Poetry Madness
 
 

Recently Viewed clear list


Original Essays | April 11, 2014

Paul Laudiero: IMG Shit Rough Draft



I was sitting in a British and Irish romantic drama class my last semester in college when the idea for Shit Rough Drafts hit me. I was working... Continue »
  1. $9.07 Sale Trade Paper add to wish list

spacer
Qualifying orders ship free.
$16.99
New Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
2 Remote Warehouse Cooking and Food- Mexican
4 Remote Warehouse Cooking and Food- Mexican

The Great Chiles Rellenos Book

by

The Great Chiles Rellenos Book Cover

 

Synopses & Reviews

Publisher Comments:

James Beard award-winning chef Janos Wilder offers more than 30 recipes for delicious chiles rellenos, ranging in complexity to suit beginning and expert home cooks alike. Wilder introduces regional Mexican rellenos, then provides contemporary interpretations, including jalape?±o poppers, roasted poblanos, sauces, and more. From choosing the right chiles to preparing them for stuffing, THE GREAT CHILES RELLENOS BOOK provides plenty of inspiration for anyone craving a taste of the Southwest.
  •  The only complete chile relleno cookbook, including 30 traditional Mexican recipes and modern variations from the Southwest and beyond.
  • Includes recipes for batters and crusts, salsas and sauces, and salads and relishes.
  • Reviews "Janos Wilder has written an entire book on the subject that offers so many different variations on chiles rellenos that you could literally make a different one for more that a month."-New York Daily News

    Synopsis:

    James Beard award-winning chef Wilder offers more than 30 recipes for delicious chiles rellenos, ranging in complexity to suit beginning and expert home cooks alike.

    About the Author

    Named Best Chef: Southwest by the James Beard Foundation, JANOS WILDER opened his groundbreaking restaurant Janos in 1983 and recently opened the acclaimed Kai Restaurant at the Sheraton Wild Horse Pass in Chandler, Arizona. This is his second book. He lives in Tucson, Arizona.

     THE AUTHOR SCOOP

    When did you know you were a writer?I’ve been writing since I was a kid and have always liked it. My Dad was the first one to teach me how to write. When I was about 10 or 11, I’d write in long, puffed up sentences using the biggest words I knew. When I’d proudly show my writing to my dad, he laugh and tell me that “I was enamored with the sound of my own words.” It took me a while to understand what he was trying to tell me: that good writing is about communicating with your reader. It’s the same thing with cooking. Good cooks don’t cook for themselves but for their guests.What was your first job?Washing dishes in a Chinese food restaurantWhat's the first concert you ever attended?I’m the youngest of three raised in the Bay Area. In 1968, I was 13 and my sister was 15. This was soon after the Summer of Love in San Francisco and my sister had been bugging our mom to let her go to a rock concert. My Mom was not about to let her go on her own so she took us both to see the Jefferson Airplane and Buffalo Springfield and the University of San Francisco Gymnasium. What's the history of your name?My given first name is John. I was given the name Janos by a Native American Chef I worked with in Boulder, CO in the mid-70’s.  For the last 20-25 years I’ve been working with a lot of ingredients originally, and in many cases, still farmed by Native Americans. Many of our guests like the link between the name and the ingredients we use. In fact, it’s purely coincidental. Janos is not a Native American name. The truth is there were just too many Johns in the kitchen at the time and the Chef, Robert, just started calling me by a nickname, which stuck.Who would you cast as yourself in a movie of your life?Danny DiVito

    Product Details

    ISBN:
    9781580088541
    Author:
    Wilder, Janos
    Publisher:
    Ten Speed Press
    Photographer:
    Smith, Laurie
    Author:
    Wilder, Janos
    Author:
    Smith, Laurie
    Subject:
    Cookery, mexican
    Subject:
    Cookery (hot peppers)
    Subject:
    General
    Subject:
    Regional & Ethnic - Mexican
    Subject:
    Methods - Hot & Spicy
    Subject:
    Methods - General
    Subject:
    Mexican
    Subject:
    Cooking and Food-Mexican
    Edition Description:
    Trade paper
    Publication Date:
    20080501
    Binding:
    Paperback
    Grade Level:
    General/trade
    Language:
    English
    Illustrations:
    Y
    Pages:
    144
    Dimensions:
    10.30x4.54x.51 in. .66 lbs.

    Other books you might like

    1. Chili-Lovers' Cookbook: Chili... Used Trade Paper $5.95
    2. Fannie Flagg's Original Whistle Stop... Used Hardcover $6.50
    3. Sunset Recipe Annual: 1995 Edition Used Hardcover $9.95
    4. Sensational Sauces Used Hardcover $5.95
    5. Austrian Cooking and Baking New Trade Paper $9.95
    6. Recipe Annual, 1990 Used Hardcover $9.95

    Related Subjects


    Cooking and Food » By Ingredient » Hot and Spicy
    Cooking and Food » Methods » Miscellaneous Methods
    Cooking and Food » Regional and Ethnic » Mexican

    The Great Chiles Rellenos Book New Trade Paper
    0 stars - 0 reviews
    $16.99 In Stock
    Product details 144 pages Ten Speed Press - English 9781580088541 Reviews:
    "Synopsis" by , James Beard award-winning chef Wilder offers more than 30 recipes for delicious chiles rellenos, ranging in complexity to suit beginning and expert home cooks alike.
    spacer
    spacer
    • back to top
    Follow us on...




    Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.