Red Sage: Contemporary American Cuisine

Red Sage: Contemporary American Cuisine by Mark Miller. Published by Ten Speed Press, Berkeley, CA, 1999. 1st Stated Printing. Hardbound. Size 4to (up to 12'' tall). Condition: Nr Fine in Good DJ. Sm taped tear bottom edge of DJ. 248 Pgs. 0898157595. LCCN 99-31205. Photography by Rodney Weidland. This book embodies the best of the American West, drawing on Native American, European, and Latin American ingredients and influences to crete a modern cuisine that is a symphonic homage to the West's many cultural traditions. This book celebrates the vision behind the Red Sage restaurant with over 100 recipies, lavish color and archival photos and entertaining essays on wester history, from the birth of cattle culture to the story of wagon trails to food preserving practices on the frontier. All of the restaurant's acclaimed dishes are hear, and innovative flavor combinations will inspire experienced chefs and home cooks alike. Description text copyright 2017 BooksForComfort. Item ID 32428.