Red or Green
New Mexico Cuisine
Seiten
2013
University of New Mexico Press (Verlag)
978-0-8263-5415-0 (ISBN)
University of New Mexico Press (Verlag)
978-0-8263-5415-0 (ISBN)
Chile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, “Red or green?” In Red or Green, Casey invites readers to experience the bold flavours of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking.
Winner of the 2008 New Mexico Book Award for Best Cookbook
Chile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, “Red or green?” Diners have strong opinions on which color best complements a dish, so much so that in 1999 “Red or Green?” was adopted as the official state question.
In Red or Green, Casey invites readers to experience the bold flavours of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking. Also included are a guide to New Mexico wines and wineries, a glossary, and information on high altitude cooking and where to buy chiles and chile products. With more than two hundred recipes centering on chile cuisine, Red or Green offers an enticing exploration of the traditional and the exotic in New Mexican fare.
Winner of the 2008 New Mexico Book Award for Best Cookbook
Chile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, “Red or green?” Diners have strong opinions on which color best complements a dish, so much so that in 1999 “Red or Green?” was adopted as the official state question.
In Red or Green, Casey invites readers to experience the bold flavours of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking. Also included are a guide to New Mexico wines and wineries, a glossary, and information on high altitude cooking and where to buy chiles and chile products. With more than two hundred recipes centering on chile cuisine, Red or Green offers an enticing exploration of the traditional and the exotic in New Mexican fare.
Clyde W. Casey has published four cookbooks celebrating different aspects of New Mexico’s culinary traditions, including New Mexico Cooking and Sassy Southwest Cooking.
| Erscheint lt. Verlag | 15.11.2013 |
|---|---|
| Zusatzinfo | 203 drawings, 1 halftone |
| Verlagsort | Albuquerque, NM |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 0-8263-5415-7 / 0826354157 |
| ISBN-13 | 978-0-8263-5415-0 / 9780826354150 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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