Coyote Cafe by Mark Miller

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Notes about this book

  • Margaret.57 on November 23, 2019

    One of my favorite books I once had, lost all my cookbooks 5 years ago some are irreplaceable, some I hope to own once again. Chef M

  • deanasma on June 17, 2019

    A real classic cookbook. At a time when this style of fusion, southwestern cuisine was on the rise. Mark Miller is, in my opinion, a pioneer. He uses four times the amount of heat I can ever handle but reducing the quantities never hurt the outcome to me. He also must have a staff that can be in the kitchen for hours on end reducing liquids, so sometimes I have to pass on the amount of time I spend on that step. All in All, this is indispensable to my collection, and I go to it time and time again to get dishes with great depth, interest, and flavor.

Notes about Recipes in this book

  • Rhubarb anise crisp

    • Breadcrumbs on June 09, 2013

      p. 133 It was a few years ago that we discovered how much we love the combined flavours of rhubarb and anise or fennel. In sweet or savoury preparations the make for a perfect pairing. In this dish the anise seeds are cracked and toasted, imparting their sweet perfume into the air to further entice you to continue in the preparation of this dish! Super quick and easy to make, we especially enjoyed the orange zest in this, it worked beautifully with the anise and rhubarb. The sugary anise-speckled crust was more plentiful than those on other crisps we’ve had and guess what…no one objected! Delicious! Photos here: http://chowhound.chow.com/topics/900980#8121327

  • Black bean corn salsa

    • Bloominanglophile on August 28, 2014

      I made this to accompany the Salmon Fillet recipe from this cookbook. I did use 1 can of black beans, chicken stock instead of fish stock, and 1 Tbsp balsamic vinegar instead of 3 (I'm not wild about balsamic vinegar), which gave the salsa a nice fullness of flavor.

  • Salmon fillet

    • Bloominanglophile on August 28, 2014

      This dish, with the accompanying Black Bean Corn Salsa, is a lot like a dish I have been making for years--Martha Stewart's Spice Rubbed Salmon with Black Beans and Corn (Miller's recipe had to be the inspiration), which is found on her website. If you don't like sweet with your salmon, I would recommend her version. Since I don't have the red chile honey from Taos, I just stirred in some New Mexican red chile powder into some honey and used that (as suggested in the glossary). Both recipes make for a nice, quick dinner (provided you make the spice rub for Martha's recipe ahead of time).

  • Red chile rice

    • Kitiara121 on July 12, 2020

      Overall, an alright red rice but it needed more salt

  • Black bean soup

    • katiesue28 on April 22, 2020

      Added more seasonings, sugar, and some wine vinegar. Still a bit bland.

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  • ISBN 10 0898152453
  • ISBN 13 9780898152456
  • Linked ISBNs
  • Published Mar 24 1989
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

When Mark Miller opened the doors of Santa Fe's Coyote Cafe in 1987, the face of American cuisine changed forever. Blending centuries-old culinary traditions with modern techniques, Miller pioneered the emerging Southwestern cuisine, earning accolades and thrilling diners at the Coyote with his robust, inspired cooking. Originally published in 1989, Coyote Cafe was Miller's first cookbook, and it has since sold over 200,000 copies, making it one of the best-selling full-color cookbooks ever. Nearly 15 years later, with Southwestern influences entrenched in kitchens across the country, were excited to make this landmark book available to a new generation of cooks in a paperback edition. Featuring over 150 recipes, Coyote Cafe presents the bold, sumptuous creations that have become Southwestern classics. Mexican, Hispanic, and Native American influences inflect such imaginative dishes as Wild Morel Tamales, Lobster Enchiladas, and Yucatan Lamb. When you try the vibrant cuisine of Coyote Cafe, you're experiencing one of America's most dynamic regional cuisines.

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