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Book Description
Chilis might have many different flavors but it is almost always hot and spicy. This is due to the chile pepper, an ingredient common to all chilis. The Real Chili Cookbook describes all fresh and dried chiles in an illustrated glossary, and also explains many other chile items such as ancho and pasilla chile powder, chile fakes and chile molido, often needed in making chili. HC, coffee table, 128 pages.
Reader Reviews:
This is the second book from Marjie Lambert that I have purchased (the other being Salsa Cooking) and she really is an authority on Mexican and Tex Mex cooking.
This Chili book is definately comprehensive and there are recipes for all the types of Chili you can imagine. Easy to follow recipes as well as nice photos are included as well as detailed information on different types of Chili peppers. - Cosmos Bisticas |
