Red or Green: New Mexico Cuisine

by Clyde Casey

Contains chilli-based-recipes as well as information on the various types of chilli peppers, from the mild New Mexico 6 (formerly Anaheim) to the red-hot habanero. This book helps you how to choose them, handle them, use them in cooking and order them by mail. It also introduces you to New Mexico's wine, and explores local wines and wineries.

Genres: Cookbooks

261 pages, Paperback

First published June 15, 2007

Reviews

[Dee · Rating 4 out of 5]

I’m still on my New Mexican food obsession. This cookbook fits the bill with a large variety of recipes.

[Carmen · Rating 4 out of 5]

The food in New Mexico is delicious, especially the chili sauces that accompany most Mexican-style fare. This recipes in this book are preceded by brief notes or anecdotes and there is a section on NM wines as well.

[Chris · Rating 3 out of 5]

I'm looking forward to making the green chile sauce and some enchiladas...