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Coyote Cafe Paperback – Jul 19 2002

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Product Details

  • Paperback: 216 pages
  • Publisher: Ten Speed Press; New edition edition (July 19 2002)
  • Language: English
  • ISBN-10: 1580084664
  • ISBN-13: 978-1580084666
  • Product Dimensions: 19.5 x 1.6 x 28.7 cm
  • Shipping Weight: 658 g
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #1,459,536 in Books (See Top 100 in Books)
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Product Description

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.

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Most Helpful Customer Reviews on (beta) HASH(0x9e312864) out of 5 stars 14 reviews
35 of 35 people found the following review helpful
HASH(0xa0feac0c) out of 5 stars cooking with coyotes & howling with delight April 19 2000
By Felice Nudelman - Published on
Format: Hardcover
Truly a spectacular cookbook, Mark Miller has recipes that will delight the senses and make you a hero at any dinner party. The ingredient combinations play off of each other and offer unique twists on traditional southwestern cooking. As one very familar with the southwest and it's cuisine, this book ranks as enticing and innovative. The recipes are foolproof and easy to follow, but you will need to adhere to the fresh ingredients rule-- no canned black beans, or frozen corn for these recipes, stick with fresh and you can not fail. Unlike some other cookbooks that feature regional cuisine, Coyote Cafe includes complete recipes that you do not need to tinker with and that are tested. So go ahead cook with Miller and howl at the moon!
22 of 22 people found the following review helpful
HASH(0xa0feac60) out of 5 stars Excellent New Mexican cuisine Oct. 31 2005
By Amazon Customer - Published on
Format: Paperback
I have had this book sitting around for awhile, and finally tried it. I'm a vegetarian, and this book is more meat oriented. I tried a couple of the recipes, inlcuding the tamales. Those were the best tamales I have ever eaten. Even better than Richard's in Albuquerque. The Coyote Cafe is hands down my favorite restaurant, and this book is definitely representative of the food from there. I highly recommend it.
16 of 16 people found the following review helpful
HASH(0xb28890b4) out of 5 stars A real Southwestern Gem Sept. 11 2007
By Cosmas Bisticas - Published on
Format: Paperback Verified Purchase
This is a wonderful collection of great southwestern recipes that work. The author Mark Miller has introduced Cajun and Creole elements into many of his recipes making them unique without sacrificing the southwestern charachter of the dishes presented. Each and every dish is definately worthy of calling itself southwestern.

Definately comprehensive this book covers with a plethora of recipes in 10 chapters anything you may be looking for to fill your southwestern Table. The chapters covered are: cocktails, salsas, sauces and soups, appetizers and salads, Tamales, seafood and fish, game and fowl, meat, desserts and breads and what the author refers to as his bag of tricks which is an assortment of staple dishes that you will find in just about any tex-mex restaurant.

Particularly useful to me I found the Tamales chapter which apart from some basic principles on preparing tamales, includes 16 different recipes.

On the negative side, I found the book very difficult to use as the print of the recipes is extremely small. As I am over 40 and my eyesight is not what it was 20 years ago, I have had to scan and enlarge the recipes that I have used in order to use them. Other than that this is a good buy and a good addition to your cookbook library!
7 of 7 people found the following review helpful
HASH(0xb288909c) out of 5 stars Best tamales! Dec 21 2007
By Lindsey D. Geiger - Published on
Format: Paperback
My father and I have been making the carnitas tamales with the Manchamantel Sauce for years for Christmas, and I have yet to have served them to someone who did not say that they were the best tamales they had ever eaten... The rest of the recipes in this book are also delicious... I highly recommend this book to anyone who loves southwestern cuisine!
5 of 5 people found the following review helpful
HASH(0xb2889558) out of 5 stars nice book Aug. 30 2007
By Eric Flescher - Published on
Format: Paperback
I had to finally find out about the recipes from this well known author and his book, restaurant and more. Solid and innovative recipes, well written it won't take you long to find some new recipes. I have just begun to look through and try some. Try some mexican southwestern food that is different and not a lot of mus and fuss.This book is a winner.