书目

The Great Chiles Rellenos Book

内容简介

JamesBeardaward-winningchefJanosWilderoffersmorethan30recipesfordeliciouschilesrellenos,rangingincomplexitytosuitbeginningandexperthomecooksalike.WilderintroducesregionalMexicanrellenos,thenprovidescontemporaryinterpretations,includingjalape?±opoppers,roastedpoblanos,sauces,andmore.Fromchoosingtherightchilestopreparingthemforstuffing,THEGREATCHILESRELLENOSBOOKprovidesplentyofinspirationforanyonecravingatasteoftheSouthwest.Theonlycompletechilerellenocookbook,including30traditionalMexicanrecipesandmodernvariationsfromtheSouthwestandbeyond.Includesrecipesforbattersandcrusts,salsasandsauces,andsaladsandrelishes.Reviews"JanosWilderhaswrittenanentirebookonthesubjectthatofferssomanydifferentvariationsonchilesrellenosthatyoucouldliterallymakeadifferentoneformorethatamonth."-NewYorkDailyNews,

作者简介

NamedBestChef:SouthwestbytheJamesBeardFoundation,JANOSWILDERopenedhisgroundbreakingrestaurantJanosin1983andrecentlyopenedtheacclaimedKaiRestaurantattheSheratonWildHorsePassinChandler,Arizona.Thisishissecondbook.HelivesinTucson,Arizona.THEAUTHORSCOOPWhendidyouknowyouwereawriter?I’vebeenwritingsinceIwasakidandhavealwayslikedit.MyDadwasthefirstonetoteachmehowtowrite.WhenIwasabout10or11,I’dwriteinlong,puffedupsentencesusingthebiggestwordsIknew.WhenI’dproudlyshowmywritingtomydad,helaughandtellmethat“Iwasenamoredwiththesoundofmyownwords.”Ittookmeawhiletounderstandwhathewastryingtotellme:thatgoodwritingisaboutcommunicatingwithyourreader.It’sthesamethingwithcooking.Goodcooksdon’tcookforthemselvesbutfortheirguests.Whatwasyourfirstjob?WashingdishesinaChinesefoodrestaurantWhat'sthefirstconcertyoueverattended?I’mtheyoungestofthreeraisedintheBayArea.In1968,Iwas13andmysisterwas15.ThiswassoonaftertheSummerofLoveinSanFranciscoandmysisterhadbeenbuggingourmomtolethergotoarockconcert.MyMomwasnotabouttolethergoonherownsoshetookusbothtoseetheJeffersonAirplaneandBuffaloSpringfieldandtheUniversityofSanFranciscoGymnasium.What'sthehistoryofyourname?MygivenfirstnameisJohn.IwasgiventhenameJanosbyaNativeAmericanChefIworkedwithinBoulder,COinthemid-70’s.Forthelast20-25yearsI’vebeenworkingwithalotofingredientsoriginally,andinmanycases,stillfarmedbyNativeAmericans.Manyofourguestslikethelinkbetweenthenameandtheingredientsweuse.Infact,it’spurelycoincidental.JanosisnotaNativeAmericanname.ThetruthistherewerejusttoomanyJohnsinthekitchenatthetimeandtheChef,Robert,juststartedcallingmebyanickname,whichstuck.Whowouldyoucastasyourselfinamovieofyourlife?DannyDiVito,,,

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