"Solid piece of work, lushly illustrated."--FOOD & WINE. "One of the great cookbook bargains of the year with a series of free cooking shows."--CHICAGO TRIBUNE. "May be the only Southwestern cookbook you need to own."--RESTAURANTS & INSTITUTIONS. "Southwest food is still all the rage & it's fun to see all these celebrity chefs, including John Sedlar, Dean Fearing & Robert DelGrande, in one regional book. Recommended for any library seeking materials on the Southwest."--LIBRARY JOURNAL. 208 pages, 8 1/2 x 11 with color photographs on every other page featuring over 60 chefs of the Southwest & West. Companion book to the television series, "Great Chefs of the West". In addition to over 180 recipes, there are sections on party recommendations, ingredient mail order & step-by-stepillustrations on preparing Mexican dishes.
In this long-awaited follow-up to the original Santa Fe School of Cooking Cookbook, authors Susan Curtis and Nicole Curtis Ammerman share dozens of new recipes, techniques, traditions, and flavors from one of America's culinary hotspots.
Flavor of the Southwest
The recipes in this book are easy-to-follow and will guide you every step of the way. Included in the book are tips and tricks to ensure success when cooking.
Seasoned with humour and common sense throughout, this is the perfect cookbook for anyone who loves the flavours of the American Southwest!
Here are dozens of recipes, techniques, traditions and flavors that helped define a region.
More than 275 easy-to-follow recipes combining current tastes with traditional foods.
The interior pages are ivory. The cover features a two-color bluebonnet wreath, as do the divider pages throughout the book.
This text breaks down the limits of how Southewestern cuisine is defined and offers ideas for healthy recipes that are easy to prepare, including; rattlesnake chili, baked polenta with black beans, Southwest potato fritters, and Vegan Mole.
A guide to edible plants of the Southwest that includes medicinal uses, Native American uses, interesting facts, a section on poisonous plants, and seventy-five recipes.
The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Southwest cooking. Southwest Recipes is a complete set of simple but very unique Southwest dishes.