Mark Miller (3) (1949–)

Although I'm generally a fan of Tenspeed Press books, I was somewhat disappointed in this one. It may cover a great many types of chile peppers, but I'm come across more in grocery stores that are NOT in this book than I'm used to finding with Tenspeed titles. It's good for what it's got, but somewhat lacking overall.

This was a surprising and delightful find at a used book sale. It is not a general (as in appetizer, entree, etc.) cookbook but geared toward Southwestern flavoring(s), as in pestos, sauces, dressings, flavored oils, etc. This is an exceptional cookbook for what it is. All the recipes I have tried are wonderful. Highly recommended as a companion to the many other cookbooks geared towards main courses, salads and appetizers. These flavorings go well in many places (not just Southwestern faire).

Cordero Yucatán = Roasted Lamb Yucatán-Style with Cinnamon Rice, p. 161. Good. Way too much work. While not too spicy, it is so spicy that it overwhelms a good piece of meat. This would make mutton better, but diminishes lamb.

Not terribly useful for the vegan, but some recipes can certainly be veganized. I mostly like this cookbook for the salsa recipes, how to prepare chiles in many ways, etc.