The Book of Dips and Salsas

Rating:
Summary: Great introduction to dip and salsa recipes.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Dips and Salsas, starts with a brief introduction containing tips for dips and what to dip in the first place, suggestions for salsas and cooking techniques, the necessary equipment and utensils and a glossary of ingredients, and then presents recipe suggestions for all major types of dips, from meat and poultry to fruit dips, salsa, relishes and other condiments. Special chapters are dedicated to fish and shellfish, cheese, vegetable, bean, lentil and nut dips. Classics such as salsa and relishes in all variations, blue cheese dip, guacamole, tahini, dhal, dill and cream cheese dip, hummus, pesto, mayonnaise, chutney, tzatziki and even fondues appear next to unique recipes such as berry mascarpone swirl, coconut and grape salsa, pink shrimp dip, red capsicum and pine nut dip, red onion marmalade, and smoked trout mousse.

From apple, raisin and mint salsa to warm artichoke dip and watermelon and onion salsa, this collection of recipes is a great introduction to the endless possibilities of spicing up virtually anything, be it vegetable sticks and other appetizers, crackers or a main course.

Rating:
Summary: Great introduction to dip and salsa recipes.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Dips and Salsas, starts with a brief introduction containing tips for dips and what to dip in the first place, suggestions for salsas and cooking techniques, the necessary equipment and utensils and a glossary of ingredients, and then presents recipe suggestions for all major types of dips, from meat and poultry to fruit dips, salsa, relishes and other condiments. Special chapters are dedicated to fish and shellfish, cheese, vegetable, bean, lentil and nut dips. Classics such as salsa and relishes in all variations, blue cheese dip, guacamole, tahini, dhal, dill and cream cheese dip, hummus, pesto, mayonnaise, chutney, tzatziki and even fondues appear next to unique recipes such as berry mascarpone swirl, coconut and grape salsa, pink shrimp dip, red capsicum and pine nut dip, red onion marmalade, and smoked trout mousse.

From apple, raisin and mint salsa to warm artichoke dip and watermelon and onion salsa, this collection of recipes is a great introduction to the endless possibilities of spicing up virtually anything, be it vegetable sticks and other appetizers, crackers or a main course.