Beginning with Chiles: How to Roast, Peel and Prepare Chile Peppers for Authentic Mexican Salsas, Stuffers and Seasonings. [Spiral-bound]

Mary Lou Creechan (Author), Jim Creechan (Author)

Book Description

Publication Date: March 16, 1999

Chile peppers are the essential ingredient in Mexican and southwestern cooking, but with endless varieties, names, types, and heat scales, chiles can be a challenge. To meet that challenge, Mary Lou and Jim Creechan have prepared a practical guide that tells how to roast, peel, and prepare chile peppers for authentic Mexican salsas, stuffers, and seasonings. This handy guide focuses on the most common chiles available in supermarkets, grouping them for easy use, recognition, and substitution. You'll read about the small, hot snappies generally used in salsas, the larger, milder stuffers, the smoothies, and the seasoners. The authors provide practical preparation tips, handy hints, classic recipes, and information on their personal favorites. Beginning with Chiles is the ultimate capsicum read for novice and connoisseur alike. Notes, comments, and anecdotes reflect the historical, cultural, and mythical significance of chiles, while recommended readings, chile charts, chile fiestas, and web sites are provided for the more adventurous readers. Versatile, practical, and informative, it's a total chile experience for all chile aficionados, seasoned or otherwise.
RECIPES Jalapeños: Salsa Mexicana / Salsa Verde / Hell's a Poppin' Jalapeño Salsa / Jalapeño Cream Sauce / Mango Jalapeño Salsa / Guacamole / Jalapeño Cream Cheese / Shrimp Supreme / Topopo Serranos: Pico de Gallo / Salsa Verde with Tomatillos / Chilaquiles Verdes / Island Salsa / Serrano Pesto / Ceviche / Shredded Fish / Black Bean Relish Habaneros: World's Hottest Table Salsa / Simply Habanero / Habanero Table Salsa / Salsa Habanero y Col / Habanero and Mango Salsa / Habanero Mayonnaise Stuffer Recipes: Rellenos Batters / Rellenos Classico! / Chiles Rellenos Casserole / Chiles Rellenos with Shrimp and Chipotle Mayo / Chiles Stuffed with Tuna / Chiles Rellenos con Maiz / Chiles Rellenos de Picadillo / Chiles en Nogada Rajas / Chile con Queso / Chile Verde / New Mexico Green Chile Salsas Smoothie Recipes: Basic Red Chile Sauce / Cheese Enchilada / Chicken Enchilada / Red Chilaquiles / Basic Ancho Sauce / Ancho Paste / Ancho Sauce with Orange Juice / Smoky Chile Pesto / Creamy Ancho Sauce / Dark Red Chile Sauce / Ancho and Tomatillo Salsa / Mango-Ancho Salsa / Stuffed Chile Anchos / Salsa Pasilla Seasoner Recipes: Hot Salsa de Chile de Arbol / Oaxacan Peanuts / Red Chile Oil / Tomato-Chiltepin Salsa / The Chiltepin Challenge / Chile Cheese / Crispy Chile Potatoes / Rice Rico / De Arbol-Ancho / De Arbol-Tomatillo / Homemade Chorizo Powder / Jaime's Special Seasoning Chipotle Recipes: Homemade Chipotle en Adobo / Chipotle Purée / Tomato-Chipotle Salsa / Pineapple-Chipotle Salsa / Chipotle Mayo / Chipotle Cream Sauce / Chipotle Dressing / Chipotle-Zucchini / Albondigas en Chipotle / Salsa de Chipotle

Editorial Reviews

Review

"Canadians pen 'Chile Peppers for Dummies.' Canadians? Yes, Toronto natives Mary Lou and Jim Creechan effectively created such a reference. It's the ultimate capsicum read and decisive chile experience. Its 188 pages are jammed with facts and anecdotes, history, lore, recipes, shopping lists, Web sites, miscellaneous tidbits, plus chile charts and a recommended reading and fiesta list." —Las Cruces (NM) Sun News

From the Publisher

Although there many books about Southwestern and Mexican cooking, this book keeps the beginner in mind. The book provides an overview of Fresh and Dried Chiles, and focuses on those which are most commonly available. Its basic premise is that one can learn to make traditional salsas, stuffers and sauces by beginning with the chile. It provides 75 classical and straightforward recipes, practical handling and preparation advice and tips, and a wealth of cultural and historical information about chiles. The authors have lived in Tucson, Arizona, Los Angeles California, Mexico City and also in Western and Eastern Canada. They have an excellent overall understanding of how chiles are used and also present this information with a concern for teaching the reader about how to use chiles.

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Product Details

• Spiral-bound: 183 pages
• Publisher: Tiengui del Norte Publishing (March 16, 1999)
• Language: English
• ISBN-10: 0968506607
• ISBN-13: 978-0968506608
• Product Dimensions: 11 x 8.5 x 0.6 inches
• Shipping Weight: 1.7 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,803,788 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars A delightfull read for chile lovers!, May 30, 2000

By 

Emily Long (chile country - Phoenix, Arizona) - See all my reviews

This review is from: Beginning with Chiles: How to Roast, Peel and Prepare Chile Peppers for Authentic Mexican Salsas, Stuffers and Seasonings. (Spiral-bound)

All you need to know about the care, handling and cooking of chiles is right here in this delightfully well-written book by a couple who obviously have great reverence for this southwestern cooking staple. Full of historical notes and preparation tips...this is more than just a recipe book! It is even great bedtime reading -- it makes you go to sleep dreaming of eating chiles in everything and smelling them roasting in the oven! Kudos to Mary Lou and Jim for THE ULTIMATE CHILE BOOK!

1 of 1 people found the following review helpful:

5.0 out of 5 stars beyond beginning, December 28, 2008

By 

Richard Rankin (Missouri) - See all my reviews
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Amazon Verified Purchase

This review is from: Beginning with Chiles: How to Roast, Peel and Prepare Chile Peppers for Authentic Mexican Salsas, Stuffers and Seasonings. (Spiral-bound)

Although this is titled 'beginning' with chiles, it is an excellent all-around reference. The recipes are simple, easy and first-rate, and the information given is very helpful.

Whether your addiction is fresh chiles or dried, you will find something here to make you salivate. Just the recipe for 'chipotles in adobo' sauce was, for me, worth the price of the book. I've used several recipes from this book and have always been happy with the result. What more could you want?