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Indian Market: Recipes from Santa Fe's Famous Coyote Cafe Hardcover – 1 Sep 1995

5.0 out of 5 stars 1 customer review

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Product details

  • Hardcover: 144 pages
  • Publisher: Ten Speed Press; First Edition edition (Sept. 1995)
  • Language: English
  • ISBN-10: 0898156203
  • ISBN-13: 978-0898156201
  • Product Dimensions: 28.5 x 23.7 x 2.6 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 4,618,451 in Books (See Top 100 in Books)

Product Description


Presents over one hundred recipes from the menu of New Mexico's Coyote Cafe, which features Native American, European, and Hispanic dishes.

Customer Reviews

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Top Customer Reviews

By A Customer on 20 Oct. 2000
Format: Hardcover
This is perhaps the best cookbook I have ever read - and I own hundreds. Delicious food, easy-to-follow (if sometimes complicated) recipes, and beautifully illustrated. The food is southwestern, based on chiles, but doesn't have to be spicy. Most of the ingredients are available in the UK, although I have to order the chiles mail order from the Cool Chile Company in London. I also strongly recommend Mark Miller's "Coyote Cafe".
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Most Helpful Customer Reviews on (beta) 4.5 out of 5 stars 4 reviews
5 of 6 people found the following review helpful
5.0 out of 5 stars A Santa Fe Feast Brought to Your Table! 28 Sept. 2004
By rodboomboom - Published on
Format: Hardcover Verified Purchase
Miller is the consummate SW chef, with his world famous Coyote Cafe. Once a year the town and restaurant celebrate the rich, Indian art and culture of the area in a two-week festival. Coyote Cafe has offered special gourmet offerings for this event. So here collected is a sampling of that special fare.

Special it is with its emphasis on the SW Indian ingredients: corn, fruit, chiles, heat and spices, fowl and seafood. This is great, unique collection with kicked up results above in this reviewer's opinion than the celebrated Bobbly Flay.

The creativeness bursts through exemplified is such as: Mango Rice Pudding Brulee; Paillard of Fresh California Salmon with Chipotle Crema and Squash Salsa; Green Chiles Rellenos stuffed with Picadillo of BBQ Brisket;Tamales de Langost y Salmon with a Smoked Tomato and Jalapeno Sauce; Prairie Field Salad with Native Goat Cheese Fritters and Apple-Cinnamon Oil; Sopa de Pato (Roasted Duck Soup with Wild Mushrooms and Vegetables.

This is not for the normal home cook, but is well worth long effort for the discerning chef who wishes to take time to prepare this flavor rich food with its complex layering of ingredients, sauces and accompanments.

Worth obtaining and exploring if one either is or wants to venture into world of SW American cuisine at its best! Wonderful accompanying prose of history and culture with gorgeous photography.
2 of 3 people found the following review helpful
4.0 out of 5 stars Great Food, But Difficult Recipes 16 Dec. 2008
By Bruce R. Bartlett - Published on
Format: Hardcover Verified Purchase
The food tastes great, but be prepared for some fairly complex laborious recipes, that call for ingredients which are sometimes difficult to get. Not for the beginner.
0 of 1 people found the following review helpful
5.0 out of 5 stars great cookbook 2 Jun. 2014
By Barbara Burgess - Published on
Format: Hardcover Verified Purchase
This book was recommended by a Chef, so I know it's good, and it is. I am delighted with the purchase.
7 of 9 people found the following review helpful
4.0 out of 5 stars Putting Southwestern Cooking on the Map 14 Jun. 2000
By A Customer - Published on
Format: Hardcover
With the second of his general Southwestern cooking recipe books, Mark Miller has joined the likes of superstar chef Bobby Flay in putting a region long misunderstood on our culinary map. In the early to mid 90's Mr. Miller helped develop our palets to appreciate gourmet where we used to expect less. This book will add fire and and great recipes to any chef's repertoire. It is a fantastic example of what a great cook book can be.
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