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Red Sage: Contemporary Western Cuisine
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About Red Sage: Contemporary Western Cuisine
Product Description We're proud to bring you Mark Miller's latest tribute to America's exciting culinary history. Red Sage in Washington, D.C. is Mark Miller's celebration of the wild, wild West, a restaurant where diplomats, locals, and even the president dive into platters of Ribs Glazed with Guajillo and Black Coffee Barbeque Sauce and hearty Cowboy Biscuits. Loaded with photos, this cookbook showcases the food and style that have made Mark Miller one of the country's favorite chefs. Mark has well over a half million books in print by now, and the accolades keep coming: the 1998 Food Arts Silver Spoon Award, the 1996 James Beard Award for Best Southwest Chef, and Esquire magazine's coveted Ivy Award for Best Restaurant. Amazon.com Review As a young boy living in Massachusetts, Mark Miller fell in love with the West while watching cowboy movies. His continuing passion for the frontier led to the opening of Red Sage, his award-winning Washington, D.C., restaurant, where both the cooking and the decor express a vision of the West and Southwest. In Red Sage, Miller combines 100 recipes for dishes from the restaurant's menu with 18 essays about his passion for the freewheeling, romantic, adventuresome Old West. Miller is a chef whose cooking influences other chefs. Dishes he created at the Coyote Cafe in Santa Fe, New Mexico, helped change the perception of what Southwest cooking can be. At Red Sage, he uses Western along with Southwestern ingredients, from fresh buffalo meat and oven-dried beef jerky to chiles and masa--the corn treated with lime that is traditionally used in making tortillas and tamales--to make bold-flavored, sophisticated dishes anyone can enjoy. Miller's culinary creativity shows in both simple and complex dishes. His Dried Apple-Guajillo Grits starts with a time-honored staple cooked in cider and milk, to which he adds hot chiles, tart-sweet fruit, and creamy grated cheese. For Braised Buffalo Short Ribs with Sage Polenta, a dish that highlights how Miller's cooking marries regional ingredients and dishes with traditional cooking techniques and outside ideas, the meat is simmered with dark beer, smoky chipotle chiles, and earthy dried mushrooms and counterpointed with the flavor of prunes, then served on the sage-perfumed polenta, an Italian version of the cornmeal on which American frontier families relied. Red Sage is both a cookbook and a volume of substance. The essays, archival photos, handsome color shots of the food, and story of how Miller conceived his restaurant ensure that Red Sage will appeal to anyone interested in the American West and Southwest, the U.S. culinary scene, and boldly flavored food. --Dana Jacobi From Library Journal Miller's most well known restaurant is the Coyote Caf?, in Santa Fe, but several years ago, he opened the flashy Red Sage in Washington, D.C., which he describes as a "Western American restaurant." His new cookbook presents the restaurant's specialties, grouped into such categories as "Main Dishes from the Ranch House" and "Sides from Pueblo Farms and Mission Gardens" (oddly enough, there's no separate appetizer chapter), along with a lengthy history of the restaurant and boxes on "The Cowboy: American Icon" and other topics. Some of the recipes call for hard-to-find ingredients (e.g., antelope chops), and there are no headnotes, but Miller does have some imaginative ideas. For libraries where chefs' books (and Miller's earlier titles in particular) are popular. Copyright 1999 Reed Business Information, Inc. From Booklist Would a real man be caught--dead or otherwise--eating a risotto of lemon-glazed hazelnut tuna with barley? Judging from Coyote Cafechef-owner and prolific author Miller, the answer is moot, since the food of the Wild West is now liberally spiced with contemporary ingredients. It is clear that Miller, at the height of his culinary talents, has labored long over the making of the restaurant Red Sage and the recipe book of the same nam
