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24 Local Warehouse Cooking and Food- US Southwestern
4 Remote Warehouse Cooking and Food- Latin American and Caribbean

Green Chile Bible: Award-Winning New Mexico Recipes

by

Green Chile Bible: Award-Winning New Mexico Recipes Cover

 

Synopses & Reviews

Synopsis:

"From a chile-laced Bean and Chicken Stew to a coriander-chile infused Zesty Meat Loaf or a Pork Loin in Green Sauce, this packs in chile recipes gleaned from New Mexican cooks' contributions. Enjoy a collection which uses the chile in everything from appetizers to desserts. "(Bookwatch)

"This indeed is a bible for those who have become helpless addicts to green chile". (New Mexico Magazine)

In the great tradition of the chile cookoff, the Albuquerque Tribune proudly presents two hundred prize-winning recipes from throughout New Mexico, home of the fabulous long green chile. New Mexican cuisine gives the highest priority to taste — over the mouth-blistering heat favored by much southwestern chile cookery. This book is a treasury of what are arguably the best green chile recipes in the world, drawn from a long tradition notable for variety, subtlety, and the incomparable New Mexican chile flavor preferred by true aficionados.

New Mexico tradition and imagination combine to serve up native dishes such as New Mexican Posole, Sweet Chile Rellenos, and Classic Green Chile Stew, together with modern international adaptations like Green Chile Quiche, Green Chile Pizza, Green Chile Stroganoff, and Chile Gumbo. This book offers inviting choices for every cooking preference, from quick-and-easy miracle concoctions, to exotically flavored dishes, to made-from-scratch traditionals. Appetizers, breads, soups, vegetables, main dishes (including vegetarian offerings), salads, accompaniments, and desserts are all represented. A glossary, a list of speciality food sources, and instructions for preparing fresh green chiles to freeze or use in any recipe complete the reader's initiation into thetantalizing mysteries of New Mexican cuisine.

Product Details

ISBN:
9780940666351
Author:
Galagher, Tim
Publisher:
Clear Light Publishing
Editor:
Albuquerque Tribune
Location:
Santa Fe, N.M. :
Subject:
American - Southwestern States
Subject:
Cookery, american
Subject:
Cookery
Subject:
New mexico
Subject:
Chili con carne
Subject:
Cookery -- New Mexico.
Subject:
Cookery -- Competitions -- New Mexico.
Subject:
Regional & Ethnic - American - Southwestern States
Subject:
Cooking and Food-US Southwestern
Edition Number:
1st ed.
Series Volume:
9477
Publication Date:
19931131
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
176
Dimensions:
8.94x6.18x.44 in. .63 lbs.

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Related Subjects

Cooking and Food » By Ingredient » Hot and Spicy
Cooking and Food » Regional and Ethnic » Latin American and Caribbean
Cooking and Food » Regional and Ethnic » United States » Southwestern
Hobbies, Crafts, and Leisure » Games » General

Green Chile Bible: Award-Winning New Mexico Recipes New Trade Paper
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$12.95 In Stock
Product details 176 pages Clear Light Books - English 9780940666351 Reviews:
"Synopsis" by , "From a chile-laced Bean and Chicken Stew to a coriander-chile infused Zesty Meat Loaf or a Pork Loin in Green Sauce, this packs in chile recipes gleaned from New Mexican cooks' contributions. Enjoy a collection which uses the chile in everything from appetizers to desserts. "(Bookwatch)

"This indeed is a bible for those who have become helpless addicts to green chile". (New Mexico Magazine)

In the great tradition of the chile cookoff, the Albuquerque Tribune proudly presents two hundred prize-winning recipes from throughout New Mexico, home of the fabulous long green chile. New Mexican cuisine gives the highest priority to taste — over the mouth-blistering heat favored by much southwestern chile cookery. This book is a treasury of what are arguably the best green chile recipes in the world, drawn from a long tradition notable for variety, subtlety, and the incomparable New Mexican chile flavor preferred by true aficionados.

New Mexico tradition and imagination combine to serve up native dishes such as New Mexican Posole, Sweet Chile Rellenos, and Classic Green Chile Stew, together with modern international adaptations like Green Chile Quiche, Green Chile Pizza, Green Chile Stroganoff, and Chile Gumbo. This book offers inviting choices for every cooking preference, from quick-and-easy miracle concoctions, to exotically flavored dishes, to made-from-scratch traditionals. Appetizers, breads, soups, vegetables, main dishes (including vegetarian offerings), salads, accompaniments, and desserts are all represented. A glossary, a list of speciality food sources, and instructions for preparing fresh green chiles to freeze or use in any recipe complete the reader's initiation into thetantalizing mysteries of New Mexican cuisine.

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