Red Chile Bible: Southwest Classic & Gourmet Recipes Review

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(More customer reviews)The red chile bible has brought the exciting red chile into my life and I am very grateful to the authors for creating such a masterpiece! I would recommend this bible to beginners and aficionados alike.

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The long-awaited companion to The Green Chile Bible, this vibrant collection of rich red chilli recipes celebrates the blending of historic Spanish, Indian, and western frontier traditions in southwestern cookery, and explores some of the best European and Asian contributions to the latest Southwest 'fusion' style. The Red Chile Bible caters to the desires of every chilli cook -- from the passion for finding new ways to cook with chilli to the ambition to achieve the ultimate classic salsa. It covers the gamut of Southwest styles from the traditional to contemporary, from down-home rustic to unashamedly elegant, from comfortably mellow to fiery hot. Reflecting the modern cook's commitment to natural flavours and healthy foods, The Red Chile Bible emphasises fresh ingredients and dishes 'made from scratch' but the authors have also suggested shortcuts and substitute ingredients to save preparation time, without sacrificing quality or flavour.Providing important practical help for the novice chilli cook, the authors give complete information on the major southwestern and Mexican red chillies, along with tips on buying, storing, and handling fresh, dried, crushed, and powdered red chillies. A glossary and a list of sources are included.

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Fonda San Miguel: Thirty Years of Food and Art Review

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(More customer reviews)I used to live near the Fonda San Miguel restaurant soon after it opened in Austin, back in the late 70s. One evening of dining, one bowl of corn soup, one avacado & shrimp appetizer and one memorable dinner later, I was hooked for life --- on the food, the presentation and the architecture. Now I live quite some distance away and still go there whenever I get the chance. When I heard, via an interview on our local PBS station, that there was going to be a cookbook full of the fabulous recipes, I advance-ordered it! After receiving it last fall, I ordered several more as Christmas presents for the faraway friends who also think it's the best food & dining experience in Austin. None of us have been disappointed in what we found inside the beautiful covers of this book. The food pictures, the photos of the art that hangs in the restaurant (along with the explanations of where these pictures came from), the stories about the people and how it all began, and best of all, the recipes ... it's all quite wonderful. In the few short months I've had this book, my own cooking has been transformed, and I anticipate years of exploring the delights of the tasty meals found within this amazing book. The corn soup, carne guisada and San Miguel Omelet have become staples at my house already, with occasional forays into the other savory dishes. The recipes are easy to follow and the explanations of where to find and how to prepare the more exotic ingredients are very helpful. The gorgeous pictures are all the motivation I need to try some of the unfamiliar dishes. Bravo to Tom and Miguel for making this fine book happen!

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In celebration of three decades of success. Fonda San Miguel: Thirty Years of Food and Art presents more than one hundred recipes from the restaurant's menus over the years, including many of the signature dishes that have made it one of the Southwest's top restaurants. From appetizers and drinks to desserts and the traditional after-dinner coffee, the home cook can now prepare a delicious assortment of the restaurant's most popular dishes from Mexico's diverse regional cuisines. Supplementary sections contain tips on buying and cooking with the various ingredients as well as information on basic recipe components, cooking equipment, and mail order sources.Full-color photographs illustrate special dishes and capture the romantic hacienda-style decor of the restaurant. Selected works from the impressive Fonda San Miguel art collection are also pictured with notes on the artists.

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