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, flavored oils and dressings, sauces and pasta toppings, marinades and glazes, and much more.
About the Author
MARK MILLER is the acclaimed chef-founder of Coyote Café in Santa Fe, New Mexico, and the author of nine books with nearly 1 million copies in print, including THE GREAT CHILE BOOK, THE GREAT SALSA BOOK, and COYOTE CAF?â. He lives in Santa Fe, New Mexico.
This was a surprising and delightful find at a used book sale. It is not a general (as in appetizer, entree, etc.) cookbook but geared toward Southwestern flavoring(s), as in pestos, sauces, dressings, flavored oils, etc. This is an exceptional cookbook for what it is. All the recipes I have tried are wonderful. Highly recommended as a companion to the many other cookbooks geared towards main courses, salads and appetizers. These flavorings go well in many places (not just Southwestern faire).