New Mexican Chiles
by Dave DeWitt
Description
As the foods and recipes of Mexico have blended over the years into New Mexico's own distinctive cuisine, the chile pepper has become its defining element and single most important ingredient. Though many types were initially cultivated there, the long green variety that turned red in the fall adapted so well to the local soil and climate that it has now become the official state vegetable.
To help chefs and diners get the most from this unique chile's great taste–without an overpowering pungency–Dave DeWitt, the noted Pope of Peppers, has compiled a complete guide to growing, harvesting, preserving and much more–topped off with dozens of delicious recipes for dishes, courses, and meals of every kind.
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View all titlesBibliographic Information
- Publisher/Imprint Mango Moon Media / Terra Nova Books
- Publication Date April 2018
- Orginal LanguageEnglish
- ISBN/Identifier 9781938288289 / 1938288289
- Publication Country or regionUnited States
- FormatPaperback
- Pages92
- ReadershipGeneral
- Publish StatusPublished
- Original Language TitleEnglish
- Copyright Year2018
- Page size5.5 x 8.5 in (5.5 x 8.5) inches
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