Chili Pepper (The magical fruit that ignites the taste buds)

Author: (USA) Miller, (USA) Harrison, translated by Shi Hongbo
Publisher:
Publish Date: 2006-06-01
Features: For chili enthusiasts who love the phrase "no chili, no life," there are endless delightful flavors in chili: fiery or mild, stimulating or sweet, rich or burning. Mark Miller, the head chef of the Mountain Dog Café in Santa Fe, is one of the most respected chefs in the United States and an undisputed chili aficionado. In this book, he showcases the history of chili and over 90 common chilies found in the United States and Mexico, from the thick green bell pepper to the Habanero used in making Tabasco sauce, each labeled with his personally rated heat level. More than ten mouthwatering chili recipes are absolutely a must-try. For chili enthusiasts who love the phrase "no chili, no life," there are endless delightful flavors in chili: fiery or mild, stimulating or sweet, rich or burning. Mark Miller, the head chef of the Mountain Dog Café in Santa Fe, is one of the most respected chefs in the United States and an undisputed chili aficionado. In this book, he showcases the history of chili and over 90 common chilies found in the United States and Mexico, from the thick green bell pepper to the Habanero used in making Tabasco sauce, each labeled with his personally rated heat level. More than ten mouthwatering chili recipes are absolutely a must-try.