Sequel to the award-winning More Ketchup than Salsa: Confessions of a Tenerife BarmanA must-read reality check for anybody who has ever pondered a move to sunnier climes. If the first six months of running the Smugglers Tavern had been a baptism of fire, the subsequent years were about as much fun as bobbing for apples in a vat of acid. Having swapped the tin roof of a cold British fish market for the sunny skies of a Spanish holiday island, Joe and Joy succeeded in thwarting the first wave of attacks from bungling bureaucrats, bewildered holidaymakers and their own spectacular ineptitude. What they didn't realise was that their enemies were regrouping. Not only that, but those enemies had made camp a lot closer to home, enemies that would make their encounters with the exploding gas bottles, East European squatters and big-time Charlies featured in the first book, More Ketchup than Salsa, seem like chapters from Enid Blyton. The trials and tribulations of attempting to make a better life abroad continue... with disastrous consequences.

The trials and tribulations of attempting to make a better life abroad continue with disastrous consequences in this true and hilarious travel narrative.

This sparkling full-color cookbook features 100 widely varied recipes?"tomato and tomatillo, chili peppers, tropical, fruit, corn, bean, garden, ocean, exotic, and nut, seed, and herb. Includes hints on handling volatile peppers, suggested accompaniments, and, of course, a heat scale.

Home cooks of all skill levels can dress up everyday dinners with these 500 sensational sauce recipes from all over the world. Whether a simple vinaigrette, a pasta sauce, or something more indulgent, nothing enhances, enlivens, and enriches a dish like a delicious sauce. Covering finishing touches from alfredo to zabaglione, from Asian dipping sauces to Southwestern salsas, this essential book can make mealtime magic, particularly for everyone who cooks every day and is always on the lookout for easy new ideas. Interspersed throughout Get Saucy are boxes on useful topics such as the best dressings to use for potato salad, the best barbecue sauces to add to chili, a dozen ways to use pestos, the best homemade hot dog condiments, and the best sauces to drizzle over pound cake or waffles. And there are suggestions for different ways to use the sauces themselves, such as making Sauce Newberg into a bisque with broth, or turning Pia Colada Dessert Sauce into homemade ice cream. Finally, a special index at the back lists every sauce according to what it pairs well with, be it poultry, fish, pork, eggs, vegetables, or another meal staple. Get Saucy revisits all the classics and creates even more brand-new ones. Comprehensive, accessible, and contemporary, it's an indispensable kitchen aid.

Presents over thirty-five salsa recipes, ranging from hot to mild, to be served as accompaniments to every dish from appetizers and salads to entrees and desserts, each inspired by Mexican and Southwestern cuisines.

“A new kind of flavor-first vegan cooking. . . . Stunning.” —Food & Wine “The Best Cookbook Gifts for Vegans” —Vice “Best Food Books of the Year” —USA Today Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables. In Crossroads, an IACP Cookbook Award finalist, Ronnen teaches readers to make his recipes and proves that the flavors we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate. The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere.