The Book of Southwest Cooking

by Jan Nix

As hot as the sun-baked desert, as refreshing as the cool evening sky, Southwestern cooking thrills the palate with spices, flavors and textures like no other cuisine. Tex-Mex Chili, Gazpacho with... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1557880743
• ISBN13: 9781557880741
• Release Date: November 1993
• Publisher: HP Books
• Length: 119 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.3" x 5.5" x 11.0"
• Age Range: 18 years and up
• Grade Range: Grade 12 and higher

Customer Reviews

The Book of Southwest Cooking

On the recommendation of a friend, I purchased this used book from your site. It came in pristine condition in a matter of days. I love this book as it is all I will ever need to master the art of Southwest cooking. The directions are easy and most contain items that are not hard to find which is a big plus for me.

Great introduction to Southwestern cooking

In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes. This installment, the Book of Regional American Cooking (Southwest), presents recipe suggestions for all major courses, from appetizers and snacks to desserts and drinks. Special chapters are dedicated to soups, stews and chiles, breads, and vegetables and sides. Loads of different varieties of quesadillas, enchiladas, burritos, tamales, salsas, tortillas, tostadas, fajitas, tacos, refried beans, guacamole, huevos rancheros, nachos and margaritas appear next to unique dishes such as chilled avocado bisque, honey-glazed pecan cake, chili-cheese brioches, cumin vinaigrette, shrimp gazpacho, juniper lamb stew, lamb with pineapple salsa, nectarine-cajeta tart, Southwest sushi rolls and spiced apple sorbet. From achiote seeds to Zuni squash soup, this collection of recipes, while not all-encompassing, is a great introduction to the richness and unique flavors of the Southwestern cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on Mexican cooking and on dips and salsas. Also recommended: Around the World Cookbook Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only Joy of Cooking: 75th Anniversary Edition - 2006

Excellent Cookbook!

There is nothing magic or secret about southwest cooking. Unfortunately, so many of the recipes are family favorites that are simply handed down through generations that very few traditional recipes are written anywhere.For example, if you're not native to the southwest, you'll have extreme difficulty finding a recipe for Carne Adovada (p. 51), simply because most southwest cooks make this wonderful dish with as little thought as most people give to scrambled eggs.This little gem presents almost 100 recipes. Some are very traditional, everyday dishes like guacamole, chile con queso, etc. Others are less tradtional, like Glazed Grilled Quail and Venison with Chipotle Cream. In addition, the author explains the ingredients necessary to create these southwest dishes.My only complaint is that the book doesn't open flat. But that's not a big deal - by now, it falls open naturally to my favorite recipes.