Red Sage: Contemporary Western Cuisine

by Mark Charles Miller

We're proud to bring you Mark Miller's latest tribute to America's exciting culinary history. Red Sage in Washington, D.C. is Mark Miller's celebration of the wild, wild West, a restaurant where diplomats, locals, and even the president dive into platters of Ribs Glazed with Guajillo and Black Coffee Barbeque Sauce and hearty Cowboy Biscuits. Loaded with photos, this cookbook showcases the food and style that have made Mark Miller one of the country's favorite chefs. Mark has well over a half million books in print by now, and the accolades keep coming: the 1998 Food Arts Silver Spoon Award, the 1996 James Beard Award for Best Southwest Chef, and Esquire magazine's coveted Ivy Award for Best Restaurant.

Genres: Cookbooks, Food

248 pages, Hardcover

First published November 1, 1999

Reviews

[False · Rating 1 out of 5]

I should have loved this book. I ate in the restaurant. I loved the ambiance and the food. Every recipe seemed hell bent on odd meats or odd chilis (even if you live in an urban area) and complexities I wouldn't want to be bothered with. It might be perfect for someone in the Southwest with a lot of spare time who doesn't mind spending hours preparing a dish. Also, when he mentions these odd chilis, he doesn't offer any substitutes, nor does he really explain what they are: a chili combo, for example? Of course, you could order it online, or go to every Latin market in the city, but...if you haven't already heard of it, what are the odds of finding it without a lot of legwork?