There are as many ways to use chile peppers in your culinary repertoire as there are chiles.
From serrano to fresno or New Mexico, these chiles bring a little of the American Southwest to your table without having to leave your kitchen. Discover 101 ways to turn up the heat at breakfast, lunch, and dinnertime as you enjoy tongue tingling recipes such as Huevos El Diablos, Chipotle Chicken Spring Rolls, Baja Chile Relleno, Green Chile Apple Crostata, Orange Habanero Creme Brulee, and Cherry Bomb Limeade.
Sandra Hoopes graduated from culinary school with an added pastry certificate. She enjoys taking cooking classes from great chefs in Phoenix, Santa Fe, and at the Culinary Institute of America in Hyde Park, New York. Sandra is currently the Foods Editor for the Puma Press in Phoenix, Arizona and is also the author of 200 Appetizers and Burritos.
128 pages, spiral bound
Dimensions - 13cm x 18.5cm x 1cm