|
The Great Chile Book | 
 enlarge | Author: Mark Charles Miller
Publisher: Ten Speed Press
Category: Book
List Price: $16.95
Buy Used: $0.79
You Save: $16.16 (95%)
New (41) Used (53) Collectible (4) from $0.79
Rating:  10 reviews
Sales Rank: 47173
Media: Paperback
Pages: 160
Number Of Items: 1
Shipping Weight (lbs): 0.7
Dimensions (in): 10.2 x 4.3 x 0.6
ISBN: 0898154286
Dewey Decimal Number: 641.6384
EAN: 9780898154283
ASIN: 0898154286
Publication Date: December 1991
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: With pride from Motor City. All books guaranteed. Best Service, best prices.
| |
| Similar Items:
|
| Editorial Reviews:
Product Description
Ten Speed Press not available on Booksean
|
| Customer Reviews: Read 5 more reviews...
 What kind of chile is that? January 11, 2001
Enrique Torres (San Diegotitlan, Califas)
16 out of 16 found this review helpful
A fabulous resource book for the chile head or novice seeking knowledge. The book is limited on the written word except for a brief survey. The survey gives you all the general information needed for the average person interested in cooking with heat. The strength of this book lies in it's beautiful color photographs that are the actual size of the chile itself. This book serves a number of purposes, one of which is the identification of the various closely related strands od chiles. Probably the most commonly known chile is the jalepen~o but there are variations. One is knnown as huachinango that originates from Oaxaca and the Puebla region. I was able to identify the huachinango chile from my garden after first thinking it was an ordinary jalapen~o. Turns out they have a distinct "sweetness" and are a highly prized, (translation, they cost 3-4 times more) and are used to make "chipotle grande" in it's dried form. There are a few chiles that are exotic and unfamiliar to most people outside of the area of origin. There is a section showing four different types of the ever growing in popularity habanero. The dried chile section is informative and provides helpful hints in curing your own chiles. There is a small receipe section that compliments the chile heads kitchen. To round it all out there is a source of information with addresses and phone numbers for chile seeds and fresh and dried chiles. A handy little book for the amateur grower of chiles or cook who on occasion forays into the kitchen to serve up some heat.
 Outstanding PHOTO/REFERENCE/GUIDE Book June 26, 2005
Susan (Georgia)
14 out of 15 found this review helpful
I'll tell you what this great little book IS.....not what it isn't.
1.....This GUIDE BOOK rates each chili with a 1-10 temperature scale. Thank you, Mark Miller!!! Why didn't someone do this a long time ago? (In a neat, concise format, that is.) Did you know that bell peppers have a rating of zero? Poblanos rate a 3.....jalapenos a 5.5.....and those smokin' habaneros top the charts with a big fat 10!
2.....This PICTURE BOOK beautifully portrays every chili, both fresh and dried, with a bright, colorful, professional photo. I've taken this book grocery shopping to help identify the type of chile I'm buying because grocers don't always give us a name.
3.....This REFERENCE BOOK is an essential guide to identifying chilis...something every cook needs. At a glance the reader sees why Peruvian peppers aren't the best choice for filling with chorizo and rice. We must know what a habanero looks like (and why it doesn't belong in the tossed salad, or in the soup, or the casserole...or almost anything else). This book identifies all the choices that won't scald your tongue...and also those that might.
4.....This INFORMATIVE BOOK offers history, guidance, personal experience and opinion. Lay this on your coffee table to educate your friends and to inspire some "hot conversation." Everyone has a good pepper story to tell........"You think jalapenos are hot? Let me tell you about the time when..."
5.....As an ADDED BONUS...some great basic/authentic recipes are included. Mango-habanero sauce (So that's where those trouble-makers go!)..... guajillo salsa..... chipotles in adobe sauce..... mole amarillo..... spicy grilled shrimp and melon salad..... pipian rojo..... a total of seventeen wonderful recipes.
Mark Miller urges the cook to focus on the flavor and not the heat...ha ha ha. Well, he's probably not kidding, since he's worked with chiles for over 30 years. Maybe I can focus on the flavor of everything below a 7 on the heat scale, and there are many of those to choose from. Because of this book, I can now discuss the merits of poblanos versus those of anaheims, and I can identify any "capsicum" in the world if that need arises. I can definitely choose with confidence from the produce section. All in all, "The Great Chile Book" offers ACCESSIBLE and VALUABLE information that every cook needs to know.
Essential kitchen equipment March 1, 2001
SuperDougio (Zionsville, IN United States)
7 out of 8 found this review helpful
The definitive guide to identifying chile peppers, this book is conveniently divided into sections on dried and fresh peppers. Beware - this is NOT a recipe book (although a few more recipes would be nice), nor does it contain more than brief instructions on preparing and using chile peppers. However, with bright colour photographs, taste descriptions, and a clear and accurate guide to hotness from bell pepper (0) to habanero (10), this book is essential kitchen equipment for those who like their cooking fiery.
It has pictures! January 9, 2001
Mina (Las Vegas, NV)
6 out of 6 found this review helpful
If you've ever read a cookbook that tried to verbally go into the differences on chiles, and you felt yourself get just a little lost when it came to the physical descriptions, than this book will be a great resource. The full color photos are nicely done, actual size, and very helpful, especially since chiles often get misnamed, or get labeled with a regional name that is not the one most widely used. Actually knowing what to look for by sight has been very helpful at the market.
Great Chile Identification Book... May 24, 2000
James P. Dade (Woodbridge, VA)
5 out of 7 found this review helpful
Mark Miller's book has a picture for every chile he has in the book. He goes over both fresh and dry chiles. Does not have every chile in the world, but it does have quite a few. Well worth the price of the book.
|
|
|
|
| |
