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.
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About Mark Miller
Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million… More about Mark Miller
About John Harrisson
John Harrisson has coauthored more than twenty cookbooks with such culinary luminaries as Stephan Pyles, Douglas Rodriguez, Norman Van Aken, and Mark Miller, as well as the first three Omaha Steaks books, The Steak Lover’s Companion, Beef for All Seasons,… More about John Harrisson
Published by Ten Speed Press Dec 01, 1991| 160 Pages| 4-1/2 x 10-1/4| ISBN 9780898154283