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Mark Miller's Indian Market: Recipes from Santa Fe's Famous Coyote Cafe [Hardcover]

Mark Miller
4.0 out of 5 stars  See all reviews (1 customer review)

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Book Description

July 1 1995
Since its opening, the Coyote Cafe has celebrated Santa Fe's Indian Market Week with a festival of dishes created especially for the occasion. New each year, seldom repeated on other menus, these recipes reflect the long history of Southwest trading--and the marketplace for ingredients that it created among ranchers and growers. Color throughout.

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Most helpful customer reviews
4.0 out of 5 stars Putting Southwestern Cooking on the Map June 14 2000
By A Customer
Format:Hardcover
With the second of his general Southwestern cooking recipe books, Mark Miller has joined the likes of superstar chef Bobby Flay in putting a region long misunderstood on our culinary map. In the early to mid 90's Mr. Miller helped develop our palets to appreciate gourmet where we used to expect less. This book will add fire and and great recipes to any chef's repertoire. It is a fantastic example of what a great cook book can be.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.5 out of 5 stars  4 reviews
5 of 6 people found the following review helpful
5.0 out of 5 stars A Santa Fe Feast Brought to Your Table! Sept. 28 2004
By rodboomboom - Published on Amazon.com
Format:Hardcover|Verified Purchase
Miller is the consummate SW chef, with his world famous Coyote Cafe. Once a year the town and restaurant celebrate the rich, Indian art and culture of the area in a two-week festival. Coyote Cafe has offered special gourmet offerings for this event. So here collected is a sampling of that special fare.

Special it is with its emphasis on the SW Indian ingredients: corn, fruit, chiles, heat and spices, fowl and seafood. This is great, unique collection with kicked up results above in this reviewer's opinion than the celebrated Bobbly Flay.

The creativeness bursts through exemplified is such as: Mango Rice Pudding Brulee; Paillard of Fresh California Salmon with Chipotle Crema and Squash Salsa; Green Chiles Rellenos stuffed with Picadillo of BBQ Brisket;Tamales de Langost y Salmon with a Smoked Tomato and Jalapeno Sauce; Prairie Field Salad with Native Goat Cheese Fritters and Apple-Cinnamon Oil; Sopa de Pato (Roasted Duck Soup with Wild Mushrooms and Vegetables.

This is not for the normal home cook, but is well worth long effort for the discerning chef who wishes to take time to prepare this flavor rich food with its complex layering of ingredients, sauces and accompanments.

Worth obtaining and exploring if one either is or wants to venture into world of SW American cuisine at its best! Wonderful accompanying prose of history and culture with gorgeous photography.
7 of 9 people found the following review helpful
4.0 out of 5 stars Putting Southwestern Cooking on the Map June 14 2000
By A Customer - Published on Amazon.com
Format:Hardcover
With the second of his general Southwestern cooking recipe books, Mark Miller has joined the likes of superstar chef Bobby Flay in putting a region long misunderstood on our culinary map. In the early to mid 90's Mr. Miller helped develop our palets to appreciate gourmet where we used to expect less. This book will add fire and and great recipes to any chef's repertoire. It is a fantastic example of what a great cook book can be.
1 of 2 people found the following review helpful
4.0 out of 5 stars Great Food, But Difficult Recipes Dec 16 2008
By Bruce R. Bartlett - Published on Amazon.com
Format:Hardcover|Verified Purchase
The food tastes great, but be prepared for some fairly complex laborious recipes, that call for ingredients which are sometimes difficult to get. Not for the beginner.
0 of 1 people found the following review helpful
5.0 out of 5 stars great cookbook June 2 2014
By Barbara Burgess - Published on Amazon.com
Format:Hardcover|Verified Purchase
This book was recommended by a Chef, so I know it's good, and it is. I am delighted with the purchase.
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