Short
Arnold
Lara MHellish Relish by Sharon Niederman
April 26th 2007 13:03
This is not for the faint hearted. With a subtitle like “Sizzling Salsas and Devilish Dips from the Kitchens of New Mexico” and a cover bearing bright, curled red chillis, it should be obvious that this book is for those who like it hot.
Sharon Niederman is an accomplished writer who specializes in travel writing as well as restaurant and cooking features. This book is the culmination of a year’s worth of travel through New Mexico and its surrounding villages. The book contains forty authentic recipes collected from the real people Niederman encountered during her travels. One of the most charming aspects of the book is the way Niederman fuses her travel experiences with cookery as she provides a contextual background for each dish. The vignettes into real people’s lives provides colour and depth to the overall quality of the book.
Some of the more exciting relishes are the ‘Hotter Than Hell Hebanero Salsa’, ‘Green Chile Dynamite Marinade’ and the ‘Triple Peppers Con Queso’. Sure to drive the chilli lover crazy. And for the uninitiated, Niederman provides a basic overview of different types of chillis, how to care for them and the best way to prepare them.
All the photography is produced by Eduardo Fuss and the images are all bright and striking. They have so much character and the people often featured create interest beyond pictures simply of attractive food. I love the image of chillis in the snow which really captures the originality and brilliance of Fuss’s work. This book is worth looking at even for the pictures alone.
Available through Amazon.
It is believed that the use of low-resolution images and text extracts in this context
• to illustrate the publication in question,
• with the owners’ names either visible on the image itself or written in the image description below,
on the www.foodherald.com hosted on a server in Australia by www.orble.com , qualifies as fair use under Australian copyright law.
Sharon Niederman is an accomplished writer who specializes in travel writing as well as restaurant and cooking features. This book is the culmination of a year’s worth of travel through New Mexico and its surrounding villages. The book contains forty authentic recipes collected from the real people Niederman encountered during her travels. One of the most charming aspects of the book is the way Niederman fuses her travel experiences with cookery as she provides a contextual background for each dish. The vignettes into real people’s lives provides colour and depth to the overall quality of the book.
Some of the more exciting relishes are the ‘Hotter Than Hell Hebanero Salsa’, ‘Green Chile Dynamite Marinade’ and the ‘Triple Peppers Con Queso’. Sure to drive the chilli lover crazy. And for the uninitiated, Niederman provides a basic overview of different types of chillis, how to care for them and the best way to prepare them.
All the photography is produced by Eduardo Fuss and the images are all bright and striking. They have so much character and the people often featured create interest beyond pictures simply of attractive food. I love the image of chillis in the snow which really captures the originality and brilliance of Fuss’s work. This book is worth looking at even for the pictures alone.
Available through Amazon.
It is believed that the use of low-resolution images and text extracts in this context
• to illustrate the publication in question,
• with the owners’ names either visible on the image itself or written in the image description below,
on the www.foodherald.com hosted on a server in Australia by www.orble.com , qualifies as fair use under Australian copyright law.
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