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Savory Recipes from North America's Favorite Restaurants
By Stephanie Anderson
7-1/4 x 9 in; 112 pp; 55 color photographs
August 2007 ISBN 9781932855609 ISBN10 1932855602
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Killer Chili serves up the hottest chili recipes from 50 renowned restaurants in the US and Canada. This latestmouthwatering volume of the Killer series follows on the heels of the popular Killer Ribs and Killer Pies, and presents the best bowl-filling fare in North America. Filled with savory secret formulas, including a beer-laden chorizosausage chili, a tempting Cape Cod seafood variety, a meatless Southwestern vegetable chili, and a rosemary-flavoredTuscan version, this cookbook contains old favorites, exotic new twists, and everything in between to satisfy any cravingfor a steaming bowl of red.
Stephanie Anderson is a food and lifestyle writer and editor who also teaches writing courses at Shippensburg University in Pennsylvania. When she's not teaching or writing she can usually be found elbow-deep in her garden at her home in Carlisle, Pennsylvania.
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