From Publishers Weekly
Chile expert Coyote Joe (The Sonoran Grill
; A Gringo's Guide to Authentic Mexican Cooking
) pays homage to the beloved spicy vegetable with 100 recipes from the five regions of America's "Chile Belt," which spans from Louisiana to California. He is clearly fired up about chiles, and his enthusiasm is infectious. Head notes and section intros are filled with region-related chile trivia, explaining, for instance, the meaning of etouffée and the history of the margarita. The recipes are a flavorful blend of classics like a Crawfish, Crab, or Shrimp Boil, and Texas Red Chile, and lighter, more surprising employments of chile, such as Sonoran Fruit Kabobs, and Pork, Peppers, and Pineapple Skewers with Sonoran Ponzu. The author also offers drinks to cool the palate, such as Mojitos and a Sonoran Milkshake (which is, essentially, a milkshake with tequila). Many recipes are simple, but some do include long lists of ingredients and require reference to other preparations in the book. Certainly palate-piquing, this book goes beyond the chile to serve as a good primer for Southwestern cuisine in general. (Aug.)
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From the Inside Flap
On the Chile Trail Coyote Joe Join author and chile expert Coyote Joe on a lip-burning, forehead-sweating back-road trip through America's "Chile Belt." From Cowboys to Cajuns to Californians, this excellent cookbook follows the history and evolution of the chile in cooking throughout the South, West, and Southwest, and brings you all the differing and mouth-wateringly good cuisines from each region that incorporates the chile. Written in Joe's easy-to-follow and upbeat style, On the Chile Trail includes all the best recipes, from the Creole dishes of Louisiana to the best Red Chili recipe of Texas. You'll find such favorites as New Mexico Green Chile with Pork, Cajun Firecracker Shrimp, and Lobster Tacos with Crunchy Pear and Avocado Salsa. The cookbook offers an abundance of recipes for main-dish grilling, but also includes recipes for salads, drinks, and desserts. Hang on for a wild ride through the Chile Belt-this is a cookbook you won't want to miss! Known for his unique Southwestern cooking style and vibrant personality, Joe is the founder of the Mad Coyote Spice Company, which currently features fifty-four different spice products. Many of the mixes have won regional and national awards. Joe wrote and hosted five seasons of the Emmy award-wining cooking series Sonoran Grill. He is the author of three other cookbooks: The Sonoran Grill, A Gringo's Guide to Authentic Mexican Cooking, and Snack Attack: Quick Recipes to Conquer Your Cravings. He also contributes articles to Chile Pepper Magazine and Fiery Foods Magazine. For over a decade, Joe has served as Head Judge and Master of Ceremonies for the Annual Tostitos Southwest Salsa Challenge to benefit the Hemophilia Association of Arizona. This is the largest salsa tasting event in the world. He is also an honorary lifetime member of The International Chili Appreciation Society. Joe makes his home in Cave Creek, Arizona, where he lives, writes, and cooks with his wife of twenty five years, Chef Kathy.