Paperback: 176 pages
Publisher: Clear Light Publishing; 1st edition (November 1, 1993)
Product Dimensions: 6.2 x 0.4 x 8.9 inches
Shipping Weight: 8.8 ounces (View shipping rates and policies)
Average Customer Review: 4.3 out of 5 stars See all reviews (30 customer reviews)
Best Sellers Rank: #177,734 in Books (See Top 100 in Books) #47 in Books > Cookbooks, Food & Wine > Regional & International > Latin American #53 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Southwest
This book is an excellent collection of Southwest American chile recipes. The recipes are divided by meals or usage into chapters including breakfasts, appetizers, salads, soups, vegetables, breads, main dishes with meat, main dishes without meat, accompaniments, and sweets. The recipes are at once creative and inspiring. While some of the recipes are clearly influenced by traditional New Mexican cuisine, such as sweet chile albondigas, some are of native American origin, like summer squash bake, still others are clearly 100% Midwestern American, like crusted green chile loaf. In any case, all of the recipes are united by their common use of chiles.For reading pleasure, there is a short section on tips, facts, and fancies- -did you know that wild chiles on the bush are also attractive to birds? At the back of the book you will find a glossary, and for those who don't live in New Mexico, a list of chile suppliers. There are no pictures, but that's OK- -more room for recipes. If you like chiles, you need to have this book.
We always buy green chilis from Hatch, New Mexico each year which we roast, bag and freeze for use during the year. I wanted to find new ways to prepare these. This cookbook contains many yummy recipes that I can hardly wait to prepare.
I was disappointed in this book, because I'm not a fan of using things that come out of cans. I will, however, roast my own chiles and try the recipes that way. I was surprised by all the accolades when we are trying to go fresh, fresh, fresh!
I guess this book went out of print just before I bought it... Damn. I could have saved myself some money there. This cookbook is poor. Most of the recipes call for cans of stuff or mixes of spices that are sold pre-packaged in stores. When I buy a cookbook it's because I want to cook, not open cans and throw stuff in a pot or casserole dish. For a cookbook that breaks down the flavors and styles...move on.
Missing the one recipe I wanted out of this book and that is the coveted green chile that is used with mexican food and lots of different foods (pork, burgers, breakfast burritos) out in Colorado and the west. Seems like it has every other way in the world to cook with green chiles though.
A must have if you are a lover of Spanish influenced foods. Great recipes and thorough directions concerning same. I love green chilies from New Mexico and Spanish foods in general so I guess I am a little biased.
A variety of easy to prepare chile dishes. using pantry staples. There were comments that it did not use a lot of fresh ingredients but fresh chilis etc could easily be substituted if you have access to them. I grown them and will use this cookbook for some new ways to eat them.
We love green chile,there are two of us I put up 3 bushels of roasted chiles a year.I wanted other recipes and found out there are many in this book.Our daughter is a vegetarian and found great recipes for them.Love this book!!!!
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