copyright 1989; Ten Speed Press publishers, Berkeley, California; larger hardbound; very good condition with unmarked pages; dust jacket very good.
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.
COYOTE CAFE is Miller's first cookbook, and it has since sold over 200,000 copies, making it one of the best-selling full-color cookbooks ever. 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 More 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.