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Books : Red Sage: Contemporary Western Cuisine |
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Books : Red Sage: Contemporary Western Cuisine |
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Dewey Decimal Number: 641.5978 EAN: 9780898157598 ISBN: 0898157595 Label: John Wiley & Sons Manufacturer: John Wiley & Sons Number Of Items: 1 Number Of Pages: 248 Publication Date: 1999-11 Publisher: John Wiley & Sons Sales Rank: 202940 Studio: John Wiley & Sons Editorial Review: Related Items:
Average Rating:
 Rating:  - History and RecipesA handsome volume, filled with recipes representing the author's take on Southwestern cooking and interesting historical sidelights on the American West, this book will please those with a taste for good cooking and an interest in how our country was settled. The old pictures are awesome; the food design shots will make your mouth water. What I like best about this book is the variety of rubs and marinades. Most are used in cooking wild game, but can translate well to beef, chicken or pork. The only drawback I see is some of the recipes are very time-consuming. It would be nice if some shortcuts had been suggested, especially in the desserts department. Rating:  - Goodthat guy who wrote the derogatory one must live in a closet. Rating:  - Interesting recipes. Difficult-to-obtain ingredients.If you have easy access to squab, pheasant, loin of rabbit, quail, buffalo, antelope, Mexican oregano, blackberries, poblano chiles, gualjillo chiles, serrano chiles, chile molido, chile carib, chipotles in adobo sauce, Apaloosa beans, calypso beans, Steuben yellow beans, fresh hoja santa leaf, dry aged goat cheese, smoked gouda, chanterelles, Silver Queen corn, fresh marjoarm, fresh epazota, pumpkin seeds, cumin seeds, dried blueberries, huckleberries, etc., then you might find the recipes in "Red Sage: Contempoary American Cuisine" the kind that will give a fresh and creative twist to your culinary endeavors. Otherwise, you are likely find very little in this book that you can put to use in your kitchen. Rating: - Red SageNot only have I read the book, which is well written and quite insightful, but I have had the priviledge to create many of the dishes presented. The techniques are fairly simple for a seasoned chef, and the only trick is finding the ingredients if you live in a smaller town. One item I have discovered cannot be substituted is the can of chipoltes in adobo sauce. If you find them, buy many cans, as you will be using them often! The beauty of this book is the diversity of dishes featured. Vegetarians can find many recipes to entertain, and the poultry, game, and beef dishes are quite intriguing. This cookbook is fabulous, and I consider the recipes to be invaluable. A must for any cook!
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