Download or read book Green Is a Chile Pepper written by Roseanne Greenfield Thong and published by Chronicle Books. This book was released on 2014-02-18 with total page 39 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pura Belpré Award, Illustrator Honor Latino Book Award, Winner Green is a chile pepper, spicy and hot. Green is cilantro inside our pot. In this lively picture book, children discover a world of colors all around them: red is spices and swirling skirts, yellow is masa, tortillas, and sweet corn cake. Many of the featured objects are Latino in origin, and all are universal in appeal. With rich, boisterous illustrations, a fun-to-read rhyming text, and an informative glossary, this playful concept book will reinforce the colors found in every child's day! Plus, this is the fixed format version, which will look almost identical to the print version. Additionally for devices that support audio, this ebook includes a read-along setting.
Download or read book Red Or Green Chile Bible written by Harmon Houghton and published by Clear Light Books. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Red or Green Chile Bible: Love at First Bite, chilinista Harmon Houghton, will introduce and guide you through the wonders, magic and mystique of the chile cuisine with detailed instructions and explanations on how to prepare, cook and serve chiles from aromatic sweetness to a tongue blistering experience and every degree of addictive heat in between to make you feel you are alive. With over 250 recipes for Appetizers, Salsas, Salads, Breakfast, Stews, Entrees, Side Dishes and Postres. You will be able to increase your culinary skills to new highs to please your family, friends and relatives for any occasion. The essential recipes explain the preparation of Red and Green chile form fresh, dried, or ground ingredients into pastes, and sauces that can be prepared in advance for use in any recipe. The ingredient lists will identify the of the pallet of spices, cheeses, legumes, meats, sweeteners and flavors you can use to spice your chile and create aromatic, pungent, and taste sensat
Download or read book Red Chile Bible written by Kathleen Hansel and published by Clear Light Books. This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The long-awaited companion to The Green Chile Bible, this vibrant collection of rich red chilli recipes celebrates the blending of historic Spanish, Indian, and western frontier traditions in southwestern cookery, and explores some of the best European and Asian contributions to the latest Southwest 'fusion' style. The Red Chile Bible caters to the desires of every chilli cook -- from the passion for finding new ways to cook with chilli to the ambition to achieve the ultimate classic salsa. It covers the gamut of Southwest styles from the traditional to contemporary, from down-home rustic to unashamedly elegant, from comfortably mellow to fiery hot. Reflecting the modern cook's commitment to natural flavours and healthy foods, The Red Chile Bible emphasises fresh ingredients and dishes 'made from scratch' but the authors have also suggested shortcuts and substitute ingredients to save preparation time, without sacrificing quality or flavour. Providing important practical help for the novice chilli cook, the authors give complete information on the major southwestern and Mexican red chillies, along with tips on buying, storing, and handling fresh, dried, crushed, and powdered red chillies. A glossary and a list of sources are included.
Download or read book The Green Chili Bible written by Tim Gallagher and published by Clear Light Publishing. This book was released on 1993-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "From a chile-laced Bean and Chicken Stew to a coriander-chile infused Zesty Meat Loaf or a Pork Loin in Green Sauce, this packs in chile recipes gleaned from New Mexican cooks' contributions. Enjoy a collection which uses the chile in everything from appetizers to desserts. "(Bookwatch)
Download or read book Red Green Chile Book written by Jacqueline Higuera McMahan and published by Olive Press (CA). This book was released on 1987 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes a variety of Mexican and American chile peppers, and shares recipes for soups, salads, sauces, breads, main dishes, and Southwestern specialties
Download or read book The Hatch Chile Cookbook written by Thomas A. Beck and published by . This book was released on 1999-12 with total page 135 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Comida Sabrosa written by Irene Barraza Sanchez and published by UNM Press. This book was released on 2000-12 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: This bestselling complete cookbook on southwestern cookery is now available with the real cooks' favorite: a spiral binding.
Download or read book Chili Madness written by Jane Butel and published by Turner Publishing Company. This book was released on 2018-08-07 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: Calling all chiliheads! This revised edition of Jane Butel's instant classic includes more than 160 recipes to feed the irresistible passion and teach the methods to chili madness. These recipes are not only for chili, but for all kinds of delicious dishes that use chilies in some creative and unexpected ways. Included throughout are bits of legendary origins and spiritual beginnings, a chili rating scale, and cook-off lore. In addition, Jane guides you through parching and peeling your own dried pods and fresh peppers, the 10-Step Chili Fitness Plan, the controversy of beans vs no beans, and beef vs. pork.
Download or read book Chile Peppers written by Dave DeWitt and published by University of New Mexico Press. This book was released on 2020-09-15 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes.
Download or read book Red and Green Chile Book written by Jacqueline Higuera Mc Mahan and published by . This book was released on 1988-01-01 with total page 83 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Chile Pepper Book written by Dave DeWitt and published by Timber Press. This book was released on 2009-09-16 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Complete Chile Pepper Book, by world-renowned chile experts Dave DeWitt and Paul W. Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts.
Download or read book A Bowl of Red written by Frank X. Tolbert and published by . This book was released on 2002-01-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Big Bend resident rancher Hallie Stillwell has added her voice and favorite chili recipe to her friend Frank X. Tolbert's classic book, A Bowl of Red. Written by the late Dallas newspaper columnist and author, A Bowl of Red is an entertaining history of the peppery cowboy cuisine. This new printing of the book is based on Tolbert's 1972 revised edition, in which he describes the founding of the World Championship Chili Cookoff, now held annually in the ghost town of Terlingua, Texas. Hallie Stillwell was one of the three judges at the first Terlingua cookoff, held in 1967. "We were blindfolded to sample the chili," the ninety-six-year-old writer/rancher says in her foreword. She voted for one of the milder concoctions; another judge cast his vote for a hotter version. The third judge, who was mayor of Terlingua, sampled each pot but then pronounced his taste buds paralyzed and declared the contest a tie. There's been a "rematch" in Terlingua every November since then. "I have never failed to attend," Stillwell says. Stillwell's recipe for lean venison chili is her favorite, one she prepared in large quantities for the hungry hands at the Stillwell Ranch in the Big Bend. This new printing of the classic also features an index to other recipes in the book, such as "Beto's prison chili" and chili verde con carne (green chili). The book also includes Tolbert's tales of searching out the best cooks of Southwestern specialties like rattlesnake "stew" and jalapeño corn bread.
Download or read book Red Or Green written by Clyde Casey and published by University of New Mexico Press. This book was released on 2013 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published: Santa Fe, New Mexico: Clear Light Publishing, 2007.
Download or read book The Great American Burger Book Expanded and Updated Edition written by George Motz and published by Abrams. This book was released on 2023-05-09 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: The definitive guide to creating the most mouthwatering hamburgers by America’s leading burger expert—expanded and updated with new and improved recipes The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this new, expanded edition, author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, and includes the history of the method and details on how to create your own piece of American food history right at home. Written by Motz, the author of Hamburger America and hailed by the New York Times as a “leading authority” on hamburgers, The Great American Burger Book is a regional tour of America’s best burgers. Recipes feature regional burgers from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations include: Australia, Brazil, Denmark, Malaysia, and Turkey. This is a book for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger? These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, and Sheboygan's Brat Burger.
Download or read book Flavor of the Southwest written by Cecelia Dardanes and published by . This book was released on 2016-10-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Left Hand of Capital written by Fernando Ignacio Leiva and published by State University of New York Press. This book was released on 2021-07-01 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: In The Left Hand of Capital, Fernando Ignacio Leiva provides a theoretically grounded analysis of the last thirty years of socioeconomic policies in Chile, beginning at the end of the Pinochet military regime in 1990. He skillfully probes how innovative center-left politico-economic initiatives transformed the state's relationships with the country's urban poor, indigenous peoples, workers, students, and business elites, thereby contributing to institutionalize, legitimize, and renew Chile's neoliberal system of domination. Leiva documents how such politics, progressive in appearance, were pivotal in forging new arts of domestication, "participatory" social control mechanisms, and commodified subjectivities. This landmark book guides us into a deeper awareness about the limitations of center-left politics, not only in Chile, but elsewhere in the Americas and Western Europe as well. At a time when far-right movements seem to be growing in the Global South, Europe, and the United States, this book offers valuable insights into the predicament of social democracy and how, as in Chile and in the context of global neoliberalism, it can become the "left hand of capital."
Download or read book Green Chili and Other Impostors written by Nina Mukerjee Furstenau and published by University of Iowa Press. This book was released on 2021-11 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: Follow a food trail and you’ll find yourself crisscrossing oceans. Join M. F. K. Fisher Grand Prize for Excellence in Culinary Writing award-winning author Nina Mukerjee Furstenau as she picks through lost tastes with recipes as codes to everything from political resistance to comfort food and much more. Pinpoint the entry of the Portuguese in India by following green chili trails; find the origins of limes; trace tomatoes and potatoes in India to the Malabar Coast; consider what makes a food, or even a person, foreign and marvel how and when they cease to be. Food history is a world heritage story that has all the drama of a tense thriller or maybe a mystery. Whose food is it? Who gets to tell its tale? Respect for food history might tame the accusations of appropriation, but what is at stake as food traditions and biodiversity ebb away is the great, and not always good, story of us.
