Salsa, Sambals, Chutneys And Chow-Chows (Paperback)

~ Christopher Schlesinger (Author)

Editorial Reviews

Product Description

Start with the head-busting floral heat of the Scotch Bonnet pepper, add a juicy raw mango, some crisp jícama, a handful of aromatic cilantro, and a spritz of lime juice, and what do you get? Dice it up with avocado and 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 jalapeño 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 tropics luscious fruits and vegetables, the authors bring you over forty original recipes for the intensely "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.

Included here are chapters on Chutneys, the original relishes; Blatjangs, Atjars, and Sambals, progeny of the marriage between African and Southeast Asian cuisines; Chowchows, Piccalillies, and Other Pickleded 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.

Product Details

• Paperback: 176 pages
• Publisher: William Morrow Cookbooks (July 21, 1995)
• Language: English
• ISBN-10: 0688142702
• ISBN-13: 978-0688142704
• Product Dimensions: 7.7 x 7.7 x 0.5 inches
• Shipping Weight: 13.9 ounces
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #458,761 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

4.0 out of 5 stars A tribute to the piquant palate, May 8, 2000

By	Peter Burris (Washington, DC, USA) - See all my reviews

A friend recommended this book when we were looking for texts for our food-centered website, Gorged and I fell in love with the combinations of flavors and textures.

Smoky mushroom concoctions and tart adaptations of traditional relishes remind us that food is about exploration and the courage to venture, not rely upon safe standards and measurements. While the recipes are clear and easy to follow, the spirit of experimentation is nonetheless prevalent throughout. The resources for hard to find ingredients also makes this book a winner. My only regret is that it's so brief!