Red Sage: Contemporary Western Cuisine

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We're proud to bring you Mark Miller's latest tribute to America's exciting culinary history. Red Sage in Washington, D.C. is Mark Miller's celebration of the wild, wild West, a restaurant where diplomats, locals, and even the president dive into platters of Ribs Glazed with Guajillo and Black Coffee Barbeque Sauce and hearty Cowboy Biscuits. Loaded with photos, this cookbook showcases the food and style that have made Mark Miller one of the country's favorite chefs. Mark has well over a half million books in ...

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Overview

We're proud to bring you Mark Miller's latest tribute to America's exciting culinary history. Red Sage in Washington, D.C. is Mark Miller's celebration of the wild, wild West, a restaurant where diplomats, locals, and even the president dive into platters of Ribs Glazed with Guajillo and Black Coffee Barbeque Sauce and hearty Cowboy Biscuits. Loaded with photos, this cookbook showcases the food and style that have made Mark Miller one of the country's favorite chefs. Mark has well over a half million books in print by now, and the accolades keep coming: the 1998 Food Arts Silver Spoon Award, the 1996 James Beard Award for Best Southwest Chef, and Esquire magazine's coveted Ivy Award for Best Restaurant.

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Editorial Reviews

Library Journal
Miller's most well known restaurant is the Coyote Caf , in Santa Fe, but several years ago, he opened the flashy Red Sage in Washington, D.C., which he describes as a "Western American restaurant." His new cookbook presents the restaurant's specialties, grouped into such categories as "Main Dishes from the Ranch House" and "Sides from Pueblo Farms and Mission Gardens" (oddly enough, there's no separate appetizer chapter), along with a lengthy history of the restaurant and boxes on "The Cowboy: American Icon" and other topics. Some of the recipes call for hard-to-find ingredients (e.g., antelope chops), and there are no headnotes, but Miller does have some imaginative ideas. For libraries where chefs' books (and Miller's earlier titles in particular) are popular. Osteen is the talented and personable chef of Louis's Restaurant & Bar in Charleston, SC, which, like his earlier restaurant ventures, has gained a national following. Many of his mouthwatering dishes feature Southern ingredients used in unusual ways, as in Barbecued Pork Rillettes, Charleston Chile-Pickled Shrimp, and Preserved Duck with Fried Grits, not to mention Jack Daniels' Chocolate Ice Cream. Although some of the recipes have a number of components, many are quite simple to prepare. Recommended for most collections. [BOMC/Good Cook selection.] Copyright 1999 Cahners Business Information.
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Product Details

  • ISBN-13: 9780898157598
  • Publisher: Ten Speed Press
  • Publication date: 3/28/2004
  • Series: Star Chefs Series
  • Pages: 248
  • Product dimensions: 9.35 (w) x 11.50 (h) x 0.95 (d)

Meet the Author

MARK MILLER is the acclaimed chef-founder of Coyote Café 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.

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Table of Contents

Introduction 10
Chapter 1 Fish and Game From the Wild West 18
Chapter 2 Main Dishes From the Ranch House 82
Chapter 3 Sides from Pueblo Farms and Mission Gardens 132
Chapter 4 Breads and Desserts from the Western Hearth 180
Red sage pantry and techniques 234
Sources 241
Bibliography 242
Index 245
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