Red or Green: New Mexico Cuisine

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Red or Green: New Mexico Cuisine

Format:  Paperback,

261 pages

Publisher: Clear Light Pub

Publish Date: Jun 2007

ISBN-13: 9781574160901

ISBN-10: 1574160907

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?Red or green?? This is the most commonly asked question in New Mexico's restaurants. In Red or Green: New Mexico Cuisine, author Clyde Casey helps you decide that question, offering more than 200 recipes for traditional and modern dishes from New Mexico. And while this book specializes in chile cuisine, it features wonderful recipes of all kinds. You?ll find the exotic?Blue Cornmeal Pancakes with Green Chile Chutney, Blackened Tomato-Mint Salsa?along with classics such as Beef Enchiladas and Green Chile Stew. Also included are recipes for fish, wild game, salads, soups and desserts. In addition to the recipes, Casey discusses the various types of chile peppers. You?ll learn how to choose them, handle them, use them in cooking and order them by mail. Casey also introduces you to New Mexico's wine, one of the state's fastest growing products, and explores local wines and wineries. Finally, the book provides hints for high-altitude baking and a user-friendly index.

Specifications

Publisher: Clear Light Pub
Publish Date: Jun 2007
ISBN-13: 9781574160901
ISBN-10: 1574160907
Format: Paperback
Number of Pages: 261
Shipping Weight (in pounds): 0.98
Product in Inches (L x W x H): 6.0 x 8.75 x 0.75
Walmart No.: 9781574160901

Book description

You will find the exotic -- Blue Cornmeal Pancakes with Green Chile Chutney, Blackened Tomato-Mint Salsa -- along with classics such as Beef Enchiladas and Green Chile Stew. Game and fish recipes include Cherokee Venison Meatloaf as well as Crayfish Quiche and Pecan Coated Catfish. Desserts vary from the more familiar Rum Apple Crisp and Piñon Nut Cookies to the unusual -- and unusually delicious -- Chocolate Tortilla Dessert. In addition to the recipes, Casey discusses the various types of chilli peppers, from the mild New Mexico 6 (formerly Anaheim) to the red-hot habanero.

You will learn how to choose them, handle them, use them in cooking and order them by mail. Casey also introduces you to New Mexico's wine, one of the state's fastest growing products, and explores local wines and wineries. Finally, the book provides hints for high-altitude baking and a user-friendly index. This is the perfect companion to the best-selling "Green Chile Bible" and "Red Chile Bible" -- and a must-have cookbook for chilli lovers everywhere.

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