Coyote Cafe

From Library Journal
Recipes and philosophy from two of the Southwest's hot young chefs. Miller draws on his experience in the California culinary world, his interest in traditional Mexican and Native American cuisine, and his New England background to create his dishes featuring Southwest ingredients. He has some interesting ideas and an undeniable talent, but is the world really ready for a White Truffle Tamale? Although some of Wilder's creations may also seem just too innovative, his enthusiasm and commitment to good food are contagious. He comes across as a generous teacher, eager to share his knowledge and experience. His training in France is evident in many of his dishes, but his salsas are just as appealing as his more classically based sauces. Large and area collections will want both books; if you settle for one, choose Wilder's.Copyright 1990 Reed Business Information, Inc.

Book Description
Coyote Cafe by Mark Miller Now in paperback! 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, we’re 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.

From the Publisher
•Over 200,000 copies sold in hardcover. •Includes an extensive section on choosing and preparing over 35 fresh and dried varieties of chiles, as well as an in-depth glossary of ingredients.


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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 praise and thrilling diners at the Coyote with his robust, inspired cooking. Nearly fifteen years later, with Southwestern influences entrenched in kitchens across the country, Coyote Cafe continues to impress diners and home chefs alike with its unique approach to Southwestern cooking. Featuring over 150 recipes, Coyote Cafe presents the bold, sumptuous creations from Miller's restaurant that have become classics of the Southwestern repertoire. Mexican, Hispanic, and Native American influences inflect such imaginative dishes as Wild Morel Tamales, Lobster Enchiladas, and Yucatan Lamb. Also included is detailed information on choosing and preparing over thirty-five fresh and dried varieties of chiles, as well as an in-depth glossary of ingredients. When you try the vibrant cuisine of Mark Miller's Coyote Cafe, you're experiencing one of America's most dynamic regional cuisines. If you can't be in Santa Fe every day for dinner, cooking from Mark Miller's book is the next best thing.


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