Authors & Events
Dec 01, 1991
| ISBN 9780898154283
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Dec 01, 1991 | ISBN 9780898154283
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.
Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen… More about Mark Miller
John Harrisson has coauthored more than twenty cookbooks with such culinary luminaries as Stephan Pyles, Douglas Rodriguez, Norman Van Aken,… More about John Harrisson
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