|
A Cook Book that could take you places.
 In this section "SalsaKiss.com" brings you a great cook book collection with a Southwestern / Mexican flair. It is an honor to introduce a variety of books from the national acclaimed Chef Mark Miller, affectionately nicknamed "The Godfather of Southwestern Cuisine". From salsas to seasonings, pastries to juices; a full line of books you will be proud to own. Beautifully designed, historically enriching. In this series you will enjoy learning to cook with the best techniques shared from a true professional culinary artist.
 Mark began his professional cooking career behind the lines at "Chez Panisse", in 1976. Since then he has opened restaurants around the country, including "Red Sage" in Washington, D.C., the "Coyote Café" in Santa Fe and Las Vegas, and the "Fourth Street Grill" in Berkeley. He has earned numerous awards ranging from a coveted Ivy Award for Best Southwest Chef. A partial list of his nine books are titled "The Great Salsa Book", "Red Sage", "Coyote's Pantry", "The Great Chile Book", "Cool Coyote Café Juice Drinks", and "Flavored Breads" are just what you need to dress your kitchen.
To the top
An enchanting book with all of the sunny flavors of the South clearly presented by Mark's creativity. From the culinary mastermind behind award winning Mark Miller's cookbook, comes a lavish yet accessible collection of recipes of main dishes illustrated in incredible colors. The pictures are so beautiful you will want to buy an extra book to cut, frame them and decorate your kitchen.
This Salsa book represents 20 years if Mark's work with the concept of salsas. A mix of Southwestern, Tex-Mex and Mexican cuisines all across the U.S. have made people familiar with the typical tomato-onion-chile salsa. Salsas served as an accompaniment to chips or as a garnish, they are a major feature on the culinary field all over the world. This book will introduce you quality salsa recipes suitable for every occasion.
Quench your thirst with Coyote Café's coolers, punches, lemonades, smoothies, cocktails, and other elixirs done at Mark Miller's signature style: "-a way to enjoy the tropical flavors of nature."
Follow Mark's popular baking with his scrumptious collection of classic bread recipes. Read a history of bread in ancient times and contemporary life. Illustrated mouthwatering bread pictures are found all over this book. Their eye catching design and lively text conveys a cozy environment with an aroma of freshly baked bread.
Several newspapers and magazines critiqued this exceptional book. The New York Times found it: "an intelligent primer for Southwest cooking". It starts with an introduction where it guides you how to set up a Southwestern pantry. It also provides you with basic rules of Southwest cooking followed by colorful pages of cooking recipes on Salsa and chips, chutneys, relishes, pickles, flavored oils, salad dressings, sauces, pasta toppings, grilling rubs, marinades and glazes, trail fixings, beans and rainbow rices. A book of recipes so easy to follow not mentioning its reduced-fat approach: grilling, rubs, marinades, and salsas.
This book represents Mark's lifelong friendship with chiles. There are 150 to 200 different varieties of chiles that have been positively identified. This book illustrates the different kinds of chiles offering opportunity for artistic expression due to its colorful presentation. The 3-section book focuses on fresh chiles, dried chiles, and recipes. A chile encyclopedia a salsa lover must have to get acquainted with his key salsa ingredient: chiles.
To the top
|
