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Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques [Hardcover]

Mark Miller , Mark Kiffin , John Harrisson
4.0 out of 5 stars  See all reviews (1 customer review)
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Book Description

Sept. 1 1993
Mark Miller and Coyote Cafe head chef Mark Kiffin have combined talents to present the joys of making authentic, natural condiments and accompaniments at home, with 125 recipes for salsas, chutneys, flavored oils and dressings, sauces and pasta toppings, marinades and glazes, and much more.

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About the Author

MARK MILLER is the acclaimed chef-founder of Coyote Caf?© in Santa Fe, New Mexico, and the author of nine books with nearly 1 million copies in print, including THE GREAT CHILE BOOK, THE GREAT SALSA BOOK, and COYOTE CAF?â. He lives in Santa Fe, New Mexico.

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First Sentence
Whether in the sense of food or in the context of music and dance, the word salsa means excitement, action, vibrant colors, and, above all, fun. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
Format:Paperback
After having the opportunity to eat baby back ribs cooked in the Spicy Chipotle Tolect Barbecue Glaze, I tried the receipe myself. While the prep time is long, it is well worth the effort. The only confusing instructions is the receipe for chile puree (page 120). The receipe does not tell you how many chiles to use. I prepared baby back ribs for a family/friend barbecue. Everyone including the guests from Massachusetts raved about the ribs!
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Amazon.com: 4.3 out of 5 stars  3 reviews
8 of 12 people found the following review helpful
4.0 out of 5 stars Coyote's Pantry Southwest Seasonings and at Home Flavoring T June 26 2000
By Lorraine E. Wittek - Published on Amazon.com
Format:Paperback
After having the opportunity to eat baby back ribs cooked in the Spicy Chipotle Tolect Barbecue Glaze, I tried the receipe myself. While the prep time is long, it is well worth the effort. The only confusing instructions is the receipe for chile puree (page 120). The receipe does not tell you how many chiles to use. I prepared baby back ribs for a family/friend barbecue. Everyone including the guests from Massachusetts raved about the ribs!
5.0 out of 5 stars Another great Southwest oriented food book by Mark Miller Jan. 20 2014
By bernie - Published on Amazon.com
Format:Hardcover
This time Mark Charles Miller teams up with Mark Kiffin to create 125 flavoring Techniques.

My car bends any trip and ends up in Santa Fe no matter where I am actually headed. The recopies in this book can never be as good as being there but sure beats the local bottle and jar stuff.

I look forward to hatch green chilly season and stock up at that time. Then it is time to get this book out and experiment. All the experiments are fun however one does have their favorites. Mine is on page 62 New Mexico green chilly souse (none of that tomatillo stuff) the suggestion is Anaheim chilies.

If you do not have time for making your own the book is still worth it for knowing what you are eating. There are also several great pictures of pantries and equipment.

Throw caution to the wind:
The Everyday Gourmet: Rediscovering the Lost Art of Cooking (The Teaching Company, The Great Courses)
0 of 1 people found the following review helpful
4.0 out of 5 stars It was helpful May 8 2013
By Armando - Published on Amazon.com
Format:Hardcover|Verified Purchase
I have tried a few recipes from this book and found that i had to make minor changes to make them work. But it wasn't that big of a deal.
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