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Salsas and Tacos
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Bibliographic Detail
Publisher
Gibbs Smith
Publication date
March 31, 2006
Pages
96
Binding
Hardcover
Edition
1
Book category
Adult Non-Fiction
ISBN-13
9781423600152
ISBN-10
1423600150
Dimensions
0.50 by 7.25 by 7.50 in.
Weight
0.75 lbs.
Original list price
$12.99
Amazon.com says people who bought this book also bought:
Tacos, Tortas, and Tamales | The Santa Fe School of Cooking Cookbook | Salsas That Cook | Salsas and Moles | The Great Salsa Book | Santa Fe School of Cooking | The Great Salsa Book | Santa Fe School of Cooking | Tacos
Tacos, Tortas, and Tamales | The Santa Fe School of Cooking Cookbook | Salsas That Cook | Salsas and Moles | The Great Salsa Book | Santa Fe School of Cooking | The Great Salsa Book | Santa Fe School of Cooking | Tacos
Summaries and Reviews
Summary
Fifty simple and delicious salsa and taco recipes from the premiere Santa Fe School of Cooking includes 'Hold onto Your Hat' Habanero Salsa, Chicken al Carbon and Avocado Wrap, Grilled Pineapple Salsa, Apple Pie Tacos, Grapefruit-Orange Salsa, Baja-style Fish Tacos with Chipolte Mayonnaise, Roasted Pepper Relish with Raisins and Pi$on Nuts, and much more.
Editions
Hardcover
The price comparison is for this edition
1 edition from Gibbs Smith (March 31, 2006)
9781423600152 | details & prices | 96 pages | 7.25 × 7.50 × 0.50 in. | 0.75 lbs | List price $12.99
About: Fifty simple and delicious salsa and taco recipes from the premiere Santa Fe School of Cooking includes 'Hold onto Your Hat' Habanero Salsa, Chicken al Carbon and Avocado Wrap, Grilled Pineapple Salsa, Apple Pie Tacos, Grapefruit-Orange Salsa, Baja-style Fish Tacos with Chipolte Mayonnaise, Roasted Pepper Relish with Raisins and Piñon Nuts, and much more.
About: Fifty simple and delicious salsa and taco recipes from the premiere Santa Fe School of Cooking includes 'Hold onto Your Hat' Habanero Salsa, Chicken al Carbon and Avocado Wrap, Grilled Pineapple Salsa, Apple Pie Tacos, Grapefruit-Orange Salsa, Baja-style Fish Tacos with Chipolte Mayonnaise, Roasted Pepper Relish with Raisins and Piñon Nuts, and much more.
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