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Beginning with chiles : how to roast, peel and prepare chile peppers for authentic Mexican salsas, stuffers and seasonings by Creechan, Mary Lou; Creechan, James H., 1945- is a book available to read on EtoBox.

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<p><b>Chile peppers are the essential ingredient</b> 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 them for easy use, recognition, and substitution. You'll read about the small, hot snappies generally used in salsas, the larger, milder stuffers, the smoothies, and the seasoners. The authors provide practical preparation tips, handy hints, classic recipes, and information on their personal favorites. <i>Beginning with Chiles</i> is the ultimate capsicum read for novice and connoisseur alike. Notes, comments, and anecdotes reflect the historical, cultural, and mythical significance of chiles, while recommended readings, chile charts, chile fiestas, and web sites are provided for the more adventurous readers. Versatile, practical, and informative, it's a total chile experience for all chile aficionados, seasoned or otherwise.<br> R

Author

Creechan, Mary Lou; Creechan, James H., 1945-

Publisher

Tiengui del Norte Publishing

Published

1999

Language

EN

ISBN

9780968506608

Subjects

Cooking, Western