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Calling all chiliheads!
This revised edition of Jane Butel's instant classic includes more than 160 recipes to feed the irresistible passion and teach the methods to chili madness. These recipes are not only for chili, but for all kinds of delicious dishes that use chilies in some creative and unexpected ways. Included throughout are bits of legendary origins and spiritual beginnings, a chili rating scale, and cook-off lore. In addition, Jane guides you through parching and peeling your own dried pods and fresh peppers, the 10-Step Chili Fitness Plan, the controversy of beans vs no beans, and beef vs. pork.
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About the Author:
"[Jane] has dedicated herself to prove to the public that chili has a taste all its own . . . . Her credentials are authentic"―The New York Times
"What a fun and educational book! I can't wait until every page gets spotted with chili from the simmering pots in my kitchen."―Roberto Santbañez, author of Rosa's New Mexican Table
Jane Butel is the leading international authority on the cuisine of the American Southwest and Regional Mexican cooking. Known for her clear, easy to understand recipes and culinary instruction―she has been recognized as the “Best in the US” by Gayot.com and one of the four best Cooking Schools in the World by Bon Appetit magazine. She has authored 23 cookbooks, including many best sellers, hosted four television shows and national radio shows, and conducts hands-on cooking schools and culinary tours.
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- PublisherTurner
- Publication date2018
- ISBN 10 1681624826
- ISBN 13 9781681624822
- BindingPaperback
- Edition number2
- Number of pages208
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Book Description Paperback. Condition: new. Paperback. Calling all chiliheads!This revised edition of Jane Butel's instant classic includes more than 160 recipes to feed the irresistible passion and teach the methods to chili madness. These recipes are not only for chili, but for all kinds of delicious dishes that use chilies in some creative and unexpected ways. Included throughout are bits of legendary origins and spiritual beginnings, a chili rating scale, and cook-off lore. In addition, Jane guides you through parching and peeling your own dried pods and fresh peppers, the 10-Step Chili Fitness Plan, the controversy of beans vs no beans, and beef vs. pork. The latest update to the Jane Butel library to and the Queen of Southwestern Cookings bestselling cookbook. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781681624822
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