Customer Reviews

Red or Green: New Mexico Cuisine

5 star:		(9)
4 star:		(0)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

This is the Recipe Book that I have sought about how to cook the New Mexican foods that I have enjoyed for the 31 years that I have lived here.
Simple recipes, with explanations of details and cultural twists that make this truly New Mexican cooking.
Get ready for some great meals!

I've lived in New Mexico 16 years and never could tell one chile from another! Now I get it, thanks to Mr. Casey. And, like the other reviewer, I didn't know a thing about wine. I always had to tell the waiters whether I wanted dry or sweet, and they had to recommend something. So I've learned about two things of which I've been totally ignorant!

The bonus is all the wonderful recipes--favorite foods to order in a restaurant can now be prepared at home, such as chile rellenos and sopapillas!

Thank you, Mr. Casey!

This was such a well written and concise book to follow. I really enjoyed the wines area and the history of New Mexico foods and beverages.
I recommend this book to anyone looking to get a 'flavor' of the state!

I was born and raised in New Mexico. I currently reside in New England and oh how I miss New Mexican food! I purchased this book about a year ago, and I've made a number of the recipes-- all with success. They are authentic without being complicated or requiring a large number of difficult to find ingredients. In fact, I made the green chile stew for my in-laws, and my father-in-law (who is from Mexico) told me I should open a restaurant. If you are looking for a well-written and authentic New Mexican cookbook, buy this book!

The utilization of chili peppers in American cuisine arises out of Mexican culinary traditions as originally adapted and adopted throughout the southwest. In "Red Or Green: New Mexico Cuisine", Clyde W. Casey has compiled a 261-page compendium of more than two hundred authentic regional recipes showcasing 'kitchen cook friendly' New Mexico traditional and modern dishes that are as delicious as they are nutritious -- and often celebrating those culinary qualities most associated with red and green chili peppers. Featuring recipes ranging from 'Blue Cornmeal Pancakes' and 'Breakfast Burritos'; to 'Green Beans in Jalapeno Dressing' and 'Grilled Spanish-Style Eggplant'; to 'Fresh Basil Salsa' and 'Habanero Salsa', "Red Or Green" is enhanced with information about New Mexico's wines (one of the state's fastest growing products) and invaluable hints for high-altitude baking, making it an especially welcome addition to any personal or community library cookbook collection.

Red or Green: New Mexico Cuisine
Once again, Mr. Casey has encapsulated the diverse - complexity of New Mexico Red and Green chili into authoritative simplicity. Mr. Caseys' refinement of organization with explanation of history, process and selection of fine New Mexico products is a real winner. A absolute requirement for the novice or culinary professional.

I cannot tell you how much I enjoy Clyde Casey's latest cooking book:
1007 - Red or Green New Mexico Cuisine is Clyde's newest publication. It is superb, interesting, scholastic, educational and very informative --- It is just outstanding.

The author has a way of making you want to read his descriptions of New Mexico cooking - clear-cut and succinct. I especially enjoyed the section on New Mexico wines. I particularly got a kick out of his suggestion to keep ice cream along with milk and yogurt handy for those over zealous cookers.

I probably would have said "it can't be done - if someone was to tell me that Clyde had published a new cooking book or New Mexico and those wonderful Southwestern flavors.

- 1997 - Sassy Southwest Cooking - Vibrant New Mexico Foods.
- 1994 - New Mexico Cooking - Southwestern Flavors of the Past and Present.

All three books are a must for your Southwestern cookbook collestion.

I don't even like spicy food, yet here I was, picking up a cook book with one red and one green pepper on the front of a beautiful white-glazed cover. "Red or Green New Mexico Cuisine", by Clyde Casey. I glanced through the book and bought it on the spot.

I flipped through the pages and was pleased with the order of the sections. I especially liked the opening paragraph for each recipe. It was as though the author was right there in the kitichen with me helping me along in preparing the dish.

Even though the book is basically New Mexican cooking, I was surprised to see other dishes for the more timid taste buds. And at last, someone has dispelled the mystery of high altitude cooking. Has it always been s.o.o.o easy? And finally, the wine section was an unexpected bonus. The only thing I know about wine, is which end of the bottle has the cork in it. Kudos to Mr. Casey and his New Mexico Cuisine cook book. Maybe I'll try "Millie's Bisket, on page 103.

Finally...a cookbook that captures the utilitarian essence of New Mexico cooking!! If you are looking for a book full of presentation photos or recipes that must be followed precisely, move on. The author, forgoing these parlor tricks, has chosen instead to focus on the reader's personal taste. In doing so, he encourages the flexibility and experimentation that is the root of this cuisine's popularity. In keeping with that premise, he has sprinkled informative facts and historical tidbits throughout his basic guide. This further inspires the user to create individualized versions, tempered to their own palate. A marvelously flavorful way to travel to the Land of Enchantment inexpensively and as often as your taste desires.
Todd & Terry~

Red or Green has some good recipes. It inspired me to switch up a few of my personal recipes with new ingredients and encouraged me to try different cooking methods. But this is not a "must have" book.... it's not SPECIAL. It's just another cook book on my shelf of cook books.