Red Sage

By Mark Charles Miller

Loaded with photos of the restaurant Red Sage's simple, yet delicious food and Western-influenced decor, this cookbook showcases the food and style that have made Mark Miller one of America's... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0898157595
• ISBN13: 9780898157598
• Release Date: March 2004
• Publisher: Ten Speed Press
• Length: 248 Pages
• Weight: 3.00 lbs.
• Dimensions: 1.1" x 9.4" x 11.4"

Customer Reviews

History and Recipes

A handsome volume, filled with recipes representing the author's take on Southwestern cooking and interesting historical sidelights on the American West, this book will please those with a taste for good cooking and an interest in how our country was settled. The old pictures are awesome; the food design shots will make your mouth water. What I like best about this book is the variety of rubs and marinades. Most are used in cooking wild game, but can translate well to beef, chicken or pork. The only drawback I see is some of the recipes are very time-consuming. It would be nice if some shortcuts had been suggested, especially in the desserts department.

Good

that guy who wrote the derogatory one must live in a closet.

Red Sage

Not only have I read the book, which is well written and quite insightful, but I have had the priviledge to create many of the dishes presented. The techniques are fairly simple for a seasoned chef, and the only trick is finding the ingredients if you live in a smaller town. One item I have discovered cannot be substituted is the can of chipoltes in adobo sauce. If you find them, buy many cans, as you will be using them often! The beauty of this book is the diversity of dishes featured. Vegetarians can find many recipes to entertain, and the poultry, game, and beef dishes are quite intriguing. This cookbook is fabulous, and I consider the recipes to be invaluable. A must for any cook!

Exquisite western cookbook!

Talk about a beautiful, well-done cookbook! I've cooked three recipes from this, and each was just spectacular in both taste and presentation. The difficulty in prep was medium, and he provides some alternative ingredients as well which really helps. His balance between heat and sweet is sophisticated. Use of buffalo and antelope is remarkable. Takes me back to my western upbringing now that I reside in the midwest. His anthropology background makes the surrounding test fascinating. Well researched and presented. Great read! Will become a favorite in my collection.

Recommended for contemporary American cooking & dining.

Mark Miller's Red Sage (provides a range of innovative dishes not to be found in competing cookbooks, based on fare invented for his restaurant. Spicy dishes are the trademark of the establishment and here a good dose of history - complete with vintage photos - is added to explain their origins. Enjoy Red Sage Vegetarian Bean Chili or Huckleberry Bread Pudding with Maple Custard Sauce in this collection of contemporary American foods.