Kategoria BISAC: Cooking >> Regional & Ethnic - American - Southwestern States

Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods.
From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all...

People from around the world have found a home in Texas, bringing with them a multiethnic feast replete with dishes that originated in Mexico, Europe, Africa, the Middle East, and Asia. In these pages you'll discover a magical place called Cuisine, Texas, where you can find all these favorite family recipes in one handy source.

Noted food writer Joanne Smith spent several years gathering the traditional recipes of every major ethnic group in Texas. As a result, Cuisine, Texas is a virtual encyclopedia of Texas cooking, with more than 375 recipes drawn from Native...

Just remembering the crispy fried chicken and luscious peach cobblers a grandmother or aunt used to make can set your mouth watering. And since remembering is no substitute for eating, cooks across the country have turned to Cooking Texas Style to find recipes for the comfort foods we love best. Thirty years after its first publication, popular acclaim has made this collection of favorite family recipes the standard source for traditional Texas cooking.

Here are over three hundred tasty recipes from the kitchens of Candy Wagner and Sandra Marquez. You'll find...

Winner of the 2008 New Mexico Book Award for Best Cookbook

Chile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, -Red or green?- Diners have strong opinions on which color best complements a dish, so much so that in 1999 -Red or Green?- was adopted as the official state question.

In Red or Green, Casey invites readers to experience the bold flavors of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday...

Long before eating farm to table was de rigeur, New Mexico s small farms and ranches provided its families and communities with homegrown vegetables, fruit, milk, meat, and eggs. The state s traditional cuisine, a mixture of Indian, Spanish, and Mexican flavors, is unique. Now you can learn its secrets and make its signature dishes wherever you call home.

Interspersed with recipes for preparing New Mexico s distinctive bounty its honey, pistachios, lavender, sweet peas, garlic, corn, lamb, beef, buffalo, goat cheese, apples, and pears, as well as its famous chiles are profiles of its...