Red or Green

New Mexico Cuisine

Nonfiction, Food & Drink, International, USA
Cover of the book Red or Green by Clyde W. Casey, University of New Mexico Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Clyde W. Casey ISBN: 9780826354167
Publisher: University of New Mexico Press Publication: October 30, 2013
Imprint: University of New Mexico Press Language: English
Author: Clyde W. Casey
ISBN: 9780826354167
Publisher: University of New Mexico Press
Publication: October 30, 2013
Imprint: University of New Mexico Press
Language: English

Winner of the 2008 New Mexico Book Award for Best Cookbook

Chile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, “Red or green?” Diners have strong opinions on which color best complements a dish, so much so that in 1999 “Red or Green?” was adopted as the official state question.

In Red or Green, Casey invites readers to experience the bold flavors of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking. Also included are a guide to New Mexico wines and wineries, a glossary, and information on high altitude cooking and where to buy chiles and chile products. With more than two hundred recipes centering on chile cuisine, Red or Green offers an enticing exploration of the traditional and the exotic in New Mexican fare.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Winner of the 2008 New Mexico Book Award for Best Cookbook

Chile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, “Red or green?” Diners have strong opinions on which color best complements a dish, so much so that in 1999 “Red or Green?” was adopted as the official state question.

In Red or Green, Casey invites readers to experience the bold flavors of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking. Also included are a guide to New Mexico wines and wineries, a glossary, and information on high altitude cooking and where to buy chiles and chile products. With more than two hundred recipes centering on chile cuisine, Red or Green offers an enticing exploration of the traditional and the exotic in New Mexican fare.

More books from University of New Mexico Press

Cover of the book All Aboard for Santa Fe by Clyde W. Casey
Cover of the book An Army Doctor on the Western Frontier by Clyde W. Casey
Cover of the book The Shoshoneans by Clyde W. Casey
Cover of the book New Mexico Transportation and Planning in 2050 by Clyde W. Casey
Cover of the book Lord of the Dawn: The Legend of Quetzalcíatl by Clyde W. Casey
Cover of the book Behind the Carbon Curtain by Clyde W. Casey
Cover of the book Philmont by Clyde W. Casey
Cover of the book La Clínica: A Doctor's Journey Across Borders by Clyde W. Casey
Cover of the book Acequia Culture: Water, Land, and Community in the Southwest by Clyde W. Casey
Cover of the book The Road to Ruins by Clyde W. Casey
Cover of the book Huichol Women, Weavers, and Shamans by Clyde W. Casey
Cover of the book New Mexico 2050 by Clyde W. Casey
Cover of the book The Mining Law of 1872: Past, Politics, and Prospects by Clyde W. Casey
Cover of the book Chasing the Santa Fe Ring by Clyde W. Casey
Cover of the book Hard Grass by Clyde W. Casey
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy