.95
More spark than a salad, more healthy than a sauce--a salsa is the perfect accompaniment to any meal. The quickest way to add tang and zest to a meal is to jazz it up with one of the 30 recipes found in this book. The author borrows from great world cuisines and mixes them together to create such intoxicating combinations as Papaya Chile Salsa, Avocado Chile Salsa, Okra Salsa with Mustard Seed Relish, and Thai Pesto with Cilantro, Basil, Lime, and Chile. With flavors so bold and combinations this fresh, you'll even forget they're good for you. Beautifuly photographed.
All Purpose Best Sellers
- $29.99 $24.95
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.