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.
For centuries, Santa Fe has charmed visitors and captured the imagination and spirit of its residents. A central ingredient in the making of Santa Fe's charm has been the kitchens of the city and the surrounding area. Whether in the home or in restaurants, Santa Fe kitchens reflect the diversity of its residents and visitors, and blend the diverse cultures of New Mexico. Now, the Museum of New Mexico Foundation has collected more than 300 recipes from its membership, local chefs, artists and dignitaries to help create this exciting new cookbook. Unique and delicious recipes from some of New Mexico's most renowned chefs reflect the balance of Santa Fe's cultures and lifestyle. Featuring recipes from the most renowned kitchens of New Mexico, including: Coyote Cafe--Mark Miller, proprietor and chef; Bradley Borchardt, chef El Farol--David Salazar, proprietor; James C. Caruso, chef Fuego Restaurant--Bouneou Maxime Harry's Roadhouse--Harry Shapiro, proprietor and author Jane Butel Cooking School--Jane Butel, proprietor and author Jinja Cafe--Lesley Allin, proprietor and chef Los Pinos Guest Ranch, Pecos--Alice M. McSweeney, proprietor and chef Osteria D'Assisi--Lino Pertusini, proprietor; F. Ventricini, chef Santa Fe School of Cooking--Nicole Ammerman Paula Lambert, author, The Cheese Lover's Cookbook and Guide The Museum of New Mexico Foundation is a private, nonprofit organization dedicated to the four museums and six historical state monuments that comprise the Museum of New Mexico. The Foundation promotes excellence at the Museum of New Mexico through effective fundraising, innovative entrepreneurial ventures, community collaboration, and essential support services. The Museum Foundation of New Mexico includes The Palace of the Governors, The Museum of Fine Arts Santa Fe, Museum of International Folk Art, and The Museum of Indian Arts and Culture.
120 chile-based, low-calorie recipes, plus diet and health information relating to chiles. Real women are featured with photographs and profiles on their lives and use of chiles.
Gluten-free, dairy-free, and grain-free recipes that sound and look way too delicious to be healthy from The Defined Dish blog, fully endorsed by Whole30.
Publishers' Weekly called Jane Butel's Southwestern Kitchen “the bible of Southwest cooking. Now fully revised and updated for a new generation of cooks, this very special Southwestern cookbook from the author of Hotter Than Hell includes authentic family recipes and innovative dishes using traditional ingredients. Recipes feature the basic techniques for preparing everything from quesadillas and salsas to chilis and tamales. All the recipes are filled with the spice and flavor of the Southwest.
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
"I'm scared and scarred but I’ve survived" Tom Wilson was raised in the rough-and-tumble world of Hamilton—Steeltown— in the company of World War II vets, factory workers, fall-guy wrestlers and the deeply guarded secrets kept by his parents, Bunny and George. For decades Tom carved out a life for himself in shadows. He built an international music career and became a father, he battled demons and addiction, and he waited, hoping for the lies to cease and the truth to emerge. It would. And when it did, it would sweep up the St. Lawrence River to the Mohawk reserves of Quebec, on to the heights of the Manhattan skyline. With a rare gift for storytelling and an astonishing story to tell, Tom writes with unflinching honesty and extraordinary compassion about his search for the truth. It's a story about scars, about the ones that hurt us, and the ones that make us who we are. From Beautiful Scars: Even as a kid my existence as the son of Bunny and George Wilson seemed far-fetched to me. When I went over it in my head, none of it added up. The other kids on East 36th Street in Hamilton used to tell me stories of their mothers being pregnant and their newborn siblings coming home from the hospital. Nobody ever talked about Bunny's and my return from the hospital. In my mind my birth was like the nativity, only with gnarly dogs and dirty snow and a chipped picket fence and old blind people with short tempers and dim lights, ashtrays full of Export Plain cigarette butts and bottles of rum. Once, when I was about four, I asked Bunny, "How come I don't look anything like you and George? How come you are old and the other moms are young?" "There are secrets I know about you that I’ll take to my grave," she responded. And that pretty well finished that. Bunny built up a wall to protect her secrets, and as a result I built a wall to protect myself.
