Real New Mexico Chile PDF Download
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Author: Sandy Szwarc
Publisher: Golden West Publishers (AZ)
ISBN: 9781885590152
Category : Cooking
Languages : en
Pages : 0
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Book Description
The Insider's Guide to Cooking with Chile Delicious, creative New Mexican dishes by Albuquerque food columnist Sandy Szwarc. Learn the secrets of cooking with chile, that distinctive ingredient of New Mexican cuisine!
Author: Sandy Szwarc
Publisher: Golden West Publishers (AZ)
ISBN: 9781885590152
Category : Cooking
Languages : en
Pages : 0
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Book Description
The Insider's Guide to Cooking with Chile Delicious, creative New Mexican dishes by Albuquerque food columnist Sandy Szwarc. Learn the secrets of cooking with chile, that distinctive ingredient of New Mexican cuisine!
Author: Dave DeWitt
Publisher: University of New Mexico Press
ISBN: 0826361811
Category : Cooking
Languages : en
Pages : 369
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Book Description
For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes.
Author: Cecelia Dardanes
Publisher:
ISBN: 9781532322051
Category :
Languages : en
Pages :
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Book Description
Author: Kelly Culler (Urig)
Publisher: Arcadia Publishing
ISBN: 162585353X
Category : Cooking
Languages : en
Pages : 192
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Book Description
The author and filmmaker known as the “Chile Chica” serves up the pepper’s “role in New Mexico’s history, heritage, culture, and of course, cuisine” (SantaFe.com). To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state’s cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle’s in Hatch and Matt Romero’s in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker “Chile Chica” Kelly Brinn Urig for the enchanting history of chile. “A colorful book loaded with photos, most taken by Urig as she traveled the state interviewing people and tasting traditional foods . . . The Chile Chica and her generation are the future of the chile industry if it’s to survive. Pay attention to them.” —Santa Fe Travelers “For both the film and the book she let chile and the people who grow it and cook it do the talking.” —Albuquerque Journal
Author: Dave DeWitt
Publisher: Timber Press
ISBN: 0881929204
Category : Gardening
Languages : en
Pages : 337
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Book Description
The Complete Chile Pepper Book, by world-renowned chile experts Dave DeWitt and Paul W. Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts.
Author: Tim Gallagher
Publisher: Clear Light Publishing
ISBN: 9780940666351
Category : Chili con carne
Languages : en
Pages : 0
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Book Description
"From a chile-laced Bean and Chicken Stew to a coriander-chile infused Zesty Meat Loaf or a Pork Loin in Green Sauce, this packs in chile recipes gleaned from New Mexican cooks' contributions. Enjoy a collection which uses the chile in everything from appetizers to desserts. "(Bookwatch)
Author: George Motz
Publisher: Abrams
ISBN: 1647008506
Category : Cooking
Languages : en
Pages : 402
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Book Description
The definitive guide to creating the most mouthwatering hamburgers by America’s leading burger expert—expanded and updated with new and improved recipes The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this new, expanded edition, author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, and includes the history of the method and details on how to create your own piece of American food history right at home. Written by Motz, the author of Hamburger America and hailed by the New York Times as a “leading authority” on hamburgers, The Great American Burger Book is a regional tour of America’s best burgers. Recipes feature regional burgers from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations include: Australia, Brazil, Denmark, Malaysia, and Turkey. This is a book for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger? These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, and Sheboygan's Brat Burger.
Author: Jet Tila
Publisher: Page Street Publishing
ISBN: 1624145744
Category : Juvenile Nonfiction
Languages : en
Pages : 208
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Book Description
Every Recipe and Skill You Need To Be A Great Cook Here’s the truth: making food worth savoring and showing off isn’t as difficult as you like to think it is. All it really takes is a solid foundation of cooking techniques, and lucky for you, celebrity chef and self-proclaimed Mr. Miyagi Jet Tila is ready to pass all his know-how on to you. Jet and his pastry partner-in-crime, Ali have carefully selected the most essential recipes that pull double duty by tasting delicious and teaching you foundational cooking skills that will easily transfer to other cooking endeavors. Mastering perfect pan-roasted rib-eye steak means both that your dinner is going to be delicious and that you are ready to season and sear other cuts of meat like a pro. southwestern BBQ and ranch chicken salad helps you build must-have knife skills, and crumbly apple pie will arm you with the ability to make the perfect flaky pie dough that can be used in countless other desserts. 101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches—all while whipping up some delicious dishes.
Author: Gary Paul Nabhan
Publisher: Chelsea Green Publishing
ISBN: 1603583750
Category : Cooking
Languages : en
Pages : 234
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Book Description
Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper-from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role. Why chile peppers? Both a spice and a vegetable, chile peppers have captivated imaginations and taste buds for thousands of years. Native to Mesoamerica and the New World, chiles are currently grown on every continent, since their relatively recent introduction to Europe (in the early 1500s via Christopher Columbus). Chiles are delicious, dynamic, and very diverse-they have been rapidly adopted, adapted, and assimilated into numerous world cuisines, and while malleable to a degree, certain heirloom varieties are deeply tied to place and culture-but now accelerating climate change may be scrambling their terroir. Over a year-long journey, three pepper-loving gastronauts-an agroecologist, a chef, and an ethnobotanist-set out to find the real stories of America's rarest heirloom chile varieties, and learn about the changing climate from farmers and other people who live by the pepper, and who, lately, have been adapting to shifting growing conditions and weather patterns. They put a face on an issue that has been made far too abstract for our own good. Chasing Chiles is not your archetypal book about climate change, with facts and computer models delivered by a distant narrator. On the contrary, these three dedicated chileheads look and listen, sit down to eat, and get stories and recipes from on the ground-in farmers' fields, local cafes, and the desert-scrub hillsides across North America. From the Sonoran Desert to Santa Fe and St. Augustine (the two oldest cities in the U.S.), from the marshes of Avery Island in Cajun Louisiana to the thin limestone soils of the Yucatan, this book looks at how and why climate change will continue to affect our palates and our producers, and how it already has.
Author: Rudolfo a Anaya
Publisher:
ISBN: 9781943681266
Category : Juvenile Fiction
Languages : en
Pages : 48
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Book Description
This is the exciting tale of how New Mexico's premier crop came to the Land of Enchantment. The story shows the importance of Native Americans who helped bring chile to New Mexico through a long journey with many dangers. Intertwined in the book is love and romance and the story of the influence of many cultures in New Mexico's history.
