Chili Madness: A Passionate Cookbook
Author: Jane Butel
Beloved chili. Passionate chili. Hot chili . . . and not just because of the chiles. Chili, the star of cook-offs, the obsession of societies, and the subject of endless debate over its proper preparation. Has there ever been a better time to be a chili head? A well-stocked supermarket today carries a variety of fresh and dried chiles, fresh cilantro, myriad dried and canned beans, chipotle powder, and all the makings for sides and salsas, from tortillas in the refrigerator case to organic avocados. Jane Butel's Chili Madness has been praised as "an elegant celebration" (Travel + Leisure) that "chile lovers will love" (New York Post), it's the spicy bestseller with over 330,000 copies in print.
Extensively revised, updated, and expanded, the book will fire up a whole new generation of chili fanatics. Of the 160-plus recipes, more than 130 are brand-new. Here are classics, including Reno Red and Navajo Green and Buzzard’s Breath Chili, as well as newfangled bowls like Moroccan Chili and White Lobster Chili. To accompany the main event are savory breads (Bacon Crumble Cornbread); tempting sidekicks (Hot ’n’ Spicy Okra, Red Hot Sweet Potato Lace); fire-taming salads (Crispy Cilantro Coleslaw); and margaritas, of course. (Six kinds!) Luscious desserts such as Double Chocolate Farmer’s Cakes provide the perfect sweet ending, while chili leftovers are reinvented in crowd-pleasers like Texas-Style Burritos.
Table of Contents:
The Irresistible Passion
Origins of the Bowl of Blessedness
Chili Makings
Basic Training-Methods to Chili
Chili Cookoffs
Recipes for Chili Madness
Pecos River Bowl of Red
Jay's Chili
Santa Clara Chili
Craig Claiborne's No-Salt Chili con Carne
Reno Red
New Mexican Chili Pork
Pedernales River Chili
Amarillo Chili
Midwest Chili
Chili H. Allen Smith
Chili Woody DeSilva
Carroll Shelby's Chili
Chocolaty Chili
Mike Roy's Housebroken Chili
First-Love Chili
Murray's Girlfriend's Cincinnati Chili
Gringo Chili
Esquire Fortnightly's Eastern Establishment Chili
Jeanne Owen's Chili con Carne
Buzzard's Breath Chili
Cookout Chili
Texas/Two Fingers Chili
Diet Chili
Nevada Annie's Cowboy Chili
Navajo Green Chili
Dallas Chili
Sun Dance Chili
Chili a la Franey
Hy Abernathy's Georgia Chain Gang Chili
Wheat and Meat Chili
Serendipity's Southern Chili
Vegetarian Chili
Authentic Texas Border Chili
Clyde's Chili
Bert Greene's Peppered Chili
Australian Dinkum Chili
A Red Chili Nightmare
Go to: Democracy or Organization Theory and Public Management
Fondue
Author: Robert Carmack
Serious lovers of food know that fondue is not about goopy cheese sauces or soupy mixes of chocolate. Fondue is an extremely adaptable and inventivecuisine in its own right, a style of cooking that appears around the world in many different forms, offering dozens of fascinating fondue recipes for the adventuresome home chefs.Whether for a romantic dinner or a child's birthday party, for cocktail hour or a summer picnic, here are recipes for sophisticated, perfectly executed European cheese fondues, Bacchus fondues, Asian hot pots and a variety of delicious and fascinating deserts. With a complete guide to fondue pots and other equipment, this book has all the information readers need to get started-and to go beyond the basics with new fondue innovations of their own.
Author Biography: Robert Carmack, an American residing in Sydney, is a highly acclaimed television food stylist and writer, and holds the coveted Grand Diplome from La Varenne in France. Carmack has worked closely with James Beard in New York and Anne Willan in Paris, and on Time-Life's celebrated The Good Cook Series. A former food editor who has worked on several magazines, Robert travels the world for material to put on his popular website.
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