Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques [A Cookbook]

By Mark Kiffin and Mark Charles Miller

Book Overview

Mark Miller and Coyote Cafe head chef Mark Kiffin have combined talents to present the joys of making authentic, natural condiments and accompaniments at home, with 125 recipes for salsas, chutneys,... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0898154944
• ISBN13: 9780898154948
• Release Date: September 1993
• Publisher: Ten Speed Press
• Length: 144 Pages
• Weight: 1.95 lbs.
• Dimensions: 0.8" x 7.8" x 11.6"

Customer Reviews

Another great Southwest-oriented food book by Mark Miller.

This time, Mark Charles Miller teams up with Mark Kiffin to create 125 flavoring Techniques. My car seems to break down on any trip and ends up in Santa Fe, no matter where I am headed. The recipes in this book can never be as good as being there, but it sure beats the local bottle and jar stuff. I look forward to the hatch green chilly season and stock up at that time. Then it is time to get this book out and experiment. All the experiments are fun; however, one does have their favorites. Mine is on page 62, New Mexico green chile sauce (none of that tomatillo stuff), the suggestion is Anaheim chilies. If you do not have time for making your own, the book is still worth it for knowing what you are eating. There are also several great pictures of pantries and equipment. Throw caution to the wind and purchase: “The Everyday Gourmet: Rediscovering the Lost Art of Cooking (The Teaching Company, The Great Courses”.

Coyote's Pantry Southwest Seasonings and at Home Flavoring T

After having the opportunity to eat baby back ribs cooked in the Spicy Chipotle Tolect Barbecue Glaze, I tried the receipe myself. While the prep time is long, it is well worth the effort. The only confusing instructions is the receipe for chile puree (page 120). The receipe does not tell you how many chiles to use. I prepared baby back ribs for a family/friend barbecue. Everyone including the guests from Massachusetts raved about the ribs!