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The Resource Red or green : New Mexico cuisine, Clyde Casey

Red or green : New Mexico cuisine, Clyde Casey

Label
Red or green : New Mexico cuisine
Title
Red or green
Title remainder
New Mexico cuisine
Statement of responsibility
Clyde Casey
Creator
Subject
Language
eng
Summary
"Winner of the 2008 New Mexico Book Award for Best CookbookChile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, "Red or green?" Diners have strong opinions on which color best complements a dish, so much so that in 1999 "Red or Green?" was adopted as the official state question. In Red or Green, Casey invites readers to experience the bold flavors of Southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking. Also included are a guide to New Mexico wines and wineries, a glossary, and information on high altitude cooking and where to buy chiles and chile products. With more than two hundred recipes centering on chile cuisine, Red or Green offers an enticing exploration of the traditional and the exotic in New Mexican fare"--
Assigning source
Provided by publisher
Cataloging source
DLC
Dewey number
641.59789
Government publication
government publication of a state province territory dependency etc
Index
index present
LC call number
TX715.2.S69
LC item number
C386 2013
Literary form
non fiction
Label
Red or green : New Mexico cuisine, Clyde Casey
Instantiates
Publication
Note
  • Originally published: Santa Fe, New Mexico : Clear Light Publishing, 2007
  • Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Dimensions
23 cm
Edition
First University of New Mexico Press edition.
Extent
xii, 265 pages
Isbn
9780826354150
Isbn Type
(pbk.)
Lccn
2013029222
Media category
unmediated
Media MARC source
rdamedia
System control number
  • (OCoLC)ocn840460677
  • UtOrBLW
  • (OCoLC)ocn887505074
Label
Red or green : New Mexico cuisine, Clyde Casey
Publication
Note
  • Originally published: Santa Fe, New Mexico : Clear Light Publishing, 2007
  • Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Dimensions
23 cm
Edition
First University of New Mexico Press edition.
Extent
xii, 265 pages
Isbn
9780826354150
Isbn Type
(pbk.)
Lccn
2013029222
Media category
unmediated
Media MARC source
rdamedia
System control number
  • (OCoLC)ocn840460677
  • UtOrBLW
  • (OCoLC)ocn887505074

Library Locations

    • Harold B. Lee Library Brigham Young University, Provo, UT, 84602, US
      40.249156 -111.649242
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