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Rating: 
Summary: Interesting recipes. Difficult-to-obtain ingredients.
Review: If you have easy access to squab, pheasant, loin of rabbit, quail, buffalo, antelope, Mexican oregano, blackberries, poblano chiles, gualjillo chiles, serrano chiles, chile molido, chile carib, chipotles in adobo sauce, Apaloosa beans, calypso beans, Steuben yellow beans, fresh hoja santa leaf, dry aged goat cheese, smoked gouda, chanterelles, Silver Queen corn, fresh marjoarm, fresh epazota, pumpkin seeds, cumin seeds, dried blueberries, huckleberries, etc., then you might find the recipes in "Red Sage: Contempoary American Cuisine" the kind that will give a fresh and creative twist to your culinary endeavors. Otherwise, you are likely find very little in this book that you can put to use in your kitchen.
Rating: 
Summary: Recommended for contemporary American cooking & dining.
Review: Mark Miller's Red Sage (provides a range of innovative dishes not to be found in competing cookbooks, based on fare invented for his restaurant. Spicy dishes are the trademark of the establishment and here a good dose of history - complete with vintage photos - is added to explain their origins. Enjoy Red Sage Vegetarian Bean Chili or Huckleberry Bread Pudding with Maple Custard Sauce in this collection of contemporary American foods.
Rating: 
Summary: History of the West comes alive through it's foods
Review: More than a collection of recipes. This book was for me a personal and intellectual quest of what the "West' means and where the foods that I love to eat came from.I researched the food histories of Native Americans, early hispanic settlers, the mountain men,the cowboys and the pioneers. In particular I read the fascinating pioneer woman's diaries to find out not only what foods they ate but also discovered the symbolic nature of those foods. The dishes were the last cultural link left sometimes to civilization and their former identities. The recipes are modern recreations of the robust and homey foods of the West that I serve at my restaurants Coyote Cafe and Red Sage.We took over three years to do the book, researching historical photos and photographing all the food in natural light so the finished book has a richness. The book also tells the tale of the creation of the restaurant Red Sage for those readers interested in the genesis of a modern restaurant. I included over 150 sources in the bibliography for furthur readings. I think this is my best book to date and hope you enjoy some of the great flavors of the West.
Rating:
Summary: Red Sage
Review: Not only have I read the book, which is well written and quite insightful, but I have had the priviledge to create many of the dishes presented. The techniques are fairly simple for a seasoned chef, and the only trick is finding the ingredients if you live in a smaller town. One item I have discovered cannot be substituted is the can of chipoltes in adobo sauce. If you find them, buy many cans, as you will be using them often! The beauty of this book is the diversity of dishes featured. Vegetarians can find many recipes to entertain, and the poultry, game, and beef dishes are quite intriguing. This cookbook is fabulous, and I consider the recipes to be invaluable. A must for any cook!
Rating:
Summary: Exquisite western cookbook!
Review: Talk about a beautiful, well-done cookbook! I've cooked three recipes from this, and each was just spectacular in both taste and presentation. The difficulty in prep was medium, and he provides some alternative ingredients as well which really helps. His balance between heat and sweet is sophisticated. Use of buffalo and antelope is remarkable. Takes me back to my western upbringing now that I reside in the midwest. His anthropology background makes the surrounding test fascinating. Well researched and presented. Great read! Will become a favorite in my collection.
Rating:
Summary: Exquisite western cookbook!
Review: Talk about a beautiful, well-done cookbook! I've cooked three recipes from this, and each was just spectacular in both taste and presentation. The difficulty in prep was medium, and he provides some alternative ingredients as well which really helps. His balance between heat and sweet is sophisticated. Use of buffalo and antelope is remarkable. Takes me back to my western upbringing now that I reside in the midwest. His anthropology background makes the surrounding test fascinating. Well researched and presented. Great read! Will become a favorite in my collection.
Rating:
Summary: Good
Review: that guy who wrote the derogatory one must live in a closet.
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