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* Includes recipes for batters and crusts, salsas and sauces, and salads and relishes.
Named Best Chef: Southwest by the James Beard Foundation, JANOS WILDER opened his groundbreaking restaurant Janos in 1983 and recently opened the acclaimed Kai Restaurant at the Sheraton Wild Horse Pass in Chandler, Arizona. This is his second book. He lives in Tucson, Arizona.
THE AUTHOR SCOOP
When did you know you were a writer?I’ve been writing since I was a kid and have always liked it. My Dad was the first one to teach me how to write. When I was about 10 or 11, I’d write in long, puffed up sentences using the biggest words I knew. When I’d proudly show my writing to my dad, he laugh and tell me that “I was enamored with the sound of my own words.” It took me a while to understand what he was trying to tell me: that good writing is about communicating with your reader. It’s the same thing with cooking. Good cooks don’t cook for themselves but for their guests.What was your first job?Washing dishes in a Chinese food restaurantWhat's the first concert you ever attended?I’m the youngest of three raised in the Bay Area. In 1968, I was 13 and my sister was 15. This was soon after the Summer of Love in San Francisco and my sister had been bugging our mom to let her go to a rock concert. My Mom was not about to let her go on her own so she took us both to see the Jefferson Airplane and Buffalo Springfield and the University of San Francisco Gymnasium. What's the history of your name?My given first name is John. I was given the name Janos by a Native American Chef I worked with in Boulder, CO in the mid-70’s. For the last 20-25 years I’ve been working with a lot of ingredients originally, and in many cases, still farmed by Native Americans. Many of our guests like the link between the name and the ingredients we use. In fact, it’s purely coincidental. Janos is not a Native American name. The truth is there were just too many Johns in the kitchen at the time and the Chef, Robert, just started calling me by a nickname, which stuck.Who would you cast as yourself in a movie of your life?Danny DiVito
Love this recipe book, Chili Rellenos is my favorite Mexican dish, and there was a large variety of recipes within this little book.Published 4 months ago by KRose
A great book to add to your collection. Pictures inside were very bright and vivid.Published 6 months ago by Niki Willcox
I was very happy with this item. It meet my expectations and work as described.Published 11 months ago by Gerald D Schure
My husband loves to cook and he loves chiles rellenos...so this was the perfect gift.Published 13 months ago by Charlene M. Wooley
This book has some really good recipes... Some are a little difficult, but well worth it if you like chiles.Published 14 months ago by Cajun Mawmaw
This book came just as my Poblano Chilis were beginning to appear. A couple more months and I'll be deep into Relleno Land.Published 16 months ago by George King
Many new sauces to use with all food styles. Beautiful illustrations and how to prepare to make dealing with the peppers easy and demystifying. Read morePublished 21 months ago by Pelham E Mills