Red Sage Restaurant Cookbook Mark Miller

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Description: For over two decades, Mark Miller has been in the vanguard of American chefs revolutionizing the way food is prepared, perceived, and savored in restaurants and kitchens across the country. When his Coyote Cafe opened in Santa Fe in 1987, critics raved and diners agreed -- the chef's blend of Southwestern culinary traditions with modern techniques engaged the mind, eye, and palate in a feast nonpareil. When Miller brought his signature cuisine to our nation's capital, opening Red Sage in 1992, the results were equally dazzling and Esquire named it best restaurant of the year. 

With its striking design and bold, sophisticated flavors, Red Sage embodies the best of the American West -- that time and place in our nation's past when the landscape rolled on as far as the eye could see, and the adventurous spirits who heeded its call were a rare breed of resilient, resourceful dreamers. Always the gastronomic visionary, Miller has steeped Red Sage in this pioneering spirit, drawing on Native American, European, and Latin American ingredients and influences to create a modern cuisine that is a symphonic homage to the West's many cultural traditions. 

Red Sage: Contemporary American Cuisine celebrates the vision behind the restaurant in over 100 recipes, lavish color and archival photography, and entertaining essays on western history, from the birth of cattle culture to the story of wagon trails to food-preserving practices on the frontier. All of Red Sage's acclaimed dishes are here, and innovative flavor combinations will inspire experienced chefs and home cooks alike. 

More than just a cookbook, Red Sage is a tour de force from an American culinary pioneer. 

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Condition: Good condition.