The Great Chile Book
by John Harrisson, Mark Miller
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Book Summary Information
Author: John Harrisson, Mark MillerPhotographer: Lois Ellen Frank
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1991-12-01
ISBN: 0898154286
Number of pages: 160
Publisher: Ten Speed Press
Book Reviews of The Great Chile Book
Book Review: Outstanding PHOTO/REFERENCE/GUIDE Book
Summary: 5 Stars
I'll tell you what this great little book IS.....not what it isn't.
1.....This GUIDE BOOK rates each chili with a 1-10 temperature scale. Thank you, Mark Miller!!! Why didn't someone do this a long time ago? (In a neat, concise format, that is.) Did you know that bell peppers have a rating of zero? Poblanos rate a 3.....jalapenos a 5.5.....and those smokin' habaneros top the charts with a big fat 10!
2.....This PICTURE BOOK beautifully portrays every chili, both fresh and dried, with a bright, colorful, professional photo. I've taken this book grocery shopping to help identify the type of chile I'm buying because grocers don't always give us a name.
3.....This REFERENCE BOOK is an essential guide to identifying chilis...something every cook needs. At a glance the reader sees why Peruvian peppers aren't the best choice for filling with chorizo and rice. We must know what a habanero looks like (and why it doesn't belong in the tossed salad, or in the soup, or the casserole...or almost anything else). This book identifies all the choices that won't scald your tongue...and also those that might.
4.....This INFORMATIVE BOOK offers history, guidance, personal experience and opinion. Lay this on your coffee table to educate your friends and to inspire some "hot conversation." Everyone has a good pepper story to tell........"You think jalapenos are hot? Let me tell you about the time when..."
5.....As an ADDED BONUS...some great basic/authentic recipes are included. Mango-habanero sauce (So that's where those trouble-makers go!)..... guajillo salsa..... chipotles in adobe sauce..... mole amarillo..... spicy grilled shrimp and melon salad..... pipian rojo..... a total of seventeen wonderful recipes.
Mark Miller urges the cook to focus on the flavor and not the heat...ha ha ha. Well, he's probably not kidding, since he's worked with chiles for over 30 years. Maybe I can focus on the flavor of everything below a 7 on the heat scale, and there are many of those to choose from. Because of this book, I can now discuss the merits of poblanos versus those of anaheims, and I can identify any "capsicum" in the world if that need arises. I can definitely choose with confidence from the produce section. All in all, "The Great Chile Book" offers ACCESSIBLE and VALUABLE information that every cook needs to know.
Summary of The Great Chile Book
The COYOTE CAFE cookbook was a howling success that spawned a wonderful pair of posters created by Mark Miller. This full-color handbook presents an expansion of the posters' information in book form, covering 100 chiles (50 each of fresh and dried), each with a color photograph, hotness scale, and brief description. THE GREAT CHILE BOOK also includes background information, an introduction to the use of chiles in the cuisines of Mexico and the Southwest, and delicious recipes from the kitchen of the Coyote Cafe. This is a treasured guide for kitchen and market, and a visually stunning companion to COYOTE CAFE.Herbs, Spices & Condiments Books
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