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Red or Green: New Mexico Cuisine
     

Red or Green: New Mexico Cuisine

by Clyde Casey
 

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Winner of the 2008 New Mexico Book Award for Best Cookbook

Chile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, “Red or green?” Diners have strong opinions on which color best complements a dish, so much so that in 1999 “Red or Green?” was adopted as the official state question

Overview

Winner of the 2008 New Mexico Book Award for Best Cookbook

Chile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, “Red or green?” Diners have strong opinions on which color best complements a dish, so much so that in 1999 “Red or Green?” was adopted as the official state question.

In Red or Green, Casey invites readers to experience the bold flavors of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking. Also included are a guide to New Mexico wines and wineries, a glossary, and information on high altitude cooking and where to buy chiles and chile products. With more than two hundred recipes centering on chile cuisine, Red or Green offers an enticing exploration of the traditional and the exotic in New Mexican fare.

Product Details

ISBN-13:
9781574160901
Publisher:
Clear Light Publishers
Publication date:
09/15/2007
Pages:
261
Product dimensions:
6.58(w) x 8.98(h) x 0.65(d)

Meet the Author

Clyde Casey has published four cookbooks celebrating different aspects of New Mexico’s culinary traditions, including New Mexico Cooking and Sassy Southwest Cooking.

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