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Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques
     

Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques

by Mark Miller, Mark Kiffin, John Harrisson
 

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Mark Miller and Coyote Cafe head chef Mark Kiffin have combined talents to present the joys of making authentic, natural condiments and accompaniments at home, with 125 recipes for salsas, chutneys, flavored oils and dressings, sauces and pasta toppings, marinades and glazes, and much more.

Overview

Mark Miller and Coyote Cafe head chef Mark Kiffin have combined talents to present the joys of making authentic, natural condiments and accompaniments at home, with 125 recipes for salsas, chutneys, flavored oils and dressings, sauces and pasta toppings, marinades and glazes, and much more.

Editorial Reviews

Alice Joyce
Southwestern cooking is known for zesty seasonings, colorful sauces, and pungent flavors. In this latest effort from the principals of Sante Fe's Coyote Cafe, the authors provide a guide to setting up a pantry equipped and stocked for the preparation of various condiments. All the basic and necessary ingredients are listed, but the most pleasing component of this sourcebook comes in the form of many innovative medleys--among them are unusual fresh salsas, chutneys, dressings, marinades, and accompanying recipes for bean and rice dishes. These offerings provide a good basis for meals with a festive southwestern flair.

Product Details

ISBN-13:
9780898154948
Publisher:
Potter/Ten Speed/Harmony
Publication date:
09/28/1993
Series:
Star Chefs Series
Pages:
144
Product dimensions:
7.81(w) x 11.57(h) x 0.76(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.

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