Red or green : New Mexico cuisine
(Book)

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Published
Albuquerque : University of New Mexico Press, 2013.
Format
Book
Edition
First University of New Mexico Press edition.
Physical Desc
xii, 267 pages ; 27 cm
Status
Main Library - Southwest Collection
641.59789 Cas
1 available
Oliver La Farge - Southwest Collection
641.59789 Cas
1 available
Southside - Southwest Collection
641.59789 Cas
1 available

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LocationCall NumberStatus
Main Library - Southwest Collection641.59789 CasOn Shelf
Oliver La Farge - Southwest Collection641.59789 CasOn Shelf
Southside - Southwest Collection641.59789 CasOn Shelf

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Published
Albuquerque : University of New Mexico Press, 2013.
Edition
First University of New Mexico Press edition.
Language
English

Notes

General Note
Originally published: Santa Fe, New Mexico : Clear Light Publishing, 2007.
General Note
Includes index.
Description
"Winner of the 2008 New Mexico Book Award for Best CookbookChile 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"--,Provided by publisher.

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