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Great Chile Book

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Overview

The COYOTE CAFE cookbook was a howling success that spawned a wonderful pair of posters created by Mark Miller. This full-color handbook presents an expansion of the posters' information in book form, covering 100 chiles (50 each of fresh and dried), each with a color photograph, hotness scale, and brief description. THE GREAT CHILE BOOK also includes background information, an introduction to the use of chiles in the cuisines of Mexico and the Southwest, and delicious recipes from the kitchen of the Coyote Cafe....
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Overview

The COYOTE CAFE cookbook was a howling success that spawned a wonderful pair of posters created by Mark Miller. This full-color handbook presents an expansion of the posters' information in book form, covering 100 chiles (50 each of fresh and dried), each with a color photograph, hotness scale, and brief description. THE GREAT CHILE BOOK also includes background information, an introduction to the use of chiles in the cuisines of Mexico and the Southwest, and delicious recipes from the kitchen of the Coyote Cafe. This is a treasured guide for kitchen and market, and a visually stunning companion to COYOTE CAFE.
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Editorial Reviews

Library Journal
Two new books from dedicated chile lovers. DeWitt is coeditor of The Whole Chile Pepper magazine and author of The Whole Chile Pepper Book ( LJ 11/15/90), among others. This latest collection grew out of a column in the magazine featuring chefs around the country. Here are 140 chile-based recipes from restaurants of all types, from taco joints to the elegant Mansion on Turtle Creek, and inspired by cuisines from Thai to West Indian to Tex-Mex. Spicy food has gained many devotees, but the number of books on the subject is multiplying; for larger collections. Miller is chef/owner of Santa Fe's Coyote Cafe and author of Coyote Cafe ( LJ 2/15/90). His new book is an important resource for all those fans of chile dishes, for it is a fully illustrated guide to more than 90 fresh and dried chiles. Most recent spicy foods cookbooks include brief chile glossaries, but Miller's descriptions and Frank's full-color photographs should make identification easy for any cook confronted with the wide variety of chiles now available. Recommended for most collections.
Booknews
On the genus Capsicum, with fine color photos of fresh and dried peppers, their potency, traditional use, and recipes. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780898154283
  • Publisher: Ten Speed Press
  • Publication date: 12/28/1991
  • Series: Star Chefs Series
  • Pages: 160
  • Sales rank: 972,474
  • Product dimensions: 4.50 (w) x 10.20 (h) x 0.50 (d)

Meet the Author

MARK MILLER is the acclaimed chef-founder of Coyote Caf?© in Santa Fe, New Mexico, and the author of nine books with nearly 1 million copies in print, including THE GREAT CHILE BOOK, THE GREAT SALSA BOOK, and COYOTE CAF?â. He lives in Santa Fe, New Mexico.
JOHN HARRISSON has co-authored cookbooks with many of America’s leading chefs, including Mark Miller, Roy Yamaguchi, and Hubert Keller. He lives in Hawaii.
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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted February 24, 2003

    Finally, Chilies Explained!

    If you are in the dark about what chili is what, get this book. The photos and heat scales are the answers to your questions. Mr. Miller helpfully includes the different names that a chili goes by in different parts of the country. He also sometimes gives ideas for substitutions. Plus, there is a recipe for the best chipotle in adobo sauce you will find anywhere. This is a great reference book, not a cook book. There are only a few recipes.

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