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The Great Chiles Rellenos Book Paperback – May 1, 2008


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Editorial Reviews

From the Publisher

* Includes recipes for batters and crusts, salsas and sauces, and salads and relishes.

About the Author

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
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Product Details

  • Paperback: 144 pages
  • Publisher: Ten Speed Press; First Paperback Edition edition (May 1, 2008)
  • Language: English
  • ISBN-10: 1580088546
  • ISBN-13: 978-1580088541
  • Product Dimensions: 4.5 x 0.5 x 10.3 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #286,399 in Books (See Top 100 in Books)

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Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By L. Hilaire on November 23, 2008
Format: Paperback Verified Purchase
My favorite item on the menu of any Mexican/New Mexican restaurant is the chile relleno. It is THE item I gauge the quality of the restaurant by. Unfortunately most restaurants do not make the grade. I have also searched high and low for good recipes, some basic ones along with some a little more adventuresome....this book has them all! There are step-by-step instructions, side-bar hints, lots of great pictures, simple and not-so-simple recipes - all devoted to the chile relleno. I am very happy with this purchase.
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2 of 3 people found the following review helpful By trilingual1946 on October 12, 2010
Format: Paperback Verified Purchase
A wonderful little book full of great ideas for stuffing chiles (and a few other vegetables) with fillings both traditional and creative. Nicely produced and illustrated. This shows there's so much more to the food of Mexico than what's usually on offer in U.S. Mexican restaurants.
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By Tom P. on April 29, 2015
Format: Kindle Edition Verified Purchase
I grew up in Northern New Mexico and rellenos were common, but I mostly had only slightly varied stuffings. This book has a lot of different styles. The recipes are well written and easy to follow. My wife and I enjoy trying new recipes and we will be working our way through the book over the next year or so.
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By Pelham E Mills on December 29, 2013
Format: Paperback Verified Purchase
Many new sauces to use with all food styles. Beautiful illustrations and how to prepare to make dealing with the peppers easy and demystifying. Have used several recipes and they worked.
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By Michael Goll on December 24, 2012
Format: Paperback Verified Purchase
This book has may good ideas for chili rellenos. The size and shape is a bit odd and I wish it had more recipes in it, but the ones that are there are great!!
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Format: Paperback Verified Purchase
Delightful little book for someone interested in chili rellenos, or chilis in general. Lots of fascinating options clearly explained and photographed.
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By WILL H on August 25, 2013
Format: Paperback Verified Purchase
EVERY TIME I GO TO A RESTAUTANT THAT SERVES MEXCAN FOOD THE TELLENOS COME FIRST. WILL BE COOKING A LOT THIS WINTER (OR ANY OTHER SEASON).
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By KRose on May 21, 2015
Format: Paperback Verified Purchase
Love this recipe book, Chili Rellenos is my favorite Mexican dish, and there was a large variety of recipes within this little book.
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