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Southwest Cuisine
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Book Synopsis Modern Southwest Cuisine by : John Sedlar
Download or read book Modern Southwest Cuisine written by John Sedlar and published by Simon & Schuster. This book was released on 1986 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring recipes dazzling both in taste and preparation, this is a brilliant nouvelle cuisine interpretation of the foods of the American Southwest. 50 full-color photographs.
Download or read book Southwest Cuisine written by Dean Fearing and published by . This book was released on 1990 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Desert Feast by : Carolyn Niethammer
Download or read book A Desert Feast written by Carolyn Niethammer and published by University of Arizona Press. This book was released on 2020-09-22 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
Download or read book Tamales written by Mark Miller and published by Wiley. This book was released on 2003-04-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Mouthwatering . . . this book's a treat for eye and palate." --Metropolitan Home magazine "Nobody makes a tamale quite like Sedler." --Ruth Reichl Popular features of southwestern and Mexican cooking, tamales--little packages of corn masa dough--are quickly becoming one of America's favorite wrapped foods thanks to the genius of these three chefs. Tamales are inexpensive, easy to prepare, and highly versatile. Best of all, they can be made with all types of fillings and in limitless styles. Try these tempting variations: * Roasted Potato, Garlic, and Sun-Dried Tomato Tamales * Asparagus and Hollandaise Tamales * Caribbean Jerk Shrimp Tamales * Lobster Newburg Tamales * Smoked Salmon Tamales with Horseradish Crema * Arroz con Pollo Tamales * Chicken Tamales with Mole Poblano * Coriander-Cured Beef Tamales with Barbecue-Onion Marmalade * Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa * Mom's Apple Pie tamales * Chocolate Bread Pudding Tamales * And more than 100 other recipes * After tasting these tantalizing recipes, you'll agree it's true that good things do come in small packages.
Book Synopsis Native American Cooking by : Lois Ellen Frank
Download or read book Native American Cooking written by Lois Ellen Frank and published by Random House Value Pub. This book was released on 1991 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cooking the Wild Southwest by : Carolyn J. Niethammer
Download or read book Cooking the Wild Southwest written by Carolyn J. Niethammer and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the last few decades, interest in eating locally has grown quickly. From just-picked apples in Washington to fresh peaches in Georgia, local food movements and farmer’s markets have proliferated all over the country. Desert dwellers in the Southwest are taking a new look at prickly pear, mesquite, and other native plants. Many people’s idea of cooking with southwestern plants begins and ends with prickly pear jelly. With this update to the classic Tumbleweed Gourmet, master cook Carolyn Niethammer opens a window on the incredible bounty of the southwestern deserts and offers recipes to help you bring these plants to your table. Included here are sections featuring each of twenty-three different desert plants. The chapters include basic information, harvesting techniques, and general characteristics. But the real treat comes in the form of some 150 recipes collected or developed by the author herself. Ranging from every-day to gourmet, from simple to complex, these recipes offer something for cooks of all skill levels. Some of the recipes also include stories about their origin and readers are encouraged to tinker with the ingredients and enjoy desert foods as part of their regular diet. Featuring Paul Mirocha’s finely drawn illustrations of the various southwestern plants discussed, this volume will serve as an indispensible guide from harvest to table. Whether you’re looking for more ways to prepare local foods, ideas for sustainable harvesting, or just want to expand your palette to take in some out-of-the-ordinary flavors, Cooking the Wild Southwest is sure to delight.
Book Synopsis Healthy Southwestern Cooking by : Bob Wiseman
Download or read book Healthy Southwestern Cooking written by Bob Wiseman and published by Cooper Square Pub. This book was released on 1995 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Healthy southwestern style recipes, made with far less salt and fat than tradtionally prepared recipes.
Download or read book Southwest Table written by Dave Dewitt and published by Rowman & Littlefield. This book was released on 2011-05-03 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: A food-history cookbook celebrating the spirit and flavors of what is now the American Southwest.
Download or read book Coyote Cafe written by Mark Miller and published by . This book was released on 2002 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in paperback!When Mark Miller opened the doors of Santa Fe'¬?s Coyote Cafe in 1987, the face of American cuisine changed forever. Blending centuries-old culinary traditions with modern techniques, Miller pioneered the emerging Southwestern cuisine, earning accolades and thrilling diners at the Coyote with his robust, inspired cooking. Originally published in 1989, COYOTE CAFE was Miller'¬?s first cookbook, and it has since sold over 200,000 copies, making it one of the best-selling full-color cookbooks ever. Nearly 15 years later, with Southwestern influences entrenched in kitchens across the country, we'¬?re excited to make this landmark book available to a new generation of cooks in a paperback edition. Featuring over 150 recipes, COYOTE CAFE presents the bold, sumptuous creations that have become Southwestern classics. Mexican, Hispanic, and Native American influences inflect such imaginative dishes as Wild Morel Tamales, Lobster Enchiladas, and Yucatan Lamb. When you try the vibrant cuisine of COYOTE CAFE, you'¬?re experiencing one of America'¬?s most dynamic regional cuisines.,Ä¢ Over 200,000 copies sold in hardcover.,Ä¢ Includes an extensive section on choosing and preparing over 35 fresh and dried varieties of chiles, as well as an in-depth glossary of ingredients.
Book Synopsis Seasonal Southwest Cooking by : Barbara Pool Fenzl
Download or read book Seasonal Southwest Cooking written by Barbara Pool Fenzl and published by Cooper Square Pub. This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a true masterpiece that pays homage to her Southwest home, chef and author Barbara Pool Fenzl presents more than 150 original recipes that burst with the colors, textures, and flavors of the region--plus complete seasonal menus.
Book Synopsis The Whole Enchilada by : Angelina LaRue
Download or read book The Whole Enchilada written by Angelina LaRue and published by Pelican Publishing. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: HEALTH & WHOLEFOOD COOKERY. Combining the smoky, mesquite aroma of Texas fare with the bold and spicy flavors of Mexican "cocina, " food writer Angelina LaRue embraces the versatile reach of the Southwest--a reach that, for LaRue, even encompasses the Native American culinary tradition. Simple, fresh, and farm-grown ingredients enhance the vibrant flavor profile of Southwestern cuisine.LaRue provides a helpful glossary of Spanish culinary terms and even a list of substitutions for some of the regional ingredients. Themed recipe chapters cover all aspects of dining and entertaining, from "condimentos" to "sopas" and appetizers to desserts. All the recipes you would hope to find in a family cantina, such as "Black Bean-Chicken Empanadas," "Three Amigos' Pico de Gallo," "Beef Machaca," and "Stacked Enchiladas with Red Chile," are well-represented in this volume.
Download or read book Southwest written by Barbara P. Fenzl and published by Beautiful Cookbooks. This book was released on 1994-03-09 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Southwest the Beautiful Cookbook explores a cuisine as diverse as the terrain and the people who settled there. The region's culinary originality derives from a historic union of native American, European and Mexican cultures, each contributing its own distinctive cooking traditions to produce what we know today as Southwestern fare. This cuisine is sumptuously presented in Southwest the Beautiful Cookbook with more than 200 recipes illustrated with stunning full-color photography. Noted Pheonix-based cooking teacher and food writer Barbara Pool Fenzl has gathered recipes that combine innovative techniques and dynamic food combinations with historic methods and ethnic contibutions to produce dishes as vibrant and exciting as the Southwest itself; shellfish tamales with ancho cream, quail salad with pumpkin seeds, sopiapillas and jalapeño chutney and so much more. Complementing the recipe chapters are informative essays by noted author and Southwest enthusiast Norman Kolpas, along with glorious photography that bring this wonderful region to life on the printed page. The people, geography, and history of the area are skillfully portrayed in scenic photography and richly anecdotal text. Home to such awe-inspiring natural wonders as the Grand Canyon, Arches National Park, Mesa Verde and the Sonoran Desert, this region is a land of austere beauty, rich culture and a uniquecuisine that is very much alive in this gorgeous addition to the Beautiful Cookbook® series.
Book Synopsis The Food of a Younger Land by : Mark Kurlansky
Download or read book The Food of a Younger Land written by Mark Kurlansky and published by Penguin. This book was released on 2009-06-30 with total page 111 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recommended by Chef José Andrés on The Drew Barrymore Show! A remarkable portrait of American food before World War II, presented by the New York Times-bestselling author of Cod and Salt. Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.
Book Synopsis Tortillas, Tiswin, and T-bones by : Gregory McNamee
Download or read book Tortillas, Tiswin, and T-bones written by Gregory McNamee and published by University of New Mexico Press. This book was released on 2017 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today--and with the "southwesternization" of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
Book Synopsis Betty Crocker's Southwest Cooking by : Betty Crocker
Download or read book Betty Crocker's Southwest Cooking written by Betty Crocker and published by Betty Crocker. This book was released on 1989-10 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to preparing and serving the savory and spicy traditional dishes of New Mexico, Arizona, Texas, and Mexico includes recipes for sour cream shrimp, cornmeal pancakes, pumpkin ravioli, and favorite variations of bean and barbeque meals.
Book Synopsis Southwestern Vegetarian by : Stephan Pyles
Download or read book Southwestern Vegetarian written by Stephan Pyles and published by Clarkson Potter. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stephan Pyles is the undisputed master of contemporary Texas cuisine, with world-renowned restaurants in Dallas and Las Vegas, the best-selling books The New Texas Cuisine and New Tastes from Texas, and a hit show for public television. He has been praised by everyone from Paul Prudhomme and Craig Claiborne to "Gourmet and "Esquire, and is widely recognized as one of the most creative chefs in the United States. Now, in Southwestern Vegetarian, Stephan introduces us to a bold new take on two of the country's most popular culinary styles -- the regional specialties of the American Southwest and the natural splendor of vegetarian cooking. From Jalapeno-Cilantro Jelly or Red Chile Linguine with Pumpkin Seed Pesto to Southwestern Vegetable Paella or Smoked Tomato Pizza with Basil and Queso Fresco, every chapter features Stephan's special brand of innovation. Stephan also excels in reinterpretations of traditional dishes, whether it's the simplicity of a homemade Pico de Gallo or the perfect Wild Mushroom Risotto, or even a country-style soup such as Posole -- here spiced up with southern greens, chayote, dried cherries, and pecans. From a breakfast of Huevos Rancheros with Ancho-Roast Garlic Potatoes to a dessert of Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel, these dishes will make every meal, in every season, an unforgettable experience. The nearly 200 recipes are at once brilliantly inventive yet still accessible to the home cook. And although all can be prepared for a strict vegetarian, Stephan's approach is that vegetarian food is a cuisine, not a lifestyle -- and so he doesn't stifle the urge to toss in the occasional ingredientsuch as shrimp or chorizo sausage (optional, of course). With stunning photographs and a design that perfectly evoke the food, Southwestern Vegetarian is a sophisticated change of pace that opens a whole new approach to two increasingly popular cuisines.
Book Synopsis The Healthy Southwest Table by : Janet E. Taylor
Download or read book The Healthy Southwest Table written by Janet E. Taylor and published by . This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A food bonanza--fantastic Southwestern flavors plus good nutrition. The Healthy Southwest Table features more than 100 recipes bursting with taste as well as nutrition. From zippy corn chowder to green chiles stuffed with tuna salad, these savory dishes are low in sugar, salt, and fat and high in beneficial ingredients such as soy, whole grains, and colorful fruits and vegetables. A healthy diet will strengthen your heart, bones, and immune system and reduce the risk of disease. But it can also delight your palate. Set an irresistibly delicious Southwest table with Janet Taylor's quick and tasty Vegetable Stir Fry, followed by Salmon with Sunset Sauce and delectable low-fat Berry-Peach Crumble. 40 color photos.
