Red or Green: New Mexico Cuisine Cookbook

Item No: 3185

$ 16.95

  • Author Clyde Casey invites readers to experience the bold flavors of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking. Also included are a guide to New Mexico wines and wineries, a glossary, and information on high altitude cooking and where to buy chiles and chile products. With more than two hundred recipes centering on chile cuisine, Red or Green offers an enticing exploration of the traditional and the exotic in New Mexican fare.
    • Author: Clyde Casey
    • Paperback 280 pages
    • Publisher: University of New Mexico Press; Reprint edition (November 15, 2013)
    • ISBN-10: 0826354157
    • Product Dimensions: 9 x 6 x 0.8 inches
  • Clyde Casey is a well-known cookbook author. a professional entertainer, award-winning sculptor, and cook. He is a noted Western art historian and art restoration expert. Always seeking new interests to challenge his inquisitive mind and intrigued by many visits to New Mexico. Clyde's desire to live there increased. He finally made New Mexico his home about 20 years ago and immediately began studying its history and culture. He considers it a special luxury to be able to live in the Land of Enchantment. He is especially proud of his four published cookbooks, "New Mexico Cooking," "Sassy Southwest Cooking," "Red or Green New Mexico Cuisine," judged Winner of Best Cookbook in 2008 and "New Mexico Cuisine Recipes from the Land of Enchantment" Judged Winner of Best Cookbook in 2010. He also has a fiction novel "The Treasure of Gran Quivira" published.
  • It is thought that chile peppers made their first appearance around 7000 BC in Central Mexico. The first European to discover chile was Christopher Columbus in 1493. He was looking for another type of black pepper. What he found were small hot pods that had been used as seasoning by the Native Americans. He called them Pimientos meaning black peppers in the Spanish language. The chiles were then introduced into the European community. To this day, the popularity of chile peppers has increased dramatically . For the most part, green chiles are fresh, while red ones are dried. As with everything concerning chiles, there are a few exceptions to this rule of thumb. All chiles start off as green. As they ripen, they turn red or yellow. Most red chiles are then dried and must be reconstituted in hot liquid before use. But sometimes a chile, such as the jalapeno, habanero or serrano, will become red and still be used in its fresh form. New Mexico has twelve chile producing counties, with Dona Ana County leading. Chiles are the state's top cash crop and New Mexico ranks first in the amount produced and acreage planted; double that of its competitor, California.
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