Average Reviews:
(More customer reviews)Well presented work on America's uniqucipes from thee contribution to world of food; the chili pepper.
Cooking with chilis means a little more work for the cook, but Coyote Joe brings it all together. I liked the whole loin of pork roast (bone in) the best so far. Looking forward to cooking more receipes from this fine book.
Wish the publisher could have sprung for more color pictures to go with the recipes.
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Follow America's "chile trail"-from Louisiana to Texas to Baja, California-and sample a taste of some of the country's most famous and delicious chile concoctions. America's tastes are changing: salsa and hot sauce outsell barbecue sauce, ketchup and mustard combined! Now, join author and chile expert Coyote Joe on a lip-burning, forehead-sweating, back-road trip through the "Chile Belt." Follow the history and evolution of the chile throughout the South, West, and Southwest, and learn how each cuisine has developed and which chile peppers help define each region. Chapters in this spicy tome include: "Cajuns," which covers Creole dishes; "Cattlemen," covering the origins of and best recipes for Texas Red Chili and Lone Star Pork Picadillo; "Catholics," detailing New Mexico with dishes such as New Mexico Green Chile with Pork and Navajo Tacos; "Cowboys," covering the "Sonoran" cuisine of Arizona with a recipe for Herbed Spit Roasted Pork Loin; and "California,"where Baja, Mexican, and Nouvelle cuisine combine to create unique dishes.Coyote Joe is the TV host of the popular southwestern show The Sonoran Grill. He is the author of three previous cookbooks: A Gringo's Guide to Authentic Mexican Cooking, The Sonoran Grill, and Snack Attack: Quick Recipes to Conquer Your Cravings. He lives in Arizona.
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