World Chefs: Cookbook shows chili is versatile, for every taste
By Noreen O'Donnell
NEW YORK (Reuters) - Cookbook author and restaurant owner Kate Rowinski is a big fan of chili because it is so versatile.
Rowinski, 58, makes classic versions with turkey or ground beef but does not stop there. Peanuts and pork, wild boar and pumpkin and even Maine haddock are added to recipes in her new book, "The Ultimate Guide to Making Chili."
"We lived in Maine for many, many years and it was just logical to take fish and use it in your chili," Rowinski said in an interview.
Fresh, local ingredients make as much sense as the old standards, according to Rowinski, who owns the Horse and Hound Gastropub in Charlottesville, Virginia, with her husband, Jim, and her daughter and son-in-law.
About the only thing she has not tried is duck, although she is certain someone has.
"I'm sure it's possible," she said.
Rowinski talked to Reuters about creating dishes from whatever is in the refrigerator and the history of chili.
Q: Why did you write a book about chili? Continued...