Coyote Cafe: Foods from the Great Southwest, Recipes from Coyote Cafe [Hardcover]

Mark Charles Miller (Author), John Harrison (Editor), Elizabeth Read (Illustrator)

Book Description

Publication Date: January 1, 1989

Now in paperback!When Mark Miller opened the doors of Santa Fe'¬?s Coyote Cafe in 1987, the face of American cuisine changed forever. Blending centuries-old culinary traditions with modern techniques, Miller pioneered the emerging Southwestern cuisine, earning accolades and thrilling diners at the Coyote with his robust, inspired cooking. Originally published in 1989, COYOTE CAFE was Miller'¬?s first cookbook, and it has since sold over 200,000 copies, making it one of the best-selling full-color cookbooks ever. Nearly 15 years later, with Southwestern influences entrenched in kitchens across the country, we'¬?re excited to make this landmark book available to a new generation of cooks in a paperback edition. Featuring over 150 recipes, COYOTE CAFE presents the bold, sumptuous creations that have become Southwestern classics. Mexican, Hispanic, and Native American influences inflect such imaginative dishes as Wild Morel Tamales, Lobster Enchiladas, and Yucatan Lamb. When you try the vibrant cuisine of COYOTE CAFE, you'¬?re experiencing one of America'¬?s most dynamic regional cuisines.‚Ä¢ Over 200,000 copies sold in hardcover.‚Ä¢ Includes an extensive section on choosing and preparing over 35 fresh and dried varieties of chiles, as well as an in-depth glossary of ingredients.


From the Trade Paperback edition.

Editorial Reviews

From Library Journal

Recipes and philosophy from two of the Southwest's hot young chefs. Miller draws on his experience in the California culinary world, his interest in traditional Mexican and Native American cuisine, and his New England background to create his dishes featuring Southwest ingredients. He has some interesting ideas and an undeniable talent, but is the world really ready for a White Truffle Tamale? Although some of Wilder's creations may also seem just too innovative, his enthusiasm and commitment to good food are contagious. He comes across as a generous teacher, eager to share his knowledge and experience. His training in France is evident in many of his dishes, but his salsas are just as appealing as his more classically based sauces. Large and area collections will want both books; if you settle for one, choose Wilder's.
Copyright 1990 Reed Business Information, Inc.

From the Publisher

•Over 200,000 copies sold in hardcover.

•Includes an extensive section on choosing and preparing over 35 fresh and dried varieties of chiles, as well as an in-depth glossary of ingredients. --This text refers to the Paperback edition.

See all Editorial Reviews

Product Details

• Hardcover: 192 pages
• Publisher: Ten Speed Press (January 1, 1989)
• Language: English
• ISBN-10: 0898152453
• ISBN-13: 978-0898152456
• Product Dimensions: 11.3 x 7.7 x 0.9 inches
• Shipping Weight: 2 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #564,273 in Books (See Top 100 in Books)

More About the Author

MARK MILLER is the acclaimed chef-founder of Coyote Café in Santa Fe, New Mexico, and the author of nine books with nearly 1 million copies in print, including THE GREAT CHILE BOOK, THE GREAT SALSA BOOK, and COYOTE CAFÉ. He lives in Santa Fe, New Mexico.

Customer Reviews

Most Helpful Customer Reviews

30 of 30 people found the following review helpful:

5.0 out of 5 stars cooking with coyotes & howling with delight, April 19, 2000

By 

Felice Nudelman (New York City) - See all my reviews

This review is from: Coyote Cafe: Foods from the Great Southwest, Recipes from Coyote Cafe (Hardcover)

Truly a spectacular cookbook, Mark Miller has recipes that will delight the senses and make you a hero at any dinner party. The ingredient combinations play off of each other and offer unique twists on traditional southwestern cooking. As one very familar with the southwest and it's cuisine, this book ranks as enticing and innovative. The recipes are foolproof and easy to follow, but you will need to adhere to the fresh ingredients rule-- no canned black beans, or frozen corn for these recipes, stick with fresh and you can not fail. Unlike some other cookbooks that feature regional cuisine, Coyote Cafe includes complete recipes that you do not need to tinker with and that are tested. So go ahead cook with Miller and howl at the moon!

17 of 17 people found the following review helpful:

5.0 out of 5 stars Excellent New Mexican cuisine, October 31, 2005

By 

A. S. Johnson "seeking change" (Anchorage, AK) - See all my reviews
(VINE VOICE)    (REAL NAME)   

This review is from: Coyote Cafe (Paperback)

I have had this book sitting around for awhile, and finally tried it. I'm a vegetarian, and this book is more meat oriented. I tried a couple of the recipes, inlcuding the tamales. Those were the best tamales I have ever eaten. Even better than Richard's in Albuquerque. The Coyote Cafe is hands down my favorite restaurant, and this book is definitely representative of the food from there. I highly recommend it.

8 of 8 people found the following review helpful:

4.0 out of 5 stars A real Southwestern Gem, September 11, 2007

By 

Cosmas Bisticas "Chez Cosmo" (Denver) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Coyote Cafe (Paperback)

This is a wonderful collection of great southwestern recipes that work. The author Mark Miller has introduced Cajun and Creole elements into many of his recipes making them unique without sacrificing the southwestern charachter of the dishes presented. Each and every dish is definately worthy of calling itself southwestern.

Definately comprehensive this book covers with a plethora of recipes in 10 chapters anything you may be looking for to fill your southwestern Table. The chapters covered are: cocktails, salsas, sauces and soups, appetizers and salads, Tamales, seafood and fish, game and fowl, meat, desserts and breads and what the author refers to as his bag of tricks which is an assortment of staple dishes that you will find in just about any tex-mex restaurant.

Particularly useful to me I found the Tamales chapter which apart from some basic principles on preparing tamales, includes 16 different recipes.

On the negative side, I found the book very difficult to use as the print of the recipes is extremely small. As I am over 40 and my eyesight is not what it was 20 years ago, I have had to scan and enlarge the recipes that I have used in order to use them. Other than that this is a good buy and a good addition to your cookbook library!