Tennessee Hometown Cookbook or Nueva Salsa

Tennessee Hometown Cookbook

Author: Sheila Simmons

We're dishing up a double-helping of local, tried and true Tennessee recipes that you will enjoy cooking over and over again plus stories about fun food festivals around the state such as Greater Five Point's Tomato Art Festival whose motto "The Tomato... a uniter, not a divider-bringing together fruits and vegetables." Whether you're a Tennessee visitor, new-comer, or resident, you'll find more than 300 favorite recipes that are easy-to-follow and taste great.

Table of Contents:

Introduction     7
Appetizers     9
Breads     23
Salads     43
Soups, Stews, Chilis & Chowders     55
Vegetables & Other Side Dishes     71
Crockpot, Casserole & One-Skillet Dishes     93
Pork     109
Beef     131
Poultry     149
Fish & Seafood     165
Cookies & Candies     183
Cakes     197
Pies & Other Desserts     213
Index     227

Read also Galletas Cookies or Indiana Cooks

Nueva Salsa: Recipes to Spice It Up

Author: Rafael Palomino

Believe it or not, salsa beats ketchup as the number 1 condiment. It s number 1 for flavor, variety, and spice, too. And salsas are fast and easy to make at home. Nueva Salsa offers over 60 irresistible ways to get those taste buds dancing, from traditional, tomato-based versions such as Roasted Poblano Chiles, Tomato and Avocado to Asian-inspired salsas such as Kimchee and Mango. Ingredients like wasabi, guava, and manchego cheese are now easily found in local markets and create new and unusual salsa sensations. In the sweet not heat department, there s decadent Dulce de Leche Fruit Salsa and fruity Three Berry Aguardiente, the perfect complement to a savory entr e, buttery shortbread, or a good old bowl of vanilla ice cream. It only takes a few minutes to add that little chispa-spark- to any dish, or turn ordinary tortilla chips into a uniquely tasty treat with Nueva Salsa, the next wave in salsa flavor.

Library Journal

This attractive little book presents 65 recipes for many kinds of salsa, from sweet Strawberry, Kiwi, and Caipirinha to "New Exotics" like Avocado and Wasabi to chile-hot Roasted Jalape$o and Tomato. Each one includes serving suggestions-most of these are garnishes or accompaniments rather than salsa for chips-and many of the salsas or the complete dishes are shown in striking color photographs. Palomino is a New York City chef and author of Bistro Latino and, with Gargagliano, Viva la Vida; his latest book is recommended for area libraries and other larger collections. Copyright 2003 Reed Business Information.