Red Chile Bible: Southwestern Classic and Gourmet Recipes
The long-awaited companion to The Green Chile Bible, this vibrant collection of rich, red chile recipes celebrates the blending of historic Spanish, Indian, and western frontier traditions in southwestern cookery, and explores some of the best European and Asian contributions to the latest Southwest “fusion” style.
Reflecting the modern cook’s commitment to natural flavors and healthy foods, The Red Chile Bible relies extensively on fresh ingredients and dishes “made from scratch”–but the authors have also suggested shortcuts and substitute ingredients to save preparation time for even the busiest cooks, without sacrificing quality or flavor.
Providing important practical help for chile novices, the authors give complete information on the characteristics and uses of the major southwestern and Mexican red chiles, along with the fundamentals of buying, storing, and handling fresh, dried, crushed, and powdered red chiles. They include a glossary to acquaint the reader with the “vocabulary” of chile and a list of sources for red chiles of all kinds.
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