(Ebook) The Mexican Chile Pepper Cookbook - The Soul of Mexican Home Cooking by Dave DeWitt, José C. Marmolejo ISBN 9780826363510, 9780826363527, 0826363512, 0826363520

(Ebook) The Mexican Chile Pepper Cookbook - The Soul of Mexican Home Cooking by Dave DeWitt, José C. Marmolejo ISBN 9780826363510, 9780826363527, 0826363512, 0826363520

The Mexican Chile Pepper Cookbook is the first book to explore the glories of Mexican regional cooking by focusing on this single, but endlessly variable, ingredient. Authors Dave DeWitt and José C. Marmolejo feature more than 150 recipes that celebrate the role of chiles across appetizers, soups and stews, tacos, enchiladas, tamales, moles, and vegetarian dishes. Comprehensive glossaries of Mexican chiles, cheeses, and food terminology are also included.Savor the history, culture, and recipes of Mexican regional home cooking highlighted in this unique, full-color cookbook and explore the various chile peppers showcased in this spicy trek south of the border. The only thing left to do is decide which recipe to try next!ACCLAIM“A tasty collection of colorful chile recipes from Mexico—some hot, some not—seasoned with a pinch of food history and spiced with a generous handful of personal tales.”—Sharon Hudgins, former editor of Chile Pepper magazine and author of T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far EastABOUT THE AUTHORSDave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods. He has published fifty-six books, including Chile Peppers: A Global History (UNM Press). He lives in Albuquerque, New Mexico.José C. Marmolejo owned and operated Don Alfonso Foods, a specialty outfit of Mexican delicacies in Austin, Texas. He assisted in a PBS TV series production on fiery foods and appeared with Andrew Zimmern on “Bizarre Foods.” A native of Mexico, he has lived in the United States and in France, where he widened his appreciation of Mexican gastronomy. He now lives in Mexico City in a small house with a big, light-filled kitchen, where he hears the tamale and tortilla street vendors daily.