Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole,...

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Deborah Schneider

Salsas and Moles

Name: Salsas and Moles
Price: 45 AUD
Availability: OutOfStock
ISBN: 9781607746850

Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More...

Deborah Schneider

$45

Hardback

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English

Ten Speed Press
01 May 2015

Cookery dishes & courses

A collection of 60 authentic salsa and mole recipes from acclaimed chef/restaurateur Deborah Schneider, adapted for US kitchens.

A collection of 60 authentic salsa and mole recipes from acclaimed chef/restaurateur Deborah Schneider, adapted for US kitchens.

America has a new favorite condiment- salsa. And with good reason-a great salsa makes a big impression with just a little bite. In Salsas and Moles, award-winning chef Deborah Schneider explores a wide variety of favorites, from classic table salsas to mole and enchilada sauces, plus chunky salsas and snacks. While some people think salsa is all about heat, Schneider teases out fresh flavors from chiles, fruits, and herbs, creating authentic recipes that showcase the unique flavors of Mexico.

With serving suggestions for each salsa, and recipes for popular sauces such as Salsa Verde, Enchilada Sauce, and Mango-Habanero Salsa, any salsa lover will be able to find their perfect match.

By: Deborah Schneider
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions: Height: 210mm, Width: 172mm, Spine: 17mm
Weight: 516g
ISBN: 9781607746850
ISBN 10: 1607746859
Pages: 160
Publication Date: 01 May 2015
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

DEBORAH SCHNEIDER is the executive chef/partner of SOL Cocina in Newport Beach, CA, and Scottsdale, AZ, and Solita in Huntington Beach, CA. She is the author ofThe Mexican Slow Cooker, the James Beard-nominatedCooking with the Seasons at Rancho La Puerta;Amor y Tacos; and Baja! Cooking on the Edge, which was one ofFood & Wine's Best of the Best of 2006; and is the co-author of Williams-Sonoma'sEssentials of Latin Cooking.