From Library Journal
Recipes and philosophy from two of the Southwest's hot young chefs. Miller draws on his experience in the California culinary world, his interest in traditional Mexican and Native American cuisine, and his New England background to create his dishes featuring Southwest ingredients. He has some interesting ideas and an undeniable talent, but is the world really ready for a White Truffle Tamale? Although some of Wilder's creations may also seem just too innovative, his enthusiasm and commitment to good food are contagious. He comes across as a generous teacher, eager to share his knowledge and experience. His training in France is evident in many of his dishes, but his salsas are just as appealing as his more classically based sauces. Large and area collections will want both books; if you settle for one, choose Wilder's.
Copyright 1990 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
From the Publisher
Over 200,000 copies sold in hardcover.
Includes an extensive section on choosing and preparing over 35 fresh and dried varieties of chiles, as well as an in-depth glossary of ingredients.