The Southwest Table
Traditional Cuisine From Texas, New Mexico, and ArizonaBook - 2011
Take a good measure of Southwest culinary history, blend it well with insights from area chefs and food experts, and add plenty of mouthwatering recipes with four-color food photography, not to mention fascinating historical images. What do you get?The Southwest Tablea vibrant, must-have volume on America's spiciest swath of states. Veteran cookbook author Dave DeWitt focuses on southwestern Texas, New Mexico, and Arizonathose areas most influenced by Native American and northern Mexican cookery, as well as American imports and techniques. These are the traditional locations for a unique cuisinedating to prehistorythat continues to evolve. We often think of Southwestern cuisine as imported from Mexico, but parts of the Southwestwerea part of Mexico for more than 200 years. In addition to nearly 200 recipes, the book includes a Pepper Primer" and a glossary of Southwestern cooking terms and ingredients.
Publisher: Guilford, CT : Lyons Press, c2011.
Branch Call Number: 641.5979
Characteristics: xii, 275 p. : ill. (chiefly col.) ; 25 cm.