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Title details for New Mexico Chiles by Kelly Culler (Urig) - Available

New Mexico Chiles

by Kelly Culler (Urig)
ebook
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The author and filmmaker known as the "Chile Chica" serves up the pepper's "role in New Mexico's history, heritage, culture, and of course, cuisine" (SantaFe.com).
To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state's cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle's in Hatch and Matt Romero's in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker "Chile Chica" Kelly Brinn Urig for the enchanting history of chile.
"A colorful book loaded with photos, most taken by Urig as she traveled the state interviewing people and tasting traditional foods . . . The Chile Chica and her generation are the future of the chile industry if it's to survive. Pay attention to them." —Santa Fe Travelers

"For both the film and the book she let chile and the people who grow it and cook it do the talking." —Albuquerque Journal
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Series: American Palate Publisher: Arcadia Publishing

Kindle Book

  • Release date: April 13, 2021

OverDrive Read

  • ISBN: 9781625853530
  • Release date: April 13, 2021

EPUB ebook

  • ISBN: 9781625853530
  • File size: 28105 KB
  • Release date: April 13, 2021

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food History Nonfiction

Languages

English

The author and filmmaker known as the "Chile Chica" serves up the pepper's "role in New Mexico's history, heritage, culture, and of course, cuisine" (SantaFe.com).
To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state's cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle's in Hatch and Matt Romero's in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker "Chile Chica" Kelly Brinn Urig for the enchanting history of chile.
"A colorful book loaded with photos, most taken by Urig as she traveled the state interviewing people and tasting traditional foods . . . The Chile Chica and her generation are the future of the chile industry if it's to survive. Pay attention to them." —Santa Fe Travelers

"For both the film and the book she let chile and the people who grow it and cook it do the talking." —Albuquerque Journal
Expand title description text
Cooking & Food History Nonfiction