The Great Chiles Rellenos Book

The Great Chiles Rellenos Book

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作者: Janos Wilder 著

出版社: Ten Speed Press

出版时间: 2008-05

ISBN: 9781580088541

定价: 127.00

装帧: 平装

开本: 其他

纸张: 其他

页数: 144页

正文语种: 英语

分类: 外文古旧书>英文书>文学

JamesBeardaward-winningchefJanosWilderoffersmorethan30recipesfordeliciouschilesrellenos,rangingincomplexitytosuitbeginningandexperthomecooksalike.WilderintroducesregionalMexicanrellenos,thenprovidescontemporaryinterpretations,includingjalape?±opoppers,roastedpoblanos,sauces,andmore.Fromchoosingtherightchilestopreparingthemforstuffing,THEGREATCHILESRELLENOSBOOKprovidesplentyofinspirationforanyonecravingatasteoftheSouthwest.Theonlycompletechilerellenocookbook,including30traditionalMexicanrecipesandmodernvariationsfromtheSouthwestandbeyond.Includesrecipesforbattersandcrusts,salsasandsauces,andsaladsandrelishes.Reviews"JanosWilderhaswrittenanentirebookonthesubjectthatofferssomanydifferentvariationsonchilesrellenosthatyoucouldliterallymakeadifferentoneformorethatamonth."-NewYorkDailyNews, NamedBestChef:SouthwestbytheJamesBeardFoundation,JANOSWILDERopenedhisgroundbreakingrestaurantJanosin1983andrecentlyopenedtheacclaimedKaiRestaurantattheSheratonWildHorsePassinChandler,Arizona.Thisishissecondbook.HelivesinTucson,Arizona.

THEAUTHORSCOOP

Whendidyouknowyouwereawriter?I’vebeenwritingsinceIwasakidandhavealwayslikedit.MyDadwasthefirstonetoteachmehowtowrite.WhenIwasabout10or11,I’dwriteinlong,puffedupsentencesusingthebiggestwordsIknew.WhenI’dproudlyshowmywritingtomydad,helaughandtellmethat“Iwasenamoredwiththesoundofmyownwords.”Ittookmeawhiletounderstandwhathewastryingtotellme:thatgoodwritingisaboutcommunicatingwithyourreader.It’sthesamethingwithcooking.Goodcooksdon’tcookforthemselvesbutfortheirguests.Whatwasyourfirstjob?WashingdishesinaChinesefoodrestaurantWhat'sthefirstconcertyoueverattended?I’mtheyoungestofthreeraisedintheBayArea.In1968,Iwas13andmysisterwas15.ThiswassoonaftertheSummerofLoveinSanFranciscoandmysisterhadbeenbuggingourmomtolethergotoarockconcert.MyMomwasnotabouttolethergoonherownsoshetookusbothtoseetheJeffersonAirplaneandBuffaloSpringfieldandtheUniversityofSanFranciscoGymnasium.What'sthehistoryofyourname?MygivenfirstnameisJohn.IwasgiventhenameJanosbyaNativeAmericanChefIworkedwithinBoulder,COinthemid-70’s.Forthelast20-25yearsI’vebeenworkingwithalotofingredientsoriginally,andinmanycases,stillfarmedbyNativeAmericans.Manyofourguestslikethelinkbetweenthenameandtheingredientsweuse.Infact,it’spurelycoincidental.JanosisnotaNativeAmericanname.ThetruthistherewerejusttoomanyJohnsinthekitchenatthetimeandtheChef,Robert,juststartedcallingmebyanickname,whichstuck.Whowouldyoucastasyourselfinamovieofyourlife?DannyDiVito,,,
内容简介:
JamesBeardaward-winningchefJanosWilderoffersmorethan30recipesfordeliciouschilesrellenos,rangingincomplexitytosuitbeginningandexperthomecooksalike.WilderintroducesregionalMexicanrellenos,thenprovidescontemporaryinterpretations,includingjalape?±opoppers,roastedpoblanos,sauces,andmore.Fromchoosingtherightchilestopreparingthemforstuffing,THEGREATCHILESRELLENOSBOOKprovidesplentyofinspirationforanyonecravingatasteoftheSouthwest.Theonlycompletechilerellenocookbook,including30traditionalMexicanrecipesandmodernvariationsfromtheSouthwestandbeyond.Includesrecipesforbattersandcrusts,salsasandsauces,andsaladsandrelishes.Reviews"JanosWilderhaswrittenanentirebookonthesubjectthatofferssomanydifferentvariationsonchilesrellenosthatyoucouldliterallymakeadifferentoneformorethatamonth."-NewYorkDailyNews,
作者简介:
NamedBestChef:SouthwestbytheJamesBeardFoundation,JANOSWILDERopenedhisgroundbreakingrestaurantJanosin1983andrecentlyopenedtheacclaimedKaiRestaurantattheSheratonWildHorsePassinChandler,Arizona.Thisishissecondbook.HelivesinTucson,Arizona.

THEAUTHORSCOOP

Whendidyouknowyouwereawriter?I’vebeenwritingsinceIwasakidandhavealwayslikedit.MyDadwasthefirstonetoteachmehowtowrite.WhenIwasabout10or11,I’dwriteinlong,puffedupsentencesusingthebiggestwordsIknew.WhenI’dproudlyshowmywritingtomydad,helaughandtellmethat“Iwasenamoredwiththesoundofmyownwords.”Ittookmeawhiletounderstandwhathewastryingtotellme:thatgoodwritingisaboutcommunicatingwithyourreader.It’sthesamethingwithcooking.Goodcooksdon’tcookforthemselvesbutfortheirguests.Whatwasyourfirstjob?WashingdishesinaChinesefoodrestaurantWhat'sthefirstconcertyoueverattended?I’mtheyoungestofthreeraisedintheBayArea.In1968,Iwas13andmysisterwas15.ThiswassoonaftertheSummerofLoveinSanFranciscoandmysisterhadbeenbuggingourmomtolethergotoarockconcert.MyMomwasnotabouttolethergoonherownsoshetookusbothtoseetheJeffersonAirplaneandBuffaloSpringfieldandtheUniversityofSanFranciscoGymnasium.What'sthehistoryofyourname?MygivenfirstnameisJohn.IwasgiventhenameJanosbyaNativeAmericanChefIworkedwithinBoulder,COinthemid-70’s.Forthelast20-25yearsI’vebeenworkingwithalotofingredientsoriginally,andinmanycases,stillfarmedbyNativeAmericans.Manyofourguestslikethelinkbetweenthenameandtheingredientsweuse.Infact,it’spurelycoincidental.JanosisnotaNativeAmericanname.ThetruthistherewerejusttoomanyJohnsinthekitchenatthetimeandtheChef,Robert,juststartedcallingmebyanickname,whichstuck.Whowouldyoucastasyourselfinamovieofyourlife?DannyDiVito,,,

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