Coyote Cafe
Mark Miller, 1989, Ten Speed Press, 192 pages with index, hardcover.
Very good condition, pages clean and bright, binding tight, cover clean, dust jacket has small tear on binding edge.
When Mark Miller opened the doors of Santa Fe's Coyote Cafe in 1987, the face of American cuisine changed forever. Blending centuries-old culinary traditions with modern techniques, Miller pioneered the emerging Southwestern cuisine, earning accolades and thrilling diners at the Coyote with his robust, inspired cooking. Featuring over 150 recipes, COYOTE CAFE presents the bold, sumptuous creations that have become Southwestern classics. Mexican, Hispanic, and Native American influences inflect such imaginative dishes as Wild Morel Tamales, Lobster Enchiladas, and Yucatan Lamb. When you try the vibrant cuisine of COYOTE CAFE, you're experiencing one of America's most dynamic regional cuisines.
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.
Mark Miller, 1989, Ten Speed Press, 192 pages with index, hardcover.
Very good condition, pages clean and bright, binding tight, cover clean, dust jacket has small tear on binding edge.
When Mark Miller opened the doors of Santa Fe's Coyote Cafe in 1987, the face of American cuisine changed forever. Blending centuries-old culinary traditions with modern techniques, Miller pioneered the emerging Southwestern cuisine, earning accolades and thrilling diners at the Coyote with his robust, inspired cooking. Featuring over 150 recipes, COYOTE CAFE presents the bold, sumptuous creations that have become Southwestern classics. Mexican, Hispanic, and Native American influences inflect such imaginative dishes as Wild Morel Tamales, Lobster Enchiladas, and Yucatan Lamb. When you try the vibrant cuisine of COYOTE CAFE, you're experiencing one of America's most dynamic regional cuisines.
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.
Mark Miller, 1989, Ten Speed Press, 192 pages with index, hardcover.
Very good condition, pages clean and bright, binding tight, cover clean, dust jacket has small tear on binding edge.
When Mark Miller opened the doors of Santa Fe's Coyote Cafe in 1987, the face of American cuisine changed forever. Blending centuries-old culinary traditions with modern techniques, Miller pioneered the emerging Southwestern cuisine, earning accolades and thrilling diners at the Coyote with his robust, inspired cooking. Featuring over 150 recipes, COYOTE CAFE presents the bold, sumptuous creations that have become Southwestern classics. Mexican, Hispanic, and Native American influences inflect such imaginative dishes as Wild Morel Tamales, Lobster Enchiladas, and Yucatan Lamb. When you try the vibrant cuisine of COYOTE CAFE, you're experiencing one of America's most dynamic regional cuisines.
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.