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Learn to COOK - Red or Green: New Mexico Cuisine
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List Price: $14.95
Our Price: $10.17
Your Save: $ 4.78 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Clear Light Publishing
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9781574160901
ISBN: 1574160907
Label: Clear Light Publishing
Manufacturer: Clear Light Publishing
Number Of Items: 1
Number Of Pages: 261
Publication Date: 2007-06-15
Publisher: Clear Light Publishing
Studio: Clear Light Publishing
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Editorial Reviews:
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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 Pinon 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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Spotlight customer reviews:
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Customer Rating:
Summary: Simplistic Elegance
Comment: Red or Green: New Mexico Cuisine
Once again, Mr. Casey has encapsulated the diverse - complexity of New Mexico Red and Green chili into authoritative simplicity. Mr. Caseys' refinement of organization with explanation of history, process and selection of fine New Mexico products is a real winner. A absolute requirement for the novice or culinary professional.
Customer Rating:
Summary: In the shadow of a saguaro...
Comment: Finally...a cookbook that captures the utilitarian essence of New Mexico cooking!! If you are looking for a book full of presentation photos or recipes that must be followed precisely, move on. The author, forgoing these parlor tricks, has chosen instead to focus on the reader's personal taste. In doing so, he encourages the flexibility and experimentation that is the root of this cuisine's popularity. In keeping with that premise, he has sprinkled informative facts and historical tidbits throughout his basic guide. This further inspires the user to create individualized versions, tempered to their own palate. A marvelously flavorful way to travel to the Land of Enchantment inexpensively and as often as your taste desires.
Todd & Terry~
Customer Rating:
Summary: A Minnesota review of Red or GreenNew Mexico Cuisine
Comment: I cannot tell you how much I enjoy Clyde Casey's latest cooking book:
1007 - Red or Green New Mexico Cuisine is Clyde's newest publication. It is superb, interesting, scholastic, educational and very informative --- It is just outstanding.
The author has a way of making you want to read his descriptions of New Mexico cooking - clear-cut and succinct. I especially enjoyed the section on New Mexico wines. I particularly got a kick out of his suggestion to keep ice cream along with milk and yogurt handy for those over zealous cookers.
I probably would have said "it can't be done - if someone was to tell me that Clyde had published a new cooking book or New Mexico and those wonderful Southwestern flavors.
- 1997 - Sassy Southwest Cooking - Vibrant New Mexico Foods.
- 1994 - New Mexico Cooking - Southwestern Flavors of the Past and Present.
All three books are a must for your Southwestern cookbook collestion.
Customer Rating:
Summary: I feel so much smarter!
Comment: I've lived in New Mexico 16 years and never could tell one chile from another! Now I get it, thanks to Mr. Casey. And, like the other reviewer, I didn't know a thing about wine. I always had to tell the waiters whether I wanted dry or sweet, and they had to recommend something. So I've learned about two things of which I've been totally ignorant!
The bonus is all the wonderful recipes--favorite foods to order in a restaurant can now be prepared at home, such as chile rellenos and sopapillas!
Thank you, Mr. Casey!
Customer Rating:
Summary: What a great book!
Comment: This was such a well written and concise book to follow. I really enjoyed the wines area and the history of New Mexico foods and beverages.
I recommend this book to anyone looking to get a 'flavor' of the state!
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