Salsas and Condiments
Olive Oil
Ever since ancient Romans discovered its healing properties and epicurean value, olive oil has been used the world over.
Honey
This artfully revised edition of a 25-year-old classic turns the spotlight on one of nature's most luscious and versatile foods. In colors ranging from golden yellow to dark amber, each of the 3, 000-plus varieties of honey is as distinct as the blossom from which it comes.
The Book of Dips and Salsas
From the simple to the sophisticated, this comprehensive recipe collection offers an international selection of dips, salsas, relishes and other savory condiments for all occasions.
Chips & Dips
New! McQuillen. Fabulous variety of bean, vegetable, cheese & seafood dips & peerless chips for every taste & style. Color photos. 108 pgs.
Great Salsa Book
Whatever your mood, whatever you're cooking, you can find a salsa to match. Color photos.
Tabasco Cookbook
What do Bloody Marys, raw oysters, and Eula Mae's Cajun Gumbo all have in common? Why, Tobasco sauce, of course, that piquant condiment in the familiar red bottle with the diamond label and green foil top. Now comes a collection of recipes as zesty as the sauce itself.
Macho Nachos
Forget the gooey, gloppy stuff served in ballparks and cheap restaurants. Real nachos are macho--topped with fresh, natural ingredients, tangy cheeses, flavorful spices, and hearty beans, meats, or even seafood.
Flavoring with Olive Oil
New, flexi binding! Olive oil is the foundation of many Mediterranean cuisines and has now been discovered to be the healthiest of oils.











