Customer Reviews

Red Sage: Contemporary Western Cuisine

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

 

 

If you have easy access to squab, pheasant, loin of rabbit, quail, buffalo, antelope, Mexican oregano, blackberries, poblano chiles, gualjillo chiles, serrano chiles, chile molido, chile carib, chipotles in adobo sauce, Apaloosa beans, calypso beans, Steuben yellow beans, fresh hoja santa leaf, dry aged goat cheese, smoked gouda, chanterelles, Silver Queen corn, fresh marjoarm, fresh epazota, pumpkin seeds, cumin seeds, dried blueberries, huckleberries, etc., then you might find the recipes in "Red Sage: Contempoary American Cuisine" the kind that will give a fresh and creative twist to your culinary endeavors. Otherwise, you are likely find very little in this book that you can put to use in your kitchen.

Mark Miller's Red Sage (provides a range of innovative dishes not to be found in competing cookbooks, based on fare invented for his restaurant. Spicy dishes are the trademark of the establishment and here a good dose of history - complete with vintage photos - is added to explain their origins. Enjoy Red Sage Vegetarian Bean Chili or Huckleberry Bread Pudding with Maple Custard Sauce in this collection of contemporary American foods.

Talk about a beautiful, well-done cookbook! I've cooked three recipes from this, and each was just spectacular in both taste and presentation. The difficulty in prep was medium, and he provides some alternative ingredients as well which really helps.

His balance between heat and sweet is sophisticated. Use of buffalo and antelope is remarkable. Takes me back to my western upbringing now that I reside in the midwest.

His anthropology background makes the surrounding test fascinating. Well researched and presented. Great read! Will become a favorite in my collection.

Not only have I read the book, which is well written and quite insightful, but I have had the priviledge to create many of the dishes presented. The techniques are fairly simple for a seasoned chef, and the only trick is finding the ingredients if you live in a smaller town. One item I have discovered cannot be substituted is the can of chipoltes in adobo sauce. If you find them, buy many cans, as you will be using them often! The beauty of this book is the diversity of dishes featured. Vegetarians can find many recipes to entertain, and the poultry, game, and beef dishes are quite intriguing. This cookbook is fabulous, and I consider the recipes to be invaluable. A must for any cook!

A handsome volume, filled with recipes representing the author's take on Southwestern cooking and interesting historical sidelights on the American West, this book will please those with a taste for good cooking and an interest in how our country was settled. The old pictures are awesome; the food design shots will make your mouth water.

What I like best about this book is the variety of rubs and marinades. Most are used in cooking wild game, but can translate well to beef, chicken or pork. The only drawback I see is some of the recipes are very time-consuming. It would be nice if some shortcuts had been suggested, especially in the desserts department.