We've introduced you to chefs obsessed with chiles-but chile rellenos?! Only a true Santa Fe native, one who grew up cherishing chile peppers in every permutation possible, could have the childhood dream of transforming these traditional Southwestern stand-bys into creative, delectable meals. John Rivera Sedlar has at last dared to ask: Why hide those delicious chiles in that deep-fried, batter-caked, cheese-smothered gunk?! In THE GREAT CHILE RELLENO BOOK, he lets the peppers' famous depth-of-flavor shine, creating stuffed chiles that are fresh, clean, delicious, beautiful, and (sometimes outrageously) innovative.
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JOHN RIVERA SEDLAR, formerly of such successful Southern California restaurants as Bikini and Saint Estephe, is currently ________. He has been named to both Food and Wine Magazine's Honor Roll of Chefs and the First Annual Culinary Art's Hall of Fame Top 10 Chefs in America.
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