Customer Reviews

Red Chile Bible: Southwest Classic & Gourmet Recipes

5 star:		(3)
4 star:		(0)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

I bought this book at ABQ airport while waiting for my husband's flight. What an unpretencious gem. I have used it over many years and just got to meet one of the authors, Audry Jenkins. She is so modest. I have known her for over 2 years and just now she tells me that she has written two cookbooks. A gracious person with amazing sense of taste. Over years I have recommended this book to many of my friends who come to New Mexico and want to start making foods with southwestern flavors. This book is a must for anyone who wants to marry chile flavor with modern style cooking.

This book definitely focuses more on the "gourmet" side of things, so you won't find too many of the recipes you've come to know and love from that tin shack truck stop off the dirt road in Chimayo. There are still some gems in here, but my single biggest complaint has to be about the fact that the entire thing is printed in red ink. Not dark red, either; bright, vibrant, difficult-to-keep-your-eyes-on-the-page red. I'm sure somebody thought it would be a cute gimmick, but it wears off instantly.

The red chile bible has brought the exciting red chile into my life and I am very grateful to the authors for creating such a masterpiece! I would recommend this bible to beginners and aficionados alike.

This breaks down the history, cultural relationships, and 'from scratch' preparations regarding red chile. I just went through and ear marked all the recipes I'd like to try--a kind of culling process I usually do--but I ended up marking about 70% of the book. Whatever you want to do with red chiles, this book will get you there!