Cookbooks American Southwestern
Cocina! by Atkinson, Leland
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Child award winning, hands-on, step-by-step guide to techniques and ingredients of southwestern cooking. Really excellent. 60+ recipes. Mail sources.Foreword by Mark Miller
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Chili Madness by Butel
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More than 35 best & tested recipes, mild to searing, plus neat info. Mail order sources. Illus. 94 pgs. Paper
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Hotter Than Hell by Butel, Jane
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Revised! 180+ hot & spicy dishes from around the world, featuring chiles, ginger, horseradish, mustard, pepper, onions & garlic 201 pgs. Paper
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Tex-mex Cookbook by Butel, Jane
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Classic collection of hundreds of simple, easy recipes plus menu & party ideas for all oCalifornia Culinary Academy sions. 192 pgs. Paper
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Feast of Santa Fe by Dent, Huntley
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The taste for Southwestern cooking has swept America from the coast of Maine to Washington State. Now the distinctive flavors of this delicious regional cuisine can be recreated in any home kitchen by using the more than 150 recipes included here.
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Mansion On Turtle Creek by Fearing, Dean
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Dean Fearing's daring & sophisticated-yet relaxed-approach to Southwestern zest. Fearing makes dining at Rosewood's The Mansion on Turtle Creek a truly extraordinary experience.
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Savor the Southwest by Fenzl, Barbara Pool
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In this companion book to the public television series of the same name, the author introduces readers not only to her region's remarkable cuisine and foodways, but also to its finest chefs, including Stephan Pyles, Robert Del Grande, John Rivera Sedlar, Roxsand Scocos and the Too Hot Tamales, Mary Sue Milliken and Susan Feniger. Contains over 140 recipes that include dishes from simple and homey to show off recipes that combine a symphony of flavors and techniques. Foreword by Jacques Pepin.
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Bobby Flay's Bold American Food by Flay, Bobby
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Child Award! Jazzy, southwest-inspired food from New York's Mesa Grill blends fiery seasonings and tantalizing combinations of ingredients for grilling magic. More than 200 revolutionary recipes.
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Culinary Capital by Goodwyn, Jeremy
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Houston is this country’s foremost restaurant city, leading the nation in number of restaurants and restaurant meals served per capita. There is found the signature multicultural mix of Deep Southern, Cajun, Creole, Mexican and Southwestern, to be sure--but do add Italian, Spanish, Greek and French; Middle Eastern; Chinese, Japanese, Vietnamese and Thai; Indian; Australian--you name it! And you will find it in Houston, the Port City, the Garden City, the Bayou City, our nation’s fourth largest. This title establishes Houston as the Culinary Capital, showcasing the heights and the breadth of its unique cuisine.
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Foods of the Sun by Greer, Anne Lindsay
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Using only the freshest ingredients and a range of flavors and techniques that take advantage of our varied heritage, Anne Lindsay Greer has created a vibrant, healthful cuisine that has its roots in the Western & Southwestern United States.
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Salsa by Hearon, Reed
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Over 35 easy-to-prepare recipes from Mexico, arranged by chapters: fiery, mild, modern & dessert salsas. Color photos. 84 pgs. Hard
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Breads Of The Southwest by Hensperger, B
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Beth Hensperger celebrates spirit & culture in nearly 100 outstanding recipes for Native American, Spanish & Mexican breads. Handsome color photos. 156 pgs. Paper (List 22.95)
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Border Cookbook by Jamison
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Tantalizing recipes (with regional variations), history & anecdotes for exuberant home cooking of the American Southwest & Northern Mexico. Color illus. 512 pgs. PAPER
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Smoke & Spice, Revised Edition by Jamison, Cheryl and Jamison, Bill
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Smoke & Spice is the classic cookbook that resurrected the great American barbecue tradition. Cheryl and Bill Jamison teach the skill and celebrate the art of barbecuing the real way with smoke (as opposed to grilling with fire). Before Smoke & Spice revolutionized backyard home cooking, many believed that smoke-cooked barbecue should be left to the pitmasters at national competitions and famous barbecue joints in the south. Now everyone who wants to make their own mouthwatering pulled pork or smoked ribs easily can, as long as they have Smoke & Spice by their side. The Jamisons have added more than 100 new recipes, an update on the latest equipment, and even more wit and charm.
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Smoke & Spice, Revised Edition by Jamison, Cheryl and Jamison, Bill
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Smoke & Spice is the classic cookbook that resurrected the great American barbecue tradition. Cheryl and Bill Jamison teach the skill and celebrate the art of barbecuing the real way with smoke (as opposed to grilling with fire). Before Smoke & Spice revolutionized backyard home cooking, many believed that smoke-cooked barbecue should be left to the pitmasters at national competitions and famous barbecue joints in the south. Now everyone who wants to make their own mouthwatering pulled pork or smoked ribs easily can, as long as they have Smoke & Spice by their side. The Jamisons have added more than 100 new recipes, an update on the latest equipment, and even more wit and charm.
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Southwest : Williams-Sonoma by Long, Kathi
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From the freshest Dungeness crabs harvested in the Pacific Northwest to the juiciest blueberries picked in Maine, the New American cooking series celebrates the regional foods and culinary traditions of contemporary American cooking. This volume reflects the foods, recipes and ways of cooking that distinguish this region from the rest of the country. Today's Southwestern cuisine--with its signature chiles, earthy beans, and grilled meats is one of the country's most beloved regional fares. It reflects traditional Native American, European, and Mexican cuisines, as wells as the contemporary emphasis on the freshest local ingredients. This collection of 60 recipes, including Achiote Shrimp Tostadas, Texas Bowl o' Red, Chiles Rellenos with Carne Adovada, and Toasted Pinon Shortbread captures the appeal of this vast region.
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Clouds for Dessert by Lowell, Susan
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Ever taste a cloud? Or take a bite out of the Grand Canyon? What if the West could taste the way it looks? Clearly, some of the great natural phenomena would have to be spectacular desserts. And so they are, for desserts of all foods are the most open to fantasy and fun. A little kitchen magic can turn the Rocky Mountains into snowcapped sundaes, or wild, rough, piggy javelinas into ginger cookies, or even cactus into Popsicles, pancakes, and tender rosy pies. The best food of a region expresses a sense of place in a way nothing else can. This is especially true of the American Southwest. These 50 recipes express climates and geography (pomegranates and citrus from the desert, piñon nuts and apples from the mountains) as well as history and culture (Tohono O'odham saguaro syrup, Spanish flan, cowboy cake, New Mexican biscochitos, and very chi-chi nouvelle Southwest chocolate mousse pie).
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Coyote's Pantry by Miller
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More great innovations: 125 recipes for salsas, chutneys, flavored oils, marinades, pasta sauces & more Color illus. 130 pgs. Hard
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Coyote Cafe by Miller, Mark
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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.
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Red Sage by Miller, Mark
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Red Sage, in Washington D.C., is Mark Miller's celebration of the wild, wild West, a restaurant where diplomats, locals and even the president dive into plates of Ribs Glazed with Guajillo and Black Coffee Barbecue Sauce and hearty Cowboy Biscuits. This cookbook showcases the food and style that have made Mark Miller one of the country's favorite chefs.
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Tamales by Miller, Mark
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BEST SELLER! Top Southwestern chefs dazzle with 120 recipes, classic to exotic, & info on techniques, regional styles, more.
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Tamales by Miller, Mark; Pyles, Stephen; and Sedlar, John
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Bestseller! New in paperback! Pork tamales are the standard, but Southwesterners enjoy green chili and cheese versions, cooked raisin desert tamales, and others. Here are 120 traditional and innovative tamales by America's top three Southwestern chefs. 75 color photos.
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Prickly Pear Cookbook by Niethammer, Carolyn
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Those bristly cactus spines are guarding something really good to eat. Like chocolate, corn, tomatoes, potatoes, and chile, prickly pear cacti are one of the true treasures of the Americas. As a food, prickly pear is delicious, nutritious, and increasingly believed to be medicinal. Native Americans have enjoyed it for thousands of years, but transplants now flourish worldwide, particularly around the Mediterranean. But how do you transform a live pincushion into a delicious smoothie, cool salad, or a pie as pink and airy as the desert dawn? In her unique, beautiful cookbook Carolyn Niethammer has collected 56 enticing international recipes for the succulent fruit and tender green pads (or nopalitos) of the prickly pear. A wild-food expert and master cook, she guides readers all the way from cactus patch to casserole, from easy spine removal techniques to Prickly Pear Barbecue Shrimp with Roasted Corn and Black Bean Relish. Other highlights of this marvelous collection are such simple yet sensational delights as Easy Nopalito Salsa, Sabra Soufflé, Chicken Yucatán, Prickly Pear Gelato, Prickly Pear Kuchen, and Prickly Pear Wine.
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Contemporary Southwest by Nordin, Donna
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In her first cookbook, restaurateur Donna Nordin brings together 85 recipes for the food that has earned her national acclaim and repeatedly landed Cafe Terra Cotta on lists of America's best restaurants. While all her dishes dazzle the palate, subtle garlic Custard and smooth Avocado Vichysoisse are as much a part of her repertoire as the fiery punch of Fries Jalapeno Ravioli. Her signature style carries over into the dessert course with a tequila-laced chocolate Arizona Princess Cake, just one of her many sophisticated studies in flavor. Share these recipes with your family and friends and you'll understand why Donna is one of the country's foremost cooking teachers, as well as one of its most respected chefs.
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Ultimate Chili Book by O'Hara, Christopher B.
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Why is chili called chili? Where did the dish originate? What's the special relationship between this spicy stew and the Superbowl? What are the relative merits of bean and no-bean chili? Find out in this definitive guide to the ultimate bowl of red. More than a cookbook, this volume covers chili legend and fact, lists common and uncommon ingredients (plus indispensable implements), details the ins and outs of proper chili consumption, and takes us to legendary places in the American chili world. Contains more than 30 innovative recipes?from Texas Chili to Grilled Corn and Chicken Chili, and illustrated throughout with color photographs, a savory update in a culinary classic.
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Pastry Queen by Rather, Rebecca and Oresman, Alison
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Texas accent and all-American flavor, even pitching in to help her put a fresh coat of paint on the porch of her Main Street shop. Rather takes the best of the Lone Star State—pecans, peaches, pralines, chiles, dulce de leche, German sausage--and turns out treats that taste like home, only better than anything homemade ever tasted before. There are the Bacon-Cheddar Scones, the Texas High Hairs Tarts (the only big hair Rather has ever had!), Fourth-of-July’s Fried Pies, Turbo-Charged Brownies with Praline Topping, pillowy Kolaches (yeasted buns with savory fillings), dulce de leche, German sausage--and turns out treats that taste like home, only better than anything homemade ever tasted before. Self-taught, Rather’s 150 utterly original recipes reflect her made-with-love-from-scratch philosophy and are guaranteed to get everyone fixin’ to bake.
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Sizzling Southwestern Cookery by Schroeder, Lisa
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This step-by-step cookbook makes it easy to create mouth-watering meals with everybody's new favorite Southwestern dish --fajitas. Schroeder presents 35 tantalizing fajita recipes, as well as dozens more for delicious salsas, appetizers, condiments, salads, drinks, and desserts.
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Geronimo by Skoglund, Cliff and DiStefano, Eric
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Featuring huge overhead beams, creamy stucco details, and a fireplace sporting oversized moose antlers, the 250-year-old hacienda that houses Geronimo restaurant is a welcome addition to Santa Fe’s trendy Canyon Road. Restaurant owners Cliff Skoglund and Chris Harvey along with chef Eric DiStefano have created a refined retreat in this once rough-and-tumble town, serving exquisite contemporary cuisine that rivals the best in the country. Geronimo brings Chef DiStefano’s innate understanding of ingredients and uncanny instinct about flavors to the home table. You’ll find such elegant dishes as Brie and Almond Soup, Napoleon of King Salmon with Chile-Butter Sauce and Braised Ruby Chard, and White Peach Shortcake with Champagne Ice Cream. At Geronimo, food is art, customers are guests, and everyone is welcome.
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Cuisine, Texas by Smith, Joanne
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Multi-ethnic feast replete with 375+ recipes drawn from every Texas ethnic group, from Native American and Mexican to Japanese and Vietnamese, from African and Greek to Dutch and Italian.
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El Charro Café Cookbook by Stern, Michael and Jane
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The colorful history of El Charro Café and the 150 recipes for vibrant, exciting Mexican food make this book as unique and entertaining as the 80-year-old restaurant itself. It is rumored that in the 1940s, founder Monica Flin would sit on the El Charro patio, sipping martinis from teacups and playing cards with John Wayne, who was in Tucson to film westerns. Today the restaurant is run by Carlotta Flores and her husband, Ray. The El Charro Café, America's oldest family-operated Mexican restaurant, is located in a house built in the 1890s by Monica's father (who was also Carlotta's great-grandfather). The restaurant's signature dish is Carne Seca Beef, a Tucson passion. The beef is cured high above the restaurant's patio where strips of thin-sliced tenderloin hang in an open metal cage. Old favorites and creative new Mexican dishes that are enjoyable to cook and to serve fill the book. The greatest restaurants in America are its wonderful independent regional restaurants. And there are no greater experts on America's regional restaurants than Michael and Jane Stern. Coast to coast, said the New York Times, they know where to find the freshest lobster rolls, the fluffiest pancakes, the crispiest catfish. Rutledge Hill Press is launching a new series of Roadfood™ Cookbooks, each with recipes, pictures, and the history of one of America's greatest regional restaurants.
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The Food of Texas by Stuart, Caroline
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This book showcases the best culinary trends and tastes from today's hottest chefs and restauranteurs, blended with regional cultural sizzle. Caroline Stuart, co-founder and vice President of the James Beard Foundation, includes her own original recipes as well as homestyle favorites. The Food of Texas pulls together mouth-watering, colorful dishes from America's top chefs, among them Grady Spears (of Reata), Stephen Pyles (of Star Canyon), Dean Fearing (of the Mansion on Turtle Creek), and Tim Keating (of DeVille Restaurant). These talents represent the very best of Texas cuisine and they're all here, to bring you the best in cooking from the piquant part of the world. Sample such sumptuous dishes as Outlaw Coleslaw, Smoked Brisket of Beef and Chocolate Tortillas.
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Los Barrios Family Cookbook by Trevino, Diana Barrios
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Los Barrios Family Cookbook offers the best of Tex-Mex cooking and dozens of family recipes, many of which have been handed down through the generations. The dishes feature easy-to-obtain ingredients and directions that produce what the restaurant calls casero cooking--(or homestyle). Many of the recipes include informative notes about the origins of the fare, as well as special cooking tips and make-ahead instructions. Recipes include: Acapulco-style Ceviche, Chilaquiles Verdes, Tacos de Chorizos con Papa y Queso (Chorizo, Potato, and Cheese Tacos), Asado de Puerco (Pork Tips in Red Chile Sauce), Chicken and Spinach Enchiladas, lots of different chalupas, and, of course, the ultimate margarita. Also included is an excellent section on what to stock in your pantry.
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Brennan's of Houston in Your Kitchen by Walker, Carl
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World-famous Brennan's of Houston Restaurants serves up another volume of their great recipes, 175+ in all, selected and edited by the executive chef of Brennan's of Houston. You'll find nothing but Brennan's signature dishes here, each photographed in elegant presentations. As exotic as some of the dishes sound, the recipes are easy to prepare, seasoned as they are with instructions, insider comments and tips from Chef Walker and Brennan family members. You'll find detailed color photos of each step for preparing the fresh ingredients, as well as full-page presentations of the final table spread. You even get ideas for hosting your own Brennan's Event, serving creole dining with gracious Southern hospitality and spice with your personal flair.
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Tex-Mex Cookbook by Walsh, Robb
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Nobody knows Tex-Mex like Houstonian Robb Walsh, who has spent much of his career researching the vibrant Mexican-American-and-Texan kitchen. Now he shares all the savory details in a comprehensive Tex-Mex bible, filled with outsize characters, fascinating stories, rare archival photographs, and of course great recipes for making an easy-to-elegant range of classic and nuevo dishes. The Tex-Mex Cookbook takes readers from the Spanish missions of the eighteenth century to the nineteenth century's short-lived Republic of Texas and beyond, capturing the flavor of old San Antonio's Chile Queens as well as the distinctively homespun inventions of rural border towns in lively prose and historic photographs. From the birth of corn chip mania to the booming Tex-Mex aisles in supermarkets across America, The Tex-Mex Cookbook reveals how America's oldest regional cuisine became a nationwide passion. Recipes include tacos, enchiladas, and authentic Texas chili, as well as fajitas, nachos, and Frito pie. Upscale contemporary selections such as Wild Mushroom Chalupas and Prickly Pear Margaritas bring this western saga up-to-the-minute. A food fiesta that will delight home cooks and history buffs alike, The Tex-Mex Cookbook celebrates this inimitable culinary culture with the fact-filled, fun-filled tribute it deserves. Robb Walsh is the author of the acclaimed Legends of Texas Barbecue Cookbook and is the restaurant critic for the Houston Press. Winner of two James Beard Awards, he has written for Gourmet magazine and National Public Radio. Also the author of A Cowboy in the Kitchen and Nuevo Tex-Mex, he lives in Houston, Texas.
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Mansion Fare Cookbook by Walters
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First Lady Rhonda Walters offers 17 menus for brunch, lunch and dinner, as served at the Oklahoma Governor's Mansion. Nutrition counts. Color photos of recipes and interiors.
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Janos by Wilder, Janos
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Tucson restaurant joins the flavors of the Rockies & the Southwest with European cooking traditions. Color photos. 228 pgs. Paper
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Healthy Southwestern Cooking by Wiseman, Bob
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No more worrying that you have to cut flavorful southwestern dishes from your diet as you trim fat, salt, and cholesterol—here is the answer to your prayers. This outstanding collection of 101 recipes contains contemporary dishes like Basque-style stuffed peppers and corn and tomato bisques along with old favorites like enchiladas, burritos, tamales, frijoles, and sopaipillas—all with less fat, salt, and cholesterol than traditionally prepared food. Healthy Southwestern Cooking brings the popular cuisine of the American Southwest into the 90's with flair.
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A Painter's Kitchen by Wood, Margare
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Revised! Wood. 70 recipes for homegrown & natural foods from Georgia O'Keeffe's kitchen, with details on her outlook on food, philosophy, life, art & the world. Color photos. 128 pgs. Paper
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A TIME TO SHOP; A TIME TO BUY
Now the weather's improving, the days are getting a bit longer, the sun is shining (at least for a little while) and the awful ice and snow storms are hopefully behind us for one more season. This is the time of the season that people get over the post-Christmas blues (we're talking about early March and beyond). The bills are mostly paid up from the big Christmas shopping blast, the longer days improve the overall human well-being, the tax work is nearly done and we're all looking forward to a bright spring and summer.
So when we're over the blues and ready to shop we have to ask the question. Are we looking or are we buying? And if we're buying, what are we buying? That's the question. And the answer is … everything. People are shopping for and buying just about everything. Whether it's from stores, catalogs or on the Internet, people are buying everything. The list is long and diverse and it keeps growing. When the weather picks up we're happy to buy everything we've been thinking about when we coddled the blues of winter. Thing like clothes, shoes, shirt and pants. Golf gear, sporting goods (don't we long to hit some golf clubs, toss a ball, swing a tennis racket and shoot some hoops?). Cooking gear, now that the blues are gone we're ready for some celebrations of life … both indoor and out. We need cooking and serving gear for our kitchen, whether our kitchen is a traditional indoor kitchen or if we're a trend setter (or a close trend follower) and we're developing or have developed the new breed of kitchen - the outdoor kitchen). Whatever we have or whatever we're going to have we need the stuff of life to fix food and drink for friends, family and casual acquaintances.
We're looking for fashion accessories, watches and other time pieces. Wristwatches, stop watches (I like to time my 3-times per week runs with a stop watch) or a pocket watch (becoming trendier for some who eschew the traditional wrist watch).
We're looking for everything and we're often finding these products from sources we wouldn't have imagined and through channels that we've only recently begun investigating. Make new acquaintances with some great emerging brands; get great products, great prices and overall great deals on the Internet.
We're happy that you've contemplated our assortment of Cookbooks American Southwestern.
If you should make the choice that you're not looking for something that is not in the category of Cookbooks American Southwestern, we hope
that you'll another product choice that suits your needs here at our website.
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