Beginning with Chiles

by Mary L. Creechan, Jim Creechan, James H. Creechan

Chile peppers are the essential ingredient in Mexican and southwestern cooking, but with endless varieties, names, types, and heat scales, chiles can be a challenge. To meet that challenge, Mary Lou and Jim Creechan have prepared a practical guide that tells how to roast, peel, and prepare chile peppers for authentic Mexican salsas, stuffers, and seasonings. This handy guide focuses on the most common chiles available in supermarkets, grouping...

• Format: Paperback
• Language: English
• ISBN: 0968506607
• ISBN13: 9780968506608
• Release Date: February 2000
• Publisher: Tiengui del Norte Publishing
• Length: 188 Pages
• Weight: 1.60 lbs.
• Dimensions: 0.6" x 8.5" x 11.0"

Customer Reviews

beyond beginning

Although this is titled 'beginning' with chiles, it is an excellent all-around reference. The recipes are simple, easy and first-rate, and the information given is very helpful. Whether your addiction is fresh chiles or dried, you will find something here to make you salivate. Just the recipe for 'chipotles in adobo' sauce was, for me, worth the price of the book. I've used several recipes from this book and have always been happy with the result. What more could you want?

A delightfull read for chile lovers!

All you need to know about the care, handling and cooking of chiles is right here in this delightfully well-written book by a couple who obviously have great reverence for this southwestern cooking staple. Full of historical notes and preparation tips...this is more than just a recipe book! It is even great bedtime reading -- it makes you go to sleep dreaming of eating chiles in everything and smelling them roasting in the oven! Kudos to Mary Lou and Jim for THE ULTIMATE CHILE BOOK!