Coyote Cafe: Foods from the Great Southwest, Recipes from Coyote Cafe

by Mark Charles Miller

Now in paperback!When Mark Miller opened the doors of Santa Fe'¬?s Coyote Cafe in 1987, the face of American cuisine changed forever. Blending centuries-old culinary traditions with modern techniques, Miller pioneered the emerging Southwestern cuisine, earning accolades and thrilling diners at the Coyote with his robust, inspired cooking. Originally published in 1989, COYOTE CAFE was Miller'¬?s first cookbook, and it has since sold over 200,000 copies, making it one of the best-selling full-color cookbooks ever. Nearly 15 years later, with Southwestern influences entrenched in kitchens across the country, we'¬?re excited to make this landmark book available to a new generation of cooks in a paperback edition. Featuring over 150 recipes, COYOTE CAFE presents the bold, sumptuous creations that have become Southwestern classics. Mexican, Hispanic, and Native American influences inflect such imaginative dishes as Wild Morel Tamales, Lobster Enchiladas, and Yucatan Lamb. When you try the vibrant cuisine of COYOTE CAFE, you'¬?re experiencing one of America'¬?s most dynamic regional cuisines.‚Ä¢ Over 200,000 copies sold in hardcover.‚Ä¢ Includes an extensive section on choosing and preparing over 35 fresh and dried varieties of chiles, as well as an in-depth glossary of ingredients.


From the Trade Paperback edition.

Genres: Cookbooks, Food, Cooking

192 pages, Hardcover

First published January 1, 1989

Reviews

[Grace · Rating 1 out of 5]

This is the type of cookbook that turns people off from cooking. Celebrity chef that cooks only on professional equipment and on restaurant scale. Ingredients that are difficult to source except in specific locales. Even in LA, it would take a scavenger hunt to find the ingredients.

[Joyce · Rating 5 out of 5]

Aaaah.... Here's a cookbook to drool over. The recipes are wonderful & since I was fortunate enough to have had a meal at this restaurant, there is certainly a soft spot in me for this one.

[Catherine Woodman]

I love cooking from this cookbook, even though there is alot of this style food and cookbooks out there now, Mark Miller was on the leading edge of this and his Santa Fe restaurant really reminds me of the wonderful marriage that traditional New Mexican food and modern local first sensibilities can produce. The cookbook also reminds me of meals that I have had at the restaurant, which is a plus. The Fonseca Coyote paintings are also ols favorties of mine, admittedly cliche now, but not at the time I fell in love with them, lo these many years ago.

[Michelle Binkowski · Rating 5 out of 5]

After living in northern new mexico, this book is fun and inspiring. I dont always stick to the exact recipes but neither does the chef : )

[David Roberts · Rating 5 out of 5]

Great recipes from a fantastic restaurant and its original chef.

[Eric Hines · Rating 4 out of 5]

food & cooking