Great Chile Bookby Mark Miller, Lois Ellen Frank (Photographer), John Harrisson
This full-color handbook presents an in depth look at 100 chiles (50 fresh and 50 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 an excellent gift for any lover of hot and spicy cuisine.
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.
Most Helpful Customer Reviews
See all customer reviews
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.