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150 Best Dips and Salsa
Plus Recipes for Chips, Flatbreads and More
By: Judith Finlayson, Jordan Wagman
Paperback | 1 November 2014
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Paperback
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Most of these recipes can be prepared ahead of time, and they will appeal to a wide variety of tastes and will satisfy many different dietary preferences, from the strict vegans to wide-ranging omnivores. The authors provide a wonderful rainbow of textures and flavors, from salty and sweet to spicy and sour.
All the recipes are made with fresh ingredients.
Here is just a small sampling of the delightful dips:
Canary Island Red Pepper Mojo, Greek-Style Eggplant Dip, Easy Tahini Dip, Guacamole, Pepper-Spiked Plantain Dip, Creamy Roquefort Dip, Egg and Olive Spread, Caramelized Red Onion Dip, Green Olive Tapenade, Walnut Hummus. And a few of the sublime salsas: Roasted Corn Salsa, Pineapple Mango Salsa, Pepper Confetti Salsa, Navy Bean Salsa, Bloody Mary Salsa, Fresh Salsa Verde, Apple and Dried Cranberry Salsa, Classic Mango Salsa, Warm Banana Salsa, Jicama Salsa, Spicy Nectarine Salsa.
The authors also provide a wealth of serving ideas and compatible companions to their dips and salsas from dippers such Green Plaintain Chips and rice crackers, to cucumber slices and crostini and more.
16 colour photographs
About the Author
Judith Finlayson is the author of dozens of bestselling cookbooks.
Jordan Wagman was recently nominated a "Rising Star in North America" by the James Beard Foundation.
ISBN: 9780778804857
ISBN-10: 0778804852
Published: 1st November 2014
Format: Paperback
Language: English
Number of Pages: 224
Audience: General Adult
Publisher: Firefly Books
Country of Publication: CA
Dimensions (cm): 25.4 x 17.9 x 1.27
Weight (kg): 0.41
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