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2 Reviews
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10 of 10 people found the following review helpful:
5.0 out of 5 stars
A delightfull read for chile lovers!,
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,
By
Amazon Verified Purchase(What's this?)
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? |
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Beginning with Chiles: How to Roast, Peel and Prepare Chile Peppers for Authentic Mexican Salsas, Stuffers and Seasonings. by Jim Creechan (Spiral-bound - March 16, 1999)
$22.95
In Stock | |
 
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