(Chiles) Mary Lou & Jim Creechan. Beginning with Chiles: How to Roast, Peel and Prepare Chile Peppers for Authentic Mexican Salsas, Stuffers and Seasonings. Gnocchi plenty of informative FAQs for

plenty of informative FAQs for beginners

cider makers who have the attention to craftsmanship of natural wine makers

One copy located (at MSU)

piece of rear free endpaper lacking (and the rest of said flyleaf with manuscript recipes in pencil)

user-friendly approach will inspire readers to have the confidence

(Chiles) Mary Lou & Jim Creechan. Beginning with Chiles: How to Roast, Peel and Prepare Chile Peppers for Authentic Mexican Salsas, Stuffers and Seasonings. Gnocchi plenty of informative FAQs forIllus. 11x8. 25", pictorial brown wrappers. First Edition. Edmonton, ALB: Tiengui del Norte, 1999. A technical and fun book about all kinds of chile peppers and what to do with them, from recipes to history, instructions and advice for drying, tying, and more. Mild rubbing to wrappers, else very good.