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.

Explore and create authentic salsas from around the world with more than 100 simple and satisfying recipes. Though traditionally associated with Mexico, salsas enhance dishes of many different cuisines. This book explores salsas from more than a dozen countries including Mexico, the United States, Italy, France, Thailand, China, Korea, Peru, Hawaii, and more. The recipes range from fresh and easy to hot and sour to smoky and satisfying; they include both the simple and complex, and the mild to red hot. Features more than 100 recipes and 50 beautiful color photographs.

Rondón tells the engaging story of salsa's roots in Puerto Rico, Cuba, Colombia, the Dominican Republic, and Venezuela, and of its emergence and development in the 1960s as a distinct musical movement in New York. Rondón presents salsa as a truly pan-Caribbean phenomenon, emerging in the migrations and interactions, the celebrations and conflicts that marked the region. Although salsa is rooted in urban culture, Rondón explains, it is also a commercial product produced and shaped by professional musicians, record producers, and the music industry. --from publisher description.

The award-winning author of "Rick Bayliss's Mexican Kitchen" provides 60 easy-to-prepare recipes seasoned with his famous salsas. Full color.

With more than seventy mouthwatering recipes, this vibrant memoir by food writer Viviana Carballo shares the Havana of her childhood -- warm nights, pounding surf, energetic music, and the memorable meals that both nourished and delighted her and her family throughout the years. In the 1940s and 1950s, at the height of government corruption, Havana was a nonstop party. Food and music defined the culture, and the pervading sensuality -- the physical beauty of the city itself with its frisson of danger -- made it a magnet for tourists, gangsters, and the world's most glamorous celebrities. This was the Cuba of Viviana Carballo's magical childhood and adventurous adolescence. Born in 1939, she was the only child of a stylish and spirited woman and a handsome astrologer and writer, whose passion for food ignited Carballo's own taste for the exotic, eclectic cuisine for which Havana had become known. By the time she reached her teenage years, sultry nights dancing at the Tropicana and rubbing elbows with the likes of Ernest Hemingway, Meyer Lansky, and Guillermo Cabrera Infante nourished her hunger for the rhythm and creativity pulsating throughout her beloved city. But all of that changed in 1959, when Fidel Castro took command of this rollicking paradise, turning it into a country marked by extreme poverty, food shortages, power outages, and daily water stoppages. In 1961, Carballo left her beloved country with the clothes on her back and no idea when she would ever see her husband, family, or friends again. It is only through her memories that she has ever returned to the place that defined her. Havana Salsa is a collection of stories about her large, extended family, a rather eccentric group who conducted their lives against the extraordinary backdrop of Havana, and of her own experiences amid the city's former delicious decadence. It also showcases the food and recipes Carballo associates with each delightful family memory, beginning with her childhood in the forties (calabaza fritters, sweet plantain tortillas, and oxtail stew), through the sensual fifties (roast shoulder of lamb, Cuban bouillabaisse), and then the first eighteen months of Castro's revolution (mango pie, pollito en cazuela, and papas with chorizo). Havana Salsa tells the history of Carballo's Havana as only she can -- through the intimate and unifying experience of food, family, and friends.

Mexican food is one of the richest and preferred cuisines in the world. Among the vast and flavorful ingredients used in Mexican Food, Chili is perhaps the most distinctive one. Chili is used in most of Mexican food dishes, however, its greatest application continues to be: SALSA Salsa is an icon in Mexican food and probably what made it so popular. Salsa is used to garnish food, spice a dish or simply as a dip. It can be use virtually in any occasion. It is not a surprise that these days Salsa is consumed more than Ketchup in America. The Authentic Mexican Salsa book is a compilation of the most exquisite (yet easy to prepare) traditional Salsas of Mexico. All recipes in this book are as authentic as they can get and have been carefully chosen to provide the reader with the best variety of salsas, each of which has a recommended use or application. Besides Salsa, it also contains the recipe to probably the tastiest Mexican Guacamole. The Authentic Mexican Salsa book also features interesting sections on "The Molcajete" (Mortar) and illustrated sections on Traditional Chiles of Mexico and the "Scoville Scale". A must have for a SALSA lover!