Salsas, Sambals, Chutneys & Chowchows [antikvár]

INTRODUCTION Eating with Relish- Small Packages, Big Flavors This book came about because of a basic culinary rule of thumb: When you find something that is easy to make, healthful, and tastes great, go with it. Well, the dishes in this book fill that bill precisely. French cuisine may have its elaborate, subtle sauces, but the cuisines of the warm-weather world have their easygoing, carefree salsas or chutneys, or sambals, or chowchows, or blatjangs, depending on the country in which you find them. The names attached to these "little dishes" are legion, but the concept stays the same: Healthful, easy-to-prepare, intensely flavored mixtures of fruits, vegetables, herbs, spices, and chile peppers bring culinary excitement to everyday eating around the world. Fortunately, as the global village continues to shrink, we have all begun to appreciate the virtues of these concoctions. The bold, contrasting flavors of salsas, chutneys, and relishes are becoming more and more prevalent in our daily cooking. These dishes even seem to have dethroned pesto as the featured guest at restaurants and dinner parties alike. I am all in favor of this development, since I love these little dishes. But that doesn't mean I want to denigrate pesto. Far from it. In fact, it was this simple herb paste that first set me on the road to salsa madness.