Dave DeWitt – författare
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13 produkter
13 produkter
E-bok
Engelska, 201390 kr
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Get acquainted with one of the most distinctive flavors the chile world has to offer: the fruity, hot habanero. This die-cut little book offers approximately thirty recipes, from the basics (Essential Habanero Hot Sauce) to the unexpected (Creole Peanut Soup-a West African-influenced treat with habaneros, peanut butter, tomatoes, and coconut milk). There''s legend and lore about the colorful history of these peppers (a West Indies folktale describes how a mother inadvertently killed her children by using too much habanero in her broth!), and thorough listings of mail-order sources. As chock-full of inspiration as a well-stocked pantry, The Pepper Pantry: Habaneros is perfect for either beginning cooks or die-hard chile aficionados.
E-bok
Engelska, 201275 kr
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Get acquainted with one of the most distinctive flavors the chile world has to offer: the smoky chipotle. This die-cut little book offers approximately thirty recipes, from the basics (Guacamole con Chipotle) to the unexpected (Chipotle Hot Wings). Interested in smoking your own chipotles? In THE PEPPER PANTRY: CHIPOTLES you''ll learn what kind of wood to use, how to build the fire, and how best to store your freshly dried stock. There''s legend and lore about the colorful history of these peppers, and thorough listings of mail-order sources. As chock-full of inspiration as a well-stocked pantry, THE PEPPER PANTRY: CHIPOTLES is perfect for either beginning cooks or die-hard chile aficionados.
Häftad, Engelska, 1999
219 kr
Skickas inom 5-8 vardagar
- Nyhet
Häftad, Engelska, 2026
297 kr
Skickas inom 3-6 vardagar
Bring the bold flavors of Santa Fe and the American Southwest to your kitchen with recipes from the city's best-loved restaurants.Blending Native American, Spanish, Mexican and Anglo-American culinary traditions, Santa Fe's distinctive cuisine is one of the most celebrated regional food traditions in the United States. This collection features authentic recipes from acclaimed Santa Fe chefs and restaurants, alongside introductions exploring the region's rich culinary history and traditions.Recipes include favorites from The Pink Adobe Restaurant, Marie's New Mexican Kitchen, Santecafe, Santa Fe School of Cooking, Inn of the Anasazi, La Casa Sena and Cafe Pasqual's.Glossaries of regional ingredients and illustrated cooking techniques make it easy to recreate the vibrant flavors of New Mexico at home.
Häftad, Engelska, 2020
341 kr
Skickas inom 5-8 vardagar
For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes.
E-bok
Engelska, 20201 339 kr
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For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes.
Häftad, Engelska, 2017
264 kr
Skickas inom 3-6 vardagar
Häftad, Engelska
286 kr
Skickas inom 3-6 vardagar
E-bok
Engelska, 20111 010 kr
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A food-history cookbook celebrating the spirit and flavors of what is now the American Southwest.
E-bok
Engelska, 2012150 kr
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Prepare the exciting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook. Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it—and an exciting cuisine to match. Some of today''s hottest Santa Fe chefs are incorporating the region''s staple ingredients—rice, beans, squash and chiles—into mouthwatering new tex-mex dishes. Authentic Southwestern recipes include: Mexican Corn Chowder from The Pink Adobe Restaurant Carne Adovada from Marie''s New Mexican Kitchen Rack of Lamb with Heirloom Bean Ragout from Santecafe Orange-marinated Chicken Fajitas from Santa Fe School of Cooking Red Corn Rubbed Chicken from Inn of the Anasazi Chilean Sea Bass Napoleon from La Casa Sena Taco-nolis from Cafe Pasqual''sAuthentic Recipes from Santa Fe offers the best of Southwest cooking, New Mexico''s traditional dishes, and a sampling of today''s cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.
E-bok
Engelska, 2015137 kr
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Prepare the exiting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook.Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built itand an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredientsrice, beans, squash and chilesinto mouthwatering new tex-mex dishes.Authentic Southwestern recipes include:Mexican Corn Chowder from The Pink Adobe RestaurantCarne Adovada from Marie's New Mexican KitchenRack of Lamb with Heirloom Bean Ragout from SantecafeOrange-marinated Chicken Fajitas from Santa Fe School of CookingRed Corn Rubbed Chicken from Inn of the AnasaziChilean Sea Bass Napoleon from La Casa SenaTaco-nolis from Cafe Pasqual'sFood of Santa Fe offers the best of Southwest cooking, New Mexico's traditional dishes, and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.
E-bok
Engelska, 201029 kr
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E-bok
Engelska, 2014120 kr
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2015 NEW MEXICO-ARIZONA BOOK AWARD WINNER"This useful, entertaining guide gives prospective microfarmers the dirt on realistic essentials for turning a garden into a money–making enterprise…The author advises on such basics as business plans and sales techniques; profiles a range of actual working microfarms, from flowers to killer bees; and relates hilarious stories from his own microfarming."—PUBLISHERS WEEKLY"No generalities or theory here: this is all applied wisdom—which is why it works so well! Readers who want to turn their few acres into a profitable business venture would do well to turn to Microfarming for Profit as the first approach to turning an idea into reality."—CALIFORNIA BOOKWATCH"DeWitt brings a lifetime of experience to this new guide for those interested in taking their hobby garden to a new level…[he] writes with authority and practicality, making this book an excellent resource for the novice microfarmer."—DESERET NEWS"…delightful…fun to read…a good starting point, and provides valuable information for farming on a very small scale."—MICRO FARM LIFEWith wit, expertise, and common sense, Dave DeWitt shows you how to establish a successful microfarm by choosing the most profitable plants and animals to raise and learning to market and sell what you produce. His informative yet conversational style makes you feel you''re talking with an expert you already know.Declared the "pope of peppers" by the New York Times, Dave DeWitt is one of the foremost authorities on chile peppers and spicy foods. A food historian and prolific writer, he is the author of over fifty books including gardening guides, food histories, and cookbooks. DeWitt is an associate professor in the College of Agriculture, Consumer, and Environmental Sciences at New Mexico State University, and co-producer of the National Fiery Foods and Barbecue Show, now in its twenty-sixth year. Dave lives with his wife in Albuquerque, New Mexico.