"The Salpicon Restaurant Cookbook" is a collection of inventive and upscale Mexican recipes based upon the signature dishes served at the award-winning Salpicon restaurant in Chicago. Chef and proprietor Priscila Satkoff adds traditional Mexican flavors to familiar dishes as a way to introduce the home chef to the diversity and easy elegance of Mexican cooking. Sommelier Vincent Satkoff matches each recipe with a wine suggestion and provides a wine/flavor pairing chart, enabling readers to advance their complementary beverage choices beyond beer and margaritas. The book also offers a glossary that defines key Mexican ingredients and offers preparation tips and techniques, as well as differentiating the variety of chiles and other produce used in the recipes.

About the Author
Priscila Satkoff is the co owner and chef of Salpicon restaurant in Chicago, as well as the former host of The Melting Pot on the Food Network. She was voted a 'Chef to Watch' by the Chicago Tribune, and a 'Rising Star Chef' by the Chicago Sun-Times. She lives in Chicago. Vincent Satkoff is co-owner and sommelier of Salpicon. His wine selections won the Wine Spectator Award of Excellence in 2003. He lives in Chicago. Jeff Kauck's was nominated for a James Beard award for his photography in Spiaggia. His photography has been featured in Bon Appetit, Waitrose Food Illustrated, Cooking Light, and other magazines. He lives in Chicago.


Book Information
ISBN 9780811860468
Author Priscila Satkoff
Format Hardback
Page Count 192
Imprint Chronicle Books
Publisher Chronicle Books
Weight(grams) 1242g
Dimensions(mm) 279mm * 231mm * 21mm