Mark Miller became known as the father of modern Southwestern cuisine through his Santa Fe restaurant, Coyote Cafe. With Red Sage he branches out and explores the broader spectrum of American western cuisine.

The companion cookbook to his Red Sage restaurant in Washington, DC, this book is a must read not only for foodies, but for anyone interested in the history of the American west. Former anthropologist Mark Miller's essays, illustrated by stunning historical photos, bring us a new understanding of life in the old west, an historical period he particularly identifies with. You'll come away with a general history as well as deep understanding of the culinary ingredients of the time and the people who ate them.

While Miller's cooking is always steeped in tradition, it is also innovative and contemporary, and in he case of the recipes in this book, draws on Native American, Latin Americana and European influences.

Chapters include: Fish and Game from the Wild West; Main Dishes from the Ranch House; Sides from Pueblo Farms and Mission Gardens; Breads and Desserts from the Western Hearth; Red Sage Pantry and Techniques; Sources.

Sample Recipes:
See the Related Recipes box below for sample recipes from this book.