Mark Miller and Coyote Cafe head chef Mark Kiffin have combined talents to present the joys of making authentic, natural condiments and accompaniments at home, with 125 recipes for salsas, chutneys, flavored oils and dressings, sauces and pasta toppings, marinades and glazes, and much more.
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About the Author
MARK MILLER is the acclaimed chef-founder of Coyote Caf?© 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 CAF?â. He lives in Santa Fe, New Mexico.
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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.
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Most Helpful Customer Reviews
8 of 11 people found the following review helpful:
4.0 out of 5 stars
Coyote's Pantry Southwest Seasonings and at Home Flavoring T,
By Lorraine E. Wittek (Boulder, Colorado) - See all my reviews
This review is from: Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques (Paperback)
After having the opportunity to eat baby back ribs cooked in the Spicy Chipotle Tolect Barbecue Glaze, I tried the receipe myself. While the prep time is long, it is well worth the effort. The only confusing instructions is the receipe for chile puree (page 120). The receipe does not tell you how many chiles to use. I prepared baby back ribs for a family/friend barbecue. Everyone including the guests from Massachusetts raved about the ribs!
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Inside This Book
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First Sentence:
Whether in the sense of food or in the context of music and dance, the word salsa means excitement, action, vibrant colors, and, above all, fun. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
teaspoon cayenne chile powder, other nonreactive saucepan, pure red chile powder, chipotle chile purée, blackened tomatoes, chile caribe, rehydrated chiles, finely ground cumin, chile pasado, cup unseasoned rice vinegar, barbecue glaze, cup virgin olive oil, tablespoon virgin olive oil, chipotle purée, hoja santa, red chile sauce, pasta toppings, chile water, serrano chiles, chipotle chiles, refrigerator for weeks, salsa fresca, habanero chile, tamarind paste Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Mexico, United States, Coyote Cafe, New World, North America, New England, Native Americans of the Southwest, Coyote's Red Chile Sauce, Mark's Red Chile Sauce, North African, Source List, Dos Equis, Negra Modelo, New Mexican New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Whether in the sense of food or in the context of music and dance, the word salsa means excitement, action, vibrant colors, and, above all, fun. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
teaspoon cayenne chile powder, other nonreactive saucepan, pure red chile powder, chipotle chile purée, blackened tomatoes, chile caribe, rehydrated chiles, finely ground cumin, chile pasado, cup unseasoned rice vinegar, barbecue glaze, cup virgin olive oil, tablespoon virgin olive oil, chipotle purée, hoja santa, red chile sauce, pasta toppings, chile water, serrano chiles, chipotle chiles, refrigerator for weeks, salsa fresca, habanero chile, tamarind paste Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Mexico, United States, Coyote Cafe, New World, North America, New England, Native Americans of the Southwest, Coyote's Red Chile Sauce, Mark's Red Chile Sauce, North African, Source List, Dos Equis, Negra Modelo, New Mexican New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 2
books:
- Coyote Cafe: Foods from the Great Southwest, Recipes from Coyote Cafe by Mark Charles Miller in Front Matter
- The Dictionary of American Food and Drink by John F. Mariani on page 101
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