Chile Aphrodisia (Cook West)

Chile Aphrodisia (Cook West)

by Amy Reiley, Annette Tomei
     
 
A sensual celebration of colorful, contrasting flavors.

Whether it's a quiet evening at home or a spicy night on the town, chile offers a wide variety of flavors to spice up your meals and your love life. Heat things up with such seductive delights as South American Ceviche and a Three Sisters Bloody Mary, followed by Secret Passion Crème

Overview

A sensual celebration of colorful, contrasting flavors.

Whether it's a quiet evening at home or a spicy night on the town, chile offers a wide variety of flavors to spice up your meals and your love life. Heat things up with such seductive delights as South American Ceviche and a Three Sisters Bloody Mary, followed by Secret Passion Crème Brûlée. 24 color photos.

About the Cook West Series: Savor the flavors of the West. Each book in the Cook West Series celebrates the tastes, colors, aromas, and ingredients that create the food of the American West. Home cooks and industry professionals alike will welcome these single-ingredient cookbooks into their kitchens. Each title in the Cook West Series offers 50 original recipes and helpful tips to impress, inspire, and invigorate. Western cuisine is gaining in popularity, and rightly so! Where, but in the West, can one experience the marital bliss of chile and chocolate? Or a refreshing glass of prickly pear lemonade on a hot summer day? Soothe your soul with the creaminess of avocado or allow your taste buds to dance around a tantalizing olive. Enjoy the pleasantly stimulating aroma of roasting garlic or the zesty tang of cilantro. From rubs and sauces to delightful desserts, Western cooks have laid claim to a culinary art as original and distinct as the landscape itself. Conveniently sized and affordably priced, each book in the Cook West Series is the perfect addition for every cookbook library.

Product Details

ISBN-13:
9781887896900
Publisher:
Rio Nuevo Publishers
Publication date:
05/23/2006
Series:
Cook West Series
Pages:
80
Product dimensions:
6.54(w) x 8.12(h) x 0.24(d)

Related Subjects

Meet the Author

Amy Reiley received her Master of Gastronomy from Le Cordon Bleu and is a professional member of the James Beard Foundation. She lives in Los Angeles, California. Annette Tomei is a professional chef and graduate of the French Culinary Institute in New York City and is currently studying at Le Cordon Blue Australia. She lives in St. Helena, California.

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