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One copy located (at MSU)
cider makers who have the attention to craftsmanship of natural wine makers
and similar dishes featured in this book were developed in the pursuit of frugality
Either way
and showcase the beautiful plated food of chef Travis Lett's ingredient-based
(Chiles) Mary Lou & Jim Creechan. Beginning with Chiles: How to Roast, Peel and Prepare Chile Peppers for Authentic Mexican Salsas, Stuffers and Seasonings. Gnocchi One copy located (at MSU)Illus. 11x8. 25", pictorial brown wrappers. First Edition. Edmonton, ALB: Tiengui del Norte, 1999. A technical and fun book about all kinds of chile peppers and what to do with them, from recipes to history, instructions and advice for drying, tying, and more. Mild rubbing to wrappers, else very good.
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