Red Sage: Contemporary American Cuisine

Red Sage
Contemporary American Cuisine

By Mark Miller

Red Sage Contemporary American Cuisine
"I thought back to images of the West that had made such an indelible impression on me in my youth and decided that was the story Red Sage should tell." -Mark Miller

Red Sage, in Washington, D.C., is Mark Miller's celebration of the wild, wild West, a restaurant where diplomats, locals, and even the president dive into platters of Wild Mushroom Tamales, Chile-Dusted Fried Green Tomatoes, and Fresh Corn Fritters. with its remarkable design and daring, sophisticated dishes, Red Sage, named Esquire's Best Restaurant of the Year in 1992, embodies the fantasy of the American West-a place of infinite possibilities that speaks to our imaginations.

Red Sage: Contemporary American Cuisine applauds the philosophy behind this pioneering restaurant in over 100 recipes, gorgeous color and archival photography, and captivating essays on western history-from meditations on mountain men and cowboys to examinations of the Spanish Mission and cast-iron cooking.

Whether it's Fish and Game from the Wild West, Main Dishes from the Ranch House, Sides from Pueblo Farms and Mission Gardens, or Breads and Desserts from the Western Hearth you're interested in, Red Sage has it all. Miller's creative and decorative dishes and unique flavor combinations will motivate professional and amateur chefs alike. The acclaimed recipes include:

Jalapeño-Crusted Halibut on Smoked Mussel Grits with Cilantro Aioli
Spice-Rubbed Porterhouse with Yukon Gold Baked Potatoes
Vidalia Onions Stuffed with Corn Bread and Parmesan
Green Garlic Soup with Tabasco Wings
Cowboy Coffee Crème Brûlée

By introducing modern elements to an established tradition, Mark Miller successfully bridges the old and the new, recreating the historical spirit of the West. A progression of his passion for the West, the culinary style of Red Sage showcases the food and style that have made Mark Miller one of the country's favorite chefs.

About the Author:
Mark Miller began his culinary career with Alice Waters at Chez Panisse in Berkeley in 1979. Since that time he has opened several restaurants around the country, including Coyote Cafe in Santa Fe and Las Vegas, Fourth Street Grill in Berkeley, and Red Sage in Washington, D.C. Mark has over a half a million books in print, including Coyote Cafe, Flavored Breads, Mark Miller's Indian Market Cookbook, Coyote's Pantry, The Great Salsa Book and The Great Chile Book. He has earned numerous awards, including the 1998 Food Arts Silver Spoon Award and the 1996 James Beard Award for Best Southwest Chef.

Buy the Book!

Red Sage: Contemporary American Cuisine
By Mark Miller
Ten Speed Press
Cloth, 248 pages, $40.00
Publication Date: December 1999
ISBN: 0-89815-759-5
Information provided by the publisher.