| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2013029222 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780826354150 (pbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0826354157 (pbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780826354150 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)840460677 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.59789 Cas |
| Item number |
45 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.59789 Cas |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Casey, Clyde |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Red or green |
| Remainder of title |
New Mexico cuisine |
| Statement of responsibility, etc |
Clyde Casey |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First University of New Mexico Press edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Santa Fe, NM |
| Name of publisher, distributor, etc |
University of New Mexico Press |
| Date of publication, distribution, etc |
2007 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 267 pages |
| Dimensions |
27 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Originally published: Santa Fe, New Mexico : Clear Light Publishing, 2007. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Winner of the 2008 New Mexico Book Award for Best Cookbook Chile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, "Red or green?" Diners have strong opinions on which color best complements a dish, so much so that in 1999 "Red or Green?" was adopted as the official state question. In Red or Green, Casey invites readers to experience the bold flavors of Southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking. Also included are a guide to New Mexico wines and wineries, a glossary, and information on high altitude cooking and where to buy chiles and chile products. With more than two hundred recipes centering on chile cuisine, Red or Green offers an enticing exploration of the traditional and the exotic in New Mexican fare"-- |
| 590 ## - LOCAL NOTE (RLIN) |
|---|
| Local note |
102371 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, American |
| General subdivision |
Southwestern style. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking |
| Geographic subdivision |
New Mexico. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking (Hot peppers) |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking |
| General subdivision |
Regional & Ethnic |
| -- |
American |
| Geographic subdivision |
Southwestern States |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, American |
| General subdivision |
Southwestern style. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking (Hot peppers) |
| 651 #7 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME |
|---|
| Geographic name |
New Mexico. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
sw 600 - 699 |
| Source of classification or shelving scheme |
|