James Beard award-winning chef Janos Wilder offers more than 30 recipes for decadent, delicious chiles rellenos, ranging in complexity to suit beginning and expert home cooks alike. Wilder introduces regional Mexican rellenos, then provides contemporary interpretations, including jalapeno poppers, roasted poblanos, sauces, and more. With in-depth techniques for making the perfect relleno-from choosing the right chiles to preparing them for stuffing - "The Great Chiles Rellenos Book" provides plenty of inspiration for anyone craving a taste of the Southwest.
Buy The Great Chiles Rellenos Book book by Janos Wilder from Australia's Online Independent Bookstore, Boomerang Books.
(260mm x 114mm x 13mm)
Ten Speed Press
Publisher: Random House USA Inc
Country of Publication:
Author Biography - Janos Wilder
Named "Best Chef: Southwest" by the James Beard Foundation, Janos Wilder opened his groundbreaking restaurant Janos in 1983, and recently opened the acclaimed KAI Restaurant at the Sheraton Wild Horse Pass in Chandler, Arizona. This is his second book. He lives in Tucson, Arizona.