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The Great Chile Bookby Mark Miller
Synopses & Reviews
The COYOTE CAFE cookbook was a howling success that spawned a wonderful pair of posters created by Mark Miller. This full-color handbook presents an expansion of the posters' information in book form, covering 100 chiles (50 each of fresh and 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 a visually stunning companion to COYOTE CAFE.
Book News Annotation:
On the genus Capsicum, with fine color photos of fresh and dried peppers, their potency, traditional use, and recipes.
Annotation c. Book News, Inc., Portland, OR (booknews.com)
A guide to over ninety of the world's most popular chiles, from the common green bell pepper to the exotic, smoky-flavored pasilla de Oaxaca.
Presents information on 50 fresh and 50 dried chiles, including heat scales and descriptions. Recipes from Mexico and the Southwest.
About 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.
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