Beginning with Chiles: How to Roast, Peel and Prepare Chile Peppers for Authentic Mexican Salsas, Stuffers and Seasonings. (Spiral-bound)

~ Jim Creechan (Author), Mary Lou Creechan (Author)

Editorial Reviews

Review

This new cookbook, 'Beginning with Chiles', was a three year labor of love and is an introduction to the exotic world of chiles for the "scared stiff" but curious. It was a project based on the Creechans' love for spicy, southwestern and Mexican foods. A sabbatical year in Mexico City, plus completing graduate degrees in Tucson Arizona made the Creechans local and campus experts on chiles. Many friends turned to them for advice about what to do with the Mexican mainstay- even strangers.

'Beginning with Chiles' takes you into a sociological and cultural look at Chiles in Mexican history. It's more than 180 pages of facts and descriptions, history and recipes, shopping lists, Web sites, anecdotes and tidbits, plus chile charts and a recommended reading and fiesta list. -- University of Alberta Folio, May 7, 1999, Lucianna Ciccocioppo

Product Description

For all chile pepper lovers, seasoned or otherwise, Beginning with Chiles is the ultimate capsicum read! Versatile, practical....informational, it's the beginning and beyond.

Chile peppers are the essential ingredient in Mexican and southwestern cooking. But with endless varieties, names, types and heat scales, chiles can be a challenge. To meet that challenge, authors Mary Lou and Jim Creechan, use an innovative approach, focussing on the most common chiles, grouping them for easy use, recognition and substitution.

You'll read about the small, hot snappies generally used in salsas, the larger, milder stuffers, the smoothies, the seasoners. There are practical preparation tips, handy hints, classic recipes and personal favorites. And for the more adventurous, recommended readings, chile charts, web sites.

But that's not all! This book is a total chile experience. Notes, comments and anecdotes reflect the historical, cultural and mythical significance of chiles; the exotic world from which they come. And never has this world been more accessible....more delicious. Beginning with Chiles is for the novice, the experienced, the connoisseur.

In writing this book, Mary Lou and Jim Creechan draw on their personal experiences living and travelling in the southwest and Mexico. Mary Lou is a best selling author and co-owner of RRRico's catering in Toronto. Jim is a sociologist and, in his spare time, a prize winning cook.

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Product Details

• Spiral-bound: 183 pages
• Publisher: Tiengui del Norte Publishing (March 16, 1999)
• Language: English
• ISBN-10: 0968506607
• ISBN-13: 978-0968506608
• Product Dimensions: 11 x 8.5 x 0.6 inches
• Shipping Weight: 1.7 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #694,517 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars A delightfull read for chile lovers!, May 30, 2000

By	Emily Long (chile country - Phoenix, Arizona) - See all my reviews

All you need to know about the care, handling and cooking of chiles is right here in this delightfully well-written book by a couple who obviously have great reverence for this southwestern cooking staple. Full of historical notes and preparation tips...this is more than just a recipe book! It is even great bedtime reading -- it makes you go to sleep dreaming of eating chiles in everything and smelling them roasting in the oven! Kudos to Mary Lou and Jim for THE ULTIMATE CHILE BOOK!

5.0 out of 5 stars beyond beginning, December 28, 2008

By	Richard Rankin (Missouri) - See all my reviews (REAL NAME)

Amazon Verified Purchase

Although this is titled 'beginning' with chiles, it is an excellent all-around reference. The recipes are simple, easy and first-rate, and the information given is very helpful.

Whether your addiction is fresh chiles or dried, you will find something here to make you salivate. Just the recipe for 'chipotles in adobo' sauce was, for me, worth the price of the book. I've used several recipes from this book and have always been happy with the result. What more could you want?