Free PDF Crazy for Chipotle, by Lynn Nusom
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Crazy for Chipotle, by Lynn Nusom
Free PDF Crazy for Chipotle, by Lynn Nusom
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Recipes featuring the smoked and dried jalapeno (chipotle) pepper.
- Sales Rank: #2181139 in Books
- Brand: Brand: Cooper Square Publishing Llc
- Published on: 2004-06-01
- Original language: English
- Number of items: 1
- Dimensions: 8.17" h x .36" w x 8.14" l, .79 pounds
- Binding: Paperback
- 100 pages
- Used Book in Good Condition
Most helpful customer reviews
1 of 1 people found the following review helpful.
I HAVE gone crazy for chipotle!
By toughcrowd
I've had this book for 7 years now (how come nobody has reviewed it before??) and have made about half of the recipes. If you like the hot/smoky taste of chipotle as I do, it is phenomenal set of recipes. Highly addictive are the deviled eggs, the sweet smoky shrimp, the "bowl of red," the shrimp and tequila, the folded soft tacos, the avocado and jicama salad, the vegetarian lasagna, and the spicy grilled corn salad. If one is vegetarian, it would probably be worth it to get this book at its current price on Amazon ($11), for the vegetarian recipes alone. A few pieces of advice - 1) Don't make two of the dishes for one meal - the chipotle experience is enhanced by the contrast with dishes without the chipotle taste. 2) In some cases the recipes call for chipotle powder, but I've found that one can easily substitute crushed chipotle in adobo sauce for most recipes. I buy a can of chipotle in adobo sauce, chop it up, and put it in the fridge. Then I use it in multiple recipes over a period of months, usually 1-2 tablespoons at a time. With the bottle of chopped chipotle in the fridge, there's little incentive to use chipotle powder in the recipes. (Apologies to the author, who would probably be driven nuts by this advice; I'm sure there's a reason why he used chopped chipotle in some recipes, and powder in others!) 3) Adjust the amount of chipotle you use to your personal taste, and don't forget that the hotness sneakily increases as you consume the dish.
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