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and Mexican Fish
piece of rear free endpaper lacking (and the rest of said flyleaf with manuscript recipes in pencil)
two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef
One copy located (at MSU)
(Chiles) Mary Lou & Jim Creechan. Beginning with Chiles: How to Roast, Peel and Prepare Chile Peppers for Authentic Mexican Salsas, Stuffers and Seasonings. Gnocchi and Mexican FishIllus. 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.
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