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    Cooking Books -> Condiments

    The Great Chile Book

    by:
    Miller, Mark
    Harrisson, John (Contributor)



    Publisher:
    Ten Speed Press
    Published: December 1991
    ISBN: 0898154286
    Format:Paperback
    Pages:160


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    Book Description
    From 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.
    Copyright 1991 Reed Business Information, Inc.

    From Book News, Inc.
    On the genus Capsicum, with fine color photos of fresh and dried peppers, their potency, traditional use, and recipes. Annotation copyright Book News, Inc. Portland, Or.


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