Claudia McQuillan

Beautiful book published by Chronicle Books of light dishes of dips and bread (or tortilla used) as chips or skewers. Photography is excellent despite the menu dishes appearing not as appetizing even though these are shown as only guidelines for personal entertaining. In the Introduction the author says that chips and dips were unknown prior to the Industrial Revolution in America. Following World War II, dips and dips became more in vogue while having been a staple for Mediterranean and Far East cultures for centuries. The thrust of the book is to encourage shopping in ethnic markets for discovering other specialty ingredients.… (mehr)