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The Great Chile Book Paperback – Dec 1 1991


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Product Details

  • Paperback: 160 pages
  • Publisher: Ten Speed Press (Dec 1 1991)
  • Language: English
  • ISBN-10: 0898154286
  • ISBN-13: 978-0898154283
  • Product Dimensions: 26.1 x 11.7 x 1.1 cm
  • Shipping Weight: 340 g
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: #323,210 in Books (See Top 100 in Books)

Customer Reviews

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Format: Paperback Verified Purchase
Nice descriptions of chiles accompanied with pictures. I especially liked introduction with history of chiles and their naming. Not many recipes, but it is not a recipe book.
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Format: Paperback
Salsa anyone? THE GREAT SALSA BOOK by Mark Miller is all about salsa. If he wanted to be cute, he could have titled his book, "Everything you wanted to know..." and not have been far off the mark. Miller's book includes over one hundred pages of salsa recipes: Tomato and Tomatillo salsas; Chile salsas; Topical salsas (Tropical mango salsa and Mango mash); Fruit salsas (Apple Pasado Salsa, Moroccan Date Salsa; Corn and Bean salsas; Nut, seed and herb salsas; and plenty of other exotic salsas. So you see, salsa isn't just that stuff you get at the Taco bar.
As I am trying to eat more vegetables, I find the 'Grilled Vegetable Salsa' with chiles, eggplants, shiake mushrooms, zucchini squash, and asparagus, most appealing. Or, if you want something sweet as well as colorful, try is the sweet potato and pecan salsa with maple syrup and cranberries. Miller includes color photos of all his prepared dishes. This is truly a great salsa book.
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Format: Paperback
The GREAT CHILE BOOK by Mark Miller is not nearly as great as his SALSA BOOK. Miller includes many colorful photos of chiles, but this book is no encyclopedia. Furthermore, although I found the book interesting, I also found it difficult to use. He divides the text into 'fresh chiles' and 'dried chiles' followed by a few pages of recipes, but rather than see the same chile shown over and over on several different pages in it's green, red, fresh and dried stages, I would have preferred to have seen various peppers in the same family clustered together so that I could learn to distinguish among them. In his brief overview he explains the origins of the chile pepper -- that it is not in the family that produces the black peppercorn (piper nigrum) but rather all chiles are descended from a South American plant that was dispersed by birds and then cultivated and spread further by humans.
Miller's recipe section, which he describes as a good cross-section of various chile dishes, includes one for Jalepeno ketchup. Now that should wake up any hot dog!! Most interesting, however, is the recipe for Mole Roja, from the Oaxaca and Puebla area of Mexico known as the 'Land of the Seven Moles.' Miller explains that some moles contain no chocolate (this one does, however, as well as dried plums or cherries to enhance the flavor of the ancho and mulatto chile peppers). Mole Roja is best served with fowl such as turkey. So, try this instead of cranberry sauce next Thanksgiving!
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Format: Paperback
The definitive guide to identifying chile peppers, this book is conveniently divided into sections on dried and fresh peppers. Beware - this is NOT a recipe book (although a few more recipes would be nice), nor does it contain more than brief instructions on preparing and using chile peppers. However, with bright colour photographs, taste descriptions, and a clear and accurate guide to hotness from bell pepper (0) to habanero (10), this book is essential kitchen equipment for those who like their cooking fiery.
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