Coyote Cafe |  | Author: Mark Miller
Publisher: Ten Speed Press
Category: Book
List Price: $19.95
Buy Used: $8.97
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Seller: quality7
Rating:  6 reviews
Sales Rank: 117,339
Media: Paperback
Pages: 216
Number Of Items: 1
Shipping Weight (lbs): 1.5
Dimensions (in): 11.1 x 7.4 x 0.7
ISBN: 1580084664
Dewey Decimal Number: 641
UPC: 028195084667
EAN: 9781580084666
ASIN: 1580084664
Publication Date: July 2002
Availability: Usually ships in 1-2 business days
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Product Description
Coyote Cafe by Mark Miller Now in paperback! When Mark Miller opened the doors of Santa Fes 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 Millers 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, youre experiencing one of Americas most dynamic regional cuisines.
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| Customer Reviews:
Showing reviews 1-5 of 6
 cooking with coyotes & howling with delight April 19, 2000
Felice Nudelman (New York City)
29 out of 29 found this review helpful
Truly a spectacular cookbook, Mark Miller has recipes that will delight the senses and make you a hero at any dinner party. The ingredient combinations play off of each other and offer unique twists on traditional southwestern cooking. As one very familar with the southwest and it's cuisine, this book ranks as enticing and innovative. The recipes are foolproof and easy to follow, but you will need to adhere to the fresh ingredients rule-- no canned black beans, or frozen corn for these recipes, stick with fresh and you can not fail. Unlike some other cookbooks that feature regional cuisine, Coyote Cafe includes complete recipes that you do not need to tinker with and that are tested. So go ahead cook with Miller and howl at the moon!
Excellent New Mexican cuisine October 31, 2005
A. S. Johnson (Anchorage, AK)
17 out of 17 found this review helpful
I have had this book sitting around for awhile, and finally tried it. I'm a vegetarian, and this book is more meat oriented. I tried a couple of the recipes, inlcuding the tamales. Those were the best tamales I have ever eaten. Even better than Richard's in Albuquerque. The Coyote Cafe is hands down my favorite restaurant, and this book is definitely representative of the food from there. I highly recommend it.
nice book August 31, 2007
Eric Flescher (Olathe, KS (near Kansas City))
3 out of 3 found this review helpful
I had to finally find out about the recipes from this well known author and his book, restaurant and more. Solid and innovative recipes, well written it won't take you long to find some new recipes. I have just begun to look through and try some. Try some mexican southwestern food that is different and not a lot of mus and fuss.This book is a winner.
Best tamales! December 21, 2007
Lindsey D. Geiger (Evergreen, CO)
3 out of 3 found this review helpful
My father and I have been making the carnitas tamales with the Manchamantel Sauce for years for Christmas, and I have yet to have served them to someone who did not say that they were the best tamales they had ever eaten... The rest of the recipes in this book are also delicious... I highly recommend this book to anyone who loves southwestern cuisine!
 A real Southwestern Gem September 11, 2007
Cosmas Bisticas (Denver)
7 out of 7 found this review helpful
This is a wonderful collection of great southwestern recipes that work. The author Mark Miller has introduced Cajun and Creole elements into many of his recipes making them unique without sacrificing the southwestern charachter of the dishes presented. Each and every dish is definately worthy of calling itself southwestern.
Definately comprehensive this book covers with a plethora of recipes in 10 chapters anything you may be looking for to fill your southwestern Table. The chapters covered are: cocktails, salsas, sauces and soups, appetizers and salads, Tamales, seafood and fish, game and fowl, meat, desserts and breads and what the author refers to as his bag of tricks which is an assortment of staple dishes that you will find in just about any tex-mex restaurant.
Particularly useful to me I found the Tamales chapter which apart from some basic principles on preparing tamales, includes 16 different recipes.
On the negative side, I found the book very difficult to use as the print of the recipes is extremely small. As I am over 40 and my eyesight is not what it was 20 years ago, I have had to scan and enlarge the recipes that I have used in order to use them. Other than that this is a good buy and a good addition to your cookbook library!
Showing reviews 1-5 of 6
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